Anti - Microbial Potentials Of Fresh And Pasteurized Honey

ABSTRACT

Antimicrobial potential of fresh honey was evaluated on Staphylococcus aureus Escherichia coli using tube dilution method. The Minimum inhibitory concentrations and minimum bactericidal concentrations (MBC) were 1: 10,000 and I: 100,000 dilutions respectively for bacteria specimen. Total colony count for aerobic bacteria for fresh honey showed different variations. The heaviest load for fresh honey was sample from Ariam Market which gave 5.0 x l0 CFU/ml while sample from Umuahia market gave the least microbial load which is 1.0 x l0 in CFU/mi. Sample from eke gave the heaviest load for coliform count while that from Ndioru market gave the lowest coliform count. The potency of honey was found to be higher at higher dilution up to 106 dilution. Honey is highly acidic, it contains hydrogen peroxide, and other phytochemical properties which is responsible for the antimicrobial potentials of honey.