ANTIBACTERIAL ACTIVITY OF HONEY ON (STAPHYLOCOCCUS AUREUSESCHERICHIA COLI AND STREPTOCOCCUS PYOGEN) ISOLATED FROM WOUND

ABSTRACT Antibacterial activity of honey obtained from two different locations in Enugu State (Nsukka & Ugwuaji) Nigeria on Staphylococcus aureus, Escherichia coli and Streptococcus pyogens isolated from wound was studied. Agar well diffusion method was used to determine the antibacterial activity of the honey on the test microorganisms. The result revealed that the two honey samples have heavy antibacterial activities against the test organisms and zones of inhibition were obtained showing high antibacterial activity. The antibacterial activity increased with increase in the concentrations and honey from Nsukka produced a high antibacterial activity (clearer zone) on staphylococcus aureus and Escherichia coli at all concentration and moderately for streptococcus pyogens. The use of honey as a therapeutic substance has been rediscovered by the medical profession on more recent times, and it is gaining acceptance as an antibacterial agent for the treatment of ulcers and bed sores, and other infections resulting from burns and wounds.
LIST OF TABLES Table 1- Composition of honey13 Table 2- Result of Biochemical tests25 Table 3- Inhibition of honey from Enugu North (Nsukka)26 Table 4- Inhibition of honey from Enugu South (Ugwuaji)26
TABLE OF CONTENTS Title Pagei Certification Pageii Dedicationiii Acknowledgementiv Table of Contentv List of tablesviii Abstractx
CHAPTER ONE 1.0Introduction1 1.1Aims and objectives3
CHAPTER TWO 2.0Literature review5 2.1 Wound infection8 2.2 Definition of honey9 2.3Local test for honey13 2.4Classification of honey14 2.5Preservation of honey16 2.6Properties and active ingredient of honey17 2.7Mode of action of some antibacterial substancepresent in honey20 2.8Clinical conditions for treatment with honey22 2.9Honey as an antimicrobial agent24 2.10Practical consideration for the clinical use of honey27 2.11Adverse reaction of honey28 2.12 Research on honey29
CHAPTER THREE 3.1Source of Sample32 3.2Sources of honey32 3.3Identification of organisms32 3.4Gram Staining33 3.5Indole test34 3.6Catalase test34 3.7Coagulase test35 3.8Antibacterial sensitivity test35 CHAPTER FOUR 4.1Result37
CHAPTER FIVE 5.1Discussion40 5.2Conclusion42 5.3Recommendation43 REFERENCE44 Appendix 151 Appendix 254