Antibacterial effects of honey from different part of nigeria on pseudomonas aeruginosa and staphylococcus aureus

Traditionally, honey is used in the application of wound to reduce the possibility of infection. The study conducted here was to analyze the antimicrobial activities of local honey against Staphylococcusaureus and Pseudomonasaeruginosa. Also attempt was made to find out whether there are correlations between the antimicrobial activity of honey and their physicochemical, proximate and trace elemental parameters. This activity is mainly due to its low pH, osmolality and hydrogen peroxide accumulation. Honey samples were diluted at different concentrations: 20%, 40%, 60%, 80% and Net honey (100% of pure honey). The result indicated that most of honey samples exhibited zone of inhibition against both organisms. The honey samples showed decreasing activities upon dilution with water. The pH of the honey samples is from 3.5-4.3, showing that they are predominantly acidic in nature. The protein content of honey has been used for a long time as an index of quality. The result from the table below shows protein concentration of the honey samples ranges from 0.256 to 3.125%. The carbohydrate concentration of the honey samples ranges from 74.33 to 82.33%. Also, that of vitamins (A and C) shows highest concentration with 0.032%, 0.232% and lowest concentration with 0.011%, 0.021% respectively. The water content of these honey samples ranges from 16.2 to 24.6%. The density of honey is another reflection of intrinsic quality of the sweetener. Therefore from the results, the density of the honey samples ranges from 1380.2kgm-3 to 1439.0kgm-3. It shows that our samples are rich in minerals. Heavy carcinogenic metals, Lead and Cadmium were undetected in all the samples which make the samples safe for consumption.