Antimicrobial activity of essential oils against Staphylococcus aureus biofilms.
作者： Daniel Vázquez-Sánchez , Marta L Cabo , Juan J Rodríguez-Herrera
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摘要: The present study was aimed to evaluate the potential of essential oils remove foodborne pathogen Staphylococcus aureus from food-processing facilities. effectiveness 19 against planktonic cells S. firstly assessed by minimal inhibitory concentration. Planktonic showed a wide variability in resistance oils, with thyme oil as most effective, followed lemongrass and then vetiver oil. eight effective were subsequently tested 48-h-old biofilms formed on stainless steel. All reduced significantly (p < 0.01) number viable biofilm cells, but none them could completely. Thyme patchouli high concentrations needed achieve logarithmic reductions over 4 log CFU/cm(2) after 30 min exposure. Alternatively, use sub-lethal doses allowed slow down formation enhance efficiency benzalkonium chloride biofilms. However, some cellular adaptation detected. Therefore, oil-based treatments should be based rotation combination different or other biocides prevent emergence antimicrobial-resistant strains.
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