Determination of Antimicrobial Properties of Raw and Commercial Honey against Methicillin Resistant Staphylococcus aureus

Background: In contrast to antibiotics, honey has strong antibacterial characteristics, a broad spectrum of action, no side effects, is non-toxic, and has no issues like building resistance. This study aimed to find out the antimicrobial properties of raw and commercial honey against Methicillin resistant Staphylococcus aureus and ATCC Staphylococcus aureus.

Methodology: Four different types of raw honey were collected from different flowers. Three different commercial honey samples were also collected from nearby grocery shops. Five Staphylococcus aureus samples were cultured in Mueller Hinton agar which was collected from the microbiology laboratory of BIHS General hospital. Then agar well diffusion method was carried out to determine the antimicrobial properties of raw and commercial honey.

Results: The presence of antimicrobial activity is indicated by the absence of bacterial growth directly below the test sample. From this study we can see an inhibition zone around the honey well. The zone was not clear but from that we get to know that honey can prevent Methicillin resistant Staphylococcus aureus and the ATCC strain of it.

Conclusion: The present investigation shows that bioactive constituents from raw and commercial honey have antimicrobial activity against Methicillin resistant Staphylococcus aureus and ATCC Staphylococcus aureus, however, this can be further explored as an alternative anti-staphylococcal agent.

Keywords: Honey, Staphylococcus aureus, methicillin, ATCC