Variation in The Antimicrobial Potency of Honey Samples from Different Sources

Background: Honey has been used for different purposes including management of wounds for centuries. Reports of considerable variations in the antimicrobial potency of honey samples from different sources exists but we found none from our sub-region. This comparative study tested the antibacterial activities of honey from five different sources in South-East Nigeria.Methodology: The study involved 23 isolates from surgical wounds. Honey samples from five different sources were procured from the farmers. In-vitro antibacterial activity using dilution technique was done with the five honey samples and standard antibiotic susceptibility tests as control. The results were analysed by simple statistical methods and compared.Results: All the honey samples inhibited the growth of isolates at neat concentration (without dilution) but their antimicrobial activities diminished as the samples were diluted. Honey samples from Chorophora excels (Iroko tree) and Pentachlethra macrophyla (oil bean tree) inhibited Proteus species at neat concentration only. Honey from rock inhibited methicillin resistant staphylococcus aureus (MRSA) at neat concentration only but honey  from Anarechadium occidentale (Cashew tree) did same from a dilution of 1:2 and below. Escherichia coli, Pseudomonas species, Klebsiella species and Proteus were susceptible to Ciprofloxacin (used as quality control).Conclusion: This work shows that antibacterial activity of honey differs according to sources. Honeys from Anarchadium occidentale (cashew) and Vitex doniana (“uchakiri or eli-eli”) have higher efficacy in wound  management than honeys from other sources in South-East Nigeri