Antimicrobial Effect of Cinnamon Essential Oil Against Escherichia Coli and Staphylococcus aureus

Various studies have been conducted to determine the effects of essential oils and other natural antimicrobials on foodborne pathogens in culture media. The present study aimed to determine the antibacterial effects of cinnamon essential oil, monolaurin, nisin, and ethylenediaminetetraacetic acid (EDTA) alone and in combination, in culture media. Cinnamon essential oil was analyzed by gas chromatography/mass spectrometry (GC/MS) and the major component was identified as cinnamaldehyde. Broth microdilution assay and agar disk diffusion method were used to evaluate the antibacterial effect of cinnamon essential oil, monolaurin, nisin, and EDTA alone and in combination against Staphylococcus aureus and Escherichia coli. The MIC of cinnamon essential oil, monolaurin, nisin, and EDTA for S. aureus was 3125.00, > 500.00, > 125.00, and > 250.00 µg/mL, respectively, while the MIC of the aforementioned materials for E. coli was 780.00, 31.25, 15.60, and 250.00 µg/mL. In the present study, S. aureus was found to be more sensitive than E. coli and monolaurin and nisin showed the lowest MIC for E. coli. Increased antimicrobial effect was observed when cinnamon essential oil was used in combination with nisin, monolaurin, and EDTA. The present study showed that cinnamon essential oil when used in combination with nisin, monolaurin or EDTA demonstrated stronger antimicrobial effect against foodborne pathogens than when used alone.