Ca and Mg Concentrations in Spices and Growth of Commonly Sporulated and Non-Sporulated Food-Borne Microorganisms According to Marketing Systems

• Main Authors: José María García-Galdeano, Marina Villalón-Mir, José Medina-Martínez, Sofía María Fonseca-Moor-Davie, Jessandra Gabriela Zamora-Bustillos, Lydia María Vázquez-Foronda, Ahmad Agil, Miguel Navarro-Alarcón
• Format: Article
• Language: English
• Published: MDPI AG 2021-05-01
• Series: Foods
• Subjects: Ca and Mg concentrations; spices; microbial growth for sporulated and non-sporulated food-borne microorganisms; marketing system
• Online Access: https://www.mdpi.com/2304-8158/10/5/1122

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 (<i>Clostridium perfringens</i> and <i>Bacillus cereus</i>) and non-sporulated (<i>Listeria monocytogenes</i>, 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 (<i>p</i> < 0.001). For Ca, the lowest levels were measured in cloves (<i>p</i> < 0.001), which had the lowest capacity for microbial contamination. Ca and Mg contents in spices correlated linear and positively (<i>p</i> < 0.05). Ca concentrations weakly and positively correlated (<i>p</i> < 0.05) with microbial counts for almost all studied microorganisms, and Mg levels for <i>B. cereus</i>, <i>C. perfringens</i>, and mesophilic bacteria (<i>p</i> < 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.