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 Log 10 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 μ L/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 Log 10 CFU/g in soil and seeds, respectively. The highest count (9.61 Log 10 CFU/g) was observed at 7 d. S. Enteritidis reached populations of 7.44 Log 10 CFU/g in soil and 7.25 Log 10 CFU/g in seeds at 60 d. EO application resulted in reductions of 7.5 Log 10 CFU/g with E. coli and 7.59 Log 10 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.