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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

by Patchanee Yasurin

Title:

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

Author(s):

Patchanee Yasurin

Issued date:

2014-02

Publisher:

Faculty of Graudate Studies Mahidol University
Council of the Graudate Studies Administrators of Public and Autonomous Universities

Citation:

Proceedings of the 2nd ASEAN Plus Three Graduate Research Congress (2nd AGRC), Bangkok

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.

Keyword(s):

Natural antibacterial
Kang Panaeng curry paste
Salmonella enterica 4,5,12:i:-(human) US clone
Listeria monocytogenes

Resource type:

Proceeding Paper

Extent:

8 pages

Type:

Text

File type:

application/pdf

Language:

eng

URI:

http://repository.au.edu/handle/6623004553/17760
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Copyright © Assumption University.
All Rights Reserved.

Contact Us

The St. Gabriel's Library   
Hua Mak Campus  
Ramkhamhaeng 24, Hua Mak  
Bangkok Thailand 10240  
Tel.: (662) 3004543-62 Ext. 3402  
Fax.: (662) 7191544  
E-Mail Library : library@au.edu  


The Cathedral of Learning Library
Suvarnabhumi Campus
Bang Na-Trad Km. 26 Bangsaothong
Samuthprakarn Thailand 10540
Tel.: (662) 7232024, 7232025
Fax.: (662) 7191544
E-Mail Library : library@au.edu
 

 

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