Cinnamaldehyde for the Prevention and Control of Foodborne Pathogens and Their Biofilms: a Review of Research and Applications
Foodborne pathogens exist primarily as biofilms in the food processing environment. Different from planktonic bacteria, biofilm has a complex structure, strong adhesion and high resistance to conventional disinfection methods. Cinnamaldehyde, a plant-derived compound, has garnered widespread attenti...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-027.pdf |
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| Summary: | Foodborne pathogens exist primarily as biofilms in the food processing environment. Different from planktonic bacteria, biofilm has a complex structure, strong adhesion and high resistance to conventional disinfection methods. Cinnamaldehyde, a plant-derived compound, has garnered widespread attention as a new strategy for combating foodborne pathogen biofilms due to its broad-spectrum antibacterial activity and significant inhibitory effect on biofilm. This paper summarizes recent progress in research on cinnamaldehyde’s antibacterial and anti-biofilm effects on common foodborne pathogens. The underlying mechanism of action is systematically analyzed from three aspects: anti-bacterial adhesion, antibacterial and anti-quorum sensing effects. Furthermore, the application of nanoscale cinnamaldehyde as antibacterial agent is elaborated. The aim is to provide a reference for the prevention and control of biofilm in order to better guarantee food quality and safety. |
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| ISSN: | 1002-6630 |