In-vitro comparative antimicrobial activity of commercial and raw honey against various bacteria isolated from ear discharge

In the past decades, honey has been subjected to various laboratory and clinical investigations. The antimicrobial properties of honey have been attributed to both the hydrogen peroxide as well as non-peroxide components. In the present study, three honey samples were collected and four bacterial strains were isolated from ear discharge samples. For the isolation of bacterial strains, the samples were collected from out-patient Department at a Multispecialty hospital in Bangalore, India. The collected ear discharge samples were processed to isolate the bacterial agents by using standardized protocols of isolation and identified by cultural characteristics , Gram staining and biochemical tests. Four strains of pathogenic bacteria identified were Staphylococcus, Pseudomonas, Streptococcus and E.coli. All the isolated bacteria were tested for their susceptibility against different honey samples. To check the antibacterial activity of honey on above bacteria, three different types of honey were procured: two raw honey samples and one commercial honey sample. Different honey samples showed different antibacterial activity on different bacteria. Our results showed that honey samples were significantly active against all bacteria tested. It was found that raw honey samples showed more antibacterial activity than commercial honey. Karnataka honey showed maximum sensitivity against all the isolated bacteria. Microorganisms have developed resistance to many antibiotics and this has created serious clinical problem in the treatment of infectious diseases. Therefore, current study will help in preparation of novel antibacterial drugs using natural products.