Antimicrobial Properties of Curcumin on Shigella Species in Food Poisoning

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Mireshghi Neginsadat; JAFARI ZOHREH; Shojaei sadi Behrooz

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Paper Information

Journal: QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS Year:2022 | Volume:1 | Issue:4 Page(s): 64-68

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Information Journal Paper

Title

Antimicrobial Properties of Curcumin on Shigella Species in Food Poisoning

Author(s)

Mireshghi Neginsadat | JAFARI ZOHREH | Shojaei sadi Behrooz | Issue Writer Certificate

Keywords

Shigella

Shigellosis

Food Poisoning

Curcumin

Abstract

Shigellosis or basil bloody diarrhea is the second leading cause of death in children under 5 years of age, especially in developing countries such as Iran. The cause of this diarrhea is a bacterium of the genus Shigella, which has 4 species. Shigella Due to the low infectious dose (10-100 bacteria) and high side effects, the increase in antibioticresistant strains is significant. These bacteria are transmitted to humans through eating contaminated food and drinking. Antibiotic treatment of Shigella infection plays a key role in reducing prevalence and mortality. Curcumin is a pigment extracted from turmeric that is widely used in the food industry. The aim of this study was to investigate the effect of Shigella as a Food Poisoning agent and the effect of Curcumin on Shigella Food Poisoning. The present study is a review research. Research has shown that the effective dilutions of Curcumin on Shigella are between 0. 5 and 512 μ g / ml. Due to the fact that Curcumin is widely used as a food, it can be used as a drug in clinical Conditions.

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APA: Copy

Mireshghi, Neginsadat, JAFARI, ZOHREH, & Shojaei sadi, Behrooz. (2022). Antimicrobial Properties of Curcumin on Shigella Species in Food Poisoning. QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS, 1(4 ), 64-68. SID. https://sid.ir/paper/957918/en

Vancouver: Copy

Mireshghi Neginsadat, JAFARI ZOHREH, Shojaei sadi Behrooz. Antimicrobial Properties of Curcumin on Shigella Species in Food Poisoning. QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS[Internet]. 2022;1(4 ):64-68. Available from: https://sid.ir/paper/957918/en

IEEE: Copy

Neginsadat Mireshghi, ZOHREH JAFARI, and Behrooz Shojaei sadi, “Antimicrobial Properties of Curcumin on Shigella Species in Food Poisoning,” QUALITY AND DURABILITY OF AGRICULTURAL PRODUCTS AND FOOD STUFFS, vol. 1, no. 4 , pp. 64–68, 2022, [Online]. Available: https://sid.ir/paper/957918/en

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