Conventional use of honey as antibacterial agent

Abstract

Background/Objective:

Method:
Different concentrations (12.5, 25.0, 50.0 and 100.0 %) of honey were studied in - vitro using Staphylococcus aureus, Staphylococcus albus, Streptococcus faecalis, Klebsiella sp., Proteus mirabilis, Pseudomonas aeruginosa, and Escherichia coli.

Results:
The data obtained showed a dose dependent inhibitory action of honey, except with Streptococcus faecalis where there was no growth inhibition. The minimum inhibitory concentration (MIC) of honey presented Staphylococcus albus as the most susceptible organism and Escherichia coli, the least. While ciprofloxacin (2.0 mg/ml) exerted a greater potency than honey, tetracycline was found to be less potent than 100% concentration of honey, except with Escherichia coli.

Conclusion:
The antibacterial action of honey was observed with 50% as well as the neat concentration. However, ciprofloxacin exhibited a greater potency and efficacy as well as a broader spectrum than honey, which shows that where a broad spectrum antibacterial is required, the conventional drugs, especially the newer ones are preferred to honey.

Keywords:
Honey, natural products, antimicrobial agent

Annals of African Medicine Vol. 5(2) 2006: 78-81