MICROBIOLOGICAL QUALITY OF GINGER-BASED GREEN TEA PRODUCED UNDER LABORATORY CONDITIONS
Abstract
The ginger based green tea was produced using ginger as the raw material. The microbiological
quality of the product was analyzed, using pour plate method to determine the total Heterotrophic
Bacteria (THB) count and other biochemical tests. The result revealed that the product had 3.8 x
10, 4.1 x 10 and 2.3 x 10’ as the units average qdliform count. The bacterial organisms isolated
Escherichia coli, Salmonella typhi, Staphylococcus aureus, Streptococcus faecalis, Pseudomonas
aeruginosa, while fungal isolates include Yeast, Penicillium spp, Aspergillus niger, and
Fusarium. The production of this product should be done with the best hygienic practices. This
green tea is encouraged because of its nutritional value. Result showed that the mean value of the
Total Heterotrophic Bacterial (THB)Count and Total Coliform Count obtained from the ginger
sample are 3.8x10%> CUF/g and 4.1x10'° CUF/g respectively.
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