Chemical constituents of Temu Kunci (Boesenbergia rotunda) essential oil from Indonesia and its antibacterial and antibiofilm activities against foodborne pathogens.

Foodborne illnesses due to the consumption of contaminated food and beverages are among the major problems, impacting not only human health but also economy as well. The ability of the microorganism to form protective biofilms and the resistance to the existing antimicrobial agents make it more challenging to do the treatment. Therefore, the search for an alternative antimicrobial agent is a necessity to tackle this issue. In this study, the chemical constituents of the essential oil produced from Boesenbergia rotunda was assessed by GCMS. The essential oil was also evaluated for its antibacterial and antibiofilm activity against Escherichia coli, Salmonella typhi, and Bacillus cereus, as they are among the top pathogens associated with foodborne illness. The GCMS analysis indicated that the chemical compounds of the essential oil was dominated by oxygenated monoterpenes, with camphor and geraniol as the major component with the percentage of 14.98 and 13.55%, respectively. Meanwhile, the antimicrobial susceptibility testing results revealed that the essential oil of B. rotunda exhibits strong antibacterial activity against B. cereus, with MIC and MBC values of 62.5 and 125 µg/mL, respectively, while showing moderate effects against E. coli and S. typhi. Furthermore, B. rotunda essential oil at 4 MIC (250 µg/mL) and 2 MIC (125 µg/mL) also significantly inhibited the formation of biofilm in B. cereus, indicating that the essential oil has potency in reducing the resistance of B. cereus. This study suggests that B. rotunda essential oil has promising potential as an alternative natural resource of antimicrobial substances to control health problems associated with foodborne pathogens. [ABSTRACT FROM AUTHOR]

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