Improving the strength of curcumin to deactivate resistant Staphylococcus contaminating food

Abstract

The emergence of resistant Staphylococcus contaminating food products can potentially increase the risk of infection and mortality. Curcumin molecules, as natural antibacterial agents, have shown their efficacy in inhibiting the viability of resistant Staphylococcus. Curcumin is a yellow hydrophobic compound found abundantly in turmeric rhizomes. Although it has demonstrated efficacy as a natural compound against resistant Staphylococcus, the antibacterial activity is restricted by its low solubility in water, degradation, and instability. Therefore, this article reviews the curcumin mechanism in inhibiting resistant Staphylococcus and the route to accelerate its antibacterial properties. We have successfully identified strategies to improve the bioactivity of curcumin molecules in reducing resistant Staphylococcus food pathogens, including i) Combination with metal nanoparticles, antibiotics, and natural bioactive molecules, ii) Immobilization in delivery medium, iii) Mediated by photodynamic inactivation, and iv) Forming curcumin nanoparticles and nano-emulsions. For food applications, the generation of reactive species, water solubility, degradation, organoleptic, and risks of metal nanoparticles are crucial aspects that require consideration.