Cinnamon Essential Oil: A Promising Natural Strategy for the Prevention of Rabbit Colibacillosis

Colibacillosis, caused by enteropathogenic strains of Escherichia coli (EPEC), is one of the most common infectious diseases in rabbit farms. In the past, antimicrobials were widely used to control colibacillosis, but their use in prevention is currently prohibited. Therefore, the adoption of new prevention strategies as alternatives to the use of antibiotics is very important. The aim of this study was to evaluate the antimicrobial efficacy of cinnamon essential oil (Cinnamomum zeylanicum) against EPEC strains responsible for colibacillosis in rabbits.

For the experiment, 124 strains of E. coli isolated from rabbits that had died of colibacillosis in 10 industrial farms were used. Suspensions of each strain prepared according to CLSI standards with a bacterial density of 1 × 10⁸ CFU/mL were tested using 100% pure commercial cinnamon essential oil (CEO) at concentrations ranging from 0.2 to 0.8 μL/mL. Minimum inhibitory concentrations MIC₅₀ and MIC₉₀ were determined according to a protocol described previously.

MIC₅₀ and MIC₉₀ were 0.5 μL/mL and 0.6 μL/mL, inhibiting 64.5% and 94.3% of strains, respectively. Furthermore, strains exposed to 0.4 μL/mL were 12.9 times more likely to be inhibited than those exposed to 0.3 μL/mL (p = 0.0001).

CEO was found to be effective against E. coli strains tested at high bacterial densities that can usually be found per gram of faeces in rabbits affected by colibacillosis. Consequently, cinnamon should be useful in preventing colibacillosis by limiting the replication of E. coli, as it is usually found in lower densities in the intestines of healthy rabbits, preventing the onset of colibacillosis and reducing the use of antibiotics in rabbit farms.