Sun Tea and the Danger Zone: Sip Safely This Summer!
Summer is here and there is nothing like pulling up a chair and kicking back with an ice-cold glass of tea with a big old fresh slice of lemon in it. For generations people have been taking advantage of the sun to make a pitcher of tea. But is there a potential danger brewing?
Sun tea, which is a popular summertime beverage, is made by placing a clear container with water and teabags in the sun for several hours. This can be a convenient way to brew up some favorite tea, but it can pose significant health risks due to possible bacterial contamination.
When learning about food safety there is something called “The Danger Zone.” This is the range of temperature between 40°F and 140°F. Scary things can happen in between these numbers, besides the fact that I cannot get that song out of my head for a day…sing it with me, with a little variation in words…”Keep your food, outside of the danger zone”…your welcome. 😊
So, what exactly happens? The temperature range of 40°F – 140°F is where bacteria can grow rapidly, including Clostridium botulinum, Salmonella, E. coli, and Staphylococcus aureus. Tea leaves are not overly processed and therefore can contain microorganisms, which when left in the sun to brew can increase the risk that they will multiply and in turn increases the risk of contamination. As the tea sits in the sun it generally does not get any warmer than 130°F degrees (pssst the Danger Zooooooonnnneeeee), unless you live in a hot spot of the country.
Bacteria love moisture for breeding and multiplying while the tea serves as a food source for the bacteria. Numbers can double in size in as little as 20 minutes. This can lead to illnesses and symptoms that may be mild, including stomach issues such as nausea, vomiting, and stomach cramps, but it can also lead to life-threatening infections. There can be an increased risk for vulnerable populations, including the elderly, babies, people with intellectual and developmental disabilities, immune-compromised people, and people with medically complex conditions. Even mild bacterial contamination can lead to serious health complications for these groups.
The Centers for Disease Control for Prevention and the Food and Drug administration advises against making sun tea due to this risk and recommends brewing tea by boiling water or making a cold brew in the refrigerator. To ensure you are making tea safely there are a few key steps to take so that it is free from contaminants and brewed to perfection.
Here are some tips:
- Use Fresh, Filtered Water: Always start with fresh, cold water. Filtered water is best to avoid any impurities.
- Boil the Water: Bring the water to a rolling boil. For black tea, use boiling water. For green or white tea, let the water cool slightly before pouring over the leaves.
- Sanitize Equipment: Ensure your teapot, cups, and any utensils are clean. Wash them with hot, soapy water. Rinse thoroughly.
- Steep Properly: Use the right amount of tea leaves or tea bags. Steep for the recommended time:
- Black tea: 3-5 minutes
- Green tea: 2-3 minutes
- Herbal tea: 5-7 minutes
- Avoid the Danger Zone: When making iced tea, brew it with boiling water and then cool it quickly. Avoid leaving tea at room temperature for more than 2 hours.
- Refrigerate Promptly: If you’re not drinking the tea immediately, refrigerate it and consume within 24 hours.
As a basic food safety reminder, it’s essential to keep hot foods hot (above that 140°F degree mark) and cold foods cold (below the 40°F degree mark) Keeping it outside of the danger zone, It is also important, to remember that foods should not be left out at room temperature for more than 2 hours and if the temperature is above 90°F that time is shortened to 1 hour.
The HCQU has a training on Food Safety if you or someone you support would like more information on this topic.
Sip safely this summer!
