THE INHIBITORY ACTIVITY OF HONEY AND "HONEY PASTES" AGAINST SELECTED FOODBORNE BACTERIAL PATHOGENS

Document Type : Original Article

Author

Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

Abstract

Twenty nine samples of locally produced honey and twenty two samples of
honey pastes were collected from retail outlets in Jeddah, Saudi Arabia. Their
antibacterial activity against some Gram positive and Gram negative foodborne
bacterial pathogens using the agar well diffusion method was studied. In addition,
the minimal inhibitory concentrations (MIC) were determined for honey pastes
samples using the dilution method. All samples of honey had antibacterial activity
against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157: H7
and Salmonella typhimunium on plates of tryptic soy agar with varying diameters of
inhibition zones. Samples of honey pastes showed also antibacterial effect against
Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157: H7 and
Salmonella typhimunium adopting the previous technique. MIC varied between
honey pastes samples where it was sample dependent.

Keywords

Arab Universities Journal of Agricultural Sciences
Volume 13, Issue 3
September 2005
Pages 807-813

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