Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica 4,5,12:i:-(HUMAN) US CLONE AND Listeria monocytogenes
Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica 4,5,12:i:-(HUMAN) US CLONE AND Listeria monocytogenes
Published date
2014-02
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Faculty of Graudate Studies Mahidol University
Council of the Graudate Studies Administrators of Public and Autonomous Universities
Council of the Graudate Studies Administrators of Public and Autonomous Universities
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978-616-279-424-7
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eng
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application/pdf
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8 pages
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Proceedings of the 2nd ASEAN Plus Three Graduate Research Congress (2nd AGRC), Bangkok
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Abstract
Foods with natural antibiotic properties become one of consumer concern Salmonella sp. and Listeria monocytogenes are important cause of human illness and have been reported about the
outbreak in many years and many countries. Kang Panaeng is the traditional Thai food and popular
dish. Kang Panaeng main ingredients compose of many types of including Capsicum annuum (Chili), Cymbopogoncitratus (Lemongrass), Allium ascalonicum (Shallots), Allium sativum (Garlic), Arachishypogaea (Peanuts) shrimp paste, sugar and salt. The objective of this research is to investigate the antibacterial activity of Kang Panaeng curry paste model against S. enterica 4,5,12:i:- (human) US clone and L. monocytogenes 10403S. The Kang Panaeng curry paste in-vitro antibacterial activity was evaluated by standard plate count method on SS agar and BHI media every hour for 6 hours at room temperature. Kang Panaeng was prepared by Thai homemade authentic cooking method. The t-test was done by using SAS on log CFU/ml (P < 0.05). The results showed that the log CFU/ml of S. enterica 4,5,12:i:-(human)US clone in Kang Panaeng was significant lower than in positive control (NB) (P<0.05) since 1st-6th hour: 1sthr; 6.32±0.10and 5.94±0.07, 2ndhr; 7.26±0.07 and 6.17±0.04, 3rdhr; 7.30±0.07 and 6.32±0.01, 4thhr; 7.93±0.50 and 6.37±0.01 , 5thhr;
8.01±0.48 and 6.40±0.02, and 6thhr; 8.34±0.03 and 6.45±0.01 log CFU/ml, respectively. For L. monocytogenes 10403S, the log CFU/ml in Kang-Panaeng was significant lower than in positive control (BHI), since 2nd-6th hour; 2ndhr; 7.23±0.01and 6.39±0.06, 3rdhr; 7.30±0.02 and 6.44±0.02,
4thhr; 7.39±0.01 and 6.46±0.01, 5thhr; 7.44±0.01 and 7.39±0.01, and 6thhr; 7.46±0.01 and 7.42±0.01
log CFU/ml, respectively. The Kang-Panaeng curry paste in Kang Panaeng model showed promising antibacterial activity against food-borne pathogenic bacteria, S. enterica 4,5,12:i:-(human) US clone and L. monocytogenes.