ANTIBACTERIAL ACTIVITY OF HONEY AGAINST SELECTED BACTERIA

The antibacterial activity of honey obtained from two different locations was studied against Staphylococcus aureus, Escherichia coli, Proteus vulgaris, Citrobacter diversus, Klebsiella sp., and Enterobacter sp. isolated from wounds. The agar well diffusion method was used to determine the antibacterial activity of the honey against the test microorganisms. The results revealed that both honey samples exhibited significant antibacterial activities against the test organisms, with zones of inhibition indicating high antibacterial activity. The antibacterial activity increased with an increase in concentration, and honey exhibited higher antibacterial activity (wider zones) against all the isolates. The minimum inhibitory concentration (MIC) of one honey sample was 20% v/v for Proteus vulgaris, Escherichia coli, Klebsiella sp., and Staphylococcus aureus, while the MICs for Enterobacter species, Pseudomonas aeruginosa, and Citrobacter diversus were 40% v/v, 60% v/v, and 80% v/v, respectively. The MIC of the honey sample from Sunyani exhibited similar trends, with 20% v/v for Escherichia coli and Proteus vulgaris, 40% v/v for Staphylococcus aureus, 60% v/v for Klebsiella sp. and Enterobacter species, and 80% v/v for Pseudomonas aeruginosa. The study's results revealed that both honey samples have an antibacterial effect on wound isolates. Therefore, it is recommended that topical application of honey on wounds be considered to prevent bacterial infections and promote wound healing.