Food safety and security are important issues globally. Consequently, search for biological and biochemical control of such microorganisms is on the increase. In this report, the chloroform, ethanol and water extracts of the leaves of Harungana madagascariensis were investigated for antifungal activity against Rhizopus stolonifer (bread), Aspergillus niger (tomato), Fusarium verticilloides (vegetable), Penicillium chrysogenum (cereals), Penicillium oxalicum (cereals), Trichoderma sp (maize), Rhizopus nigricans (bread), Aspergillus flavus (bakery product) and Aspergillus versicolor (meat). The antifungal assay was carried out using standard procedures. The ethanol leaf extract was the most competent of the extraction solvents because it produced the highest zone of inhibition on the test organisms at different concentrations, moderate activity was exhibited by water extract while chloroform extract exhibited the least activity against the test organisms. Rhizopus stolonifer registered the highest diameter of zones of inhibition (72mm, >75%) of all the extracts used and therefore was very sensitive to the active components of the plant’s leaf extract. The minimum inhibitory concentration value of the extracts on the organisms ranged between 100mg/ml-200mg/ml after 72 hours of incubation. The significant activity exhibited by H. madagascariensis leaf extract against R. stolonifer indicates a possible treatment for stomach cramps and inability to interfere with the medication given to immunosuppressed individual. Also, the plant extract can be used as preservatives due to the fact that it was found to possess antimicrobial activity against the test organisms often implicated in the spoilage of foods and foodborne illnesses. This is in line with the local use of the leaves of H. madagascariensis as anti-haemorrhagic agent and synthetic antibiotics.
TABLE OF CONTENT
CHAPTER ONE
1.1 Introduction
1.2 Aims and Objectives
CHAPTER TWO: Literature review
2.1 Harungana madagascariensis
2.1.1 Species Identity
2.1.1.1Taxonomy
2.1.1.2 Common Names
2.1.1.3 Botanic Description
2.1.2 Ecology and Distribution
2.1.2.1 Natural Habitat
2.1.2.2 Geographical Distribution
2.1.2.3 Reproductive Biology
2.1.3 Functional Uses
2.2 Food as a Substance
2.3 Spoilage of Food
2.3.1 Causes of Food Spoilage
2.3.2 Effects/ Consequences of Food Spoilage
2.4 Foodborne Illness
2.5 Foodborne Fungi
2.5.1 Macroscopic Characteristics of Foodborne Fungi
2.5.2 Physiological Characteristics of Foodborne Fungi
2.6 Fungal Enzymatic Activity on Foods
2.7 Mycotoxin Production in Foods
2.8 Fungi Responsible For Spoilage in Foods
CHAPTER THREE: Materials and Methods
3.1 Collection of Plant Materials
3.2 Fungal Organisms
3.3 Preparation of Plant Extracts
3.3.1 Ethanol Extract
3.3.2 Chloroform Extract
3.3.3 Water Extract
3.4 Sterilization of Glass- wares
3.5 Media Preparation
3.6 Antifungal Susceptibility
3.7 Determination of Minimum Inhibitory Concentration
CHAPTER FOUR: Results
CHAPTER FIVE
Discussion and Conclusion
REFERENCES
APPENDIX
