Fungal foodborne diseases pose serious public health problems and cause significant loss of the world's food stock as a result of toxic contamination. Hence the need to find solutions to foodborne fungal contaminants. This study investigated the antifungal and phytochemical properties of Moringa oleifera leaves and seeds using various extraction solvents (acetone, water, ethanol and methanol). Aspergillus flavus and Aspergillus niger isolated from food samples were used as test organisms. The Agar Well Diffusion method was used to determine the antifungal activities of Moringa oleifera leave and seed extracts, while standard phytochemical tests were used to analyze for the phytochemicals. Moringa oleifera leave and seed extracts showed the presence of glycosides, flavonoids, alkaloids, tannins, saponins, phenols and hydrolysable tannins after the chemical test. At 100 mg/ml for Methanol extract, the leaves gave wider zones of inhibition (18.33 mm against A. flavus and 17.17 mm against A. niger) than the seed extract (16.50 mm against A. flavus and 16.33 mm against A. niger) for all test organism. The activity of the extracts were however lower than Sodium benzoate (33 mm at 100 mg/ml), as standard. The Minimum Inhibition Concentration of the plant extracts was most active at 25 mg/ml. Moringa oleifera leaves and seeds extracts may serve as natural antifungals for controlling growth of food spoilage fungi, and therefore may be used as a bio-preservative agent for prolonging the shelf-life of food products.

Pito is a traditional alcoholic beverage that is mostly brewed in the three northern regions of Ghana. Although widely consumed and used in many festivities, poor storability limits its economic potential as an income-generating venture for most women. This study was carried out to improve the shelf-life of pito through the addition of Moringa oleifera leaf extract and pasteurization (75 to 80°C). Microbial enumeration, physico-chemical parameters (pH, extract (%) and alcohol) and consumer preference scores were used as quality indices of each pito treatment carried out. There was a general decline in coliform and fungi growth and in the physico-chemical (pH, extract (%) and alcohol) properties during the 56 days of storage. Microbial load, extract (%), alcohol content and pH were significantly different (P<0.05) among treatments. Pasteurized moringa pito had the least microbial load. The treated pito samples had higher values in pH, extract (%) and alcohol content than the untreated pito during storage. There was high consumer acceptability of pasteurized pito from the 0 day to the 28 days of storage, with a mean score of 4.27 ± 0.75 to 3.61 ± 1.36. However, the moringa treated pito (pasteurized moringa pito and moringa pito) was less preferred (with a mean score of 2.86 ± 1.19 to 1.87 ± 0.92) from the 0 day to the 28 days of storage. The untreated pito was also acceptable for a period of seven days. Based on the findings of this research, it can be concluded that pasteurization and/or the addition of M. oleifera leaf extract can improve the shelf-life of pito for four weeks, but addition of moringa extract in pito reduced consumer preference for it. Further research using other antimicrobial plants is recommended as consumers did not like pito with the M. oleifera leaf extract.