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International Journal of Microbiology
Volume 2019, Article ID 2464507, 10 pages
https://doi.org/10.1155/2019/2464507
Review Article

Antibacterial Potency of Honey

Divisions of Nutrition and Food Sciences, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia

Correspondence should be addressed to Najla A. Albaridi; as.ude.unp@idirablaan

Received 4 December 2018; Revised 19 March 2019; Accepted 14 April 2019; Published 2 June 2019

Academic Editor: Clemencia Chaves-López

Copyright © 2019 Najla A. Albaridi. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Despite the developments in controlling infectious disease around the world, they are still the second biggest cause of morbidity and mortality due in part to the increase in drug resistance among large numbers of the bacterial strains. This means that new strategies are needed to prevent and treat infectious disease. As a result, several ancient methods have been re-evaluated and the substances/procedures employed historically to cure diseases are now attracting renewed scientific attention. Honey is one such product that used to be widely used to combat bacteria. This review covers the antibacterial activity of honey, its use in the treatment of infection and diseases, and the features that are relevant to its activity.