Ethanol turmeric extract, hexane turmeric extract and curcuminoids (from the ethyl acetate extract of curcuminoids from Curcuma longa, which contained 86.5% curcumin) were evaluated for their inhibitory effect on 24 strains of pathogenic bacteria isolated from shrimp and chicken. The ethanol turmeric extract and the hexane turmeric extract showed inhibitory effects against 13 bacteria studied, namely: Vibrio harveyi, V. cholerae, V. alginolyticus, V. parahaemolyticus, V. vulnificus, Aeromonas hydrophila, Streptococcus agalactiae, Staphylococcus aureus, Staph. epidermidis, Staph. intermidis, Bacillus subtilis, B. cereus and Edwardsiella tarda. The curcuminoids showed an inhibitory effect against
eight bacteria, namely: A. hydrophila, Str. agalactiae, Staph. aureus, Staph. epidermidis, Staph. intermidis, B. subtilis, B. cereus and Ed. tarda. The minimum inhibitory concentrations of the ethanol turmeric extract, curcuminoids and hexane turmeric extract ranged from 3.91 to 125, 3.91 to 500 and 125 to 1000 ppt, respectively. The results appeared to indicate that the ethanol turmeric extract has high potential to inhibit some pathogenic bacteria of shrimp and chicken to a greater degree than curcuminoids and
hexane tumeric extract.