@misc{10481/68589,
year = {2021},
url = {http://hdl.handle.net/10481/68589},
abstract = {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.},
publisher = {MDPI},
keywords = {Ca and Mg concentrations},
keywords = {Spices},
keywords = {Microbial growth for sporulated and non-sporulated food-borne microorganisms},
keywords = {Marketing system},
title = {Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems},
doi = {10.3390/foods10051122},
author = {García Galdeano, José María and Villalón Mir, Marina and Medina Martínez, José and Fonseca-Moor-Davie, Sofía María and Zamora Bustillos, Jessandra Gabriela and Vázquez Foronda, Lydia María and Agil Abdalla, Mhmad Ahmad and Navarro Alarcón, Miguel},
}