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 recovered from different abattoir samples were investigated along with the virulence genes ( and genes), and the antimicrobial susceptibility profile of . as well. The obtained results revealed that . contaminated abattoir samples to varying degrees. The gene was investigated in all isolates, whereas the and genes 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.
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| http://dx.doi.org/10.3390/molecules27072182 | DOI Listing |
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