The Inhibition Potentials of Different Honey against Staphylococcus aureus, Escherichia coli and Bacillus species Isolated from Clinical Source

As a result of the increased prevalence of antibiotic resistance among different bacteria, different plants and other natural products have been studied and found to be highly effective against pathogenic bacteria. Honey, over the years has been used as an antibacterial agent to treat certain infections caused by bacteria and is believed to be effective especially in rural areas. This study was thus aimed at comparing the effect of different honey samples against some pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Bacillus cereus) isolated from clinical source. This study was carried out in the microbiology laboratory, department of microbiology Rivers State University Nigeria from January 2018 to August 2019. The antibacterial sensitivity test was carried out using agar well diffusion method while the Minimum inhibitory concentration and Minimum bactericidal concentration were determined using broth tube micro dilution technique in two fold dilution. The inhibition efficiency of the honey samples on the test organisms increased with increasing concentration from 20 to 100% as 100% concentration had the highest zone of inhibition. Staphylococcus aureus (6.33 mm – 26.33 mm) was the most sensitive to the honey samples while Bacillus cereus (0.00 – 19.67 mm) was less sensitive. At concentrations of 20 – 80%, raw and Rowse honey were more effective on E. coli compared to Princenic Global honey, while at 100%, Princenic Global honey was more effective on Staphylococcus aureus. Raw and Rowse honey were more effective at 20 -60% concentrations followed by Princenic Global honey; whereas at 80 -100% concentrations, Raw and Princenic Global honey were more effective. Bacillus cereus was resistancet to the honey samples at 20 – 60% but sensitive at 80 – 100% concentrations to Rowse, Raw and Princenic Global honey. The inhibition efficiency of the honey samples on the growth of the tested organisms was found to be dependent on the concentration and type of honey used, as well as they type of organism tested. The result of the minimum inhibitory and minimum bactericidal concentration showed that Staphylococcus aureus was inhibited most at a lower concentration of 25% compared to other bacteria isolates. All honey samples tested did not show any bactericidal effect but was bacteriostatic to some of the tested organisms. Pharmacological standardization and clinical evaluation on the effect of honey is essential before honey can be used as a preventive and curative measure to common diseases related to the tested bacterial species.