THE USE OF TURMERIC CURCUMA LONGA AS A FOOD SAFETY INTERVENTION AGENT IN PRAWNS
Keywords:
Turmeric, food safety intervention, SDS-PAGE, prawnAbstract
In this study, the use of turmeric (Curcuma longa L) extract as a food safety intervention agent has been investigated. Five taxonomically different varieties of prawns shown to be different by SDS-PAGE were used to isolate bacteria. The selected six prawn isolates were also studied for their biochemical characteristics. Bacterial isolates were identified as both gram positive rods and gram positive cocci. These prawn isolates were sensitive to raw rhizome aqueous extract. The rationale being S aureus ATCC 6538 was shown to be sensitive to 200 µl aqueous extract. Anti oxidant property of turmeric is a bonus as a sanitization agent in Post harvest intervention in the processing of shrimps. Commercially available Curcumin powder showed 50 percent scavenging of DPPH radicals at 9.124 µg/ml. With proper research & development, turmeric extract may be an alternative for cleaning fresh shrimps & vegetables to eliminate microbial contamination. The present study concluded that the six prawn isolates which showed sensitivity to discs of Ampicillin 10 mcg, Tetracycline 30 mcg, Colistin 10 mcg and Gentamycin 10 mcg were sensitive to 200µl raw rhizome aqueous extract of Curcuma longa L from 100,000 µg/ml stock. Positive antioxidant dose dependant scavenging of DPPH radical gives impetus to its use as a food safety intervention agent.
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