Abstract
Salmonellosis isamajor foodborne disease transmitted from contaminated poultry products worldwide. Although awide variety ofchemical agents are used inthe prevention offoodborne Salmonellaspp. infections, consumers prefer natural additives, that donot harm human health and donot impair the characteristics offood. Curcumin isayellow-coloured, hydrophobic polyphenol obtained from the rhizome ofthe Curcuma longaL. plant known asturmeric. The purpose ofthis study was toevaluate curcumin's antibacterial activity against S.Typhimurium inchicken meat and invitro. Inthe first step, chicken samples were experimentally contaminated with S.Typhimurium atalevel of2.8×10-7CFU/ml. Then, they were kept ina1, 2, and 3% curcumin solution for 15minutes. Atthe end ofthe treatment, chicken samples were stored at+4°C. The number ofS.Typhimurium inchicken samples was determined according toENISO6579-1. Inthe result ofthe study, thenumber ofS.Typhimurium decreased by2.37, 2.71, and 2.84log levels atthe end ofthe 6thday asaresult ofthe 1, 2 and 3% curcumin treatment, respectively. The MIC value ofcurcumin was determined tobe 362μg/ml for S.Typhimurium.
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