Antibacterial effect of curcumin on Salmonella Typhimurium: In vitro and food model studies.

Abstract

Salmonellosis is a major foodborne disease transmitted from contaminated poultry products worldwide. Although a wide variety of chemical agents are used in the prevention of foodborne Salmonella spp. infections, consumers prefer natural additives, that do not harm human health and do not impair the characteristics of food. Curcumin is a yellow-coloured, hydrophobic polyphenol obtained from the rhizome of the Curcuma longa L. plant known as turmeric. The purpose of this study was to evaluate curcumin's antibacterial activity against S. Typhimurium in chicken meat and in vitro. In the first step, chicken samples were experimentally contaminated with S. Typhimurium at a level of 2.8 × 10^-7 CFU/ml. Then, they were kept in a 1, 2, and 3% curcumin solution for 15 minutes. At the end of the treatment, chicken samples were stored at +4 °C. The number of S. Typhimurium in chicken samples was determined according to EN ISO 6579-1. In the result of the study, the number of S. Typhimurium decreased by 2.37, 2.71, and 2.84 log levels at the end of the 6^th day as a result of the 1, 2 and 3% curcumin treatment, respectively. The MIC value of curcumin was determined to be 362 μg/ml for S. Typhimurium.