Effect of cinnamon essential oil and cinnamaldehyde on Salmonella Saintpaul biofilm on a stainless steel surface

Abstract

Salmonella spp. are a major cause of foodborne illness throughout the world (World Health Organization, 2013), attracting considerable concern for public health and the food industry. According to the Centers for Disease Control and Prevention ( Salmonella biofilm has important health and economic consequences because it can be a potential source of contamination in food Recently, essential oils have been used to control bacterial biofilms The effects of these compounds against Listeria monocytogenes, Escherichia coli, Pseudomonas spp., and Staphylococcus spp. biofilms on stainless steel and polystyrene have been demonstrated However, to our knowledge, no studies have reported the effects of cinnamon EO or cinnamaldehyde on Salmonella spp. biofilms on a stainless steel surface. In the present study, the antibacterial activity of the Cinnamomum zeylanicum EO and its major constituent, cinnamaldehyde, against Salmonella Saintpaul biofilms on a stainless steel surface was evaluated. Barks from Cinnamomum zeylanicum were purchased from a local market. The EO was obtained by hydrodistillation using a Clevenger-type apparatus. The oil was collected, dried over sodium sulfate, and stored in an amber flask at 4 C. The yield of the oil was 0.92% v/w. The EO chemical