Antibacterial Effect of Trans-Cinnamaldehyde on Salmonella Enteritidis and Campylobacter jejuni in Chicken Drinking Water ,

Abstract

Primary Audience: Flock Supervisors, Quality Assurance and Laboratory Personnel, Researchers and Veterinarians SUMMARYSalmonella Enteritidis and Campylobacter jejuni are 2 major foodborne pathogens in the United States, estimated to cause more than 3 million cases of human illness annually. Chickens are the natural hosts of these bacteria, and their drinking water can be a source of S. Enteritidis and C. jejuni, contributing to the colonization of birds. In this study, trans-cinnamaldehyde (TC), a natural, generally recognized as safe ingredient in cinnamon oil was evaluated for its efficacy to inactivate S. Enteritidis and C. jejuni in the drinking water of chickens. Well water containing 0, 0.016, 0.03, and 0.06% TC was inoculated with a 5-strain mixture of S. Enteritidis or C. jejuni (~6 log 10 cells/mL). Water samples containing 1% chicken feces or feed were also included. The samples were incubated at 12.5 or 25°C for 7 d and analyzed for bacterial populations on d 0, 1, 3, 5, and 7. Duplicate samples of treatments and control were included, and the study was replicated 3 times. Trans-cinnamaldehyde at 0.06% inactivated Salmonella completely after 24 h in water with 1% feces at both temperatures. In water containing 1% feed, TC (0.06%) reduced S. Enteritidis to undetectable levels after 3 d at 12.5°C or 7 d at 25°C. Presence of feed or feces in water reduced the antibacterial effect (P < 0.001) of TC. The effect of TC on C. jejuni was more pronounced than that on S. Enteritidis. The TC at 0.06% completely inactivated the pathogen after 1 d of incubation at both temperatures. The presence of feces or feed did not have any effect (P > 0.001) on the antibacterial property of TC on C. jejuni. Results indicate that TC is effective in killing S. Enteritidis and C. jejuni in chicken drinking water and may decrease the likelihood that water will contribute to colonization of chickens by these pathogens.

Reduction of Salmonella enterica Serovar Enteritidis Colonization in 20-Day-Old Broiler Chickens by the Plant-Derived Compounds trans -Cinnamaldehyde and Eugenol

“…Both of these compounds are generally recognized as safe chemicals for use in foods (GRAS) by the U.S. FDA (TC, 21 CFR 182.60 [13]; EG, 21 CFR 582.60 [14]). Previously, we reported that TC was effective in killing S. Enteritidis in chicken drinking water (34). Additionally, we investigated the efficacy of various plant-derived compounds, including TC and EG, for reducing S. Enteritidis in chicken cecal contents in vitro (33).…”

Salmonella Heidelberg Strain Responses to Essential Oil Components

“…When combined, cinnamaldehyde/thymol, cinnamaldehyde/carvacrol and thymol/carvacrol demonstrated that the concentration of cinnamaldehyde, thymol and carvacrol could be decreased from 200, 400 and 400 mg/L to 100, 100 and 100 mg/L, respectively (Zhou et al, 2007). In this study we used cinnamaldehyde in its trans isomer, which is the form that is present as a major component of bark extract of cinnamon (Kollanoor Johny et al, 2008).…”

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“…Furthermore, cinnamaldehyde is indicated in anticaries treatments as it exhibits the greatest antimicrobial potency at the concentration of 1.25-2.5 mg/ml as compared to other essential oils 50 . It is reported that the edible films and coating containing antibacterial essential oil active component cinnamaldehyde, can be used to protect raw chicken pieces against bacterial contamination without adversely affecting the sensory preference of the baked wrapped chicken 52,53 .…”

“…In order to protect chicken contamination, transcinnamaldehyde is applied as a disinfectant/ antimicrobial additive for killing certain bacteria (C.jejuni and S.enteritidis) within appropriate temperatures (12.5 0 C and 25 0 C) quite effectively 52 .…”