The recent experiment conducted by the scientists of IISC, Bangalore, suggests that, if suffering from food borne diseases the consumption of turmeric and its products should be avoided.  According to the studies the intake of turmeric may lead to severity of illness caused by the bacterial pathogens.

Phd. scholar Sandhya  Marathe and Dipshikha  Chakravortty ,associate professor at IISC, Bangalore ,claimed that "salmonella bacteria", the causing pathogen for typhoid and other food borne diseases, grows three times faster in the presence of 'Curcumin', the main molecular component of turmeric, thus increasing the pathogen city of 'salmonella' by making it robust.

The US journal 'PLoS ONE', a scientific journal, published by US public library of science, urges to rethink use and intake of cur cumin in the various Asian recipes, during the salmonella infections, though it is being used in the treatment of various diseases like cancer, hypertension, and Alzheimer's disease.

The cur cumin is also sold at many places as catholicon to all. The scientists have speculated that around 5 lakh people die every year in Asian countries due to the salmonella infections.