Food-borne bacterial infections pose a significant risk for human populations. Food poisoning is still a concern for both consumers and food industry despite the use of various preservation methods. Food processors, food safety researchers and regulatory agencies are continuously concerned with the high and growing number of illness outbreaks caused by some pathogenic and spoilage microorganisms borne by food. The aim of this study is to investigate the inhibition of some food-borne pathogenic bacteria using extracts of two types of curcumin; CB curcumin exported from Bangladesh and CI curcumin exported from India. The phytochemical constituents in both curcumin varieties, which imparted their antibacterial potential, were determined. The combined actions of curcumin extracts with some common used antibiotics were evaluated to explore new drug combinations with novel mechanism of action against bacterial pathogens under investigation. The study was conducted by the extraction of phytochemical present in curcumin using methanol, ethanol and water. Curcumin extracts had a counter active effect against E.coli, Klebsiella pneumoniae, Salmonella typhymurium, Shigella dysenteriae, Staphylococcus aureus and Listeria monocytogenes. The antibacterial activity of the promising curcumin extracts was compared to that of commonly used antibiotics.