Antibacterial activity of Turkish honey against selected foodborne pathogens

Abstract

Honey is an important animal product that is consumed by people of all ages and has become an important antimicrobial agent because it has both antibacterial properties and does not cause microbial resistance. Although, Turkey is among the most important honey producers of the world, there are not enough studies about the antibacterial activity of Turkish honey. According to their geographical area, honey exhibit considerable and variable antimicrobial activity. In this study, we investigated the in vitro antibacterial effect of honey obtained from Turkey, against Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus by using agar dilution, agar well diffusion and disc diffusion methods and compared the efficacy of these methods. Results showed the antibacterial effects of Turkish honey, collected from different regions against selected pathogens. Different concentrations of all honey samples displayed an antibacterial activity. Each microorganism exhibited different sensitivity to the honey tested. In addition, a significant difference was detected between the three methods for each microorganism and well diffusion method was found to be the most sensitive method.

The Antimicrobial Effects of Kyrgyz Honey

“…By examining both graphs, it can be observed that the honeys exhibited distinct antimicrobial effects against the selected food pathogens. This finding supports the results obtained by other researchers (Çakır and Dervişoğlu, 2022;Hulea et al,2022;İplikçioğlu-Çil et al,2020;Yalazi and Zorba,2020).…”

“…Flower origin, colour, aroma and taste are important factors in determining the quality of honey (Piana et al,2023). In addition to being an important animal product, honey has become an important antimicrobial food because it has antibacterial properties and does not cause microbial resistance (Acaroz et al,2024;Asma et al,2022;İplikçioğlu-Çil et al, 2020). There is great interest in destroying foodborne pathogens or preventing their multiplication in food (Çakmak et al,2023;İplikçioğlu-Çil et al,2020;Schell et al,2022).…”

“…In addition to being an important animal product, honey has become an important antimicrobial food because it has antibacterial properties and does not cause microbial resistance (Acaroz et al,2024;Asma et al,2022;İplikçioğlu-Çil et al, 2020). There is great interest in destroying foodborne pathogens or preventing their multiplication in food (Çakmak et al,2023;İplikçioğlu-Çil et al,2020;Schell et al,2022). It strongly suggests that the antimicrobial components of honey have the potential to inhibit the proliferation and spread of pathogenic micro-organisms (İstanbullugil et al,2023).…”

Development of Antimicrobial Microcapsules of Saffron Petal Essential Oil by Condensation Method and Its Excellent Binding on Cotton Fibers

“…The absorbance at the maximum absorption wavelength (441 nm) of the supernatant was measured, and the loading capacity of SPEO-Ms was calculated according to the drawn standard curve. The embedding rate was calculated by Equation (2) [39], and the experiment was repeated three times. The average value was used as the final result.…”