Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i>
Biofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against <i>Salmonella t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/7/2182 |
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| author | Alaa Eldin M. A. Morshdy Ahmed S. El-tahlawy Sameer H. Qari Alaa T. Qumsani Daniyah Habiballah Bay Rokayya Sami Eman Hillal Althubaiti Ahmed M. A. Mansour Amani H. Aljahani Abd El-Salam E. Hafez Abdallah Fikry A. Mahmoud Rasha M. El Bayomi Mohamed A. Hussein |
| author_facet | Alaa Eldin M. A. Morshdy Ahmed S. El-tahlawy Sameer H. Qari Alaa T. Qumsani Daniyah Habiballah Bay Rokayya Sami Eman Hillal Althubaiti Ahmed M. A. Mansour Amani H. Aljahani Abd El-Salam E. Hafez Abdallah Fikry A. Mahmoud Rasha M. El Bayomi Mohamed A. Hussein |
| author_sort | Alaa Eldin M. A. Morshdy |
| collection | DOAJ |
| description | Biofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against <i>Salmonella typhimurium</i> recovered from different abattoir samples were investigated along with the virulence genes (<i>InvA, SdiA</i> and <i>Stn</i> genes), and the antimicrobial susceptibility profile of <i>S</i>. <i>typhimurium</i> as well. The obtained results revealed that <i>S</i>. <i>typhimurium</i> contaminated abattoir samples to varying degrees. The <i>InvA</i> gene was investigated in all isolates, whereas the <i>SdiA</i> and <i>Stn</i> genes were observed in four and three isolates, respectively. Utilizing the disc diffusion method, <i>S</i>. <i>typhimurium</i> isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index. <i>S</i>. <i>typhimurium</i> isolates demonstrated biofilm formation abilities to various degrees at varied temperatures levels (4 °C and 37 °C). In conclusion, the obtained samples from the research area are regarded as a potential <i>S</i>. <i>typhimurium</i> contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit <i>S</i>. <i>typhimurium</i> biofilm at different sub-minimum inhibitory concentrations as compared to thyme essential oil (TEO). Therefore, these EOs are considered as potential natural antibacterial options that could be applied in food industry. |
| first_indexed | 2024-03-09T11:36:59Z |
| format | Article |
| id | doaj.art-67becfa315674666bc07272fc5a11950 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:36:59Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-67becfa315674666bc07272fc5a119502023-11-30T23:40:42ZengMDPI AGMolecules1420-30492022-03-01277218210.3390/molecules27072182Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i>Alaa Eldin M. A. Morshdy0Ahmed S. El-tahlawy1Sameer H. Qari2Alaa T. Qumsani3Daniyah Habiballah Bay4Rokayya Sami5Eman Hillal Althubaiti6Ahmed M. A. Mansour7Amani H. Aljahani8Abd El-Salam E. Hafez9Abdallah Fikry A. Mahmoud10Rasha M. El Bayomi11Mohamed A. Hussein12Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptFood Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptDepartment of Biology, Al-Jumum University College, Umm Al-Qura University, Makkah 21955, Saudi ArabiaDepartment of Biology, Al-Jumum University College, Umm Al-Qura University, Makkah 21955, Saudi ArabiaDepartment of Biology, Faculty of Science, Umm Al-Qura University, Makkah 21955, Saudi ArabiaDepartment of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Biotechnology, Faculty of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Biotechnology, Faculty of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi ArabiaFood Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptFood Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptFood Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptFood Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, EgyptBiofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against <i>Salmonella typhimurium</i> recovered from different abattoir samples were investigated along with the virulence genes (<i>InvA, SdiA</i> and <i>Stn</i> genes), and the antimicrobial susceptibility profile of <i>S</i>. <i>typhimurium</i> as well. The obtained results revealed that <i>S</i>. <i>typhimurium</i> contaminated abattoir samples to varying degrees. The <i>InvA</i> gene was investigated in all isolates, whereas the <i>SdiA</i> and <i>Stn</i> genes were observed in four and three isolates, respectively. Utilizing the disc diffusion method, <i>S</i>. <i>typhimurium</i> isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index. <i>S</i>. <i>typhimurium</i> isolates demonstrated biofilm formation abilities to various degrees at varied temperatures levels (4 °C and 37 °C). In conclusion, the obtained samples from the research area are regarded as a potential <i>S</i>. <i>typhimurium</i> contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit <i>S</i>. <i>typhimurium</i> biofilm at different sub-minimum inhibitory concentrations as compared to thyme essential oil (TEO). Therefore, these EOs are considered as potential natural antibacterial options that could be applied in food industry.https://www.mdpi.com/1420-3049/27/7/2182essential oils<i>S. typhimurium</i><i>SdiA</i> geneantibioticbiofilm formation |
| spellingShingle | Alaa Eldin M. A. Morshdy Ahmed S. El-tahlawy Sameer H. Qari Alaa T. Qumsani Daniyah Habiballah Bay Rokayya Sami Eman Hillal Althubaiti Ahmed M. A. Mansour Amani H. Aljahani Abd El-Salam E. Hafez Abdallah Fikry A. Mahmoud Rasha M. El Bayomi Mohamed A. Hussein Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i> Molecules essential oils <i>S. typhimurium</i> <i>SdiA</i> gene antibiotic biofilm formation |
| title | Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i> |
| title_full | Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i> |
| title_fullStr | Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i> |
| title_full_unstemmed | Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i> |
| title_short | Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against <i>Salmonella typhimurium</i> |
| title_sort | anti biofilms activity of garlic and thyme essential oils against i salmonella typhimurium i |
| topic | essential oils <i>S. typhimurium</i> <i>SdiA</i> gene antibiotic biofilm formation |
| url | https://www.mdpi.com/1420-3049/27/7/2182 |
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