There is a considerable concern among consumers regarding the health risk of using synthetic additives for food preservation. Therefore, there is need for the use of plant products for food preservation. Objectives: This study was designed to to identify the phytochemicals in aqueous and methanol extracts of Acalypha wilkesiana and examine the effects of extracts of Acalypha wilkesiena on the growth of fungi and bacteria isolated from spoilt fruits and vegetables. Material and methods: The extracts were prepared according to standard methods. The extract solution (100%) was further diluted to various concentrations (75%, 50%, 25%). Spoilage organisms were cultured on potato dextrose agar, Macconkey agar and Nutrient agar. Pure cultures were identified using a variety of biochemical tests, microscopy and their cultural characterstics.These microbes were subjected to the different extract and the data obtained were analysed by Analysis of Variance (ANOVA) to determine significant (P< 0.05) effects. Significant differences between means were determined using Duncan’s Multiple Range Test DMRT. Resullts:The phytochemical screening indicated the presence of alkaloids, phenols,glycosides, flavonoids, terpenoids, saponins, quinones, anthraquinones, steroids and phlobatanins. The extract had inhibition properties against the spoilage microorganisms. The extract showed antibacterial effects against Pseudomonas aureginosa, Salmonella enterica, Citrobacter freundii, Proteus vulgaris, Salmonella typhi, Enterobacter aerogenes. Also, extract showed antifungal effects against Candida tropicalis, Rhizopus microsporus, Aspergillus niger, Trichophyton equinum, Zygosaccharomyces sp. Conclusion. The findings of this research showed that Acalypha wilkesiana is an excellent options for management of spoilage caused by the test isolates and are relevant for consideration in development of new natural preservations.

Keywords : Phytochemical, Antimicrobial, Extracts, Acalypha wilkesiana.