Cinnamon essential oil reduces adhesion of food pathogens to polystyrene

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