Determination of the Antimicrobial Activity of Four Different Tea Extracts Against Foodborne Pathogens

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Abstract
Objectives: Due to the presence of various bioactive compounds including polyphenols and saponins, tea exhibits antimicrobial activity against microorganisms. The aim of this study is to investigate the antimicrobial activity of black, white, green, and oolong tea against some foodborne pathogens. Materials and Methods: For the extraction of tea samples, the Soxhlet method was chosen, and MIC values were determined using the broth micro-dilution method for the evaluation of antimicrobial activity. The selection of tea varieties used in the study was determined based on their consumption frequencies and popularity. Escherichia coli ATCC 25922, Proteus vulgaris ATCC 7829, Staphylococcus aureus ATCC 292123, and 3 Listeria monocytogenes (L. monocytogenes ATCC 19111, L. monocytogenes ATCC 7644, and L. monocytogenes 4b ATCC 19115) strains were used as indicator microorganisms in the study. Results: The highest antimicrobial activity was observed against L. monocytogenes strains in white tea, with an MIC value of 0.256 mg/mL. The comparison of antimicrobial activity of different tea types revealed that black tea exhibited lower antimicrobial activity compared to other tea varieties. Conclusion: The findings of the current study indicate that non-fermented tea types, such as white and green tea, which are known to be more effective in terms of healthy nutrition, exhibit higher antimicrobial activity. Therefore, it is believed that non-fermented tea varieties would be more effective in combating pathogenic microorganisms.

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