The antibacterial efficacy of raw and sidr honey against antibiotic resistant pathogenic bacterial strains

Abstract

Emergence of antibiotic resistance leads to the millions of serious illnesses and death. This study was conducted to evaluate the efficacy of Raw and sidr honey against pathogenic bacterial strains. Raw and Sidr honeywere tested against different antibiotic resistant strains i.e. E. coli, S. epidermidis, Klebsiella oxytoca, Corynebacteruim sp, S. aureus, Salmonella sp and coagulase negative S. aureus. A standard technique of disk diffusion and well diffusion was used to evaluate the antibacterial activity of raw and sidr honey samples. Different dilutions (15%, 20%, 25%, 30%, 40, 50%, and 80% and 100%) w/v were prepared to determine MIC. Antibiotic susceptibility pattern showed that all strains were resistant to more than three set of antibiotics. The comparative study of Honey and antibiotics showed that the maximum zone of inhibition produced by raw honey (51mm) against coagulase negative S.aureus which was higher than zone of inhibition produced by imipenem (44mm).Similarly, against  E. coli  the zone was monitored 38mmwhich was higher than Piperacillin (35mm).The Minimum inhibitory concentration (MIC) for raw honey that can prevent bacterial growth was 15% and processed sidr honey was 20 and 40%. Furthermore, it was found among both honey samples, raw honey was more effective in its antibacterial activity. It is concluded that the antibacterial activity of honey was higher in comparison to antibiotics and honey can be used an effective and natural antibacterial compound for infection treatments in future. The natural honey was proven as cheap and alternative source of antimicrobial agent against drug resistant bacterial strains.

Keywords: Antibiotics; Pathogen; Raw honey; Sidr Honey, S. aureus

http://dx.doi.org/10.19045/bspab.2023.120147