However, this measure is usually regarded as inaccurate in determining inhibitory levels for mould growth. Many mould species are known for their potential to produce mycotoxins. In many cases this occurs in inaccurately dried and stored low-moisture foods. However, with respect to tea the literature does not identify organisms causing health hazards. A revue of available literature identifies the lack of data to underpin explicit advise to the Commission on the potential micro-biological risk with the presence of moisture in tea and acceptable upper limits.
Tea seems to have safe history of use.
On the other hand, occurrence of moulds and mycotoxins in similar commodities such as spices, herbs and grain products, are quite frequent and there appears to be a need to review acceptable water levels in low moisture foods. These levels should be related to the water activity. Conclusion Tea has a long history of safe use and the Committee is not aware of any safety problems related to moisture in tea. A lower level may be needed in order to restrict quality defects. However, a general review is recommended for acceptable levels of water in low moisture foods.