Isolation and Characterization of Mycoflora Associated with Herbal Concoction sold for human consumption in Lapai Market, Niger State Nigeria.

Abstract

The occurrence of mycoflora contamination of some herbal concoctions sold in Lapai Nigeria were mycologically evaluated. A total of 12 samples of herbal concoction were collected from herbal vendors from central Market. Fungal contaminants of each of the concoctions were serially diluted and isolated on Potato Dextrose Agar using Iml of each of 10 and 10 dilutions. Fungi Identification was done on the basis of morphological characteristics of the colony, conidia and conidiogenous cells and mycological monographs. Some physico-chemical parameters were also determined using standard methods. A total of six different fungal species including; Microsporum audouinii, Mucor species, Aspergillus fumigatus, Aspergillus flavus, Aspergillus niger and Penicillium notatum were isolated. Penicillium notatum had the highest frequency occurrence in 29.26% followed by Aspergillus niger at (26.82%), Aspergillus fumigatus (21.95%), Aspergillus flavus (9.75%), Microsporum audouinii (7.31%) while Mucor hiemalis had the least occurrence of (4.87%). The herbal mixtures did not have manufacturing nor expiring dates. The colour of the samples varied between brown, green, yellow, yellowish brown, reddish brown, yellowish green and cloudy white. The pH ranged between 3.22 and 6.82, the turbidity ranged between 122.5 and 908 while suspended solids (mg/L) ranged between 340 and 4105. All the concoctions had the mean score below 3(on a 1-4 hedonic scale) for all the sensory attribute analyzed except for miscarriage and tooth pain concoctions which had taste scores of 3.21 and 3.30 respectively. The results of this study revealed that herbal concoctions sold in Lapai were mostly contaminated with fungi, having poor sensory attributes, inadequate pH, no expiry dates, Batch number and NAFDAC number. Based on this, adequate control measures and distribution practices should be adopted. This would help check the fungal density of the concoction especially Aspergillus spp. and Penicillium spp. which are of public health importance and so improve the safety.