Anti- Salmonella and Antibiofilm Potency of Salvia officinalis L. Essential Oil against Antibiotic-Resistant Salmonella enterica

• Published in: Antibiotics (Basel) 2022-04, Vol.11 (4), p.489
• Main Authors: Selim, Samy, Almuhayawi, Mohammed S, Alqhtani, Hussain, Al Jaouni, Soad K, Saleh, Fayez M, Warrad, Mona, Hagagy, Nashwa
• Format: Article
• Language: English
• Subjects: Alzheimer's disease; Amides; Animals; antibiofilm; Antibiotic resistance; antibiotic resistant; Antibiotics; Antiinfectives and antibacterials; antimicrobial activity; Antimicrobial agents; Bacteria; Biofilms; Caryophyllene; Cineole; Dairy farms; Dairy products; Drug resistance; Essential oils; Food; Foodborne diseases; Infections; Milk; Mortality; Multidrug resistance; Oils & fats; Preservatives; Public health; Salmonella; Salmonella enterica; Salvia officinalis; Strains (organisms); Terpineol; β-Lactam antibiotics
• ISSN: 2079-6382; 2079-6382
• DOI: 10.3390/antibiotics11040489

Raw milk is a significant vehicle for the transmission of different infections. In the present study, we focused on from raw milk and its resistance to various antibacterial drugs. Furthermore, we have investigated the antimicrobial and antibiofilm effects of essential oil (EO) obtained from L. leaves that were collected from the Aljouf region, Saudi Arabia, against . One-dozen strains of were found in a batch of a hundred milk samples, and those strains were shown to be resistant to several antibiotics, particularly the β-lactam group of antimicrobial drugs. Against multidrug-resistant , the inhibitory zones for EO from leaves were found to be 21 mm in diameter. EO at 5% concentration showed a remarkable in vitro inhibitory activity toward the biofilm growth of different isolates. Analysis of EO by GC-MS identified 21 distinct components, accounting for 89.94% of the total oil component. The most prominent compounds were 1,8-cineole (39.18%), β-caryophyllene (12.8%), and α--terpineol (10.3%). Taken together, our results unequivocally confirm that the EOs exert numerous bioactivities. Thus, the well-deserved attention on EO usage as a food preservative and adjunctive remedy for bacterial food-borne diseases is justified.