Antibiofilm Activity of Amomum tsaoko Essential Oil on Staphylococcus aureus and Its Application in Pork Preservation

<i>Staphylococcus aureus</i> (<i>S. aureus</i>) can contaminate food by forming biofilms, leading to significant food safety concerns. <i>Amomum tsaoko</i> essential oil (AEO) has been shown to be an effective plant-derived antibacterial agent. This study investigated the antibiofilm activity of AEO and evaluated its potential benefit in pork preservation. The results showed that AEO solution (2 mg/mL) can effectively remove the biofilm of <i>S. aureus</i> on food contact materials, achieving a removal rate of over 90%. Scanning electron microscopy (SEM) revealed that the <i>S. aureus</i> biofilm structure was disrupted after treatment with AEO. Meanwhile, AEO treatment significantly reduced the initial formation of <i>S. aureus</i> biofilms and extracellular polymeric substance (EPS) production. In addition, AEO down-regulated the expression of key biofilm-associated genes, including <i>icaA</i>, <i>icaB</i>, <i>agrA</i>, <i>cidA</i>, <i>cidB</i>, and <i>cidC</i>, thereby regulating formation. AEO also exhibited significant antibiofilm activity in pork preservation, effectively controlling key indicators associated with pork spoilage. This study revealed the potential of AEO in food preservation, demonstrating its ability to disrupt <i>S. aureus</i> biofilms by inhibiting initial formation, reducing the release of EPS secretion, and regulating the expression of biofilm-associated genes.