A new study conducted by scientists of the Bangalore-based Indian Institute of Science (IISc) declared that in case person is suffering from any food-borne disease, turmeric should be removed from his diet.

While conducting several experiments at IISC, scientists found that it is Salmonella bacteria which is responsible for typhoid and other food-borne diseases and tends to grow three times faster when exposed to main component of turmeric, 'curcumin'.

PhD scholar Sandhya Marathe and Dipshikha Chakravortty, Associate Professor, Centre for Infectious Diseases Research, Department of Microbiology and Cell Biology at IISc, claims that our study is one of its own kind which discloses that during salmonella infections, intake of curcumin can increase the pathogenicity of Salmonella and make it more strong hence scientists recommend to avoid the consumption of turmeric during any such infection.

The findings of the research were published in the latest edition of PLoS ONE, a scientific journal published by US Public Library of Science.

Chakravortty also told that turmeric is the major component of Indian and Asian kitchens and it is also known for its strong medication features like, it is useful in curing cancer, hypertension and Alzheimer's, and it is also available in the form of tablets as a universal remedy for all diseases. But in the recent experiment it is recommended that it should be banned in case of Salmonella infection.

More than 5 lakh people died in Asian countries due to typhoid and scientists are assuming that high intake of curcumin could be one of the reasons of increasing Salmonella infections in Asian countries.