Australian Journal of Basic and Applied Sciences, 5(4): 187-191, 2011 ISSN 1991-8178 Shaoka and Sidr Honeys Surpass in Their Antibacterial Activity Local and Imported Honeys Available in Saudi Markets Against Pathogenic and Food Spoilage Bacteria Eman.M. Halawani (asisstant Prof) and Mohammed.M. Shohayeb (Prof) 1,2 Department of Biology, Faculty of Science, Taif University, Taif, Saudi Arabia Abstract: The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of nine widely used honeys in Saudi Arabia (Yemeni Sidr, Taify Sidr, Kashmiri Sidr, Shaoka, Somra, Black Seed, Black Forest, and Clover honeys), and Manuka honey were estimated against 5 pathogenic Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella Enterica serovar typhimurium, Shigella flexneri and Klebsiella pneumoniae), 2 pathogenic Gram-positive (Staphylococcus aureus and Streptococcus pyogenes), a food spoilage Gram-positive bacterium (Bacillus subtilis) and an acid fast bacterium (Mycobacterium phlei). Results revealed that P. aeruginosa was the most sensitive Gram-negative bacterium and St. pyogenes was the most sensitive Gram-positive bacterium. The MIC of the tested bacteria ranged between 5 and 20% honey (w/v) and the MBC ranged between 5 and 30% (w/v). Shaoka had lower MICs and MBCs against Gram- negative bacteria and Yemeni Sidr had lower MICs and MBCs against Gram-positive bacteria. It could be concluded that Shaoka and Sidr honeys surpass other honeys in their antibacterial activity and therefore, could be used for treatment of bacterial infections and for prevention of food spoilage Key words: Antibacterial, Food spoilage bacteria, pathogenic bacteria, Saudi honeys. INTRODUCTION Since ancient times honey has been used in many cultures as an effective remedy (Majno, 1975; Krell, 1996; Smith, 2009). The fact that honey has antibacterial properties was recognized for more than a century because it cures infections (Dustmann, 1979; Subrahmanyam, 2001). There are numerous reports of the antimicrobial activity of honey against a wide range of bacterial and fungal species (Molan, 1992; Tumin, 2005; Chute, 2010; Kwakman, 2010)The antimicrobial activity of honey could be attributed to several factors (Wahdan, 1998). These factors are, osmotic effect of honey (6), the low pH of honey being between 3.2 and 4.5 (Molan, 1992; Cooper, 2002), hydrogen peroxide (13), defensin-1(9), as well as the presence of phytochemical factors (Frankel, 1998; Allen, 1991). Honey has a well established usage as a wound dressing in ancient and traditional medicines (Zumla, 1989; Fakoor, 2007). In recent times this has been re-discovered, and honey is widely used as a topical antibacterial agent for the treatment of wounds, burns and skin ulcers (Molan, 2001; McInerney, 1990). Several types of bacteria, commonly involved in wound infections like Escherichia coli, Staphylococcus aureus, Proteus mirabilis, Klebsiella spps., Streptococcus faecalis and Pseudomonas aeruginosa, are susceptible to the antibacterial activity of honey regardless to their resistance to antibiotics (Effem, 1988; Lusby, 2005; George, 2007; Cooper, 2008). Honey is a traditional remedy for dyspepsia and peptic ulcers (Yoirish, 1977; Kandil, 1987). Helicobacter pylori, the causative agent in many cases of dyspepsia and peptic ulcers was found to be sensitive in an agar well diffusion assay to a 20% (v/v) solution of honey (Al-Somai, 1994; Ali, 1991). Also, honey is effective in treating bacterial gastroenteritis (Haffejee, 1985). Pure honey has bacteriostatic and bactericidal activity against many enteropathogenic organisms, including Salmonella spps., Shigella spps. and enteropathogenic E. coli at 4-8% (v/v) and 5 -10% (v/v) respectively (Jeddar, 1985; Jeffrey, 1996). A large number of honeys are available in the Saudi market. These honeys are either locally produced or imported from different countries. Some of these honeys are traditionally used as remedy for several ailments. In a previous study, the antibacterial activity of 24 types of honeys available in the Saudi market were evaluated and compared to Manuka honey and several types of the tested honeys were recognized as potent antimicrobials (Halawani, 2011). Corresponding Author: Eman.M. Halawani (asisstant Prof), Department of Biology, Faculty of Science, Taif University, Taif, Saudi Arabia E-mail: Halwani-e.m@hotmail.com Tel : 00966505708387 Fax :0096627433699 187