Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets

The coating effects of chitosan and chitosan nanoparticles on the quality of silver carp (Hypophthalmicthys molitrix) fillets during refrigerated storage at 4 °C were compared. Solutions of Chitosan (2%, w/v) and nanochitosan (2%, w/v) were used for the coating. The control and the coated fish samples were analyzed periodically for microbiological (total mesophilic and psychrotrophic count), physicochemical (pH, TVB-N, TBARS), and sensory attributes. The results indicated that both chitosan and nanochitosan coating were effective for the preservation of silver carp fillets during refrigerated storage. However, nanochitosan exhibited higher antimicrobial activity than chitosan during the storage period. Furthermore, nanochitosan showed a stronger ability to inhibit the TVB-N content than chitosan. Therefore, to extend the shelf life and delay the deterioration of fresh silver carp fillets during refrigerated storage, nanochitosan coating is more effective.     

Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O₂ + 10% CO₂). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 °C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5 °C.     

Combined effect of electrolyzed oxidizing water and chitosan on the microbiological,physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage

This study evaluated the combined effect of electrolyzed oxidizing water (EOW) and chitosan (CH) on the quality and shelf-life of American shad (Alosa sapidissima) stored at 4 °C for 25 days. A CH solution (2% w/v; pH 3.7) was used to coat the fish flesh after washing with EOW (pH 2.4; oxidation-reduction potential, 1185 mV; free chlorine level, 70–80 ppm). Control and treated fish samples were analyzed for microbiological (total viable count), physicochemical (pH, total volatile basic nitrogen, thiobarbituric acid, texture, and color), and sensory characteristics. The results revealed that EOW + CH was more effective than either treatment alone (EOW or CH) in inhibiting microbial growth, protein decomposition, and lipid oxidation. Furthermore, EOW + CH maintained better texture, color, and sensory characteristics of fish. This treatment extended the shelf-life of American shad fillets by 9–10 days during refrigerated storage.     

Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

Melanosis of Pacific white shrimp (Litopenaeus vannamei) subjected to freeze–thawing with different thawing methods and various cycles were monitored during subsequent refrigerated storage (4 °C) up to 4 days. Melanosis score was lower in Pacific white shrimp thawed at 4 °C, compared with that found in samples thawed at room temperature or using tap water. Polyphenol oxidase (PPO) activity increased as freeze–thaw cycles increased (P < 0.05). Enhanced PPO activity was most likely associated with increased melanosis. Pacific white shrimp treated with catechin (0.05%, 0.1% and 0.2% (w/v)) or ferulic acid (1%, 2% and 3% (w/v)) and subjected to freeze–thawing with various cycles showed the retarded melanosis during the subsequent refrigerated storage of 4 days, compared with the control (P < 0.05). Treatment of shrimp with both phenolic compounds could impede the growth of psychrophilic bacteria and the spoilage as evidenced by the lowered psychrophilic bacteria count and total volatile base content (TVB). Sample treated with 0.2% catechin or 3% ferulic acid also exhibited the retarded lipid oxidation during the subsequent refrigerated storage, compared with the control (P < 0.05). Thus, either catechin or ferulic acid could be used as the potential additive to lower melanosis of shrimp with prior freeze–thawing.     

Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

Effects of the combination of nisin and ε-polylysine with chitosan coating on quality maintenance and white blush inhibition were investigated in fresh-cut carrots. Fresh-cut carrots were treated with 1% lactic acid solution (v/v), 1% chitosan solution (w/v), or 1% chitosan solution containing 64 μg/mL nisin and 250 μg/mL ε-polylysine (LA + CH + Nisin + ε-PL). The samples were packed in polyethylene plastic bags and stored at 4 °C for 9 days. Changes in sensory attributes, physicochemical indices, respiration rate, microbiological counts and white blush were measured. Results showed that LA + CH + Nisin + ε-PL significantly (P < 0.05) inhibited respiration rate, decline of ascorbic acid and growth of microorganism (yeast and mold, total viable counts, total coliforms counts, Staphylococcus aureus and Pseudomonas spp.), and increased total phenol content and phenylalanine ammonialyse (PAL) activity compared with the control after 9-day storage. It was also strongly effective in inhibiting the white blush of fresh-cut carrots. Furthermore, LA + CH + Nisin + ε-PL significantly (P < 0.05) reduced the lignin synthesis in fresh-cut carrots by inhibiting the cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) activity, as well as Dc4CL and DcC4H gene expression. Our results may provide some basis for the use of the combination of nisin and ε-polylysine with chitosan coating as an alternative preservation method for fresh-cut carrots.     

Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots

This work aimed to develop an edible antimicrobial coating based on a starch–chitosan matrix to evaluate its effect on minimally processed carrot by means of microbiological analyses. Coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) and coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) + chitosan in 0.5% and 1.5% concentrations were prepared. Samples of minimally processed carrot slices were immersed into these coatings. All the samples were placed in expanded polystyrene trays, wrapped in polyvinylchloride film and stored at 10 °C/15 days. During storage, all the samples had counting <100 CFU/g for Staphylococcus aureus and <3 MPN/g for Escherichia coli. Starch + 0.5% chitosan coating controlled the growth of mesophilic aerobes, yeasts and molds and psychrotrophs during the first five days of storage, ultimately presenting reductions of only 0.64, 0.11 and 0.16 log cycles, respectively, compared to the control. Starch + 1.5% chitosan coated samples showed reductions in mesophilic aerobes, mold and yeast and psychrotrophic counting of 1.34, 2.50 and 1.30 log cycles, respectively, compared to the control. The presence of 1.5% chitosan in the coatings inhibited the growth of total coliforms and lactic acid bacteria throughout the storage period. The use of edible antimicrobial yam starch and chitosan coating is a viable alternative for controlling microbiological growth in minimally processed carrot.     

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

The effect of alginate-based edible coating containing Vitamin C (Vc) and tea polyphenols (TP) for shelf-life extension of bream (Megalobrama amblycephala) was evaluated over a 21-day storage at refrigerated temperature (4 ± 1 °C). Bream were left untreated (CK), or were treated with alginate–calcium coating (T1), alginate–calcium coating incorporating 5% Vc (T2), or alginate–calcium coating incorporating 0.3% TP (T3). The fish samples were analyzed periodically for water loss, microbiological (total viable count), chemical (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), K-value) and sensory characteristics. The results indicated that coating treatments retarded the decay of fish compared to uncoated bream. T2 more efficiently inhibited the growth of total viable counts than did T1 or T3 (p < 0.05). Coating treatments predominantly reduced chemical spoilage, reflected in TVB-N, pH, and TBA, retarded water loss (p < 0.05) and increased the overall sensory quality of fish compared to uncoated bream.     

Effect of Citrus wilsonii Tanaka extract combined with alginate-calcium coating on quality maintenance of white shrimps (Litopenaeus vannamei Boone)

The combined effect of Citrus wilsonii extract and alginate-calcium film coating on microbiological, chemical and sensory changes of white shrimps (Litopenaeus vannamei) was studied over 6 days of storage at 4 °C. A specific spoilage microorganism Lysinibacillus sphaericus S1 was isolated from local shrimp samples, which could cause the appearance of orange spoilage spots. The methanol extract of C. wilsonii exhibited significant antimicrobial activity against L. sphaericus S1, as well as several other food-borne pathogens. GC–MS analysis showed a high percent of furandione and furfural compounds in the extract. The extract with edible alginate-calcium coating was effective in delaying the quality deterioration of the shrimps stored at 4 °C. Total viable count of the treated shrimps was more than 10 times lower than the negative untreated control. The lower rate of the increase in pH and total volatile base nitrogen (TVB-N) was also observed in shrimps treated with the extract compared to the control group shrimps. After 6 days of refrigerated storage, shrimps treated with the extract combined with coating had the significant higher sensory score for odor, color and texture. The results suggest that the methanol extract from C. wilsonii may be promising to be developed as a new eco-friendly preservative that might be applied to extend the shelf life of shrimps maintaining good quality.     

Efficacy of propionic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage

This work evaluates the effect of propionic acid dip on the growth of Listeria monocytogenes on poultry legs stored at 4 °C for 8 days.Fresh inoculated chicken legs were dipped into either 1% or 2% propionic acid solution (v/v) or distilled water (control). Changes in mesophiles, enterobacteriaceae counts and sensorial characteristics (odour, colour and overall appearance) were also evaluated.The shelf life of the samples washed with propionic acid was extended by at least 2 days over the control samples washed with distilled water. Legs washed with 2% propionic acid showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 2.72 log units after 3 days of storage. Sensory quality was not adversely affected by propionic acid.This study demostrates that while propionic acid did reduce growth of L. monocytogenes on meat, it did not completely inactivate the pathogen.     

Chitosan coatings enriched with active shrimp waste for shrimp preservation

An active coating solution composed of chitosan (Ch) and a shrimp protein-lipid concentrate (PCc), both obtained from Litopenaeus vannamei processing wastes, was applied to preserve shrimp during chilled storage. The addition of PCc increased the antioxidant capacity of the Ch coating, yielding a lower-viscosity mixture which, however, was viscous enough to adhere to the shrimp while maintaining its activity. The shrimp storage trial showed that the Ch coatings, especially when enriched with PCc (Ch-PCc), delayed microbial growth, mainly by extending the lag phase. Pseudomonas spp. appeared to be the predominant bacteria in the microbiota. H₂S-producing organisms and luminescent colonies were especially sensitive to this active coating, with inhibition greater than 4 and 2 log cycle respectively, while the growth of lactic acid bacteria was not favored. The Ch-PCc coating delayed the onset of melanosis and did not confer any sensorially detectable color, taste or odor. It therefore shows promise as a means to improve the quality of shrimp during cold storage.     

Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets

Ozone research investigating the efficacy of spray application mechanisms for balancing microbial safety with chemical quality attributes of high lipid content fish is lacking. The objectives of this study were to investigate the influence of aqueous spray treatments of 1 mg/L and 1.5 mg/L ozone on the microbial and chemical quality indices of Atlantic salmon fillets inoculated with Listeria innocua as a surrogate species replacing the pathogen Listeria monocytogenes. In order to simulate industry processing parameters, number of passes under spray nozzles (1, 2, and 3) was also investigated.Listeria counts resulting from treatment with three passes of 1 mg/L ozone sprays were significantly lower (p ≤ 0.05) than non-ozonated controls on days 0, 3, 6, and 10 of refrigerated storage at 4 °C. At both ozone concentrations, Listeria counts were significantly influenced (p ≤ 0.05) by the number of passes under spray nozzles with increasing passes resulting in increasing reductions. The residual antimicrobial effectiveness of ozone at both concentrations against aerobic bacterial populations on treated samples was limited to <6 days storage at 4 °C. Lipid oxidation analyses indicate that ozone concentration did not significantly affect (p ≤ 0.05) TBARS but did influence headspace propanal with 1 mg/L ozone treatments yielding approximately 30% higher propanal values than spray treatments of 1.5 mg/L ozone. Both TBARS and propanal levels were significantly influenced (p ≤ 0.05) by storage time, yet the number of spray passes did not significantly affect either measure of lipid oxidation. Our results indicate that ozone sprays at concentrations up to 1.5 mg/L are effective in reducing initial counts of aerobic bacterial populations and in significantly reducing (p ≤ 0.05) counts of L. innocua without causing significant increases in lipid oxidation levels in farmed Atlantic salmon fillets during refrigerated storage at 4 °C.     

Efficacy of Fir and Qysoom essential oils,alone and in combination,in controlling Listeria monocytogenes in vitro and in RTE meat products model

Listeria monocytogenes, frequently associated with ready-to-eat meat products (RTE-MP), is the causal agent of listeriosis, the virulent foodborne disease. Accordingly, this work aimed to study the effectiveness of essential oils (EOs) of different plants to control growth of L. monocytogenes in RTE-MP model. EOs antilisteric activities were screened by disk diffusion method. Then, efficacy of EOs (1% v/w) with strong inhibition activities were further examined in meat luncheon model, against 2 levels of L. monocytogenes strains cocktail (3 and 6 log CFU/g) coupled with storage at 4 °C for 14 days. The EOs of Fir and Qysoom showed to have the highest significant (p < 0.05) antilisteric activity. In the food model, L. monocytogenes populations in control samples increased by 4 log cycles after 14 days of storage at 4 °C. At the end of storage, for samples with low contamination; Fir, Qysoom, and EOs mixture had approximately 6.37, 6.04, and 5.53 log CFU/g of L. monocytogenes respectively, compared to 6.90 log of control. Whereas in the samples with high contamination level, populations reached to 8.43, 8.88 and 6.75 log CFU/g for Fir, Qysoom, and EOs mixture respectively, compared to 9.90 log of the control. The application of 1% EOs (v/w) to RTE-MP surfaces significantly showed to reduce (p < 0.05) the L. monocytogenes populations growth rate as compared to control in the 2 levels treatments after 14 days of storage at 4 °C. Accordingly, our results suggest that these EOs could be used as natural bio-preservatives in many food products produced in Jordan and worldwide, particularly in RTE-MP.     

Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration of postharvest fresh-cut honeydew melon at 7 °C were investigated. Treatments of all these three delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were observed more in samples with less firmness. We conclude that edible coating of chitosan combined with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups.     

Radiosensitization of Aspergillus niger and Penicillium chrysogenum using basil essential oil and ionizing radiation for food decontamination

Stored products may be contaminated by pathogenic fungi such as Fusarium, Aspergillus and Penicillum. Fumigation with plant essential oil (EO) and irradiation treatment are options to control spoilage organisms. Basil essential oil and irradiation were tested alone and in combination for their antifungal effects in rice. Minimum Inhibitory Concentration (MIC) of basil EO was found to be 0.1% (v/v) against Aspergillus niger and Penicillium chrysogenum after 48 h. Radiosensitization of A. niger and P. chrysogenum in presence of 1% or 2% (v/v) basil EO was evaluated in vitro and in situ. At 1 and 2% of basil EO, the in vitro D₁₀ value was 0.43 and 0.31 kGy respectively for A. niger and 0.44 and 0.34 kGy respectively for P. chrysogenum. In inoculated rice, D₁₀ values for controls (sample without EO) were 0.67 and 0.63 kGy for A. niger and P. chrysogenum respectively, and the values were decreased at higher EO concentrations. For A. niger, a 2% (v/wt) basil EO alone caused a 0.42 to 1.18 log reduction on days 1 and 14 respectively, whereas treatment with 2 kGy radiation alone caused a 2.18 log reduction. The combined treatments resulted in a 4.6 log reduction of A. niger after 14 days of storage. For P. chrysogenum, 2% basil EO alone caused a 0.76 and a 1.12 log reduction on days 1 and 14 respectively, whereas a 2 kGy radiation dose caused a 2.41 log reduction. The combined treatments resulted in a 5.0 log reduction of P. chrysogenum after 14 days of storage. The findings demonstrated the potential of basil EO as antifungal agent and its efficacy to increase the radiosensitivity of A. niger and P. chrysogenum during irradiation treatment.     

Chitosan disrupts Penicillium expansum and controls postharvest blue mold of jujube fruit

Chitosan has been shown to be effective for control of postharvest diseases on various fruit. However, little is known about the effect of chitosan on blue mold caused by Penicillium expansum on jujube fruit. Here we show that application of chitosan reduced disease development of blue mold caused by P. expansum in wounded and inoculated jujube fruit at 25 °C. Chitosan also provided an inhibitory effect on natural decay of jujube fruit during storage at 0 °C. Application of a chitosan coating to fruit had hardly any significant effect on the changes of weight loss, soluble solid contents, titratable acidity, and vitamin C, as storage time increased. To investigate the mechanisms underlying the effectiveness of chitosan against blue mold on jujube fruit, we analyzed the growth of P. expansum after chitosan treatment. Results indicated that spore germination, germ tube length and mycelial growth of P. expansum were significantly inhibited by chitosan in a concentration-dependent mode. Using the fluorescent probe propidium iodide, we found that the plasma membrane of P. expansum collapsed significantly after chitosan treatment. Further observation by electron microscopy revealed that plasma membrane of P. expansum was gradually disrupted after chitosan application. Our data suggest that chitosan may be potentially used for controlling postharvest diseases in jujube fruit without negative effect on fruit quality.     

Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry

This work evaluated the effect of potassium sorbate washing on the growth of Listeria monocytogenes on poultry legs stored at 4 °C for 7 days. Fresh inoculated chicken legs were dipped into either a 2.5% (w/v) or 5% potassium sorbate solution or distilled water (control). Changes in mesophiles, pychrotrophic counts and sensorial characteristics (odor, color, texture and overall appearance) were also evaluated.The shelf life of the samples washed with potassium sorbate was extended by at least 2 days over the control samples washed with distilled water. Legs washed with 5% potassium sorbate showed a significant (p < 0.05) inhibitory effect on L. monocytogenes compared to control legs, with a decrease of about 1.3 log units after 7 days of storage. Sensory quality was not adversely affected by potassium sorbate.     

Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage

The effects of tea polyphenols (TP) dip treatment on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage at 25 °C were assessed. After the storage, the b* value increased significantly, while the free amino acids (FAA) including Ser, Gly, Arg, Tyr and Lys, and the dominant reducing sugar (RS), lactose, decreased remarkably, which revealed the occurrence of browning reaction in dried-seasoned squid. The progressive conversion of trimethylamine oxide (TMAO) and production of thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) were found during the entire period of storage. Furthermore, the advantages of reducing moisture loss, inhibiting oxidation of lipids, depressing TMAO breakdown and TVB-N accumulation were observed, while the browning reaction exhibited no significant decrease for the TP samples. These results indicated that the addition of TP could maintain quality of dried-seasoned squid.     

Combined effect of pulsed light,edible coating and malic acid dipping to improve fresh-cut mango safety and quality

The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected to PL (20 pulses at fluence of 0.4 J·cm⁻²/pulse), ALC (2 %) or MA (2 %) treatments. Moreover, different combinations of PL, ALC and MA were assayed to evaluate possible synergisms among treatments. Microbial stability and quality parameters (colour, pH, soluble solids and firmness) of fresh-cut mango were examined throughout 14 days of storage at 4 °C.Results show that MA-PL and PL-ALC-MA treatments additively reduced L. innocua counts by 4.5 and 3.9 logs, respectively. Microbial population in fresh-cut mango remained below 6 log CFU/g over 14 days. Differences between firmness values of untreated and treated fresh-cut mangoes were evident throughout storage. Namely, firmness of alginate-coated slices sharply increased and progressively decreased over storage. Colour parameters and total soluble solids content decreased in all treated mango slices throughout 14 days, while pH was kept similar to that of the fresh tissue. An optimal combination of different treatments enables to ensure safety of fresh-cut mango with minimal quality deterioration throughout storage.     

Impact of pectin edible coating extracted from cacao shell powder on postharvest quality attributes of tomato (Lycopersicon esculentum Mill.) fruit during storage

This study aimed to optimize pectin extraction from crude cacao shell (CS) powder using chemical method (pH 4 and 10, temperatures 60–80 °C), ultrasound-assisted extraction (UAE) method (sonication time 20–40 min), and enzymatic method (pectinase 0.5–1.0% v/v, temperature 40–60 °C, and time 120–240 min). The optimal extraction condition with highest CS pectin yield was enzymatic followed by chemical and UAE methods. The pectin extracted from cocoa shell from all extraction methods had the degree of esterification (DE%) greater than 50% which was categorized as high methoxyl (HM) pectin. The prebiotic activity and viscosity of pectin from the optimal extraction conditions with highest pectin yield for each extraction method were studied. Pectin extracted via UAE method with highest prebiotic activity (p≤0.05), was selected for edible coating of tomato and quality changes were evaluated during 30 days of storage at 4 °C. The results showed that tomato coated with pectin-based edible coating (TWP) retained physicochemical properties (e.g., color, total soluble solid, pH, firmness, weight loss), and bioactivity (e.g., lycopene, total phenolic compound and antioxidant activity), compared with control (CON) and tomato coated with no pectin (TNP). In addition, the total viable count and yeast and mold count of TWP was the lowest among other treatments. Therefore, pectin-based edible coating was able to delay the quality changes and extend the shelf life of TWP sample up to 27 days at 4 °C.     

The potential of some spice essential oils in the control of A. parasiticus CFR 223 and aflatoxin production

Essential oils of sweet basil (Ocimum basilicum), cassia (Cinnamomum cassia), coriander (Coriandrum sativum) and bay leaf (Laurus nobilis) at 1–5% (v/v) concentration in palm kernel broth inoculated with spore suspension (10⁶/ml) of Aspergillus parasiticus CFR 223 were evaluated for their potential in the control of aflatoxigenic fungus A. parasiticus CFR 223 and aflatoxin production. Healthy sorghum grains (120/treatment) immersed in the oils and distributed in three petri dishes with wet cotton wool were also inoculated with spore suspension (10⁶/ml) of A. parasiticus CFR 223 and assayed for grain protection. Sweet basil oil at optimal protective dosage of 5% (v/v) was fungistatic on A. parasiticus CFR 223 and aflatoxins produced in vitro and on fungal development on sorghum grains (P ⩽ 0.05) with a residual effect that lasted for 32 days. In contrast, oils of cassia and bay leaf stimulated the mycelia growth of the fungus in vitro but reduced the aflatoxin concentration (B₁ + G₁) of the fungus by 97.92% and 55.21% respectively, while coriander oil did not have any effect on both the mycelia growth and aflatoxin content of the fungus. The combination of cassia and sweet basil oils at half their optimal protective dosages (2.5% v/v) completely inhibited the growth of the fungus. The feasibility of implementing the results of this study to control aflatoxins was examined by the addition of whole and ground dry basil leaves at 5% and 10% (w/w), respectively, to 10 g sorghum, groundnut, maize and melon seed after 35 days storage period. It was found that the addition of whole and ground basil leaves markedly reduced aflatoxin contamination; however, 10% (w/w) of whole leaves was more effective as the reduction in aflatoxin was between 89.05% and 91%.The findings showed that aflatoxins can be controlled by co-storing whole sweet basil leaves with aflatoxin infected foods. The economic value of the study lies in the simplified technique for control of aflatoxin contamination in agricultural products and the benefits derivable from the use of local resources.