THE IN VITRO ANTIBACTERIAL ACTIVITY OF "TAZMA MAR" HONEY PRODUCED BY THE STINGLESS BEE (Apis mellipodae)

Abstract

ABSTRACT:

In 1993 the antibacterial effect of "tazma mar" was evaluated on Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, Bacillus cereus and Staphylococcus aureus at concentrations of 10%, 15% and 20% in Brain Heart Infusion Broth. In the absence of "tazma mar", the Gram negative test strains reached counts > 108 cfu/m1 within 12 hours and maintained the count until 48 hours. At 10% concentration, typhimurium, S. enteritidis and E. coli were not inhibited until 12 hours, but thereafter their number declined faster and complete inhibition was observed at 48 hours. Retarded growth and inhibition was noted at 15% and 20% concentrations. A more marked growth retardation and inhibition at all concentrations was noted on B. cereus and Staph. aureus. "Tazma mar" may be effective to treat food-borne infections at low concentrations. [Ethiop. J. Health Dev. 1994;8(2):109-117]