Antimicrobial properties of Curcumin on Shigella species in food poisoning

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 antibiotic-resistant 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 μg / ml. Due to the fact that Curcumin is widely used as a food, it can be used as a drug in clinical Conditions.