Antibacterial Effect of Nigerian Honey on Staphylococcus aureus and Escherichia coli

Justinah Folasade John-Isa


Background: Honey exhibits antimicrobial activities against a wide range of bacteria in different milieu. Objective: To determine the antibacterial effect of Nigerian honey types on selected bacterial isolates; Staphylococcus aureus and Escherichia coli. For this reason raw and commercial honey samples were investigated.

Methods: Two honey samples were used in this study sourced from two different institutions: raw (sunshine) and commercial (shoprite; Labsan) honey. They were tested on clinically selected Grampositive and Gram-negative bacterial isolates: Staphylococcus aureus and Escherichia coli respectively.

Results: The honey samples examined were effective in inhibiting the growth of the test bacteria and the inhibitory effects were found to be superior from sunshine honey on Staphylococcus aureus. Among the selected bacteria used in this assay, Staphylococcus aureus was the most susceptible to the honey samples used and sunshine (raw) honey was found more effective.

Conclusion: The Nigerian honey types used in this study were found to be alternative natural antibiotic to conventional synthetic antibiotics.

International Journal of Human and Health Sciences Vol. 08 No. 01 Jan’24 Page: 65-68


Sunshine honey; Labsan honey; antibacterial effect; susceptibility; Staphylococcus aureus; Escherichia coli.

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