eng Oriental Scientific Publishing Company Biomedical and Pharmacology Journal 0974-6242 2015-06-18 8 1 01 08 10.13005/bpj/574 1438 article Patchanee Yasurin 1 Treuktongjai Saenghiruna 1 Biotechnology Faculty, Assumption University Bangkok, Thailand Thai red curry paste consists of herbs which have potential to be natural antibacterial agents. Therefore 7 herbs of Thai curry paste ingredients; Chili (Capsicum annuum), Kaffir lime (Citrus hystrix), Cumin (Cuminum cyminum L.), Shallot (Allium ascalonicum L.),Garlic (Allium sativum), Lemongrass (Cymbopogon citrates), and Galangal (Alpinia galangal), were investigated for their individual antibacterial activity againt Salmonella enterica Enteritidis (human) and Listeria monocytogenes 10403S by agar diffusion method Agar under 3 extraction3; water, UHT coconut milk and fresh coconut milk. In-vitro antibacterial screening results, fresh coconut milk extraction showed the highest potential in inhibiting S. enterica Enteritidis (human), in all herbs and the highest antibacterial activity was found in garlic; 01.00 ± 0.18 cm, using water extraction. For L. monocytogenes 10403S, the highest antibacterial activity was found in lemon grass using fresh coconut milk extraction; 0.90 ± 0.12 cm.  The minimum inhibitory concentration (MICs), using broth dilution method, of all herbs were between 80 to >160µl/ml. The minimum bactericidal concentrations (MBCs) of all herbs under three extractions, using broth dilution method, showed >160µl/ml in both bacteria. The herbs in Thai red curry paste ingredient showed the significantly promising antibacterial activity against food-borne pathogen, S. enterica  Enteritidis (human) and L. monocytogenes10403S. https://biomedpharmajournal.org/vol8no1/in-vitro-individual-antibacterial-activity-of-thai-red-curry-paste-ingredients-against-salmonella-enterica-enteritidis-human-and-listeria-monocytogenes-10403s-2/ Thai red curry paste  Antibacterial  Salmonella enterica Enteritidis (human)  Listeria monocytogenes 10403S  Herb