ANTIMICROBIAL PROPERTIES OF RAW AND PASTEURIZED HONEY

ABSTRACT

The antimicrobial activity of raw and pasteurized honeys was studied. Honeys from four different markets in and around Umuahia were used in both raw and their pasteurized state against microbial pathogens including Escherichia coli, Salmonella, Shigella and Candida. Disc diffusion technique was used to monitor their activity against the organisms. Results obtained show that all the honeys were active against all the organisms but to varying extents. The inhibition zones created by the honey samples ranged between 10.67mm in diameter to 14.67mm against Salmonella and from 9.67mm to 7.33mm against Shigella. The inhibition diameter in Escherichia coli test was between 9.67mm to 17.33mm and from 10.33mm to 20.6mm against Candida albicans. Further findings show that the raw honey were none potent than the pasteurized ones. Meanwhile, the variation in their levels of activity was of significant difference (p< 0.05) and the minimum inhibitory concentration varied also. The least concentration that caused inhibition was between 20% w/v and 40% in raw honey and between 40% w/v and 50% in pasteurized honeys. It was concluded that honeys possess antimicrobial activity which vary with types and treatment.

TABLE OF CONTENTS

Certification ﾿ i ﾿

Dedication ﾿ ii

Acknowledgment ﾿ iii

Table of Contents ﾿ iv-v

List of Tables ﾿ vi

Abstract ﾿ vii

CHAPTER ONE

INTRODUCTION

1.1 ﾿ Introductions  ﾿ 1

1.2 ﾿ Aims and Objectives. ﾿ 3

CHAPTER TWO

LITERATURE REVIEW

2.1 ﾿ Recent Research on Honey ﾿ 4

2.2 ﾿ Local Test for Real Honeys  ﾿ 5

2.3 ﾿ Uses of Honey ﾿ 5

2.3.1 ﾿ Food ﾿ 5

2.3.2 ﾿ Cosmetics ﾿ 5

2.3.3 ﾿ Alcohol ﾿ 6

2.3.4 ﾿ Medicine ﾿ 6

2.4 ﾿ Classification of Honey ﾿ 6

2.5 ﾿ Properties and Active Ingredients of Honey ﾿ 8

2.6 ﾿ Mode of Action of Some of the Antibacterial Substances in Honey ﾿ 10

2.7 ﾿ Honeys as an Antimicrobial Agent ﾿ 11

2.7.1 ﾿ Practical Considerations for the Clinical Use of Honey ﾿ 13

2.8 ﾿ Variations in Antibacterial Activity ﾿ 14

2.9 ﾿ Clinical Conditions that Respond to Treatment with Honey ﾿ 16

2.10 ﾿ Honey as an Antiseptic Processing ﾿ 16

2.11 ﾿ Honey for Treatment of Gastroenteritis ﾿ 17

2.12 ﾿ Honey for the Treatment of Tineas ﾿ 17

2.13 ﾿ Honey for the Treatment of Mastitis in Diary Animals ﾿ 18

2.14 ﾿ Other Uses and Benefits of Honey ﾿ 18

2.14.1 ﾿ Honey is Easily Digested ﾿ 19

2.14.2 ﾿ Good Sources of Antioxidants ﾿ 19

2.14.3 ﾿ Supports Blood Formation  ﾿ 19

2.14.4 ﾿ Royal Jelly ﾿ 19

2.15 ﾿ Adverse Reaction of Honey ﾿ 20

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Source of Materials ﾿ 21

3.2 ﾿ Samples/Media Preparation ﾿ 21

3.2.1 ﾿ Media Preparation ﾿ 21

3.2.2 ﾿ Preparation of Sample ﾿ 21

3.2.3 ﾿ Antimicrobial Activity Test on the Honey Samples ﾿ 22

3.3 ﾿ Determination of Minimum Inhibition Concentration ﾿ 23

CHAPTER FOUR

RESULTS ﾿ 24

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 ﾿ Discussion ﾿ 30

5.2 ﾿ Conclusion ﾿ 32

5.3 ﾿ Recommendation ﾿ 32

REFERENCE