Abstract
The limitations in the therapeutic options for foodborne pathogens lead to treatments failure, especially for multidrug-resistant (MDR) Salmonella sp., worldwide. Therefore, we aimed to find alternative and complementary therapies against these resistant foodborne pathogens. Out of 100 meat products samples, the prevalence rate of salmonella was 6%, serotyped only as S. Typhimurium and S. Enteritidis. According to the antibiotic susceptibility assays, the majority of our isolates were MDR and susceptible to cefotaxime. Out of the 13 tested plant extracts, five only showed an inhibition zone in the range of 8–50 mm against both serotypes. Based on their promising activity, the oily extract of cinnamon and aqueous extract of paprika represented the highest potency. Surprisingly, a significant synergistic effect was detected between cinnamon oil and cefotaxime. Depending on Gas Chromatography/Mass Spectrometry (GC-MS), the antimicrobial activity of cinnamon oil was attributed to four components including linalool, camphor, (Z)-3-Phenylacrylaldehyde and its stereoisomer 2-Propenal-3-phenyl. The anti-virulence activities of these compounds were confirmed on the basis of computational molecular docking studies. Accordingly, we recommended the use of cinnamon oil as a food additive to fight the resistant foodborne pathogens. Additionally, we confirmed its therapeutic uses, especially when co-administrated with other antimicrobial agents.
Highlights
Meat and meat products are the most popular foods, and they provide an excellent source of human nutrition and a good source of high-class protein
There is a great incidence of Salmonella resistance to conventional antibiotics, which demands the addition of a high concentration of antibiotic preservatives on meat products to achieve the best biological activities [3,4]
Out of one hundred food samples, six isolates were identified as Salmonella via standard microbiological techniques and other genotypic methods
Summary
Meat and meat products are the most popular foods, and they provide an excellent source of human nutrition and a good source of high-class protein. On the contrary, they are the worst offenders when it comes to food poisoning, especially salmonellosis infection. Salmonella may cause food poisoning, typhoid fever, gastroenteritis, enteric fever, and other illnesses [1]. Several antimicrobial preservatives are usually added to food to avoid infections with Salmonella sp. There is evidence that these synthetic, preserved foods are carcinogenic and toxic [2]. There is a great incidence of Salmonella resistance to conventional antibiotics, which demands the addition of a high concentration of antibiotic preservatives on meat products to achieve the best biological activities [3,4]
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