Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice
Bacillus cereus is a common foodborne pathogen associated with cooked rice. The sporicidal effects of Habbatus Sauda (HS), Lemongrass (LM), Black Pepper (BP), Oregano (OR) and Rosemary (RM) essential oils on B. cereus spores were investigated, along with their application in extending the shelf-life...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/119186/ http://psasir.upm.edu.my/id/eprint/119186/1/119186.pdf |
| _version_ | 1848867897721487360 |
|---|---|
| author | M.S., Nur Shahera Mahyudin, N.A. Abdullah Sani, Muhammad Shirwan Chong, Kah Hui Jiangshan Kousalya, P. M.A.R., Nor Khaizura |
| author_facet | M.S., Nur Shahera Mahyudin, N.A. Abdullah Sani, Muhammad Shirwan Chong, Kah Hui Jiangshan Kousalya, P. M.A.R., Nor Khaizura |
| author_sort | M.S., Nur Shahera |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Bacillus cereus is a common foodborne pathogen associated with cooked rice. The sporicidal effects of Habbatus Sauda (HS), Lemongrass (LM), Black Pepper (BP), Oregano (OR) and Rosemary (RM) essential oils on B. cereus spores were investigated, along with their application in extending the shelf-life of cooked rice when stored at room temperature (30 °C). Various concentrations of each essential oil were used against B. cereus spore suspension, which was heated at different temperatures of 40, 70 and 100 °C for 30 min. Aside from RM, all essential oils effectively reduced > 1 log CFU/mL of B. cereus spores at 5% concentrations. Mixtures of rice, 5% of each essential oil of LM and OR and B. cereus spore suspension were cooked together to test the efficacies of LM and OR for application to cooked rice. LM EO showed higher potential in reducing both the vegetative and spore forms of B. cereus. With regard to this, 5% LM essential oil was applied to cooked rice to extend its shelf-life. The rice cooked together with 5% LM EO and B. cereus spore suspensions were stored at 30 °C for 6 days. The result demonstrated a higher reduction of Total Viable Count (TVC), Spore-former Count (SFC) and B. cereus Count (BC) as compared to the control. In conclusion, essential oils of HS, LM, BP and OR were proven to have a sporicidal effect against B. cereus spores. LM essential oil demonstrated the capability to extend the shelf-life of cooked rice from two days to six days. |
| first_indexed | 2025-11-15T14:43:48Z |
| format | Article |
| id | upm-119186 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:43:48Z |
| publishDate | 2025 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1191862025-08-07T03:53:07Z http://psasir.upm.edu.my/id/eprint/119186/ Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice M.S., Nur Shahera Mahyudin, N.A. Abdullah Sani, Muhammad Shirwan Chong, Kah Hui Jiangshan Kousalya, P. M.A.R., Nor Khaizura Bacillus cereus is a common foodborne pathogen associated with cooked rice. The sporicidal effects of Habbatus Sauda (HS), Lemongrass (LM), Black Pepper (BP), Oregano (OR) and Rosemary (RM) essential oils on B. cereus spores were investigated, along with their application in extending the shelf-life of cooked rice when stored at room temperature (30 °C). Various concentrations of each essential oil were used against B. cereus spore suspension, which was heated at different temperatures of 40, 70 and 100 °C for 30 min. Aside from RM, all essential oils effectively reduced > 1 log CFU/mL of B. cereus spores at 5% concentrations. Mixtures of rice, 5% of each essential oil of LM and OR and B. cereus spore suspension were cooked together to test the efficacies of LM and OR for application to cooked rice. LM EO showed higher potential in reducing both the vegetative and spore forms of B. cereus. With regard to this, 5% LM essential oil was applied to cooked rice to extend its shelf-life. The rice cooked together with 5% LM EO and B. cereus spore suspensions were stored at 30 °C for 6 days. The result demonstrated a higher reduction of Total Viable Count (TVC), Spore-former Count (SFC) and B. cereus Count (BC) as compared to the control. In conclusion, essential oils of HS, LM, BP and OR were proven to have a sporicidal effect against B. cereus spores. LM essential oil demonstrated the capability to extend the shelf-life of cooked rice from two days to six days. Springer 2025-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/119186/1/119186.pdf M.S., Nur Shahera and Mahyudin, N.A. and Abdullah Sani, Muhammad Shirwan and Chong, Kah Hui and Jiangshan and Kousalya, P. and M.A.R., Nor Khaizura (2025) Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice. Journal of Food Science and Technology, 2025. pp. 1-9. ISSN 0022-1155; eISSN: 0975-8402 https://link.springer.com/article/10.1007/s13197-024-06193-9?error=cookies_not_supported&code=febf1497-de21-4b46-9b12-e1810968c472 10.1007/s13197-024-06193-9 |
| spellingShingle | M.S., Nur Shahera Mahyudin, N.A. Abdullah Sani, Muhammad Shirwan Chong, Kah Hui Jiangshan Kousalya, P. M.A.R., Nor Khaizura Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice |
| title | Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice |
| title_full | Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice |
| title_fullStr | Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice |
| title_full_unstemmed | Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice |
| title_short | Activity of essential oils against Bacillus cereus spores and its application to extend the shelf life of cooked rice |
| title_sort | activity of essential oils against bacillus cereus spores and its application to extend the shelf life of cooked rice |
| url | http://psasir.upm.edu.my/id/eprint/119186/ http://psasir.upm.edu.my/id/eprint/119186/ http://psasir.upm.edu.my/id/eprint/119186/ http://psasir.upm.edu.my/id/eprint/119186/1/119186.pdf |