Antimicrobial activity of honey against pathogenic bacteria (Escherichia coli)

Abstract

Honey is the very old product that we get from bees. The medicinal property of honey was known to man kind in the ancient period itself, but the reason behind its amazing property was unaware. The present study reveals that zone of inhibition by different concentrations at 100 that is raw honey and 50% of honey samples of Bangalore were recorded against E. coli are presented. The zone of inhibition by various honeys collected from Bangalore region against Escherichia coli were recorded by measuring the diameter of zones of inhibition. 36 mm diameter zone of inhibition was achieved maximum in 100 % concentration against to 22.83mm in 50 % concentration. Unifloral honey was found to have higher zone of inhibition when compared to multifloral. Though, there were variations among the treatments statistically there was no significant variation between concentration and within the concentration with respect to the zone of inhibition. Also there was no correlation with the pH.