Effect of fluconazole on fungi isolates from fruits and vegetables

Fungal contamination of fresh produce poses significant challenges to food safety and shelf life, necessitating effective control measures. This study evaluated the antifungal efficacy of fluconazole against fungi isolated from fruits (orange, mango, banana) and leafy vegetables (fluted pumpkin leaf, green leaf, water leaf). Total viable fungal counts ranged from 1.0–2.0 × 10³ CFU/mL, indicating moderate contamination. Three fungal genera were identified based on colonial morphology and microscopic characteristics: Saccharomyces sp, Candida sp, Penicillium sp., and Candida albicans. Fluconazole’s activity was assessed via disc diffusion, revealing inhibition zones of 35 mm for Saccharomyces and Candida albicans, and 30 mm for Candida sp and Penicillium sp., demonstrating broad-spectrum efficacy against both yeasts and molds. The presence of Candida albicans, a human pathogen, underscores potential health risks, while Penicillium sp. highlights spoilage and mycotoxin concerns. Compared to prior studies, fluconazole showed consistent potency against yeasts, though its effect on Penicillium sp. suggests strain-specific variability. These findings position fluconazole as a promising agent for controlling fungal contamination on fresh fruits, with implications for food safety and public health. However, further research is needed to optimize its practical application and monitor resistance patterns.