Antibacterial Activity of Four Different Libyan Origin Honey Against Salmonella Species

Abstract

Different studies have shown the antimicrobial activity of honey from different countries in the world. The objectives
of this study were to conduct such studies and to compare the antimicrobial activity of four types of Libyan honey, ALsader honey, spring honey, thyme honey and hanone honey against Salmonella poona, and Salmonella typhimurium.
Screening the potential antibacterial activity of honey against Salmonella poona, and Salmonella typhimurium by in
vitro methods was conducted in the experimental laboratories at the Microbiology Research Laboratory, University
of Tripoli, Tripoli, Libya from January to May 2015. The microbiological tests such as disk diffusion method, cup
cut agar method, minimum inhibitory concentration (MIC) and growth curve patterns were used for the determination
of the microbial loads. There were non-significant differences between the four honey types against both bacteria
species. For the activity of 100% pure Spring honey, the zones observed were against S. poona (2.2± 0.1mm) and
S. typhimurium (2.1± 0.2mm), 100% pure Al-Sader honey S. poona (2.4± 1mm) and S. typhimurium (2.1± 0.15
mm), thyme honey S. poona (2.2 ± 0.08mm) and S. typhimurium (2.06± 0.08 mm), Hanon honey, S. poona (2.6±
0.1mm) and S. typhimurium (1.9± 0.15 mm). This study of Libyan honey shows that the highest activity was against
S. typhimurium and S. poons. The Al-Sader honey, and Hanone honey had exceptionally high activity against S.
typhimurium and S. poons