Evaluation of antimicrobial effect of natural honey on some enteric pathogens

Objective: In search of appropriate treatment for most diseases caused by the intestinal pathogens due toantibiotic drug resistance by these organisms, this study is therefore designed to evaluate the antimicrobial effectof natural honey on some enteric pathogens.Methods: The enteric pathogens used in this study were isolated from the stool samples of apparently healthystudents of Adekunle Ajasin University Akungba Akoko, Ondo State, Nigeria. Natural honey on the other handwas purchased in Okusa market in Akungba Akoko. The honey was diluted using two different solvents namely;water and ethanol and was made in different concentration with ethanol and water respectively. One hundredstool samples (100) were collected from both males and females gender. The enteric pathogens were isolatedusing standard microbiology techniques.Results: Out of the hundred samples analyzed, the following pathogens were recovered: Escherichia coli,Salmonella typhi, Klebsiella pneumonae, Shigella dysenterae, Campylobacter jejuni and Helicobacter pylori.The sensitivity patterns of the pathogen to the natural honey were also investigated. The pathogens weresensitive to different concentrations of the test honey in an increasing order as follows: Klebsiella pneumonae,Helicobacter pylori and Campylobacter jejuni (100 %), Escherichia coli, Salmonella typhi and Shigelladysenterae (85%). Statistical analysis showed a significant difference between natural honeys diluted with waterand the one diluted with ethanol (P<0.5%).Conclusion: Natural honey has been found to inhibit some intestinal pathogens with highest sensitivity impacton Helicobacter pylori, Campylobacter jejuni and Klebsiella pneumonae. Moreover, this study also shows thatnatural honey with different dilutions is more potent than the crude- undiluted natural honey for prophylaxisagainst infections caused by some enteric pathogens.

Keywords:

Enteric pathogens , Natural honey , antimicrobial sensitivity