Prophylactic effect of tea on pathogenic micro-organism infection to human and animals. (1). Growth inhibitive and bacteriocidal effect of tea on food poisoning and other pathogenic enterobacterium in vitro.
0.5% tea powder of Oolong tea, green tea and black tea, respectively added to Tryptic soy agar (TSA) plates prepared non aseptically could inhibit the growth of colonies of St. aureus and airborne bacteria, but only very few fungi colonies. 0.5% tea powder of oolong tea, green tea and black tea, respectively added to Tryptic soy agar (TSA) plates prepared non aseptically could also inhibit the colonial growth of V. cholerae, V. parahaemorrhagiae, Sal. dysenteriae, Sal. typhi, Sal. paratyphi A and B. The suspension (10(-3) approximately 10(-4)) of E. coli could inhibit the colonial growth. 3% suspension of oolong tea, green tea, and black tea, respectively could kill V. cholerae and V. parahaemorrhagiae in 30 minutes. 3% suspension of oolong tea and green tea, respectively could kill Sal. Typhi B.
D000818:Animals; D001424:Bacterial Infections / Q000517:prevention & control*; D004755:Enterobacteriaceae / Q000187:drug effects*; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans; D013211:Staphylococcus aureus / Q000187:drug effects; D013662:Tea; D014733:Vibrio / Q000187:drug effects
D013662:Tea