A Comparative Study on the Antimicrobial Activity of Natural and Artificial (Adulterated) Honey Produced in Some Localities in Ghana

Simple item page
dc.contributor.authorAddo, Matthew Glover
dc.contributor.authorMutala, Abdul Hakim
dc.contributor.authorBadu, Kingsley
dc.date.accessioned2020-06-22T11:24:43Z
dc.date.accessioned2023-04-19T02:02:21Z
dc.date.available2020-06-22T11:24:43Z
dc.date.available2023-04-19T02:02:21Z
dc.date.issued2020
dc.descriptionAn article published by International Journal of Current Microbiology and Applied Sciences and also available at https://doi.org/10.20546/ijcmas.2020.905.106en_US
dc.description.abstractThe study measured and compared quality parameters such as pH, moisture content, ash content and hydrogen peroxide concentration of three types of honey from different localities in Ghana. Using the agar well diffusion, antimicrobial potential of natural honey from two different sources as well as an adulterated honey were determined against Staphylococcus aureus (ATCC 25923), Escherichia coli(ATCC 35218)and Klebsiella pneumonia (ATCC 27736). The results of the physico-chemical properties showed the following range of values; pH of (3.68– 4.49), moisture content (17.20 – 22.42%) and ash content (0.09 – 0.48%). The moisture content of the adulterated samples at 25% and 50% concentration in all cases exceeded the recommended 21%of good quality honey. The findings also indicated that, natural honey (Koforidua and Berekum) has a higher antimicrobial activity against all the bacteria compared to the adulterated honey. The susceptibility of Escherichia coli, to the honey treatment, was significantly different (p=0.0383) from S. aureus and K. pneumoniae. However, when the susceptibility of S. aureus and K. pneumoniae, when compared was insignificant (p=0.6292).The adulteration of the honey could have caused some of the antibacterial factors in the honey to be lost or reduced to non-lethal amounts, hence losing it antimicrobial properties.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.citationInternational Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 5 (2020)., https://doi.org/10.20546/ijcmas.2020.905.106en_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/12495
dc.language.isoenen_US
dc.publisherInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.subjectantimicrobial,en_US
dc.subjectadulterated,en_US
dc.subjectantioxidant,en_US
dc.subjectmoisture content,en_US
dc.subjectsusceptibilityen_US
dc.titleA Comparative Study on the Antimicrobial Activity of Natural and Artificial (Adulterated) Honey Produced in Some Localities in Ghanaen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
MatthewGloverAddoetal.pdf
Size:
406.37 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
license.txt
Size:
1.73 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Articles