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.

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 10^-2 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.

Keywords: food-borne pathogen, essential oils, herbs, spices, antimicrobial

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