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

• DOI: 10.2323/jgam.60.119
• Publication Date: 2014-09-11T00:20:07Z
• Authors: Michelle Piovezan; Nancy Sayuri Uchida; Alex Fiori da Silva; Renata Grespan; Patricia Regina S...; Expedito Leite Silva; Roberto Kenji Nak...; Miguel Machinski ...; Jane Martha Grato...
• Keywords: Cinnamomum zeylanicum

Salmonella spp.are a major cause of foodborne illness throughout the world (World Health Organization, 2013), attracting considerable concern for public health and food industry.According to Centers Disease Control Prevention ( approximately 40,000 new cases salmonellosis are reported every year in United States, with an estimated 400 deaths.Salmonella biofilm has important economic consequences because it can be potential source contamination (Steenackers et al., 2012).Recently, essential oils have been used control bacterial biofilms (Budzyñska 2011;Oliveira 2010;Valeriano 2012), but few studies evaluated action cinnamon EO cinnamaldehyde.The effects these compounds against Listeria monocytogenes, Escherichia coli, Pseudomonas spp., Staphylococcus spp.biofilms on stainless steel polystyrene demonstrated (Jia 2011;Niu Gilbert, 2004;Nuryastuti 2009;Oliveira 2012).However, our knowledge, no or cinnamaldehyde surface.In present study, antibacterial activity Cinnamomum zeylanicum its constituent, cinnamaldehyde, Saintpaul surface was evaluated.Barks from were purchased local market.The obtained by hydrodistillation using Clevenger-type apparatus.The oil collected, dried over sodium sulfate, stored amber flask at 4 C.The yield 0.92% v/w.The chemical