Comparison of antimicrobial properties of different honeys on human pathogens

  • Poster Presentation
  • Poster 3 (Flash Talk: 11 Jun 2018 14:42)
  • Foyer, UCD Agriculture and food science Centre
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Liam Lynch
Cork Institute of Technology

Joseph Croke*
Cork Institute of Technology

*Presenting Author

The prevalence of antibiotic resistant bacteria has lead to the revival and interest of traditional medicines such as honey as a possible treatment against human pathogens. The antibacterial effects of honey have been reported for centuries, however many different honeys exist today with some sharing similar qualities, while others displaying distinctive characteristics. These changes in properties are determined partially by the floral source used by the honey bee (Apis mellifera ssp. mellifera). Four honeys were used in this study that could be described as: Blended honey (BH), Raw honey (RH), Supermarket Manuka honey (MHS) and regular Manuka honey (MH). Three common human healthcare associated pathogens Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and were selected for study of antimicrobial activity. An agar diffusion assay was used to test the antibacterial effects of each respective honey. Different concentrations of each honey were used: 0%, 1%, 5%, 10%, 20% (w/v). An inhibition score chart (1-4) was used to score levels of bacterial growth inhibition. None of the honeys inhibited the bacteria at 1% or 5% concentrations. MHS showed the greatest levels of inhibition then the remaining honeys at 10%. At 20%, MHS, MH and RH all showed similar levels of inhibition. The BH demonstrated very little inhibition at all concentrations. These preliminary results would indicate that both honey type and concentration have an impact on antimicrobial activity.