ANTIBACTERIAL ACTIVITY OF HONEY ON (STAPHYLOCOCCUS AUREUSESCHERICHIA COLI AND STREPTOCOCCUS PYOGEN) ISOLATED FROM WOUND
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ABSTRACT
Antibacterial activity of honey obtained from two different locations in Enugu State (Nsukka & Ugwuaji) Nigeria on Staphylococcus aureus, Escherichia coli and Streptococcus pyogens isolated from wound was studied. Agar well diffusion method was used to determine the antibacterial activity of the honey on the test microorganisms. The result revealed that the two honey samples have heavy antibacterial activities against the test organisms and zones of inhibition were obtained showing high antibacterial activity. The antibacterial activity increased with increase in the concentrations and honey from Nsukka produced a high antibacterial activity (clearer zone) on staphylococcus aureus and Escherichia coli at all concentration and moderately for streptococcus pyogens. The use of honey as a therapeutic substance has been rediscovered by the medical profession on more recent times, and it is gaining acceptance as an antibacterial agent for the treatment of ulcers and bed sores, and other infections resulting from burns and wounds.
LIST OF TABLES
Table 1 - Composition of honey 13
Table 2 - Result of Biochemical tests 25
Table 3 - Inhibition of honey from Enugu North (Nsukka) 26
Table 4 - Inhibition of honey from Enugu South (Ugwuaji) 26
TABLE OF CONTENTS
Title Page i
Certification Page ii
Dedication iii
Acknowledgement iv
Table of Content v
List of tables viii
Abstract x
CHAPTER ONE
1.0 Introduction 1
1.1 Aims and objectives 3
CHAPTER TWO
2.0 Literature review 5
2.1 Wound infection 8
2.2 Definition of honey 9
2.3 Local test for honey 13
2.4 Classification of honey 14
2.5 Preservation of honey 16
2.6 Properties and active ingredient of honey 17
2.7 Mode of action of some antibacterial substance present in honey 20
2.8 Clinical conditions for treatment with honey 22
2.9 Honey as an antimicrobial agent 24
2.10 Practical consideration for the clinical use of honey 27
2.11 Adverse reaction of honey 28
2.12 Research on honey 29
CHAPTER THREE
3.1 Source of Sample 32
3.2 Sources of honey 32
3.3 Identification of organisms 32
3.4 Gram Staining 33
3.5 Indole test 34
3.6 Catalase test 34
3.7 Coagulase test 35
3.8 Antibacterial sensitivity test 35
CHAPTER FOUR
4.1 Result 37
CHAPTER FIVE
5.1 Discussion 40
5.2 Conclusion 42
5.3 Recommendation 43
REFERENCE 44
Appendix 1 51
Appendix 2 54
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