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ABSTRACT
Spices and herbs are products of plant origin which are used as ingredients in foods to perform several organoleptic/dietetic functions and also as medicinal substances. Spices and herbs can be contaminated with toxigenic fungi leading to the production of mycotoxins. The aim of this study was to isolate and characterize moulds from herbs and spices sold in open markets in Benin City, Edo state, Nigeria. A total of 18 samples of herbs and spices were obtained from three open markets in Benin city. All samples were serially diluted and inoculated on Potato dextrose agar (PDA) using the pour plate technique. Pure cultures were obtained and fungal isolates were identified based on cultural and morphological characteristics. The pH and moisture content of the sample were observed according to the method adopted by the Association of Official Analytical Chemists (AOAC). The fungal count in the sample ranged from 0.005±0.001 - 0.29±0.01 x 103 cfu/g. Fungi species isolated in this study were Aspergillus niger, Aspergillus verrucosus, Aspergillus flavus, Fusarium sp, Fusarium oxysporium, Penicillum chrysogenum, penicillium sp, Cladosporium and Rhizopus sp. The most occurring fungus was Aspergillus niger (33.33%), while Aspergillus verrucosus and penicillium chrysogenum (2.56%) were the least occurring fungi isolated. pH values of the sample ranged from 4.53 ±0.25 - 6.13 ± 0.05, while the moisture content ranged from 12.24 ±0.10 - 5.01 ± 0.05. This study has revealed the presence of mycotoxigenic moulds such as Aspergillus niger, Aspergillus flavus, and Fusarium oxysporium in herbs and spices sold in open markets in Benin city. These toxigenic moulds have the potential of causing hepatotoxicity and carcinogenic effects in humans. Therefore, Suitable agricultural techniques, good manufacturing and storage practices should be carried out in order to reduce mycotoxin occurrence in herbs and spices.
