Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristics

Abstract

Campylobacter species are known as biofilm‐forming bacteria in food systems. The aim of this study was to evaluate the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter jejuni and Campylobacter coli isolated from chicken meat. The biofilm‐forming C. jejuni and C. coli strains from chicken meat were investigated using minimum inhibitory concentration (MIC) and Campylobacter spp. characteristics. The MIC value was 31.25 µg/mL for the Campylobacter strains tested. Cinnamaldehyde had an inhibition and degradation effect on Campylobacter biofilms at concentrations > 15.63 µg/mL. Campylobacter strains treated with 15.63 µg/mL CA exhibited significantly decreased autoaggregation, motility, exopolysaccharide production, and soluble protein. In addition, Campylobacter biofilms formed on stainless steel were degraded following cinnamaldehyde treatment, as determined by scanning electron microscopy. Taken together, these results suggest that cinnamaldehyde constitutes a potential natural preservative against Campylobacter and a nontoxic biofilm remover that could be applied to control food poisoning in the poultry manufacturing‐related food industry.Practical ApplicationCinnamaldehyde was able to effectively remove the biofilm of Campylobacter in the small crack of stainless steel. Cinnamaldehyde has a potential to replace the synthetic antimicrobial and/or antibiofilm agent as well as has a positive influence on consumer concern for the food safety issues of the poultry industries.

Antibiofilm Effect of Cinnamaldehyde-Chitosan Nanoparticles against the Biofilm of Staphylococcus aureus

“…Albano et al confirmed that CA had the ability to reduce the growth of Staphylococcus epidermidis in planktonic state, inhibit biofilm formation and eradicate formed biofilm [ 12 ]. Yu et al found that Campylobacter strains treated with 15.63 µg/mL CA exhibited significantly decreased bacterial auto-aggregation, motility, exopolysaccharide production and soluble protein levels, which proved that it had the ability to remove biofilm [ 13 ]. CA also had an inhibitory effect on Candida albicans by inhibiting the release of its virulence factors [ 14 ].…”

Nanocarriers From Natural Lipids With In Vitro Activity Against Campylobacter jejuni

“…Different classes of molecules, such as: triglycerides, fatty acids, and small fractions of natural antioxidants (Attama et al, 2006), exert several therapeutic effects, as analgesic, antimicrobial, anti-inflammatory, antifungal, and antineoplastic (Orhan et al, 2010). The antimicrobial and antibiofilm activities of different natural lipids against CJ have been reported, as observed for oregano and cinnamon essential oils (Clemente et al, 2020;Yu et al, 2020). However, despite these combined therapeutic properties, the clinical use of vegetable lipids-mainly the essential oils-are prevented, due to its physicochemical instability, insolubility, high toxicity, volatility, and photosensitivity (Odeh et al, 2014).…”

Antimicrobial and Antibiofilm Effect of ε-Polylysine against Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli in Tryptic Soy Broth and Chicken Juice

“…The biofilm assay was conducted using the method described by Yu et al [ 22 ], with some modifications. To investigate the inhibition effect on the formation of biofilms, bacterial cultures were diluted to a final concentration of 1.0 × 10 5 CFU/mL, and 50 μL of each was mixed in a 96-well plate with volume equivalent to that of ε-PL, with concentrations ranging from 1/2 × MIC to 2 × MIC, using a non-treated TSB as a control.…”