The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice

This study aimed to investigate the effect of select spices and herbs added cooked rice in growth Bacillus cereus. The results showed actual role as food flavoring ingredients rather than acting a preservative agent. Herbs extracts were before after cooking process, then observed differences cereus growth. From all herb extract used, clove was most effective one against B. It provided good zone inhibition, while others did not have similar effects. ethanolic for tested at concentrations 50-200 µg/mL activity media. inhibition from 10 25 mm diameter. Rice with Spiced/herbs inoculated 108 spores vegetative cells detected different temperature. As result no cereus, We concluded that temperature cooking/reheating has main on control can be used only flavor controlling contamination rice.