Analysis Of Contamination Of Microorganism On The Tea Drink Production Line

In recent years, with the growth of tea industry, the tea drink food safety is also more and more outstanding. One of the main parts is about the microbial contamination. Not only it brings to the enterprise huge losses but also brings harm to consumers. In our study,394packaging materials, raw materials, water, and air samples from the production line of tea beverage production line were collected and analyzed for bacteria and fungi colonies, according to national standard. In the summer and winter, bacteria were majority pollutes, while in the spring and Autumn fungi pollution was more serious. Overall bacterial contamination is dominated. High amount of microorganism was detected from tea-the most important raw materials. Molecular biology method and the traditional method were used to identify the main strains. The identification methods used here were mainly16SrDNA sequence analysis (bacterium) or18SrDNA sequence analysis (yeast), combining with rpoB gene analysis (Enterbacteriaceae) and the traditional physiological and biochemical and microscope observation. The contaminate bacteria with potential harm, such as foodborne pathogens, those with high occurrence or special characters are identified. This study is mainly to do a background check in the tea beverage production line to help enterprises to prevent microbial pollution and through understanding contaminate microbial characteristics, rapid testing pollution sources and pollution ways, making timely and effective solutions, and to provide the scientific basis for preventing microbial contaminate problems.