Microbiological quality of bubble tea beverages sold in Phra Nakhon Si Ayutthaya district

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Dounghatai Rattanasatchatham
Kanya Kokaew


          Nowadays bubble tea is so popular beverage which widely available in department store and roadside shop. However, the production process of bubble tea has several risk points for microbial contamination. This study aimed to investigate the microbiological quality including Escherichia coli, Staphylococcus aureus, Salmonella spp., Bacillus cereus, yeast and mold in 25 samples of bubble tea beverage sold in Phra Nakhon Si Ayutthaya district. The analytical results showed that 9 samples accounting for 36% of total samples were not acceptable according to the microbiological standard by Department of Medical Sciences Announcement vol.3 (2017). E. coli and S. aureus were detected the highest followed by yeast accounting for 16, 16 and 8%, respectively. Moreover, the molds were detected within the standard and Salmonella spp. and B. cereus were not detected in all samples. Therefore, good hygiene should be realized by beverage producer to ensure safety for consumption.


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