Antibacterial and Physico-chemical Properties of Local Honey in Guyana
Atiya Diane N’djelekulu
Faculty of Natural Sciences, University of Guyana, Turkeyen Campus, Guyana.
Rajini Kurup *
Faculty of Health Sciences, University of Guyana, Turkeyen Campus, Guyana.
Abdullah Adil Ansari
Faculty of Natural Sciences, University of Guyana, Turkeyen Campus, Guyana.
*Author to whom correspondence should be addressed.
Abstract
Aim: The present study evaluates the antimicrobial activity of different samples of honey produced in Guyana and a comparison of their effectiveness with conventional antibiotics.
Methods: A disk diffusion method was used to assess the activity of honey against microbial pathogens. The honeys were tested at different concentrations ranging from 100%, 50%, 25% and 1%.
Results: The study showed that honey H2 was most effective on Escherichia coli and Klebsiella pneumoniae, while honey H3 was most effective on Staphylococcus aureus. Effective concentration for H1, H2 and H3 were 1%, 25% and 25% & 50% respectively.
Conclusions: The study showed that honey has antibacterial activity (bacteriostatic and bactericidal effect), similar to antibiotics, against test organisms and provides alternative therapy against certain bacteria.
Keywords: Honey, antimicrobial agents.