Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of <i>Listeria monocytogenes</i> 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 <i>Listeria monocytogenes</i> and other five foodborne pathogens were also checked...

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Bibliographic Details
Main Authors: José María García-Galdeano, Marina Villalón-Mir, José Medina-Martínez, Lydia María Vázquez-Foronda, Jessandra Gabriela Zamora-Bustillos, Ahmad Agil, Sofía María Fonseca Moor-Davie, Miguel Navarro-Alarcón
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/9/11/1658
Description
Summary: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 <i>Listeria monocytogenes</i> 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 (<i>p</i> < 0.05). Basil had significantly higher microbial counts in five of the six foodborne pathogens studied (<i>p</i> < 0.05). Cloves have the best hygienic quality as there is no microbial growth of <i>L. monocytogenes</i>, <i>Clostridium perfringens</i>, and <i>Bacillus cereus</i>; they therefore could be used as a natural preservative in food. Aromatic herbs marketed in bulk showed a significantly higher microbial count (<i>p</i> < 0.05). Zn, Cu, and Fe concentrations were positively correlated with microbial growth for <i>L. monocytogenes</i>, <i>C. perfringens</i>, <i>B. cereus</i>, and psychrophilic microorganisms (<i>p</i> < 0.05), so they could act as a growing factor for the foodborne pathogens.
ISSN:2304-8158