The effect of some essential oils against biofilm producing Pseudomonas aeruginosa of meat sources
Mohammed Hussain Mohammed | Refaat Mahmoud Farghaly | Nahed Mahmoud Abdel-Aziz
Pseudomonas aeruginosa is one of the biofilm-forming pathogens in the food industry. Biofilms can be formed on both animate and inanimate surfaces throughout the food chain. This poses a tough challenge resulting in changes in the food industry’s cleaning and disinfection dynamics. In this study, Pseudomonas aeruginosa (P. aeruginosa) was detected, using the morphological and biochemical methods, in 12 out of 32 isolates of Gram-negative motile rod-shaped isolates “Pseudomonas spp.” isolated from meat products, and 5 of the 12 (41.7%) P. aeruginosa strains were strong biofilm-producers using crystal violet microtiter plate assay. The PCR results revealed that 5 isolates of P. aeruginosa were encoding the aminoglycoside regulator response (arr) gene responsible for the biofilm production, with an incidence of 41.7 %; 2 (40%) of which were detected in the minced beef strains, 1 (20%) for each of the sausage and burger strains while it could not be identified in luncheon strains. Thymol and cinnamon essential oils were used to control P. aeruginosa strains and their biofilm in vitro using the microtiter plate assay. Applying the EO caused a reduction in P. aeruginosa biofilm formation. While clove EO did not inhibit the growth of P. aeruginosa using the agar well diffusion method. The application of thymol and cinnamon Eos in meat contact surfaces or meat products could inhibit the growth of P. aeruginosa as well as reduce the biofilm formation resulting in preventing serious health and economic problems.
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