21.15109/ARP/ZELTAESeres-Steinbach, AnitaAnitaSeres-Steinbach0009-0006-1336-2336Department of Medical Microbiology, Medical School, University of PécsSzabó, PéterPéterSzabó0000-0003-0827-3583Department of Geology and Meteorology, Faculty of Sciences, University of PécsBalázs, Viktória LillaViktória LillaBalázs0000-0002-9526-0264Department of Pharmacognosy, Faculty of Pharmacy, University of PécsRiethmüller, EszterEszterRiethmüller0000-0002-9719-5427Department of Pharmacognosy, Faculty of Pharmacy, Semmelweiss UniversitySzmolka, AmaAmaSzmolka0000-0002-7406-8935Veterinary Medical Research InstituteBányai, KrisztiánKrisztiánBányai0000-0002-6270-1772Department of Medical Biology, Medical School, University of PécsSchneider, GyörgyGyörgySchneider0000-0003-4424-7585Department of Medical Microbiology, Medical School, University of PécsARP2026Agricultural SciencesSalmonellaeessential oilbiofilm degradationbiofilm formationbiofilm inhibitionSchneider, GyörgyGyörgySchneiderDepartment of Medical Microbiology, Medical School, University of Pécs2026-06-082026-06-0910.3390/foods15091574159822011727403811565492601682055341241368application/pdftext/markdowntext/csvapplication/pdftext/csvapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheettext/csvapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheet1.0CC BY-NC 4.0The 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.National Research, Development and Innovation OfficeEKÖP-24-1National Research, Development and Innovation OfficeRRF-2.3.1-21-2022-00001National Research, Development and Innovation OfficePD 147156Eötvös Loránd Research NetworkSA-27/2021