EVALUATION OF INHIBITORY EFFECT OF HONEY ON SOME BACTERIAL ISOLATES

Taha Al- Naama, Raied

	EVALUATION OF INHIBITORY EFFECT OF HONEY ON SOME BACTERIAL ISOLATES
IRAQI JOURNAL OF MEDICAL SCIENCES
Article 1, Volume 7, Issue 4, 2009, Pages 67-72
Author
Raied Taha Al- Naama
Abstract
Background: Honey has been reported to have an inhibitory effect to around 60 species of bacteria including aerobes and anaerobes, gram-positives and gram-negatives. Objectives: The aim of this study was to investigate the antimicrobial activity of honey sample from Basrah region against certain bacterial isolate. Method: different concentrations (25.0%, 50.0%, 75.0% and 100.0%) of honey sample where checked for their antimicrobial activities, using some medically important microorganisms including Escherichia coli, pseudomonas spp. and staphylococcus aureus. The minimum inhibitory concentrations (MIC) of the honey sample were determined on the selected microorganisms by using broth dilution technique Result: The sample of honey show inhibitory effect in vitro at 50%, 75% and 100% concentration on the various investigated microorganism except at 50% concentration where no inhibition zone on Staphylococcus aureus. However, no effect was observed at concentration 25%. The MIC for Escherichia coli, pseudomonas spp. and staphylococcus aureus were 6.25mg/ml, 1.5mg/ml and 12.5 mg/ml respectively. Conclusion: The study shows that honey, like antibiotics, has certain organisms sensitive to it, and provide alternative therapy against cretin bacteria. And shown to have an antimicrobial action against a broad spectrum of bacteria (both gram positive and gram negative bacteria). Key words: Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, honey, antibiotics, sensitivity, antimicrobial.
Keywords
Staphylococcus aureus; Escherichia coli; pseudomonas aeruginosa; honey; Antibiotics; Sensitivity; antimicrobial

Statistics Article View: 186 PDF Download: 105