2 research outputs found
Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems
Ca and Mg levels were determined in five spices according to marketing system (in bulk
or commercialized in glass or polyethylene terephthalate (PET) containers) and correlated with
microbial growth of commonly sporulated (Clostridium perfringens and Bacillus cereus) and nonsporulated (Listeria monocytogenes, psychrophilic and mesophilic bacteria, and yeasts and molds)
food-borne pathogens present in them, when they were previously added to the microbial culture
media. The basil had the highest mean Ca and Mg level and showed the highest microbial growth
in the food-borne pathogenic microorganisms studied (p < 0.001). For Ca, the lowest levels were
measured in cloves (p < 0.001), which had the lowest capacity for microbial contamination. Ca
and Mg contents in spices correlated linear and positively (p < 0.05). Ca concentrations weakly
and positively correlated (p < 0.05) with microbial counts for almost all studied microorganisms,
and Mg levels for B. cereus, C. perfringens, and mesophilic bacteria (p < 0.05), possibly acting as a
growing factor for some sporulated and non-sporulated foodborne pathogens. These relationships
are especially significant when PET vs. glass was used as a packaging material for spices
Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens
Zn, Cu, and Fe concentrations were measured in dehydrated herbs (thyme, rosemary,
cloves, oregano, and basil) marketed in bulk or packaged in glass or polyethylene terephthalate (PET).
Microbial counts of Listeria monocytogenes and other five foodborne pathogens were also checked
when herbs were previously added to the growing media. The highest mean concentrations were
found in basil for Zn and Cu, and in thyme and basil for Fe; the lowest ones for these minerals
were in cloves (p < 0.05). Basil had significantly higher microbial counts in five of the six foodborne
pathogens studied (p < 0.05). Cloves have the best hygienic quality as there is no microbial growth of
L. monocytogenes, Clostridium perfringens, and Bacillus cereus; they therefore could be used as a natural
preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial
count (p < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for
L. monocytogenes, C. perfringens, B. cereus, and psychrophilic microorganisms (p < 0.05), so they could
act as a growing factor for the foodborne pathogens