Turmeric: Alternative Therapy Against MDR Staphylococcus aureus, Preservative, Shelf-life the Miced Meat.

Abstract

Abstract:Aqeous and alcoholic extract of turmeric (Curcuma longa) were evaluated for itsantimicrobial action against the food borne and food spoilage pathogen, Staphylococcusaureus, that resistant concentrations (Minimum inhibition concentration (MIC) and Minimumbactericidal concentration (MBC)) of C.longa against S.aureus were found using MIC andMBC assay,miced meat was taken as the standard sample to test for the turmeric upon MDRS. aureusduring 6 days storage and compared with sodium nitrate.Turmeric extract exhibitedanti-MDR S.aureus activity with all concentration-dependent relationship.the alcohol extractswere the most efficient,then aqueous extracts and both of them with high significantdifferences compared with sodium nitrate(preservative). The value of MIC and MBC ofturmeric was 2.5 ml and was the efficient when used in miced meat storage assay for 6 dayswith high significant differences compared with sodium nitrate.