Turmeric : A Promising Spice for Phytochemical and Antimicrobial Activities (original) (raw)

Meat and meat based products are becoming more prevalent all over the world. Fresh meat has an ideal configuration for the development of a huge variety of microorganisms that causes spoilage. Thus the application of any natural compound having pronounced antimicrobial activity may be beneficial for sustaining meat quality and prolonging its shelflife. Curcumalonga belongs to Zingiberaceae family. The most imperative fraction of turmeric is named as curcuminoids. Among curcuminoids, Curcumin is mostly accountable for all biological activities of turmeric. Keeping in view the antimicrobial effect of turmeric, the present review will help the readers to understand antibacterial activity of different extracts of Turmeric (Curcuma longa) on meat samples and their antimicrobial potential on various pathogens.