Food Safety Implications: Assessing the Potential of Desmodium velutinum Leaves Extracts to Control the Most Predominant Fungal Contamination in Ready-To-Eat Fried Chicken

Abstract

This study investigated the antifungal properties of Desmodium velutinum leaves extracts against Aspergillus flavus, the most prevalent fungus isolated from ready-to-eat fried chicken sold in Ihiala, Anambra State. A total of 21 samples were collected from street vendors and fast-food establishments and cultured on Sabouraud Dextrose Agar. The fungal isolates were identified based on colony morphology and microscopic characteristics. The leaf extracts of D. velutinum were analyzed for phytochemical constituents using spectrophotometry, revealing the presence of alkaloids, saponins, flavonoids, steroids, cardiac glycosides, phenolics, and tannins. The antifungal activity of the extracts was evaluated using agar-well diffusion and tube dilution methods. The ethanolic extract exhibited greater antifungal activity (16.00 mm) compared to the aqueous extract (14.00 mm), although both were significantly (p ≤ 0.05) different from ketoconazole (21.50 mm). The Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values demonstrated the inhibitory and cidal effects of the extracts. The study suggests that D. velutinum could be a potential alternative therapy for diseases associated with A. flavus and emphasizes the importance of personal and environmental hygiene in preventing fungal contamination of ready-to-eat foods. The findings highlight the potential of plant-based extracts in addressing food-borne fungal infections and promoting public health.