Antimicrobial Potential of Some Local Spices Used in Ghanaian Meals

Osei-Djarbeng, Samuel N.; Abubakari, Amina; Okai, Charles Ayensu; Boateng, Ruth; Pesewu, George A.

doi:10.20546/ijcmas.2016.505.070

Cited by 6 publications

(3 citation statements)

References 26 publications

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“…For example, bissap is known to have antimicrobial activities [6]. 'Emuduro' is also proven to have antioxidant, antimicrobial, and anti-neuroinflammation activities, and relieves common health problems such as vomiting, nausea, and pain [7,8,9] Upsurge in the consumption of these drinks increases health concerns because their production and sale are unregulated. This is an issue of concern because street-vended foods may be associated with food-borne diseases [10].…”

Section: Introductionmentioning

confidence: 99%

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Baidoo,

Osei-Djarbeng,

Amonoo-Neizer

2023

JAMB

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Aims: Microorganisms are everywhere including food. Food, although not sterile, must have the number of microbes present falling within the acceptable limit as prescribed by the World Health Organization and other regulatory bodies. Street-vended food and drinks are still a thriving industry in the majority of developing nations, providing most urban people with their daily meals. This study sought to investigate the microbial load of some locally made street vended drinks including sorrel drink (‘Sobolo’) made from Hibiscus sabdariffa, ‘Brukina’, (a Ghanaian drink made of ground millet and pasteurized milk), ‘Emuduro’ (a natural ginger drink), ‘Abele’ (Ghanaian ice cream) and ‘Asaana’ (caramelized corn drink). Study Design: Cross-sectional study. Place and Duration of Study: In and around Kumasi Technical University campus, Kumasi-Ghana between January 2023 to March 2023. Methodology: Twenty-one (21) samples of local drinks were sampled randomly from various vendors aseptically and sent to the laboratory immediately for microbiological analysis. The standard plate count method and identification tests were used to determine the total aerobic count and identify microorganisms present respectively. Results: The study recorded a high microbial load in the samples collected. ‘‘Emuduro’’ was the most contaminated with an average viable count of 4.5 x 107 cfu/mL. ‘Asaana’ had the least contamination with an average viable count of 2.4 x 105 cfu/mL which fell still out of the tolerable limit of ≤ 105cfu/mL. ‘Sobolo’, ‘Brukina’, and ‘Abele’ had counts of 4.1 x 107 cfu/mL, 1.4 x 106 cfu/mL, and 1.3 x 106cfu/mL respectively which are unacceptable. Pathogenic bacteria such as Staphylococcus spp., Escherichia coli, Klebsiella spp., Pseudomonas spp., and Enterobacter spp. were identified from the samples. The high microbial load in most of the samples may result from the use of unhygienic water, insanitary surroundings and equipment, and prolonged refrigeration Conclusion: The study revealed that street-vended locally made drinks can be harmful to people and may cause various food-borne illnesses.

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Section: Introductionmentioning

confidence: 99%

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Baidoo,

Osei-Djarbeng,

Amonoo-Neizer

2023

JAMB

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“…Spices and their extracts, particularly their oils, are receiving attention and are being widely studied as potential antimicrobial agents, which may be important for food preservation and the control of human diseases of microbial origin. Previous work done by some researchers in Ghana reported these local spices to have several activities against microbial infections [7,[9][10][11]. This may probably be due to the bioactive phytochemicals such as terpenoids, flavonoids, phenolics, and alkaloids present in these herbs and spices, which makes it possible to reduce pathogen populations and curb mycotoxin proliferations in foods.…”

Section: Introductionmentioning

confidence: 99%

Toxicogenic Fungi, Aflatoxins, and Antimicrobial Activities Associated with Some Spices and Herbs from Three Selected Markets in Ho Municipality, Ghana

Kortei

Djaba

Tettey

et al. 2022

International Journal of Food Science

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Spices and herbs are widely used food ingredients that enhance most organoleptic features of prepared foods. They are also used for medicinal and preservative purposes. Spices and herbs are potential carriers of bacteria, yeasts, and molds due to the nature of cultivation, harvest methods, storage conditions, packaging procedures, distribution, sale, and general handling. Although some fungi have been identified to be associated with most spices and herbs elsewhere in the world, little has been done on the presence of fungi in spices and herbs in Ghana. This study sought to identify the toxicogenic fungal profiles, mycotoxins (aflatoxins) present in some herbs, bay leaf (Laurus nobilis) and garden egg leaves (“gboma”) (Solanum macrocarpon), and spices, ginger (Zingiber officinale) and “dawadawa”(Parkia biglobosa), as well as to investigate the antimicrobial properties of the selected herbs and spices. The decimal reduction technique was used to plate onto Dichloran Rose Bengal Chloramphenicol (DRBC) agar media plates for fungal growth. Aflatoxin detection was carried out with high-performance liquid chromatographer connected to a fluorescence detector (HPLC-FLD). Antimicrobial properties were carried out using the agar diffusion method on solidified, freshly prepared Mueller-Hinton agar. A total of 12 species belonging to 7 genera, Aspergillus (niger, flavus, fumigatus, and ochraceus), Fusarium (oxysporum, verticillioides), Mucor (racemosus), Penicillium (digitatum, expansum), Rhizopus (stolonifer), Rhodotorula sp., and Trichoderma harzianum, were identified as fungal contaminants. Fusarium oxysporum was the most predominant species identified. Fresh ginger recorded the greatest number of colony-forming units (3.71 log10 CFU/g) with bay leaves recording the least number of colony counts (2.36 log10 CFU/g). Mycotoxin concentration detected in gboma was 2.06 ± 0.07 μ g / kg and in dawadawa was 2.13 ± 0.09 μ g / kg ; however, mycotoxins were not detected in bay leaf and ginger. Ginger exhibited antibacterial activity against all bacteria ranging from 7.0 ± 0.0 mm to 12.0 ± 5.66 mm zones of inhibition. Ginger, bay leaf, and gboma extracts displayed fair antimicrobial activity against the bacteria investigated. On the other hand, dawadawa generally produced the least resistance against the five bacterial species but exhibited the highest zone of inhibition. All samples were slightly acidic with pH readings ranging from 5.81 to 6.76.

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“…Spices and their extracts, largely their oils, are receiving consideration and are being extensively studied as potential antimicrobial agents, which may be vital for food preservation and the regulator of human diseases of microbial origin. Previous work done by some researchers in Ghana reported these local spices to have several activities against microbial infections (Adegbenu, Aboagye, Amenya, & Tuah, 2020; Ahene, Odamtten, & Owusu, 2011; Borquaye et al, 2017; Osei‐Djarbeng, Abubakari, Okai, Boateng, & Pesewu, 2016) probably due to the bioactive chemicals such as terpenoids, flavonoids, phenolics, alkaloids, and so on, possessed by these herbs and spices make it possible to reduce pathogen populations and curb mycotoxin proliferations in foods.…”

Section: Introductionmentioning

confidence: 99%

Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

Kortei

Kumah

Tettey

et al. 2022

Journal of Food Safety

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Fungi are significant contaminants and destroyers of spices. This study aimed at determining the mycoflora, mycotoxins, contaminants, and antimicrobial properties of some local spices; dawadawa (Parkia biglobosa), nutmeg (Myristica fragrans), turmeric (Curcuma longa), aniseed (Pimpinella anisum), ocimum (Ocimum basilicum), and clove (Syzygium aromaticum). Fungal culturing, identification, and enumeration were done with Dichloran Rose Bengal Chloramphenicol (DRBC). High-Performance Liquid Chromatographer with a Fluorescence detector (HPLC-FLD) was used to determine the aflatoxin levels in all spices. Mueller-Hinton Agar, chloramphenicol, normal saline, and extract were used with Salmonella typhi, Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Streptococcus mutans to determine the antimicrobial activity of the spices (extracts).Twelve (12) fungal species belonging to seven (7) genera were recorded from the spices. The genera were predominantly; Aspergillus, Fusarium, Rhizopus, Penicillium, Mucor, Trichoderma, and Rhodotorula. Aflatoxins were detected in dawadawa only. Antimicrobial activity of the extracts had effective inhibition against the microbes investigated.

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Antimicrobial Potential of Some Local Spices Used in Ghanaian Meals

Cited by 6 publications

References 26 publications

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Toxicogenic Fungi, Aflatoxins, and Antimicrobial Activities Associated with Some Spices and Herbs from Three Selected Markets in Ho Municipality, Ghana

Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

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