Antimicrobial Activity of Curcumin Against Food-Borne Pathogens

Abstract

Pre and post-harvest practices are very important factors in controlling Salmonella and Escherichia coli food pathogens in poultry meat. Both these pre-harvest and postharvest practices are controversial and objectionable due to health hazards and allergies associated with them. Ideally, a novel and safer compounds that could be used both in pre- and post-harvest pathogen reduction strategies are needed.  Hence our hypothesis tested namely ‘Curcumin, a natural product, may replace the controversial substances currently used in pre-harvest and post-harvest practices for controlling food pathogens like Salmonella and Escherichia coli.’ The purpose of this study was to determine the effects of Curcumin on the growth of Salmonella, E. coli, macrophage uptake of bacteria, and on bacterial ATPase activity using the BacTiter-Glo^tm Cell Viability Assay. This study also evaluated the In vitro effect of Curcumin on macrophage phagocytosis. Data from this study showed that growth percentages of Salmonella and Escherichia coli were inhibited with increasing doses of Curcumin.   Our molecular mechanism of action investigations of Curcumin determined that the amount of ATP present in both Salmonella and Escherichia coli was reduced after treatment with Curcumin.  In summary, these data demonstrates promising potential of Curcumin as a universally acceptable pre-harvest and post-harvest alternative.