Harnessing Nature's Arsenal: Investigating the Antibacterial Efficacy of Commercial Essential Oils against Staphylococcus Strains Isolated from Poultry Meat.

Abstract

Pathogens prevalent in the food supply chain provide a significant worldwide risk to both human health and the economy. Poultry meat, a staple in global diets, serves as a reservoir for bacterial contamination. Staphylococcus, a gram-positive bacterium belonging to family Staphylococcaceae has been identified as a potential causative agent of food borne illnesses. The presence of antibiotic-resistant Staphylococcus strains in poultry products raises concerns about the transmission of resistance genes through the food chain, necessitating thorough investigations into alternative antimicrobial agents for effective bacterial control. Essential oils (EOs) hold profound importance in terms of their known and potential application. This study focuses on the evaluation of commercial essential oils and their effectiveness against Staphylococcus strains isolated from poultry meat. Briefly, 150 raw chicken meat samples were collected, and Staphylococcus spp. was identified based on morphological and cultural characteristics. Antibiogram analysis and essential oils activity was determined by disc diffusion and agar well diffusion assay respectively. Results showed that 27 (18%) samples tested positive for Staphylococcus spp, out of which S. aureus was identified in 25 isolates (16.66%). The antibiogram profile reveals that three antibiotics namely, gentamicin, vancomycin and ciprofloxacin were the most effective antibiotics showing sensitivity against 74.07%, 70.37% and 62.96% of the isolates respectively. Moreover, amongst the tested essential oils cinnamon oil and clove oil exhibited the highest antimicrobial activities ZOI ranges from 19-41mm and 19-33 mm respectively. While focusing on the evaluation of antimicrobial activity of essential oils, the study endeavors to aid in development of sustainable strategies for mitigating bacterial contamination in the food industry.

Keywords

• Staphylococcus
• Essential oil
• Antibiotic resistance
• Poultry meat
• Mannitol salt agar