Supplementary data – Salmonella biofilms and essential oils – Seres-Steinbach, 2026hdl:21.15109/ARP/ZELTAEARP2026-06-091Seres-Steinbach, Anita; Szabó, Péter; Balázs, Viktória Lilla; Riethmüller, Eszter; Szmolka, Ama; Bányai, Krisztián; Schneider, György, 2026, "Supplementary data – Salmonella biofilms and essential oils – Seres-Steinbach, 2026", https://hdl.handle.net/21.15109/ARP/ZELTAE, ARP, V1Supplementary data – Salmonella biofilms and essential oils – Seres-Steinbach, 2026hdl:21.15109/ARP/ZELTAESeres-Steinbach, AnitaSzabó, PéterBalázs, Viktória LillaRiethmüller, EszterSzmolka, AmaBányai, KrisztiánSchneider, GyörgyEKÖP-24-1RRF-2.3.1-21-2022-00001PD 147156SA-27/2021ARPSchneider, GyörgyKaján, Győző László2026-06-08Agricultural SciencesSalmonellaeessential oilbiofilm degradationbiofilm formationbiofilm inhibitionThe formation of biofilms by Salmonella is of considerable interest to the food production and medical industries. This study investigated the effects of a carrier medium (Luria–Bertani, Mueller–Hinton II, Brain Heart Infusion or chicken meat juice), temperature (14 °C, 23 °C or 37 °C) and surface type (adhesive, non-adhesive or suspension plate) on biofilm formation in 16 different Salmonella isolates belonging to the serovars S. Enteritidis (five isolates), S. Infantis (five isolates) and S. Typhimurium (six isolates). Chicken meat juice was found to have a moderate yet balanced supportive effect, while Mueller–Hinton II (MH-II) medium drastically supported biofilm formation at low temperatures, albeit with significant variation among the isolates. Temperature and medium also affected the antibacterial, biofilm inhibitory and destructive effects of essential oils. At 14 °C and 23 °C, 35% of essential oils exhibited antibacterial activity against Salmonella serovars at a concentration of 0.1%, as determined by the drop plate method. Ajowan, thyme, orange, clove and oregano EOs completely inhibited biofilm formation at a concentration of 0.1%. More than half of the 60 essential oils tested reduced the optical density of mature biofilms (OD: 0.15–0.36) to below 0.05; ajowan, lime, palmarosa, thyme, oregano and clove were the most effective, exhibiting antibacterial, biofilm inhibitory and biofilm destructive effects on all of the investigated Salmonella isolates.<a href="http://creativecommons.org/licenses/by-nc/4.0">CC BY-NC 4.0</a>Seres-Steinbach A, Szabó P, Balázs Lilla V, Riethmüller E, Szmolka A, Bányai K, Schneider G. Factors Influencing Biofilm Formation of Salmonella spp. and the Biofilm-Degrading Potential of Essential Oils. Foods. 2026; 15(9):1574.10.3390/foods15091574Seres-Steinbach A, Szabó P, Balázs Lilla V, Riethmüller E, Szmolka A, Bányai K, Schneider G. Factors Influencing Biofilm Formation of Salmonella spp. and the Biofilm-Degrading Potential of Essential Oils. Foods. 2026; 15(9):1574.figure_s1.pdfSPME‐GC‐MS analysis of the ajowain, clove, lime, palmarosa, oregano and thyme essential oilsapplication/pdfreadme.mdreadme filetext/markdowntable_s1.csvList of 60 essential oils used in the study with corrected binomial nomenclature and supplier informationtext/csvtable_s1.pdfList of 60 essential oils used in the study with binomial nomenclature and supplier informationapplication/pdftable_s2.csvRaw OD630 values of biofilm formation experiments for 16 Salmonella isolates across all tested conditionstext/csvtable_s2.xlsxRaw OD630 values of biofilm formation experiments for 16 Salmonella isolates across all tested conditionsapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheettable_s3.csvRaw OD630 values of biofilm inhibition and degradation experiments using 60 essential oils at 0.1% concentrationtext/csvtable_s3.xlsxRaw OD630 values of biofilm inhibition and degradation experiments using 60 essential oils at 0.1% concentrationapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheet