Antibacterial Activity Of Honey Against Staphylococcus aureus

This is the dawn of a new scientific order, a trend that seeks to redefine and reinvent the use of antimicrobial compounds from natural and renewable resources at a time that the world is experiencing endless challenge related to drugs and antibiotic resistance. The antibacterial properties of honey due to hydrogen peroxide production have been well documented. This study seeks to provide a broader perspective and insight regarding other antibacterial properties present in different honey types attributable to floral diversity. The author has re-examined the individual antibacterial potency of other biochemicals in honey.

Autorentext

is undoubtedly a determined scholar and a teacher. Githinji a Kenyan is a BSc. (Bot/Zoo) and MSc. (microbiology) graduate. His main interests are in infectious diseases, particularly in defining the virulence mechanisms of human bacterial pathogens and in developing strategies that limit the consequences of bacterial infections.