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

*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

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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.