Antibacterial and anti-biofilm activity of cinnamon essential oil and eugenol/Atividade antibacteriana e anti-biofilme de oleo essencial de canela e eugenol

Biofilms are responsible for most of the interference caused by microorganisms in food processing. The aim of this study was to evaluate the cinnamon (Cinnamomum zeylanicum) essential oil and eugenol sanitizer and anti-biofilm activity against biofilms. Concentrations used of essential oil were 0.0% (control) 0.12%; 0.48%; 0.96% and 1.92%; the amount of eugenol was 0.76%. Concentrations were determined from other published studies. Number of viable cells and quantification the bacterial biomass were determined. Anti-biofilm treatment was effective in preventing the formation of biofilms. The 1.92% concentration was the most satisfactorily with Escherichia coli reduction of 5.91log CFU[cm.sup.-2] and Staphylococcus aureus reduction of 5.17log CFU[cm.sup.-2] (P