Anti-biofilms' activity of garlic and thyme essential oils against Salmonella typhimurium. - GreenMedInfo Summary

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 againstrecovered from different abattoir samples were investigated along with the virulence genes (andgenes), and the antimicrobial susceptibility profile of.as well. The obtained results revealed that.contaminated abattoir samples to varying degrees. Thegene was investigated in all isolates, whereas theandgenes were observed in four and three isolates, respectively. Utilizing the disc diffusion method,.isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index..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.contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit.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.