Anti-microbial effect of honey against cutaneous pyogenic bacteria

Objective: To determine effect of honey as antibacterial agent against cutaneous pyogenic bacteria S. aureus and the MRSA. Methodology: One hundred bacterial isolates including the sensitive and resistant strain of Staphylococcus species from skin wound infection were collected and exposed to four different types of locally available honey in different concentrations (v/v) %. Manuka honey was used as a standard due to its well documented antibacterial properties. The agar well diffusion method was used for determining the antibacterial activity. Oxicillin (1 mu g) was used as control. Plates (In triplicates) were incubated at 37(?)C for 24 hours. Inhibition zones produced by honey were measured after 24 hours of incubation at 37(?)C. Results: The crude honey from Sanghar showed comparable results to Manuka honey. The other crude honey samples from Nagarparkar and commercially available honeys did not demonstrate significant antimicrobial activity. Conclusion: One locally available honey demonstrated antibacterial activity and was effective against isolates sensitive as well as resistant to different antimicrobial agent. However, standardization and clinical evaluation of the effects of honey are required to further delineate its use as antimicrobial agent.