An evaluation effect of Camellia sinensis (black &green tea) on Klebsiella and Salmonella in ice cream

According to the people s approach to consuming food products without preservatives or with natural preservatives, the use of herbal extracts has grown as food preservatives rather than chemicals. Ice cream is a food commonly consumed during summer. It harbors many potent pathogens, its microbial quality especially bacteriological quality has always been crucially important to public health. The aim of this study was to evaluate the effect of Alcoholic Extract of Camellia sinensis (Green and Black Tea) on Klebsiella and Salmonella bacteria in ice cream. Using asimple ice cream formula, ice cream was first produced by adding a specific microbial load. In the formulation of this ice cream, extracts of green and black tea were used with specific concentrations. The microbial load was measured during storage. The results of this study showed that the reduction in the number of Klebsiella and Salmonella in all ice cream containing extract showed a significant decrease in days 30 and 90 for both bacteria(p<0.05). According to the findings of this study, it can be concluded that the green and black tea alcoholic extract has an appropriateantibacterial property against the bacteria studied and can be evaluated as a natural preservative in various foods

Keywords:

Camilla Sinensis , Antibacterial , Salmonella , Klebsiella , Ice Cream