ANTIBACTERIAL POTENTIAL AND MICROBIOLOGICAL QUALITY OF HONEY FROM SLOVAKIA

Abstract

In this study, the antibacterial activity of 10 honeys at three concentrations 50%, 25%, and 12.5% was tested against two G^- and two G⁺ strains, also the microbiological quality of the honeys in terms of the representation of total count of bacteria, coliforms, yeasts, and filamentous fungi was evaluated, and micromycetes to the species level were identified. Antibacterial activity of the honeys was assayed using well diffusion method, determination of microbial groups by the pour plate method and diversity of mycobiota in honey according to macro- and micromorphological characteristics. Results showed the antibacterial effects of Slovak honey collected from the Spiš region, against bacterial strains Escherichia coli, Pseudomonas fluorescens, Enterococcus faecalis, and Staphylococcus aureus, which are among the most common bacteria responsible for nosocomial infections. We found that honeydew honey was very effective against E. coli and S. aureus, rapeseed honey against P. fluorescens, and mixed honey (no. 10) against E. faecalis. Staphylococcus aureus was the most susceptible bacteria tested for all honeys. The presence of both yeasts and molds was detected in 3 honey samples at concentrations ranging from <4x10¹ to 3.6x10¹ CFU/g, while the total count of bacteria was detected in 9 samples at concentrations ranging from 2.3x10¹ to 3.6x10² CFU/g (in 1 sample, the occurrence of microorganisms was not recorded even at the lowest dilution of 10^-1). Coliforms were not isolated. A total of 3 strains belonging to the Aspergillus section Nigri were identified. The microbiological analyses of the samples indicates that the honeys were produced, processed and stored in accordance with the rules of good hygiene practice.