Edorium Journal of

Microbiology

 
     
Original Article
 
Microbial quality of herbal powders in Ghana
Eric Agyeman-Duah1, Esi Yaaba Quaidoo2, Felix Charles Mills-Robertson3
1Teaching/Research Assistant, Department of Pathology, Kwame Nkrumah University of Science and Technology/Komfo Anokye Teaching Hospital, Kumasi, Ghana
2MSc, Department of Nutrition, University of Ghana, Accra, Ghana
3Lecturer, Department of Biochemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Article ID: 100007M08EA2017
doi: 10.5348/M08-2017-7-OA-2

Address correspondence to:
Eric Agyeman-Duah
Department of Pathology
School of Medical Science – KNUST
Kumasi
Ghana

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How to cite this article
Agyeman-Duah E, Quaidoo EY, Mills-Robertson FC. Microbial quality of herbal powders in Ghana. Edorium J Microbiol 2017;3:10–17.


Abstract

Aims: A large percentage of the Ghanaian population relies on herbal medicine solely to meet their basic healthcare needs. However, medicinal plant materials normally carry a large number of microbes and the presence of these microbial contaminants has the potential to cause disease in humans when consumed. This study evaluates the microbial load and characterizes pathogens in three of the most patronized herbal powders in the Kumasi metropolitan area.
Methods: The samples were labeled A, B and C. Microbial analysis was carried out and moisture contents of samples were determined.
Results: Sample A had microbial load of 2.6x103 CFU/g which is below acceptable limit and its yeasts and Molds count was 8.0x102 CFU/g which is below acceptable limits. Absence of lactose and non-lactose fermenters but presence of Staphylococci which is a pathogenic microbe Sample B’s bacterial load was 5.30x105 CFU/g which is above acceptable limit and yeasts and Molds count was 5.9x104 CFU/g which is above acceptable limit. The presence of lactose fermenters and presence of Staphylococcus aureus. Sample C’s bacterial load was 1.03x106 CFU/g which is above acceptable limit and yeasts Molds count was 5.8x104 CFU/g which is above acceptable limit. The presence of lactose fermenters and non-lactose fermenters. Presence of Staphylococcus aureus.
Conclusion: The results of this study have revealed that there are quite a number of microbial contaminants in herbal powders constituting a health risk.

Keywords: Bacteria, Health risk, Herbal powder, Microbial load, Yeast and Mold


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Acknowledgements

We would like to acknowledge staff of the Clinical Analysis Laboratory of the Department of Biochemistry and Biotechnology, KNUST for their assistance in this project.



Author Contributions:
Eric Agyeman-Duah – Substantial contributions to conception and design, Acquisition of data, Analysis and interpretation of data, Drafting the article, Revising it critically for important intellectual content, Final approval of the version to be published
Esi Yaaba Quaidoo – Substantial contributions to conception and design, Acquisition of data, Analysis and interpretation of data, Drafting the article, Revising it critically for important intellectual content, Final approval of the version to be published
Felix Charles Mills-Robertson – Substantial contributions to conception and design, Acquisition of data, Analysis and interpretation of data, Drafting the article, Revising it critically for important intellectual content, Final approval of the version to be published
Guarantor of submission
The corresponding author is the guarantor of submission.
Source of support
None
Conflict of interest
Authors declare no conflict of interest.
Copyright
© 2017 Eric Agyeman-Duah et al. This article is distributed under the terms of Creative Commons Attribution License which permits unrestricted use, distribution and reproduction in any medium provided the original author(s) and original publisher are properly credited. Please see the copyright policy on the journal website for more information.



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