Combination of ultraviolet light-C and clove essential oil to inactivate Salmonella Typhimurium biofilms on stainless steel

Brenda A. Silva-Espinoza*, Julian J. Palomares-Navarro, Melvin R. Tapia-Rodriguez, Manuel R. Cruz-Valenzuela, Gustavo A. González-Aguilar, Erika Silva-Campa, Martín Pedroza-Montero, Monica Almeida-Lopes, Raquel Miranda, Jesus F. Ayala-Zavala

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

Salmonella typhimurium is able to form biofilms as a resistance mechanism against antimicrobials; therefore, it represents a problem for assuring food safety and highlights the importance of research on anti-biofilm technologies. In this study, S. typhimurium biofilms were inactivated with the combination of clove essential oil (CEO) and ultraviolet light (UV-C). The volatile composition of the CEO determined by gas chromatography showed eugenol as the major constituent (82%). A combination of CEO with UV-C achieved a complete bacterial reduction (6.8 log/cm2) on biofilms with doses of 1.2 mg/ml and 76.41 mJ/cm2, respectively. Individually, the CEO at 1.2 mg/ml caused a reduction of 1.8 log CFU/cm2 of attached bacteria cells on stainless steel, while UV-C individually used at 620.4 mJ/cm2 caused a 2.9 log CFU/cm2 reduction compared to control biofilms. In conclusion, this study demonstrated a synergistic effect of combining CEO and UV-C irradiation to inactivate biofilms of S. typhimurium.

Original languageEnglish
Article numbere12788
JournalJournal of Food Safety
Volume40
Issue number3
DOIs
StatePublished - 1 Jun 2020

Bibliographical note

Funding Information:
Consejo Nacional de Ciencia y Tecnolog?a, Grant/Award Number: CB-2013-01-222691

Publisher Copyright:
© 2020 Wiley Periodicals, Inc.

Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.

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