Microbial Survival in Brewed Tea

Abstract

Loose-leaf bagged tea is a commonly requested crew food item that comprises up to 7% of samples in the spaceflight food system. Tea preferences are typically specific and vary between different crew members, and there is significant interest to provide preferred food selections for the physical and mental wellbeing of the crew. Loose leaf bagged teas are made from herbs and spices that frequently have high microbial loads which do not meet the microbiological standards outlined in NASA-STD-3001. The food industry on earth does not require standards for microbial load of loose-leaf teas, because tea is brewed in boiling (100C) water, which is assumed to reduce the number of microorganisms. However, hot water from the ISS PWD is typically dispensed at a temperature between 155F (68C) and 175F (79C), which is below the suggested temperature range for safe brewing (180F/80C – 212F/100C). In this study, a commonly requested chamomile tea bags were infected with Bacillus cereus, a pathogenic, spore forming bacterium known to cause foodborne illness. Brewing B. cereus infected tea bags with boiling (212F/100C) or ISS PWD (155F/68C) temperature water showed no significant reduction in the overall microbial load of the tea (p=0.535). The addition of boiling and ISS PWD temperature water also was not sufficient to kill 100% of the infected B. cereus, and in one case of ISS PWD temperature water, B. cereus was detected at levels above a previously reported infectious dose. This study showed that the microbiological risk associated with drinking brewed tea on ISS is not reduced by the brewing process.