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PROJECT TOPIC:  ANTIBACTERIAL ACTIVITY OF HONEY ON STAPHYLOCOCCUS AUREUSESCHERICHIA COLI AND STREPTOCOCCUS PYOGEN ISOLATED FROM WOUND
Department:  Public Health Technology
AMOUNT:  10,000
FORMAT:   MS WORD
PAGES:  93
 
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Abstract

Honey is a sweet, viscous food substance produced by bees and some related insect which has anti-inflammatory, antimicrobial, phytochemical and antioxidant use in surgical wounds, ulcers, bed sores administered orally and by rubbing on the surface of the wound infection. The present was aimed to isolate and identify bacteria (Staphylococcusaureus, Escherichiacoli and Streptococcuspyogene) and subsequently determine the susceptibility of these organisms to honey. Twenty (20) clinical samples (wound swab) were collected from two (2) different hospitals in Wukari (Waritoma hospital and Ajiduku area hospital) and taking to Department of Microbiology Laboratory at the federal University Wukari for investigation using different concentration (20%, 40%, 60%, 80%, !00%) of honey using standard microbiological techniques. The results shows that at all concentration of honey Streptococcuspyogene shows no zone inhibition for 20%, 40%, 60% and at 80% and 100% it showed zone of inhibition of 0.6mm and 1.6mm respectively to the honey when compared with the control (2.0mm).Staphylococcus aureusis highly sensitivity at 80% honey with zone of inhibition at 2.1mm and 100% honey with zone of inhibition of 2.1mm when compared to control (2.0mm) and Escherichia coli shows more sensitivity to honey at 100% concentration with zone of inhibition 2.0mm when compared to control which has zone of inhibition of 1.9mm. The results therefore, indicate that the use of honey as antibacterial therapeutic substance is effective against bacterial at high concentration and effort should be made by medical professions to incorporate honey to the treatment of various types of wounds.

 

 

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