Research progress on risk profile and control of fungal and mycotoxin contamination in tea

Abstract

Tea is popular at home and abroad for its unique flavor and bioactive substances that are beneficial to human health. However， as a special economic crop with a long production chain， the background of microorganisms involved in the production process of tea is still unclear， and potentially harmful microorganisms and mycotoxins are present in tea. Nowadays， the investigation shows that the risk of mycotoxin exposure caused by tea drinking is very low， but the monitoring of fungi and mycotoxin contamination in tea and the source of related harmful secondary metabolites need to be solved urgently. In this paper， the research on the contamination situation， prevention and control of fungi and mycotoxin in tea is reviewed. The potential contamination risk of mycotoxin in tea is analyzed and discussed in order to provide reference for the assessment and control of mycotoxin contamination in tea and promote the establishment of good tea quality management and hygiene control systems.

Keywords

• tea
• fungi
• mycotoxins
• risk profile
• prevention