ABSTRACT

Honey is not only a delicious food but are also known for its health and healing properties, it has the ability to inhibit microorganisms including bacteria, spoilage fungi, yeast and viruses. This study was carried out to examine the potency ofhoney as an antibacterial agent against multiple antibiotic resistant pathogens. The study was guided by two objectives which were to determine the Antibiotic Resistance of Selected Target Bacteria and to ascertain the Antibacterial Activity of Honey Samples. The honey samples were obtained from the apiculture unit of National Root Crop Research Institute, Umudike, the antibiotics used included ciprofloxacin; ampiclox (APX), amoxil (AMX). chloramphenical (CH). Ofloxacin (OFx), augmentin (AU), gentamycin (CN), streptomycin (S), Erythromycin (E) and septrin (SXT). The pathogenic bacteria used in this study were S. aureus, E. coli, B. subtilis and P. aeruginosa obtained from LinnClabs Laboratory Umuariaga Jkwuano Local Government Area Abia State. The bacteria were grown on nutrient agar and nutrient broth at 37°C for 24 h and then kept at 4°C before further experiments. From the test result for the resistivity (for antibiotics) tests trials carried out on each of the test organisms (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Pseudomonas aeruginosa) were as follows. Staphylococcus aureus resisted ampiclox, amoxil, chloramphenicol, ofloxacin, augmentin, erythromycin, and septrin. E. coli resisted ampiclox, amoxil, augmentin, erythromycin and septrin. B. subtilis resisted ampiclox, chloramphenicol, ofloxacin, augmentin, erythromycin and septrin. P. aeruginosa resisted ampiclox, amoxil, chloramphenicol, augmentin and erythromycin. The honey sample were able to inhibit the growths of the test organisms. However, some lower concentrations of the honey could not inhibit their growths. The inhibitory activities ofthe honey could be as a result of its contents of inhibitory substances like phenols which has been reported in the previous works. From the results, honey is more effective against B. subtilis and P. aeruginosa, as the MIC ofthe honey was lowest on them (i.e. 10% concentrations). This was followed by effect on 5. aureus with MIC 20%, and its least effect was on E. coli with MIC 40%. It was then concluded that the use of honey will likely be expanded on in the future. This is largely due to the rise in multi-drug resistant organisms causing infections that are extensively untreatable by multiple classes of antibiotic, particularly since honey has been shown to be capable of reversing certain mechanisms of antibiotic resistance. Therefore, the revival of this alternative antimicrobial agent represents a promising therapeutic avenue to help curb the increasing incidence of antibiotic-resistant bacterial infections. Based on the findings recommendations were made which include the further studies being carried out on the precise concentrations of these synergistic components which could enable the development of the most effective, broadspectrum honey with activity against a wide range of antibiotic-resistant bacterial species.