International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue VI, June 2020|ISSN 2454-6194 www.rsisinternational.org Page 117 The Effect of Local and Processed Honey on the Inhibibition of Bacterial Growth Koru Joe Alagoa 1* , Jeremiah A. Yabefa 2 , Jennifer Ihuoma 3 1,3 Department of Biological Sciences, Niger Delta University, Amassoma, Bayelsa State, Nigeria 2 Department of Sciences Laboratory Technology, Bayelsa State Polytechnic, Aleibiri, Nigeria *Corresponding Author Abstract:- The effect of honey on the inhibition of bacterial growth was investigated. This was done to simulate the possible impact of honey on bacteria in living tissues and the possible use of this naturally occurring food substance as a substitute for antibiotic use as a result of antibiotic resistance. Three (3) bacterial organisms Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa were exposed to three varieties of honey; local honey (LH), Pure honey® (PH) and pure blossom honey ® (PBH)respectively in a culture media. The antibiotic tablet Ampiclox was used as control in the culture media. The bacteria were stained with the different honey types and Ampiclox antibiotic and the zones of inhibition were measured after 24 hours of staining. Result from the study indicate that apart from the control, the local honey achieved the greatest zone of inhibition followed by the pure honey ® and lastly by the pure blossom honey. Mean values for Escherichia coli inhibition were 10.33, 9.0, 8.3 and 12.33 for LH, PH, PBH and control (Ampiclox) respectively. While Staphylococcus aureus inhibition are 13.66, 10.0, 9.0 and 14.0 respectively for LH, PH, PBH and control. Pseudomonas aeruginosa showed inhibition rates of 11.33, 9.33, 8.66 and 13.33 for LH, PH, PBH and control (Ampiclox) respectively. There was a significant difference P<0.05 (P=0.005) in inhibition between PBH and Control (Ampiclox) in Escherichia coli but no significant difference between the others (P>0.05). There were significant differences (P<0.05) between LH and PH (P=0.005); LH and PBH (P=0.001) in Staphylococcus aureus inhibition. There was significant difference between LH and control (P>0.05). There were significant differences between the control (Ampiclox) and PH (P=0.007) and between the control (Ampiclox) and PBH (P=0.003) in Pseudomonas aeruginosa growth inhibition. There was no significant difference between control and LH. Based on the result of this finding LH can be considered as useful alternative for the treatment of infections of these bacterial origins in cases were Ampiclox resistance is established. Key words: Honey, Bacteria, Inhibition, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. I. INTRODUCTION he 1950’s represented a unique era in the fight against infectious diseases and the survival of mankind using antibiotics. Until recently, antibiotics have been used with almost flawless success with little or no impediment or resistance. As antibiotics became so extensively used and easy to afford, abuse of antibiotics was inevitable. The abuse of these drugs is so wide spread that the resistance of pathogenic bacteria to these drugs is growing. This resistance has been traceable to drug overdose, under dose of drugs through the counter, ability of microorganisms to undergo genetic variability (mutation) and general misuse of drugs [1]. At present, the world is face with a mighty “bug”, bacteria resistant to common antibiotics. Fortunately, in Nigeria the use of naturally occurring products such as honey as a substitute for treating bacterial infection is beginning to provide a source of new hope. Honey is plentiful and abundantly found in major forest and farms in Nigeria. Hence there is an acute societal need to develop effective and alternative measure of treating and controlling of microbial infections using it. This study therefore seeks to ascertain the efficacy of the much touted use of honey as antibacterial therapy. The findings of this study will provide useful information for public health providers, biologist and the entire scientific community. After all, the divide between medical science and alternative medicine needs urgent bridge building. II. MATERIALS and METHODS A. Sterilization of Glassware The glassware such as conical flasks, Petri-dishes, pipette, McCartney bottles were sterilized in the hot air oven at 1800C for 1 hour. Wire loop and Cork borer were heat flamed to reduce contamination. All glassware used for this work were thoroughly washed and rinsed with sterilized water. B. Sample Collections Branded honeys were bought from a supermarket in Yenagoametropolis, while the local processed honey was obtain from a local farmer in Amassoma town, Southern Ijaw Local Government Area of Bayelsa state, whose hobby is to process local honey from bees swam on trees. The local honey was tested to be sure it was obtained locally. C. Microorganisms Used Clinically isolated pure culture of human pathogenic bacteria, Escherichia coli, Staphylococcus aureus and pseudomonas aeruginosa were obtained from a preserved culture obtained from a recent work carried out in the Biological laboratory, faculty of sciences, Niger Delta University, Bayelsa State. The organisms were inoculated into nutrient broth and incubated at 37 0 C, followed by refrigerator storage at 4 0 C until required for use. T