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Aims: Shelf life estimation, determination, and validation of frozen food are essential in HACCP and can be done by adopting an accelerated shelf life (ASL) study to reduce the time and cost of a long-lasting experiment. This study aims to determine the microbial shelf life of frozen crispy chicken curry puffs (FCCCP). Methodology and results: An ASL study was performed at varying temperatures of -18 ℃, -8 ℃, 2 ℃, and 12 ℃ for 12 weeks. Samples were also maintained at -18 ℃ for 12 months for the actual shelf-life study. Along the studies, microbiological growth (total plate count, yeast and mould count, Salmonella), pH, and moisture content were analysed periodically. Findings from the ASL study indicated that storage at 2 ℃ and 12 ℃ led to an increase in microbiological growth. Yeast and mould count (YMC) had the highest correlation and was used to estimate the shelf life using the Arrhenius equation. The estimated shelf life of FCCCP was 30.5 months at –18 ℃, 6.86 months at –8 ℃, 1.72 months at 2 ℃, and 0.47 months at 12 ℃. The Q10 was 4.45, 3.99, and 3.62 at -18 ℃ to - 8 ℃, -8 ℃ to 2 ℃, and 2 ℃ to 12 ℃, respectively. All samples were within the microbiological limit throughout the storage period in the actual shelf-life study. Salmonella was not detected in any of the studies. Conclusion, significance, and impact of study: These findings provide valuable data for frozen food small and medium enterprises (SMEs) to verify product shelf life during HACCP application. It can serve as a reference in the shelf life determination of frozen foods under inappropriate temperature conditions along the cold chain.

Objectives: This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2, and 3 (D0, D1, D2, and D3) for the determination of specific spoilage organisms (SSOs). Materials and Methods: Microbiological, physicochemical, sensory evaluation, and volatile organic compounds (VOCs) analyses were conducted for samples of cooked rice stored at room temperature on days 0, 1, 2, and 3. SSO of cooked rice was then identified by linking present organisms with the changes occurring throughout the storage period. Results: Microbiological analysis revealed the presence of spore-forming bacteria, yeast, and moulds, which survived the cooking process. While total viable count exceeded the microbiological limit at 6.90 log CFU/g on D3, panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00, which indicates that D2 was the day cooked rice spoiled. Through culture-dependent and cultureindependent methods, Bacillus cereus was identified as the sole bacteria observed throughout the storage period, confirming that the bacteria were SSOs. The VOC analysis proposed several metabolites, 3-eicosene, 1-heptadecene, hexacosane, phenol, 4,4ʹ-(1-methylethylidene)bis-, n-nonadecanol-1, and cyclohexanone, as potential spoilage markers of cooked rice. Conclusions: B. cereus is confirmed to be the SSO of cooked rice, in which spoilage occured after 48 h of storage at room temperature. The organoleptic rejection in cooked rice was shown to be linked to the production of various compounds by B. cereus which could be proposed as potential spoilage markers for cooked rice.

The present work aimed to identify the effects of knowledge, attitudes, and practices (KAP) of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia. A total of 1230 microbiological samples were collected from five companies in different Malaysian states. The sampling points involved the entire poultry supply chain from the farm to the retailer. The collected samples were subjected to bacteriological isolation and morphological identification for microbiological analyses. All Campylobacter-positive samples were further confirmed with molecular identification by using a polymerase chain reaction. Campylobacter prevalence in poultry farms, processing plants, and retailers were identified. For the KAP survey, 300 respondents answered a questionnaire evaluating their levels of KAP regarding food safety while handling live birds and subsequently poultry products after slaughtering. Overall, the mean KAP scores of the workers at farms, processing plants, and retail outlets were assessed. The survey data indicated that even though the overall KAP levels of the poultry workers were excellent, the bacterial prevalence of Campylobacter was still high. In conclusion, the KAP of poultry handlers had insignificant effects on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia.

The efficacy of potable water and antimicrobial agents, including turmeric extract, black pepper extract, sodium chloride and sodium bicarbonate, in reducing Listeria monocytogenes on the leaf mustard (Brassica integrifolia) and iceberg lettuce (Lactuca sativa L.) was compared. The uncontaminated samples of two raw leafy vegetables were inoculated with L. monocytogenes at a concentration of 5 log and 7 log colony-forming units (CFU) g–1 for 1 h. At the high L. monocytogenes contamination level, the treatment with black pepper extract 0.6 mg mL–1 for 5 min was found to produce the most considerable decrease in L. monocytogenes counts, resulting in 1.44 log and 1.68 log reduction on leaf mustard and iceberg lettuce, respectively. Similarly, the black pepper extract also showed the highest L. monocytogenes reduction, approximately 0.79 log CFU g–1 on two leafy vegetables at the low contamination level. However, the odour of black pepper extract was left on the vegetables after being washed.

The transformation of organic by-products into valuable materials has become a necessity and a common practice in the food industry. By-products oftentimes offer low economic value and conferred numerous health benefits. Sugarcane molasses is a waste from the sugar manufacturing process with many valuable compounds. It is known to be rich in nutrients, and the various processing stages might be the cause of the complex nature of sugarcane molasses. Therefore, this study aimed to analyze the proximate composition of sugarcane molasses and to ascertain the sugars and amino acid profile. The result of this study showed that sugarcane molasses is composed of high carbohydrates (75.10±0.7%) and has high sucrose content (38.10±2.4 g). Besides, it comprises several amino acids, namely tyrosine, glysine, proline, glutamic acid, and valine. As the large scale of proximate composition revealed plenty of metabolites present in sugarcane molasses, it can be concluded that this by-product has great nutritional benefits.

Sanitation is a compulsory procedure in the food industry. As it involves production downtime, it imposes overhead costs. One way to obtain higher profit margins is to cut the overhead costs of sanitation. Eco-innovative cleaners and sanitisers such as electrolysed water have a high potential to reduce sanitation costs. The only ingredients of electrolysed water are salt and distilled water. Some major food industries invest in expensive commercial electrolysed water generators to produce different types of electrolysed water (acidic, alkaline, and neutral). Smaller food industries can install an electrolysed water generator independently, but they need to determine the optimum and most economical electrolysing parameters. Different electrolysed water generators employ different electrolysing parameters to produce electrolysed water with the same physical and chemical properties. Thus, in this work, electrolysing parameter screening methods are demonstrated. A laboratory-scale electrolysed water generator was used to investigate the effects of different electrolysing parameters (voltages (1–20 V), electrolysis times (1–15 min), and sodium chloride concentrations (0.05–3%)) on the physical and chemical properties (pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC)) of electrolysed water (both acidic and alkaline). These screening methods were essential to determining the range of electrolysing parameters to use for the optimisation experiments and ascertaining the generator's limit. The subsequent optimisation experiments aimed to ensure the generator could be used for a long period and that economical usage conditions were achieved. The screening experiments helped to reduce the parameter variations in these experiments and provide reliable data on electrolysed water properties.

Cross movement between workstations, and inefficient material flow during the production process results in cross-contamination of food products. The purpose of this study is to develop a new layout design for a SME manufacturing frozen crispy chicken curry puff in Malaysia. Facility Sanitary Design Checklist was used in evaluating the establishment of hygiene zone, and workers and material flow. A new layout was developed using activity relationship analysis. The result revealed that hygiene zone establishment of the existing layout was 38.5%. The worker and material flows were poorly controlled with a score of 22.5%. The workstation arrangement in the new layout was developed in the true order of product flow based on closeness rating. The new layout scores higher marks in the application of hygiene zone (78.8%) and worker and material flow (90%) in most criteria compared to the existing layout. The new layout created new workstations and provided new facilities such as a separate change room, travel pathway, and access to high hygiene zone areas to avoid contamination risk and mix of worker traffic. Overall, new layout development produced an improved layout design in terms of workstation arrangement, hygiene zone segregation, and worker and material flow in solving SME layout problems.

Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially be used to reduce the spoilage caused by Pseudomonas. The objectives of this study were to determine the inhibitory effect of cinnamon extract (CE) against Pseudomonas aeruginosa (ATCC 27853) and evaluate the treatment of CE on meat quality during different storage temperatures (5 °C, 10 °C, 15 °C, and 25 °C). The anti-Pseudomonas result showed that 100% (w/v) CE concentration produced a 13.50 mm zone of inhibition in a disc diffusion assay. The minimum inhibitor concentration (MIC) of CE was noted at 25% (v/v), whereas the minimum bactericidal concentration (MBC) value was observed at 50% (v/v) concentration of CE. The time-kill showed the growth of P. aeruginosa decreased from 7.64 to 5.39 log CFU/mL at MIC concentration. Total phenolic content and IC50 value of the cinnamon extract was expressed as 6.72 ± 0.87 mg GAE/g extract and 0.15 mg/mL, respectively. When the meat was marinated with 50% (v/v) CE and stored at various temperatures, the total viable count (TVC) and growth of Pseudomonas spp. were lowered as compared to the control sample. However, the reduction in microbial count in all samples was influenced by the storage temperature, where the lowered microbial count was noted in the sample treated with CE and stored at 5 and 10 °C for 48 h. The pH of meat treated with or without CE ranged from pH 5.74 to 6.48. The sensory attributes of colour, texture, and overall acceptability have a significant difference, except for odour, between marinated meat and control. The results indicate that the use of cinnamon extract as the marination agent for meat could reduce the growth of Pseudomonas spp. and therefore assist in extending the shelf life of meat at 5 and 10 °C s

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is known as a decontamination method for minimally processed products. The aim of this study was to determine the influence of pulsed light in combination with acidic electrolysed water on the sensory, morphological changes and bioactive components in the leaves of pennywort during storage. A combination of soaking with acidic electrolysed water (AEW) at pH 2.5 and pulsed light (PL) treatment (1.5 J/cm2) was tested on the leaves of pennywort. After treatment, these leaves were refrigerated (4 ± 1 °C) for two weeks and evaluated on the basis of sensory acceptance, the visual appearance of the epidermal cell and bioactive compounds. In terms of sensorial properties, samples treated with the combined treatment were preferred over untreated samples. The combination of AEW and PL 1.5 J/cm2 was the most preferred in terms of purchasing and consumption criteria. Observations of the epidermal cells illustrated that PL treatment kept the cell structure intact. The bioactive phytocompounds found in the leaves of pennywort are mainly from the triterpene glycosides (asiaticoside, madecassoside, asiatic acid and madecassic acid) and are efficiently preserved by the combined treatment applied. In conclusion, the combination of acidic electrolysed water and pulsed light treatment is beneficial in retaining the sensory quality and bioactive compounds in the leaves of Pennywort during storage at 4 ± 1 °C.

Background: The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods: FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2). Conclusion: The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

Natural clays have recently been proven to possess antibacterial properties. Effective natural antimicrobial agents are needed to combat bacterial contamination on food contact surfaces, which are increasingly more prevalent in the food chain. This study sought to determine the antibacterial activity of clays against the food-borne pathogens Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 13565. Soils were processed to yield leachates and suspensions from untreated and treated clays. Soil particle size, pH, cation-exchange capacity, metal composition and mineralogy were characterized. Antibacterial screening was performed on six Malaysian soils via the disc diffusion method. In addition, a time-kill assay was conducted on selected antibacterial clays after 6 h of exposure. The screening revealed that Munchong and Carey clays significantly inhibit Salmonella typhimurium (11.00 ± 0.71 mm) and S. aureus (7.63 ± 0.48 mm), respectively. Treated Carey clay leachate and suspension completely kill Salmonella typhimurium, while S. aureus viability is reduced (2 to 3 log10). The untreated Carey and all Munchong clays proved ineffective as antibacterials. XRD analysis confirmed the presence of pyrite and magnetite. Treated Carey clays had a higher soluble metal content compared to Munchong; namely Al (92.63 ± 2.18 mg/L), Fe (65.69 ± 3.09 mg/L) and Mg (88.48 ± 2.29 mg/L). Our results suggest that metal ion toxicity is responsible for the antibacterial activity of these clays.

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination ofthese cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cookingmethods could be better alternatives to the common methods. Therefore, this study aimed to investigate the effect of sixcooking methods namely boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on the KL quality. Thecooked samples were analysed for the moisture, fat, linear expansion, cooking yield, water holding capacity, colour, textureand sensory properties. Boiling showed the highest linear expansion (3.02%), cooking yield (104.10%) and water holdingcapacity (41.04%). Meanwhile, deep frying significantly reduced (p<0.05) the moisture (39.83%) and increased the fat(6.58%) contents, exhibited harder texture (93.13N) and showed a higher yellowness value (8.23) compared to other cookingmethods. No significant difference (p>0.05) was found in other properties; however, panellists significantly (p<0.05) preferredthe crispiness and overall acceptability of the deep-fried followed by oven-cooked KL. Indeed, textures and colours hadsignificant (p<0.05) relationships with sensory properties. In conclusion, deep-frying and oven-cooking reduced the moisturecontent and increased the hardness of KL, which increased the panelists’ preferences. However, deep-fried KL had a higherfat content due to the cooking with oil; therefore, the oven-cooked KL can be the healthier alternative.

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specific volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.

The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the overall antibacterial activity. The level of antibacterial activities found in honey varies with different types of honey, due to mainly the composition, percentage as well as the nature of the sugars present in the honey. This study aimed to evaluate the antibacterial activity of four types of honey, namely Tualang honey (TH1), Tualang honey (TH2), Acacia honey (AH) and Yemeni Sumur honey (YSH). Nine bacterial strains were used. Disc diffusion, well diffusion, minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC), and time-kill methods were performed to reveal the antibacterial potential of the selected honey. The MIC values ranged between 12.5 to 50% for both TH1 and YSH while for TH2, and AH it ranged between 25 to 50%. For MBC, it ranged from 25 to 50%. The time-kill in TH1 Staphylococcus aureus (food isolate) showed total inhibition at 6 hrs in 2 X MIC, and for Staphylococcus aureus ATCC 29737 was 3.84 log CFU/g at the 6 hrs. Physicochemical quality of honey resulted as follows: the pH of the honey samples was acidic in nature ranging between 3.69 to 3.94, and the aw of the honey samples were between 0.53 to 0.69. For colour analysis, YSH was observed to has the maximum lightness and yellowness, and TH1 has the maximum redness. While, AH had a minimum lightness, redness, and yellowness.

Irradiation is principally used as preservation to improve food shelf-life. The effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodles with addition of rice bran were observed. Wheat flour was replaced with rice bran at different levels (5%, 10%, 15%, 20%). The rice bran yellow (RBY) noodles were exposed to different irradiation doses (4 kGy, 6 kGy 8 kGy) using Cobalt-60. Gamma irradiation significantly decreased the pH, moisture content, hardness, lightness and redness; whereas significantly increased the breaking length of RBY noodles. Total plate count of RBY noodles stored at 8°C was observed on day 0, 3, 5 and 7. No bacterial growth was observed at dose 6 kGy and 8 kGy on day 5 and 7. Micrograph of RBY noodles under SEM at 500x magnification showed that different gamma irradiation dose and replacement of rice bran resulted in small changes on starch granules. Additionally, increment of rice bran showed significant increase in moisture content, breaking length, redness, cooking yield and cooking loss; but significantly decreased the water activity at high dose, hardness, lightness and yellowness. In conclusion, irradiation positively impacted the microbiological quality and incorporation of rice bran gave positive effect on the cooking yield.

Pomegranate (Punica granatum L.) peel extracts (PPE) and green tea (Camellia sinensis) leaves extracts (GTE) have the potential to be the natural preservatives to prolong the chicken meat quality stored in chilling temperature. The first part of this work aimed to determine the effects of solid-liquid extraction (SLE) and ultrasound-assisted extraction (UAE) in extracting the pomegranate peel and green tea leaves. The second part was to determine the microbial, physicochemical, microstructural and sensorial properties of chicken meat applied with the PPE, GTE or PPE+GTE and stored in chill temperature for seven days. UAE method resulted in higher antioxidant activity in PPE and GTE at 74.3% and 70.4%, respectively compared to SLE method at 48.2% and 41.5%, respectively. The GTE inhibited the microbial growth with 5.47 and 5.96 log CFU/g of the chicken meat at the third and seventh day of chilled-storage, respectively. The water holding capacity, pH, lipid peroxidation and texture were not affected by the extracts. GTE affected the chicken meat by increasing the yellowness (b*), changing the microstructure, and reducing the sensory acceptability. Overall, GTE can to be used as a natural preservative for chilled chicken meat, however, further additional treatments are needed to overcome the negative effect on the chicken meat characteristics.

Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for extending the shelf life of RTE chilli shrimp paste. The present work intended to (1) establish the microbial profile of RTE chilli shrimp paste, (2) determine the antibacterial activities of black cumin, clove, and ginger EOs against the isolated specific spoilage organisms (SSO) of RTE chilli shrimp paste, and (3) determine their effect on the shelf life of RTE chilli shrimp paste. Biochemical tests and 16S rRNA gene sequencing were used to identify the SSO in RTE chilli shrimp paste. Disc diffusion assay was performed for antibacterial analysis of EOs. To monitor the shelf life of the paste, total plate count (TPC) and yeast and mould count (YMC) were carried out for five days. The results showed that the SSO of RTE chilli shrimp paste were dominated by Staphylococcus spp. followed by Klebsiella aerogenes and Enterobacter tabaci. EOs of black cumin, clove, and ginger showed inhibitory effects against the SSO with the highest inhibition by ginger EO of 27.50 ± 9.19 to 58.00 ± 7.21 mm. Application of ginger EO in RTE chilli shrimp paste showed a 3-log reduction of bacterial population and 4-log reduction for fungal population. It was concluded that ginger EO can be a highly potential candidate to be added into RTE chilli shrimp paste as a natural additive to extend its shelf life.

In recent years, demands for minimal processing and free-synthetic preservatives are increasing because of growing concern among consumers regarding the safety issues of additives. Nutmeg (Myristica fragrans Houtt.) has been used as a spice and traditional medicine in Asian countries. This study aimed to determine the antibacterial activity of nutmeg extract against foodborne pathogens on raw beef during storage. Nutmeg seeds were extracted using a maceration method with methanol as a solvent. The extract was assessed for antibacterial activity against a range of microorganisms using the disc diffusion assay, minimum inhibitory concentration and minimum bactericidal concentration. The effect of heat and different pH of the extract on its antibacterial activity was also conducted to evaluate the stability of the extract. The effects of the extract at different concentrations on the microbial population of the raw beef during chilled (4.0±0.2oC) and frozen (-18.0±0.2oC) storage for 21 days were then evaluated. The nutmeg extract exhibited antimicrobial activity against the range of microorganisms tested, which was stable at high temperature (80.0±2.0oC) and in the pH range tested (3.0, 6.8, and 11). Furthermore, the extract significantly inhibited microbial growth on raw beef stored for 21 days in chilled or frozen conditions, indicating that the nutmeg extract has the potential to be developed as a natural antimicrobial preservative in beef.

The employment of chemical synthetic as an antimicrobial agent in inhibiting microbial growth has become a major concern due to adverse health impact, food safety crisis and the pressure on food manufacturers. Essential bioactive compound in sugarcane molasses, a by-product from a sugar refinery process could be effective as an alternative antimicrobial substance. However, their antimicrobial properties are not understandable. This study aimed 1) to detect the total phenolic compounds present in sugarcane molasses extract and 2) to determine the antioxidants and antibacterial activities of sugarcane molasses extract towards foodborne pathogens. The phenolic compounds of sugarcane molasses extract were determined by UHPLC-MSMS. Antioxidant activities were estimated by a total phenolic compound assay and a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Meanwhile, antibacterial activities were carried out via disc diffusion, minimum inhibition concentrations (MICs) and minimum bactericidal concentrations (MBCs) assays. In this study, several extracted compounds were identified in sugarcane molasses extract and included gallic acid, phenylvaleric acids, quinic acid, tannic acid and 6-C-glucosyl-8-C-arabinosyl apigenin or arabinoysl-glucosylapigenin. The sugarcane molasses extract showed high total phenolic compounds with values of 7.6 mg GAE/g extract. Meanwhile, antioxidant activities of sugarcane molasses extract were also found high and the 50% inhibitory concentration (IC50 value) was about 0.79 mg QE/g. The inhibition zone against four foodborne pathogens, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella enterica serovar Typhimurium ranged from 8.82±0.3 mm to 25.05±1.6 mm. Meanwhile, the MICs of sugarcane molasses extract ranged from 3.125% to 6.25% v/v and MBCs were 6.25% to >12.5% v/v. In conclusion, sugarcane molasses extract is rich in phenolic compounds and has the potential to be applied as the natural antioxidant and antibacterial