Antibacterial Efficacy of Raw and Processed Honey

Table 2

Antimicrobial susceptibility of raw honey.

	Antibacterial activity (zone of inhibition in mm)
Test organisms	Extracts			Positive control
	Methanol	Ethanol	Ethyl acetate	Ciprofloxacin	Tetracycline
S. aureus MTCC-737	8.58±3	8.9±5	9.15±1	14.75±0.9	26.44±5.2
B. cereus MTCC-430	11.11±6	12.83±9	11.46±7	16.67±2.2	17.01±0.81
B. subtilis MTCC-736	8.55±2	nd	11.19±9	19.01±2	21.01±3.2
M. luteus MTCC-2470	11.21±10	9.97±2	10.77±4	23.85±0.4	19.11±1.6
S. typhi MTCC-531	34.39±4	31.85±3	nd	14.75±1.7	26.96±4.3
E. coli MTCC-1687	26.49±6	17.51±5	17.15±4	16.67±3.5	16.03±0.49
P.aeruginosa MTCC-741	35.95±11	32.35±14	13.09±9	19.01±0.83	11.68±0.03
E. faecalis MTCC-439	nd	nd	nd	nd	nd

± refers to standard error, nd: not detected.