Abstract
Nectar is a natural product collected by bees from which honey is produced. Honey possesses antibacterial activity and is classified as peroxide and non-peroxide components. The contribution of these components is discussed briefly to ascertain their contribution to the antibacterial activity. Data of origin and floral sources of honey and antimicrobial activity against different bacteria species are summarized. It was concluded that inhibition of growth of bacteria is principally due to the peroxide effect, which is very common in honey wide world because it is a derivative compound from bees. Although the peroxide effect could be reduced when honey is processed, the application of hazard analysis and critical control points could prevent the reduction. The research carried out so far indicates that honey is successfully used to control some food pathogens and owing to this, it could be used in food preservation. Key words: Antibacterial activity, honey, peroxide activity, non-peroxide activity.
Highlights
Honey is a nutritive food used widely in the food industry, which provides energy to the organism due its high percentage of carbohydrates, which are assimilated
Honey has been used as a topical antibacterial agent for the treatment of surface infections such as ulcers and bed sores (Blomfield, 1973; Keast Butler, 1980) and those resulting from burns, injuries and surgical wounds (McInerney, 1990)
Other substances with non-peroxide activity were extracted by organic solvents from honeys, but it was not possible to identify the chemical nature of these substances
Summary
Honey is a nutritive food used widely in the food industry, which provides energy to the organism due its high percentage of carbohydrates, which are assimilated. Honey is a unique food product containing bioactive compounds derived from bees and plants These bioactive compounds could be linked to the antimicrobial activity which has the capacity of destroying or inhibiting the growth of some pathogenic vegetative microorganisms (Allen et al, 1991; Nzeako and Hamdi, 2000; Chick et al, 2001). The amount of hydrogen peroxide is affected by light, temperature and oxygen, which might vary according to the processing and storage conditions of honey. If these are not adequate, the main enzyme which generates hydrogen peroxide is inactivated and the effect of hydrogen peroxide as antibacterial factor could be reduced (Dustman, 1979). Other substances with non-peroxide activity were extracted by organic solvents from honeys, but it was not possible to identify the chemical nature of these substances
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
