The inhibitory potential by contact and vapor of basil, cinnamon, clove, peppermint, oregano, rosemary, common thyme, and red thyme essential oils (EOs) against 20 strains of Streptococcus suis was determined by the disk diffusion test. The broth microdilution method was used to determine the minimal inhibitory and minimal bactericidal concentration (MIC and MBC) of the four selected oils. Furthermore, the bactericidal power (ratio MBC/MIC) was calculated. The EOs with the major potential in the disk diffusion method were red thyme, common thyme, oregano, and cinnamon (∅ mean 16.5-34.2 mm), whereas cinnamon did not show vapor activity. In the microdilution test, all the EOs showed notable antimicrobial activity (MIC and MBC 312.5-625 μg·ml ) and a strong bactericidal power (ratio = 1). This is the first study that selects essential oils against S. suis. New studies about the possible synergic effect of EOs with antibiotics and about toxicity and efficacy in in vivo conditions are recommended.

Due to the increase in bacterial resistance to antimicrobials (AMBs) commonly used in veterinary and human medicine, the new strategies for controlling zoonoses focus on the study of natural products with demonstrated AMB activity, such as essential oils (EOs). The aim of this study was to evaluate the in vitro effect of the combination of enrofloxacin (ENR), ceftiofur (CEF), and trimethoprim-sulfamethoxazole (SXT) with cinnamon, clove, oregano, and red thyme EOs against multiple drug-resistant strains of Salmonella enterica. The minimum inhibitory concentration (MIC) of each product was determined by microdilution and "Checkerboard" methods and their combined effect was evaluated against 15 strains of S. enterica. The results were interpreted by the calculation of fractional inhibitory concentration (FIC) and their respective indexes (FICI). Significant susceptibility of all strains to the four EOs was observed. The results showed a synergistic effect between EOs and AMBs tested, highlighting the upper percentage of total synergies of the SXT with the four EOs (FICI ≤0.5 in 60% of assays), and the most effective combination being the one of ENR and cinnamon. The MIC of cinnamon was reduced from 1250 to 312.5 μg/mL and the MIC of ENR from 2 to 0.031 μg/mL. There was no antagonism in the tested combinations (AMBs-EOs). Our results support the combined use of EOs and AMBs for the control of multiresistant strains of S. enterica with a reduction of the minimum effective dose of AMBs and their adverse effects.

To determine the distribution of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of essential oils (EOs) of cinnamon (Cinnamomum zeylanicum), clove (Eugenia caryophyllata), oregano (Origanum vulgare), common thyme (Thymus vulgaris), and red thyme (Thymus zygis) against Salmonella enterica, double serial dilutions of each EO were challenged with 85 Salmonella strains belonging to 23 serotypes of animal origin. The results showed the bactericidal character of the EOs tested against S. enterica, highlighting the oregano with MIC and MBC of 3.12 × 10 g/mL, and MIC and MBC of 6.25 × 10 g/mL. When comparing the Salmonella Typhimurium and Salmonella Enteritidis serotypes susceptibility, we observed a significantly higher sensitivity of Typhimurium to clove and Enteritidis to cinnamon. In addition, Typhimurium isolates with significantly higher MIC and MBC values for all the EOs tested were found, suggesting the existence of a possible resistance profile. The results of this study provide relevant data for the potential of EOs as antibacterials, although they highlight the need to continue bacterial sensitivity distribution studies and consider the differences detected for future in vivo studies.

Streptococcus suis is a major swine pathogen. Different strategies to reduce the antimicrobial resistance to conventional antimicrobials (AMBs) have been proposed, including the combined use with essential oils (EOs). The objective of this work was to evaluate the effectiveness of the combination of cinnamon, oregano, common thyme and red thyme EOs and their main components (cinnamaldehyde, carvacrol and thymol) with conventional AMBs (oxytetracycline, trimethoprim‐sulfamethoxazole, gentamicin and penicillin) against field resistant S. suis strains. The checkerboard method was used to assess the interaction, by the fractional inhibitory concentration index (FICindex) determination. All the AMBs showed synergistic (FICindex ≤ 0·5) or additive (0·5 < FICindex ≤ 1) effect with at least one of the four essential oils. In general, the combination of the AMBs with the EOs showed better results than combination the AMBs with the main components, although no antagonist effects were detected in any case. The results obtained would support the combined use of AMBs agents with EOs for the treatment of S. suis. Significance and Impact of the Study Streptococcus suis is an important pig pathogen and a zoonosis. Control is based on antimicrobials; however, there is pressure to reduce the use of antimicrobials and new products or combination therapies are of considerable interest. We have evaluated the combined interaction of four essential oils or their main components with conventional antimicrobials against resistant S. suis strains. A positive interaction between gentamicin and oxytetracycline with cinnamon, oregano or thyme was observed, suggesting that a combination of conventional antimicrobials with EOs is a promising alternative for the control of S. suis infections.

Streptococcus suis is an emerging zoonotic pathogen causing different diseases, in both humans and pigs. Generally, the control of this pathogen is based on antimicrobial therapy, but the development of bacterial resistance has led one to look for new options. In this sense, the essential oils (EOs) constitute a promising alternative. The activity of cinnamon, common thyme and red thyme EOs and their main active compounds (cinnamaldehyde and thymol) against S. suis isolates from pigs (n = 50) and humans (n = 6) was determined by the broth microdilution method. MIC50–90, MBC50–90 and the bactericidal index (BI) (minimal bactericidal concentration (MBC)/minimal inhibitory concentration (MIC)) were calculated. Also, the time‐kill curve of each product against the S. suis P1/7 European reference strain was determined. No differences in the MIC or MBC values were observed between all the tested products, which suggest a homogeneous behaviour of S. suis, independently of their origin, organ of isolation or resistance profile. All the products showed a concentration‐dependent and time‐dependent killing activity and achieved the virtual eradication of S. suis at supra‐inhibitory concentrations within the first 5 min of exposure, except cinnamaldehyde that showed only bacteriostatic effect. It suggests that these products could be utilized as antimicrobials in veterinary medicine for the control of this zoonotic pathogen.