dc.contributor.author | García Galdeano, José María | |
dc.contributor.author | Villalón Mir, Marina | |
dc.contributor.author | Medina Martínez, José | |
dc.contributor.author | Vázquez Foronda, Lydia María | |
dc.contributor.author | Zamora Bustillos, Jessandra Gabriela | |
dc.contributor.author | Agil Abdalla, Mhmad Ahmad | |
dc.contributor.author | Fonseca Moor-Davie, Sofía María | |
dc.contributor.author | Navarro Alarcón, Miguel | |
dc.date.accessioned | 2021-01-29T10:50:05Z | |
dc.date.available | 2021-01-29T10:50:05Z | |
dc.date.issued | 2020-11-12 | |
dc.identifier.citation | García-Galdeano, J. M., Villalón-Mir, M., Medina-Martínez, J., Vázquez-Foronda, L. M., Zamora-Bustillos, J. G., Agil, A., ... & Navarro-Alarcón, M. (2020). 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. Foods, 9(11), 1658. [doi:10.3390/foods9111658] | es_ES |
dc.identifier.uri | http://hdl.handle.net/10481/66127 | |
dc.description.abstract | 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. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Mdpi | es_ES |
dc.rights | Atribución 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | Zn, Cu, and Fe concentrations | es_ES |
dc.subject | Dehydrated herbs | es_ES |
dc.subject | Microbial counts for foodborne pathogens | es_ES |
dc.title | 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 | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | 10.3390/foods9111658 | |
dc.type.hasVersion | VoR | es_ES |