Assessment of Microbiological and Chemical Quality of Bubble Tea Beverages Vended in Taiwan
| Autor: | Chia-Ju Yang, Pei-Ju Chen, Wei-Chih Cheng, Hsi-Pin Lin, Chung-Saint Lin, Kang-Wei Liu, Yi-Chen Lee, Yung-Hsiang Tsai, Cheng-I Wei, Chih-Cheng Lin |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Salmonella
Preservative Colony Count Microbial Taiwan medicine.disease_cause 01 natural sciences Microbiology Catechin Food and drug administration Beverages chemistry.chemical_compound 0404 agricultural biotechnology Most probable number medicine Food science Tea Chemistry 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Food labeling Chemical quality Food Microbiology Caffeine Food Analysis Food Science |
| Zdroj: | Journal of food protection. 82(8) |
| ISSN: | 1944-9097 |
| Popis: | Bubble tea beverages (n = 105) purchased from vendors in Taiwan were tested to determine their microbiological and chemical quality. Nearly half of the tested samples (48.6%, 51 of 105) had aerobic plate counts (APCs) higher than the Taiwan Food and Drug Administration guideline of 4.0 log CFU/mL, and 55 (52.4%) had coliform counts (most probable number [MPN]) higher than the 10 MPN/mL guideline. Escherichia coli, Salmonella, Staphylococcus aureus, sweeteners, preservatives, maleic acid, and coumarin were not detected in any sample. However, catechins were not detected to 188 mg/mL, and caffeine was 10.1 to 457.6 mg/mL. Bubble tea samples obtained from vendors in southern Taiwan had a mean APC of 2.6 log CFU/mL and a mean coliform count of 61.7 MPN/mL; these values were significantly lower (P < 0.05) than those from samples collected from vendors in northern, eastern, or central Taiwan. Samples obtained from southern Taiwan had the highest mean catechin concentrations of 21.3 mg/mL (P < 0.05). About 60% (63 of 105) of the bubble tea samples were not labeled with the origin of the tea leaves, which is in violation of Taiwanese food labeling regulations. In general, the bubble tea beverages tested had satisfactory microbial and chemical qualities. |
| Databáze: | OpenAIRE |
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