Leyva-Jimenez, F.J., Lozano-Sanchez, J., Borras-Linares, I., Cadiz-Gurrea, M.d.l.L. and Mahmoodi-Khaledi, E. (2019) Potential Antimicrobial Activity of Honey Phenolic Compounds against Gram Positive and Gram Negative Bacteria. LWT, 101, 236-245.
https://doi.org/10.1016/j.lwt.2018.11.015

has been cited by the following article:

• TITLE: Growth Inhibition of Escherichia coli and Staphylococcus epidermidis from Various Types of Honey

  AUTHORS: Garrett Lemmen, Alyssa Hudson, Joe Rasmus

  KEYWORDS: Honey, Inhibition, Natural Antibiotic, S. epidermidis, E. coli

  JOURNAL NAME: Journal of Immune Based Therapies, Vaccines and Antimicrobials, Vol.13 No.4, September 29, 2024

  ABSTRACT: Honey has long been considered a wound treatment used to keep cuts and other epidermal injuries clean. This study tested that claim by comparing manuka honey used in medicine today, local unprocessed honey taken straight from a hive, and pasteurized honey found at a store, on strains of E. coli and S. epidermidis. The study evaluated the effects these honeys had on bacterial growth to determine which had the greatest inhibition of bacterial growth. To determine this, plates streaked with strains of E. coli or S. epidermidis bacteria and agar wells filled with one of the honeys were incubated and subsequently the diameter of the zone of inhibition was measured. After 20 trials using each honey and bacteria type, manuka and unprocessed were shown to have a statistically significant advantage over the pasteurized honey at inhibiting the growth of E. coli and S. epidermidis, though it was variable whether manuka had an advantage over the unprocessed honey.