Chalcone derivative enhance poultry meat preservation through quorum sensing inhibition against Salmonella (Salmonella enterica serovar Typhi) contamination

Abstract

Salmonellosis, a common foodborne illness caused by Salmonella spp., affects millions of people worldwide, and contamination of chicken meat and processing equipment poses a significant problem to the food industry. Quorum sensing inhibitors (QSIs) have been used to reduce biofilm formation by pathogens such as Salmonella enterica serovar Typhi (S. typhi), hence improving food safety. Given the concerns highlighted by regulatory organizations about the safety of traditional preservatives at high doses, there is an urgent need for alternatives. Chalcone derivatives have shown promise as safer preservatives, and this study looks into the anti-quorum sensing and preservative capabilities of DC05 (1-(5-chlorothiophen-2-yl)-5-[4-(dimethylamino)phenyl]prop-2,4-en-1-one) against S. typhi. DC05 showed antibacterial and antibiofilm activity at 80 μM and 20 μM respectively, significantly lowering exopolysaccharide (EPS) synthesis and downregulating important quorum-sensing genes such as luxS, lsrB, rpoS, and sdiA. It also reduced bacterial swimming and swarming motility (>0.35 cm). When mixed with sodium nitrate (NaNO₃), DC05 increased the shelf life of chicken meat significantly compared to the control group by suppressing bacterial growth (<8.50 log CFU/g), maintaining nutritional quality as seen in reduced moisture quantity (<58%), higher protein content (>20%) and carbohydrate content (>5%), lowering biogenic amine such as putrescine (<70 mg/kg) and cadaverine (<15 mg/kg) production, and improving overall acceptability score (>6 points). The results imply that DC05 has QSI action and can improve the performance of conventional preservatives at lower doses, hence extending the freshness and safety of poultry meat.