Inhibitory activity of curcumin extract against some bacteria causing food poisoning isolated from some ready-to-eat meals

The current study aimed to extract curcumin from the rhizomes of turmeric Curcuma longa after exposing it to sonication, to confirm its specificity to curcumin through colorimetric tests, and Fourier Transform Infrared Spectroscopy (FT-IR), which proved it possesses the functional groups of curcumin. The efficiency of curcumin in its inhibitory activity against some gram-negative and gram-positive bacterial species isolated from some types of ready-to-eat foods randomly from fast food restaurants spread in Baghdad City, Iraq and with three activated colonies for each of them using the Well diffusion method.

Keywords:

Curcumin extract , Pathogenic bacterial strains , Fast food restaurants