The study of natural antibiotics effect of Thai curry paste in Thai coconut milk based curry on salmonella enterica

Abstract

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 investigated for their antibacterial activity in different independent laboratories, so that, they have a good chance to be a candidate as a food natural antibiotics. Therefore the aim of this project was to investigate the antibiotics effect of Thai curry paste in Thai coconut milk based curry model on S. enterica 4,5,12:i:-(human). The curry was prepared according to Thai traditional home cooking, and inoculated with 1% of culture. In addition, the control was performed in the same manner into the NB medium. To evaluate the antibiotics effect, the serial dilutions and viable cell counts methods were used on the Salmonella- Shigella agar every hour for 6 hrs at room temperature. The statistical analysis was done by SAS program. It was found that S. enterica 4,5,12:i:-(human) level was significantly reduced (P < 0.05) in curry comparing with control at 4th hr; 5.72±0.06 and 5.84±0.01, at 5th hr; 5.80±0.04 and 5.91±0.03, and at 6th hr; 5.85±0.04 and 5.96±0.01 log CFU/ml, respectively. It revealed that Thai curry paste have inhibitory effect against the growth of S. enterica 4,5,12:i:-(human) since the 4th to the 6th hour. This indicates that Thai curry paste showed the promising as food natural antibiotics.