Antimicrobial potential of essential oils from herbs and spices used in traditional Malaysian cuisine against selected food-borne pathogens

Nurhazwani S., . and Munirah A. Z., . (2023) Antimicrobial potential of essential oils from herbs and spices used in traditional Malaysian cuisine against selected food-borne pathogens. Journal of Tropical Agriculture and Food Science (Malaysia), 51 (2). pp. 67-74. ISSN 1394-9829

The essential oils from spices and herbs are the most promising natural antimicrobials, because they do not cause microbial resistance due to the diversity of mechanisms of action. In order to reduce case of food-borne pathogen contamination using a natural compound, the antimicrobial activity of herbs and spices used in Malaysian cuisine were tested against Salmonella enterica. Twenty five types of essential oils were successfully extracted by hydrodistillation method and the inhibition performance on S. enterica was evaluated in vitro by disc diffusion method and the minimum inhibitory concentrations were determined. Result showed that cinnamon, cloves and turmeric leaves essential oils were potentially effective against S. enterica at inhibition percentage of above 50%. The minimum inhibition concentrations ranged from 3.13 x 10ˉ² to 1.73 x 10⁻⁴ mg/mL. Cinnamon essential oils were also found to be effective against Escherichia coli and Staphylococcus aureus. These oils proved to be potentially effective as natural alternative to prevent food poisoning or as food preservatives.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/51-2/JTAFS_Nurhazw...

Abstract

The essential oils from spices and herbs are the most promising natural antimicrobials, because they do not cause microbial resistance due to the diversity of mechanisms of action. In order to reduce case of food-borne pathogen contamination using a natural compound, the antimicrobial activity of herbs and spices used in Malaysian cuisine were tested against Salmonella enterica. Twenty five types of essential oils were successfully extracted by hydrodistillation method and the inhibition performance on S. enterica was evaluated in vitro by disc diffusion method and the minimum inhibitory concentrations were determined. Result showed that cinnamon, cloves and turmeric leaves essential oils were potentially effective against S. enterica at inhibition percentage of above 50%. The minimum inhibition concentrations ranged from 3.13 x 10ˉ² to 1.73 x 10⁻⁴ mg/mL. Cinnamon essential oils were also found to be effective against Escherichia coli and Staphylococcus aureus. These oils proved to be potentially effective as natural alternative to prevent food poisoning or as food preservatives.

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Item Type:	Article
AGROVOC Term:	essential oils
AGROVOC Term:	medicinal plants
AGROVOC Term:	food safety
AGROVOC Term:	analysis
AGROVOC Term:	pathogenic bacteria
AGROVOC Term:	bioactive compounds
AGROVOC Term:	growth inhibition
Geographical Term:	United States
Depositing User:	Ms. Azariah Hashim
Date Deposited:	15 Nov 2025 15:27
Last Modified:	03 Feb 2026 03:29
URI:	http://webagris.upm.edu.my/id/eprint/1595

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