In Vitro Antibacterial Activity of Raw Honey From <i>Apis mellifera</i> , Awi Zone, Amhara, Ethiopia

Abstract

Honey has been used for the treatment of various illnesses since time immemorial. Honey is employed as a remedy for the treatment of burns, microbial infections, cardiovascular disorders, and gastrointestinal problems. The objectives of this study were to evaluate physicochemical characteristics and in vitro antibacterial properties of honey produced by Apis mellifera against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Salmonella typhi and Klebsiella pneumoniae. Honey samples were collected from three districts of the Awi zone from April to June 2023. The pH and moisture of collected honey were determined following the standard procedure. An antimicrobial susceptibility test of honey samples was performed using an agar well diffusion assay. The moisture contents and pH of collected honey samples from the three study sites were 13 ± 0.07-20 ± 0.09 and 3.76-4.01, respectively. There was no significant (p > 0.05) difference in pH between honey samples collected from the three sites. Similarly, there was no significant statistical association among the moisture content of honey samples (p > 0.05). Pure 100% honey samples showed the greatest inhibition zone against E. coli (19.20 mm) and the lowest against P. aeruginosa (2.4 mm). Honey concentration of 25% showed the lowest inhibition zone against all tested bacterial pathogens. Antibacterial effects of honey solutions decreased upon serial dilution from 100% to 25%. Our finding suggests that raw honey can be used as therapeutic agents against bacterial disease.