Acta Scientific Microbiology (ISSN: 2581-3226)

Research Article Volume 6 Issue 1

Isolation and Identification of Common Food-borne Pathogens from Honey and Determination of Antimicrobial Activity of Honey in Greater Dhaka Region, Bangladesh

Mahmudul Hasan Masud1*, Md Rezaul Alam1, Md Aoulad Hosen2, Md Shajadur Rahman1, Nusrat Jahan1, Md Hasibul Hasan3, Raisa Rafia2, Sohel Miah2, Mohammad Shariful Islam4 and Nazmi Ara Rumi2

1Department of Microbiology, Gono Bishwabidyalay, Savar, Dhaka, Bangladesh

2Department of Microbiology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

3Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Bangladesh

4Department of Microbiology, Jagannath University, Dhaka, Bangladesh

*Corresponding Author: Mahmudul Hasan Masud, Department of Microbiology, Gono Bishwabidyalay, Savar, Dhaka, Bangladesh.

Received: November 26, 2022; Published: December 12, 2022

Abstract

The world's oldest medical texts have described the medicinal value of honey, and they also note that it contains antibacterial and wound-healing properties. Although honey has antibacterial properties, different microbes can contaminate it at different phases of production. Therefore, this research aimed to identify and antimicrobial activity of foodborne pathogens isolated from raw and processed honey from different supper shops in Dhaka. In this study total of 6 honey samples were collected from different sources, including three raw and three processed samples. Out of 3 processed honey samples, no pathogenic bacteria was detected, whereas Escherichia coli and Pseudomonas spp. were detected from a raw honey sample from samples 2 and 3, located in Gazipur and Pollibidduth. All isolates were confirmed by using cultural and A set of biochemical tests. Additionally, five indicator isolates, such as E. coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas spp., and Candida albicans, were selected for the antimicrobial activity of honey. In this study, Ten commercially available antibiotic discs were applied for the zone of inhibition against test organisms and isolated bacteria. Different concentrations of raw and processed honey were applied for the growth of inhibition of indicator strain. Out of 6 samples, processed sample 1 had the highest zone of inhibition (23mm) and was sensitive to Candida albicans, followed by Pseudomonas spp., (21mm) and Bacillus cereus (18mm), respectively. In the case of raw sample 1, E. coli gives the highest sensitivity (20mm), whereas Candida albicans give a (19 mm) zone. The results indicate that the quality of processed honey is better than raw honey. Based on the result of this research, it is concluded that the antimicrobial activity of honey is comparatively good, along with commercial antibiotics. Natural honey and processed honey can be used to treat several infections. Keywords: Antibacterial Activity; Food Borne Pathogen; Honey; Medicinal Property; Wound Healing Property

References

  1. French VM., et al. “The antibacterial activity of honey against coagulase-negative staphylococci”. Journal of Antimicrobial Chemotherapy 56 (2005): 228-231.
  2. Shields CJ. "Towards a new standard of perioperative fluid management”. Therapeutics and Clinical Risk Management2 (2008): 569.
  3. Ahmed AkJ., et al. "Honey-medicated dressing: transformation of an ancient remedy into modern therapy”. Annals of Plastic Surgery2 (2003): 143-148.
  4. Cooper RA., et al. "The sensitivity to honey of Gram‐positive cocci of clinical significance isolated from wounds”. Journal of Applied Microbiology5 (2002): 857-863.
  5. Noori AL., et al. "Differences in composition of honey samples and their impact on the antimicrobial activities against drug multiresistant bacteria and pathogenic fungi”. Archives of Medical Research 4 (2013): 307-316.
  6. Jay JM., et al. "Food poisoning caused by gram-positive sporeforming bacteria”. Modern Food Microbiology (2005): 567-590.
  7. Molan PC. "The evidence and the rationale for the use of honey as a wound dressing”. Wound Practice and Research: Journal of the Australian Wound Management Association 4 (2011).
  8. Purkayastha M., et al. "Cultural and biochemical characterization of sheep Escherichia coli isolated from in and around Bau campus”. Bangladesh Journal of Veterinary Medicine1 (2010): 51-55.
  9. Clinical and Laboratory Standards Institute. “Performance standards for antimicrobial susceptibility testing”. CLSI supplement M100. (2017).
  10. Cappuccino J., et al. Microbiology: A Laboratory Manual (7th Edition) April (2004).
  11. Albaridi NA., et al. "Antibacterial potency of honey”. International Journal of Microbiology 2019 (2019).
  12. Bucekova M., et al. "Demanding new honey qualitative standard based on antibacterial activity”. Foods9 (2020): 1263.
  13. Zulkhairi A., et al. "Probiotic properties of Bacillus strains isolated from stingless bee (Heterotrigona itama) honey collected across Malaysia”. International Journal of Environmental Research and Public Health 1 (2020): 278.
  14. Fernández LA., et al. "Microbiological quality of honey from the Pampas Region (Argentina) throughout the extraction process”. Revista Argentina De Microbiología1 (2017): 55-61.
  15. Sinacori M., et al. "Cultivable microorganisms associated with honeys of different geographical and botanical origin”. Food Microbiology 38 (2014): 284-294.
  16. Lee H., et al. "Antimicrobial activity of bacterial isolates from different floral sources of honey”. International Journal of Food Microbiology1-2 (2008): 240-244.

Citation

Citation: Mahmudul Hasan Masud., et al. “Isolation and Identification of Common Food-borne Pathogens from Honey and Determination of Antimicrobial Activity of Honey in Greater Dhaka Region, Bangladesh". Acta Scientific Microbiology 6.1 (2023): 15-22.

Copyright

Copyright: © 2022 Mahmudul Hasan Masud., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days

Indexed In






News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 10, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US