INHIBITORY EFFECT OF CINNAMON AND BASIL OILS ON SALMONELLA ENTERITIDIS DURING WHIPPED CREAM STORAGE AND THEIR IMPACT ON INVA GENE EXPRESSION | ||
| Assiut Veterinary Medical Journal | ||
| Articles in Press, Accepted Manuscript, Available Online from 20 October 2025 PDF (528.87 K) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.2025.379357.1681 | ||
| Authors | ||
| RANIA MAHER KAMALY* 1; RANIA MOHAMMED EWIDA2; MOHAMMED SAYED3 | ||
| 1Molecular Biology Research and Studies Institute, Assiut University, Assiut, Egypt. | ||
| 2Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, New Valley University, New Valley, Egypt. | ||
| 3Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt. | ||
| Abstract | ||
| Antibiotic-resistant bacteria became more prevalent, and medicinal herbs became more well-liked due to their demonstrated advantages and negligible or non-existent side effects. In the current study, the antibacterial effects of cinnamon and basil oils against Salmonella Enteritidis were studied in vitro and during whipped cream storage, as well as their impact on the invA virulence gene. The well diffusion method showed that both oils had a strong antibacterial effect on the pathogen, and the inhibition zones were 23.44±1.76 and 14.22±1.38 mm in the cinnamon and basil oils, respectively. Minimum inhibitory concentration (MIC) was estimated by the broth dilution method, and it was 0.06 and 0.25% in the cinnamon and basil oils, respectively. In addition, the invA virulence gene expression of the pathogen was determined by real-time PCR (RT-PCR) using 16S rRNA primers as a housekeeping gene of Salmonella spp. and invA primers. The results showed downregulation of invA gene by both oils, and the fold change in cinnamon oil was 0.1267, and in basil oil was 0.5141. Finally, when the cinnamon and basil oils were added to the whipped cream that was inoculated with Salmonella Enteritidis, a complete inhibition of the tested bacteria was observed on the 5th day in the samples supplemented with a mixture of both oils and on the 7th day in the samples supplemented with a separate oil. However, the tested bacteria in the oil-free whipped cream samples (control +ve) were slightly reduced in bacterial count but not completely inhibited till 7th day. The sensory evaluation had shown that the sample with the cinnamon oil was the most acceptable and the sample with mixed oils was the least acceptable. | ||
| Keywords | ||
| Cinnamon oil; Basil oil; Salmonella Enteritidis; invA gene; Whipped cream | ||
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