Impact of Aloe Vera Gel on Inhibiting the Growth of Fungal Pathogens Growing on Foods

Abstract

Aspergillus flavus and Aspergillus niger are well-known food borne fungal pathogen causes very harmful effect on feed and food products. Infection spreads dangerously, especially in foods having excessive moisture and nutrients. Keeping in view of the pathogenicity of fungus the experiment was designed to analyze the impact of garden aloe vera gel in pure form for antifungal assay on both fungal isolates via disc diffusion method. It was clearly observed after aprox 7 days, that aloe gel inhibits the growth of each fungus with a clear zone in comparison to the control plates.