Now showing items 1-6 of 6

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    Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S 

    Patchanee Yasurin; Thidarat Udchachonand (Rajamangala University of Technology Phra Nakhon, 2013)

    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), ...
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    Natural Antibacterial Activity of Thai Curry Paste in Thai Red Curry (Kang-Kati) Model against Salmonella enterica 4,5,12:i:-(human) 

    Patchanee Yasurin (2013-06)

    The salmonellosis is a food safety issue that is concerned widely at this present moment. In 2012, there were more than 10 Salmonella outbreaks reported by Centers for Disease Control and Prevention (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 a well-known dish worldwide having fresh coconut milk and red curry paste as a main ingredient. The red curry paste main ingredients include various types of herbs; Capsicum annuum (chili), Citrus ...
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    Natural antibacterial activity of Thai red curry paste in coconut milk based curry; Kang-Kati, Model on Salmonella sp. and Listeria monocytogenes 

    Chuchod Sapabguy; Patchanee Yasurin (2015)

    Since 2006, Salmonella sp. and Listeria monocytogenes outbreaks have occurred frequently in a variety food types all over the world. Thai red curry paste is composed of 7 herbs which have been investigated for their antimicrobial activity in different independent laboratories. The investigation aimed to study the antibacterial activity of Thai red curry paste in a coconut milk based curry; Kang-Kati, as a real food model against S. enteric Enteritidis (human) and L. monocytogenes 10403S. The standard plate count method as CFU/ml was used to ...
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    Review: antibacterial activity of Coconut milk and Thai curry paste 

    Patchanee Yasurin (2015-03)

    In recent years, food safety concerns have been f?cused on foo bomc pathogen s such as Salmonella sp. and List ria mo11 cy toge11es, which arc rc ogn.1zcd as a prirna cause of food poisoning worldwide. Massive outbrea s hav occm cd m several part s of the world (lmmweseel et al. 2005). One type of food mgrcd1ent which has potential to be the natural source of antibiotics is Thai red curry paste. There are many type of Thai cuny. One important ingredient is coc?nut milk. Th research f und ...
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    The study of natural antibiotics effect of Thai curry paste in Thai coconut milk based curry on salmonella enterica 

    Patchanee Yasurin (2012)

    The salmonellosis, disease cause by Salmonella sp., is a food safety issue that was concerned widely at this present. In the 2011, there were a lot of reports about the outbreaks of Salmonella sp. Thai curry paste is a very important ingredient in Thai kitchen which composed of variety type of herbs which are Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), Alpinia galangal (Galangal). All of the mentioned herbs have been ...
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    การศึกษาฤทธิ์ต้านจุลชีพของพริก แกงในแกงป่าในการยับยั้งเชื้อ Listeria monocytogenes 10403S 

    พัชนีย์ ยะสุรินทร์ (คณะอุตสาหกรรมเกษตร สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง, 2555-09-07)

    สารสกัดธรรมชาติที่มีฤทธิ์ต้านจุลชีพนั้นได้รับความสนใจอย่างมากโดยเฉพาะในด้านความปลอดภัยของอาหาร การศึกษาอาหารที่มีฤทธิ์ต้านจุลชีพนั้นเป็นเรื่องที่น่าสนใจ พริกแกงแดงเป็นเครื่องปรุงหลักที่ใช้ในการทําแกงป่า โดยทั่วไป ส่วนผสมของพริกแกงแดงประกอบไปด้วย พริกแห้ง กระเทียม หอมแดง ตะไคร้ ผิวมะกรูด ข่า และเมล็ดยี่หร่า งานวิจัยนี้ มีจุดประสงค์ที่จะศึกษาฤทธิ์ความเป็นไปได้ที่พริกแกงในแกงป่าจะมีฤทธิ์ในการยับยั้งเชื้อ Listeria monocytogenes 10403S แกงป่าเตรียมโดยใช้วิธีการต้ม1 ชั่วโมง ในสัดส่วน น้ํา 500 มิลลิลิตรต่อพริกแกง 45 กรัมรอให้เย็น และใส่เชื้อลงไป ...