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Commercial green tea from Portugal: comprehensive microbiologic analyses

2020-11Journal article Restricted access
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dc.contributor.authorViegas, Carla
dc.contributor.authorSá, Flávio
dc.contributor.authorMateus, Margarida
dc.contributor.authorSantos, Patrícia
dc.contributor.authorAlmeida, Beatriz
dc.contributor.authorAranha Caetano, Liliana
dc.contributor.authorGomes, Anita Q.
dc.contributor.authorViegas, Susana
dc.date.accessioned2020-07-28T10:17:42Z
dc.date.available2020-07-28T10:17:42Z
dc.date.issued2020-11
dc.description.abstractIn recent times green tea (GT) consumption has increased, due to the numerous studies that indicate a wide variety of health benefits following its regular consumption. The aim of this study was to assess the bioburden (bacteria and fungi) of bulk and bags of GT marketed in Lisbon and to obtain a more refined fungal burden characterization, including azole resistance profile. The bacteriota in tea bags before boiling ranged from lower than the detection limit to 1770 CFU.g−1, whereas in brew samples ranged from lower than the detection limit to 54.55 CFU.mL−1. In bulk samples before boiling ranged from lower than the detection limit to 2636 CFU.g−1, while after boiling ranged from lower than the detection limit to 72.73 CFU.mL−1. Fungal contamination on teabags before boiling ranged from lower than the detection limit to 66.67 CFU.g−1 and after boiling, all samples presented results lower than the detection limit. Concerning bulk samples before boiling ranged from lower than the detection limit to 96.97 CFU.g−1, whereas after boiling ranged from lower the detection limit to 30.3 CFU.mL−1. Before boiling, the most common fungal species in the bagged tea (90.91 CFU.g−1; 45.45%) and bulk samples (66.67 CFU.g−1; 91.67%) was Aspergillus section Nigri. Fungal diversity was higher on bulk samples than in tea bags. Aspergillus section Nigri and Rhizopus sp. growth was observed mostly on itraconazole-supplemented Sabouraud dextrose agar media, which require further investigation. Aspergillus sections Fumigati and Nidulantes were detected by using real-time PCR, but not in the GT samples in which they were identified through culture-based methods. A significant reduction of bacterial contamination after boiling was observed, however fungal contamination with toxigenic potential was observed before and after boiling. Future research work needs to characterize in detail the mycotoxins contamination to allow a risk-benefit assessment to estimate the human health benefits and risks following tea consumption and to support policy actions, if and when needed. The results also suggest that the conditions of how tea is packed can influence the fungal diversity and this variable should be further investigated.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationViegas C, Sá F, Mateus M, Caetano LA, Gomes AQ, Viegas S, et al. Commercial green tea from Portugal: comprehensive microbiologic analyses. Int J Food Microbiol. 2020;333:ID108795.pt_PT
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108795pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/12100
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0168160520302890pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectPublic healthpt_PT
dc.subjectGreen teapt_PT
dc.subjectBulk and teabagspt_PT
dc.subjectFungipt_PT
dc.subjectBacteriapt_PT
dc.subjectAzole resistance profilept_PT
dc.subjectAspergilluspt_PT
dc.subjectPortugalpt_PT
dc.titleCommercial green tea from Portugal: comprehensive microbiologic analysespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage108795pt_PT
oaire.citation.titleInternational Journal of Food Microbiologypt_PT
oaire.citation.volume333pt_PT
person.familyNameViegas
person.familyNameAranha Caetano
person.familyNameGomes
person.familyNameViegas
person.givenNameCarla
person.givenNameLiliana
person.givenNameAnita
person.givenNameSusana
person.identifier248817
person.identifier.ciencia-idEE1E-C639-D70F
person.identifier.ciencia-id9716-9DAC-532A
person.identifier.ciencia-id4B10-E015-52B7
person.identifier.ciencia-idA919-7318-63DC
person.identifier.orcid0000-0002-1545-6479
person.identifier.orcid0000-0003-1496-2609
person.identifier.orcid0000-0002-3348-0448
person.identifier.orcid0000-0003-1015-8760
person.identifier.ridB-7217-2013
person.identifier.ridC-3580-2014
person.identifier.ridI-4053-2012
person.identifier.scopus-author-id55443609700
person.identifier.scopus-author-id7202386033
person.identifier.scopus-author-id35270591500
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication6517c656-f913-4f54-8682-77c2856c9e4c
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relation.isAuthorOfPublication13115332-43f7-4048-a8a5-2f2b855a8c92
relation.isAuthorOfPublication.latestForDiscovery13115332-43f7-4048-a8a5-2f2b855a8c92

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