Toxicogenic Fungi, Aflatoxins, and Antimicrobial Activities Associated with Some Spices and Herbs from Three Selected Markets in Ho Municipality, Ghana

Table 4

Pooled data of antimicrobial activities of spices and herbs against microorganisms.

Samples	Concentration (mg/ml)	Zone of inhibition ()
		PA	KP	SA	SM	ST
Ginger	500		NZI			NZI
	250
	125
	62.5
	Ctrl
Bay leaves	500		NZI			NZI
	250		NZI			NZI
	125		NZI			NZI
	62.5		NZI		NZI	NZI
	Ctrl
Gboma	500					NZI
	250					NZI
	125				NZI	NZI
	62.5		NZI	NZI	NZI	NZI
	Ctrl					NZI
Dawadawa	500		NZI			NZI
	250		NZI			NZI
	125	NZI	NZI	NZI	NZI	NZI
	62.5	NZI	NZI	NZI	NZI	NZI
	Ctrl

Mean zone of inhibition of extracts from four spices and herbs against bacterial species. PA = Pseudomonas aeruginosa; KP = Klebsiella pneumoniae; SA = Staphylococcus aureus; SM = Streptococcus mutans; ST = Salmonella typhi; NZI = no zone of inhibition; control (Ctrl) = chloramphenicol 30 μg.