This study investigated effects of tea extract on growth of pathogenic Vibrio parahaemolyticus and
potential utilization in post-harvest treatment to extend shelf life of Pacific oysters (Crassostrea gigas).
Longjing Tea, which exhibited strong bactericidal activity against V. parahaemolyticus, was selected to use
in this study. Tea extract containing equal or higher than 4.6 g/l total phenolic contents (TPC) as gallic
acid equivalents (GAE) determined by Folin-Ciocalteau method could reduce a mixture of five clinical
V. parahaemolyticus strains in tryptic soy broth plus 1.5% NaCl from 4.5 log CFU/ml to non-detectable level
(