Microbial load and aflatoxin contamination in locally formulated herbal mixtures obtained from Itoku market, Nigeria

Eniola Oluyemisi  Oni; Nathaniel Olorunsogo Oni; Julius Bamidele; Odunayo Anthony Taiwo; Olubukola  Blessing  Oyetibo; Amina Omodolapo Badmos; Tolulope Modupeolu Adeleye; Mariam Omobolanle Olatunbosun; Flora Oluwafemi

doi:10.18502/jfsh.v9i3.13910

Eniola Oluyemisi Oni Department of Microbiology,Department of Zoology, Federal University of Agriculture, Abeokuta, Nigeria.
Nathaniel Olorunsogo Oni Department of Paediatrics, Federal Medical Center, Idi Aba, Abeokuta, Nigeria.
Julius Bamidele Department of Microbiology,Department of Zoology, Federal University of Agriculture, Abeokuta, Nigeria
Odunayo Anthony Taiwo Department of Biochemistry, Chrisland University, Idi Aba, Abeokuta. Nigeria.
Olubukola Blessing Oyetibo Department of Microbiology, Lagos State University, Lagos, Nigeria.
Amina Omodolapo Badmos Department of Microbiology,Department of Zoology, Federal University of Agriculture, Abeokuta, Nigeria.
Tolulope Modupeolu Adeleye Department of Microbiology,Department of Zoology, Federal University of Agriculture, Abeokuta, Nigeria.
Mariam Omobolanle Olatunbosun Department of Microbiology,Department of Zoology, Federal University of Agriculture, Abeokuta, Nigeria.
Flora Oluwafemi Department of Microbiology,Department of Zoology, Federal University of Agriculture, Abeokuta, Nigeria.

DOI: https://doi.org/10.18502/jfsh.v9i3.13910

Keywords: Aflatoxin; Gut; Locally formulated herbs; Pathogenic organisms

Abstract

Contamination of locally formulated herbs with aflatoxins and pathogenic organisms poses major health concerns to humans and animals, especially in recent times when herbal mixtures are on the rise. This study aimed to determine the herbs' microbial profile and aflatoxin level. Two different herbal medicines (malaria and typhoid; each prepared with water and alcohol) were obtained at Itoku market, Ogun-state, Nigeria. The samples were isolated using the serial dilution technique and isolates were identified morphologically. Aflatoxin quantification was done on the herbal samples using High-Performance Liquid Chromatography (HPLC). The viable bacteria count ranged from 1.0×105 cfu/g to 20.0×105 cfu/mL with the typhoid herbs prepared with water recording the highest count. The microorganisms obtained in the herbs were confirmed as, Escherichia coli, Staphylococcus aureus, Micrococcus luteus, Salmonella sp, Proteus sp, Aspergillus flavus, Penicillium chrysogenum, Saccharomyces cerevisae and Fusarium sp. Typhoid herbs prepared with water showed high aflatoxin detection limits of 7.60 μg/mL. The result showed that the locally formulated herbs were highly contaminated with microorganisms and that consumption of the locally formulated herbs with aflatoxin could cause aflatoxicosis.