Antibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b Patchanee Yasurin 2016-03-16T07:49:41Z 2016-03-16T07:49:41Z 2013-06
dc.description.abstract Nowadays food safety becomes an international concern. Natural antibacterial is now become very interesting food safety trend. The investigation on the food itself having antibacterial activity becomes more dynamic. Salmonella sp. has been reported its outbreaks recently in different variety of food. Kang-Kati (Thai red curry) is a Thai cultural dish and also worldwide well-known menu. The Thai red curry paste, Thai red curry’s main ingredients, compose of many herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). Therefore, this study aimed to investigate the potential of Thai red curry paste in Kang-Kati using fresh coconut milk model as natural antibacterial agent against S. enterica Typhimurium DT104b. Kang-Kati was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine and was inoculated with 1% culture. 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. The result showed that the level of S. enterica Typhimurium DT104b in Kang-Kati was significant lower than of positive control (NB) (P<0.05) in 6th hour; 8.32±0.04, 8.02±0.08 log CFU/ml, respectively. The t-test has been done by using SPSS on log CFU/ml with P < 0.05. It is indicated that Thai red curry paste in Kang-Kati model showed promising combinated antibacterial activity against food-borne pathogenic bacteria, S. enterica Typhimurium DT104b. en_US
dc.format.extent 10 pages en_US
dc.format.mimetype application/pdf en_US
dc.identifier.citation The 15th Food Innovation Asia Conference 2013 en_US
dc.language.iso eng en_US
dc.subject Antibacterial en_US
dc.subject Salmonella Typhimurium DT104b en_US
dc.subject Thai red curry paste en_US
dc.subject Kang-Kati en_US
dc.title Antibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b en_US
dc.type Text en_US
mods.genre Conference Paper en_US
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
619.81 KB
Adobe Portable Document Format