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

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. Resident fungi, aflatoxins and antimicrobial activities of local spices and herbs