Synergistic Antimicrobial Effect of Tenegn Honey (Trigona iridipennis) and Garlic Against Standard and Clinical Pathogenic Bacterial Isolates

In Ethiopia, honey produced by T. iridipennis in combination with garlic is widely used for traditional treatment of different infections. The objective of this study was to evaluate the synergic antibacterial effect of T. iridipennis honey and garlic mixture against standard and clinical pathogenic bacteria. The antimicrobial activity of garlic extract, tenegn honey and mixture of tenegn honey and garlic extract against Escherichia coli (ATCC 25922), Salmonella NCTC 8385, Listeria monocytogenes (ATCC 19116), Shigella flexneri (ATCC 12022), Shigella dysenteriae (clinical isolate) and Salmonella typhi (clinical isolate) as well as Staphylococcus aureus (ATCC 25923) and Streptococcus pneumonia (ATCC 63) were determined. Inhibition zones of mixture of garlic extract and tenegn honey against all tested pathogens was significantly (P 0.05) greater than garlic extract and tenegn honey. The diameters of zone of inhibitions against all tested pathogens ranged from 25 to 35 mm for mixture of garlic extract and tenegn honey as compared with 10 to 30 mm for chloramphenicol. There was no significant (P 0.05) difference in MIC and MBC concentration of all antimicrobial substances against the tested Gram negative and Gram positive bacteria. The mixture of garlic extract and tenegn honey has the potential of a broad spectrum of activity against both Gram-positive and Gram-negative bacteria that leads to a new choice for the treatment of commonly encountered infectious diseases. In vivo study using model animals is important for further application.