Abstract
SummaryA range of New Zealand monofloral honeys was assayed for antibacterial activity with and without the hydrogen peroxide present (inactivated by the addition of catalase). It was found that in the honeys with high antibacterial activity a large part of this activity was due to a factor other than hydrogen peroxide. The test micro-organism used, Staphylococcus aureus, was not inhibited by the osmolarity or the acidity of the honey. The association of high antibacterial activity with particular floral sources suggests that the non-peroxide antibacterial activity is of floral origin. The activity of manuka honey was tested and found to be heat-stable.
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