Browsing by Author "Thidarat Udchachonand"
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    Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S
    (Rajamangala University of Technology Phra Nakhon, 2013) Patchanee Yasurin ; Thidarat Udchachonand
    In 2012, outbreak-associated strains of Listeria monocytogenes have been reported to CDC. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become well-known worldwide for having fresh coconut milk and red curry paste as main ingredients. The main ingredients of red curry paste include various types of herbs: Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), and Alpinia galangal (Galangal). All of the mentioned herbs have been investigated for their antibiotics activity. This project aimed to investigate the antibacterial activity of red curry paste in fresh-coconut-milk-based Thai red curry (Kang-Kati) model on L. monocytogenes 10403S. Thai curry paste in-vitro antibacterial activity was evaluated by standard plate count method on BHI media every hour for 6 hours at room temperature. Thai red curry was prepared by Thai homemade authentic cooking method as served in Thai cuisine. Results showed that the L. monocytogenes 10403S log CFU/ml level in Thai red curry (Kang-Kati) was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 2nd - 6th hour; 2ndhr; 6.28±0.01 and 6.38±0.02, 3rdhr; 6.39±0.04 and 6.91±0.14, 4th; 6.96±0.05 and 7.24±0.10, 5th hr; 7.02±0.05 and 7.38±0.10 and 6th hr; 7.04±0.04 and 7.43±0.03 log CFU/ml, respectively. The t-test has been done by using SAS on log CFU/ml with P < 0.05. The Thai red curry paste in Kang-Kati model showed promising antibacterial activity against food-borne pathogenic bacteria, L. monocytogenes 10403S.
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