Behavior of Escherichia coli and Salmonella Enteritidis in Cilantro Crops (Coriandrum sativum L.) and the Antimicrobial Effect of Salvia officinalis Essential Oil.

Fresh, ready-to-eat vegetables are susceptible to contamination by several bacterial pathogens. This study evaluated the behavior of inoculated Escherichia coli and Salmonella Enteritidis (7 Log10 CFU/g) through viable cell counts on eosin methylene blue (EMB) and brilliant green agar (BGA) in soil, seeds, and cilantro plants. Samples were analyzed at 2 h, 3, 7, 15, and 60 days (d) (the typical harvest period) under greenhouse conditions. Confirmation of both microorganisms was achieved with a combination of biochemical and molecular analyses, including IMViC tests and 16S rDNA sequencing. The essential oil (EO) of Salvia officinalis (0.3 μL/mL, v/v) was obtained by steam distillation and was characterized by gas chromatography-mass spectrometry. The antimicrobial effect of the EO was evaluated on inoculated soil, seeds, and cilantro plants. E. coli persisted at 6.5 and 5.15 Log10 CFU/g in soil and seeds, respectively. The highest count (9.61 Log10 CFU/g) was observed at 7 d. S. Enteritidis reached populations of 7.44 Log10 CFU/g in soil and 7.25 Log10 CFU/g in seeds at 60 d. EO application resulted in reductions of 7.5 Log10 CFU/g with E. coli and 7.59 Log10 CFU/g for S. Enteritidis on inoculated cilantro plants after 60 d. These findings emphasize the potential of S. officinalis EO as a natural antimicrobial agent during cilantro growth.