Cinnamon essential oil reduces adhesion of food pathogens to polystyrene

Silva P. I., . and Rosário D. K. A., . and Carneiro J. C. S., . and Pimentel Filho N. J., . and Ferreira L. R., . and Bernardes P. C., . Cinnamon essential oil reduces adhesion of food pathogens to polystyrene. pp. 1103-1110. ISSN 2231-7546

Substances with antimicrobial properties able to prevent microbial adhesion to the surfaces are of interest to the industry and consumers. Microorganisms attached to surfaces can form mature biofilms that are a risk for public health. In the present work the antimicrobial activity of the essential oils of rosemary cinnamon peppermint ginger orange and Tahiti lemon was evaluated in vitro against the pathogenic bacteria Staphylococcus aureus (SA) Escherichia coli (EC) and Salmonella enterica (SE). In addition the inhibition of adhesion of these foodborne pathogens by cinnamon essential oil was also tested. The cinnamon essential oil showed the lowest MIC values of 6.25 3.12 and 3.12 (v/v) for SA EC and SE respectively when compared with the others evaluated oils. Subinhibitory concentration of cinnamon oil such as 0.78 was able to inhibit the adhesion of all foodborne pathogens to polystyrene surface. The result emphasises the potential application of essential oils as an alternative natural compound that can help to prevent the bacterial adhesion on surfaces extending the shelf life and improving the sensory characteristics of foods.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(03)%202019/40%20-...

Abstract

Substances with antimicrobial properties able to prevent microbial adhesion to the surfaces are of interest to the industry and consumers. Microorganisms attached to surfaces can form mature biofilms that are a risk for public health. In the present work the antimicrobial activity of the essential oils of rosemary cinnamon peppermint ginger orange and Tahiti lemon was evaluated in vitro against the pathogenic bacteria Staphylococcus aureus (SA) Escherichia coli (EC) and Salmonella enterica (SE). In addition the inhibition of adhesion of these foodborne pathogens by cinnamon essential oil was also tested. The cinnamon essential oil showed the lowest MIC values of 6.25 3.12 and 3.12 (v/v) for SA EC and SE respectively when compared with the others evaluated oils. Subinhibitory concentration of cinnamon oil such as 0.78 was able to inhibit the adhesion of all foodborne pathogens to polystyrene surface. The result emphasises the potential application of essential oils as an alternative natural compound that can help to prevent the bacterial adhesion on surfaces extending the shelf life and improving the sensory characteristics of foods.

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Item Type:	Article
AGROVOC Term:	Essential oils
AGROVOC Term:	Essential oil plants
AGROVOC Term:	Rosemary
AGROVOC Term:	Rosmarinus officinalis
AGROVOC Term:	Cinnamon
AGROVOC Term:	Peppermint
AGROVOC Term:	Mentha piperita
AGROVOC Term:	Ginger
AGROVOC Term:	Zingiber officinale
AGROVOC Term:	Sweet oranges
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8279

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