Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica Enteritidis

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Faculty of Graduate Studies Mahidol University
Council of the Graduate Studies Administrators of Public and Autonomous Universities
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6 pages
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Proceedings of the 2nd ASEAN Plus Three Graduate Research Congress (2nd AGRC), Bangkok
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Beginning in the 1970s, the incidence of Salmonella enterica serotype Enteritidis (SE) infection and the number of related outbreaks in the United States has increased dramatically. 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 antibiotics activity. Therefore, the objective of this research is to investigate the antibacterial activity of red curry paste in Kang-Kati and Knag-Panaeng model against Salmonella enterica Enteritidis. The 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 curry was prepared by Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the S. enterica Enteritidis log CFU/ml level in Kang-Kati was significantly lower than in nutrient broth (NB), as positive control, (P < 0.05) since 4th - 6th hour, 4th; 6.27±0.01 and 6.42±0.05, 5thhr; 6.36±0.04 and 7.20±0.07 and 6thhr; 7.13±0.05 and 7.39±0.03 log CFU/ml, respectively. For Kang-Panaeng was significant lower than those of positive control (NB), (P<0.05) at 5th and 6th hour: 5thhr; 6.45±0.017and 8.05±0.072, 6thhr;6.71±0.448 and 8.11±0.070 log CFU/ml, respectively. The T-test has been done by using SAS on log CFU/ml with P < 0.05.The curry paste in both Kang-Kati and Kang-Panaeng model showed promising antibacterial activity against food-borne pathogenic bacteria, S enterica Enteritidis.
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