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

Abstract

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 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 investigated for their antibacterial activity. Therefore, the objective of this research is to investigate the antibacterial activity of red curry paste in fresh-coconut-milk-based Thai red curry (Kang-Kati) model on Salmonella enterica 4,5,12:i:-(human). Thai curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. Thai red curry was prepared by Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the S. enterica 4,5,12:i:-(human) log CFU/ml level in Thai red curry (Kang-Kati) was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 3rd - 6th hr; 3rdhr; 6.14±0.04 and 6.29±0.01, 4th; 6.27±0.01 and 6.43±0.02, 5th hr; 6.36±0.05 and 7.20±0.03 and 6th hr; 7.13±0.01 and 7.40±0.02 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 fresh-coconut-milk-based Thai red curry (Kang-Kati) model showed promising antibacterial activity against food-borne pathogenic bacteria, S. enterica 4,5,12:i:-(human)