Anti-Microbial Effect Of Pasteurized Honey On Some Microbial Isolates.

ABSTRACT

Antimicrobial sensitivity potency of pasteurized honey was evaluated on some bacterial (Staphyiococus aures and Esherichia coil) and fungal pathogens (E floccosum, T. Verrucosum and M. femgneum) by tube dilution method. The minimum inhibition concentration (MIC) and minimum biocidal concentration (MBC) were 1:10,000 and 1:100, 000 dilution respectively for bacteria specimens while the serially diluted honey did not have lnhibitary eftect on the Tinea pathogens after 7 days incubation The total aerobic count for the 4 raw honey samples used are 1.5x103, 1.6x104, 1.7x106, 1.8x10° in cfu.ml while the coliform count were found to be 1 .4x1 02, 1 .5x1 0, 1 .8x1 0 and 1.9x104 respectively. The potency of honey was found to be higher at higher dilution up to 106 dilution.