Synergy among thymol, eugenol, berberine, cinnamaldehyde and streptomycin against planktonic and biofilm-associated food-borne pathogens

Summary

This in vitro study demonstrates synergistic antibacterial activity when specific essential oil components are combined with streptomycin against two major food-borne pathogens. Thymol and cinnamaldehyde showed synergy with streptomycin against Listeria monocytogenes, whilst cinnamaldehyde or eugenol synergised with streptomycin against Salmonella Typhimurium, with sufficient potency to eradicate bacterial biofilms. The findings suggest potential for such combinations to enhance antibiotic effectiveness and reduce resistance spread in food safety contexts.

Regional applicability

The laboratory findings are broadly applicable to United Kingdom food safety practices and antimicrobial resistance mitigation strategies, though the study does not specify whether pathogens were isolated from UK sources or whether efficacy would vary under United Kingdom food processing or storage conditions.

Key measures

Checkerboard assay for synergistic effects; biofilm eradication efficacy of essential oil component and streptomycin combinations

Outcomes reported

The study evaluated antibacterial activities of four essential oil components (thymol, eugenol, berberine, cinnamaldehyde) alone and in combination with streptomycin against Listeria monocytogenes and Salmonella Typhimurium in planktonic and biofilm states. Synergistic effects were demonstrated and biofilm eradication was achieved with specific combinations.

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