A study on level of microbiological contamination in made tea as a raw material in commercial tea bagging factory and its workers' hand hygiene

Hand hygiene prevents contamination in food processing; however, workers' adherence is poor. Made tea used in tea bagging were investigated with respect to microbial contamination to evaluate efficacy of hand hygiene practices. Investigation was based on workers with hand washing using selected sanitiser against wearing gloves. Samples were analysed according to Latin Square Design with replicates (n=3) and Standard microorganisms’ detection methods. Study showed that no significant differences (P>0.05) were in the aerobic plate count (APC), yeast and mould between hand hygiene treatments, indicating log 11.08+0.17 cfu g–1 and log 10.74+0.18 cfu g–1, respectively. Most frequent isolates were Aspergillus niger and, Aspergillus flavus in made tea samples. Findings of the study revealed that not only the substantial aspects of proper hand hygiene practices in workers associated with tea bagging but also using quality raw materials act as the one of fundamental importance to avoid the microbial contamination in made tea.