A review on honeys antibacterial properties

Said F. Fakhri, Harun Kucukyildiz & Shirin Ishaque

Studenteropgave: Semesterprojekt


Methicillin resistant Staphylococcus aureus (MRSA) can cause a wide range of infectious diseases in health care facilities and community. There are only few antibiotics that are useful against MRSA and that they may develop resistance to these antibiotics is just matter of time. These issues emphasize the need to develop alternative and effective methods to treat MRSA. Honey has been used in many cultures through history to treat wound and in the last decades honey has been rediscovered. There is a solid literature addressing honeys antibacterial activity against a wide range of bacteria including many MRSA strains. This report sheds light on the extent of the problem with MRSA and discusses the mode of action of honey and its potential to treat wounds infected with MRSA. Honeys antibacterial activity is attributed to a multifactors, which includes osmolarity, hydrogen peroxide, defensins, prostaglandins, acids and phenolics and other non-peroxide compounds. Several active compounds in honey may act in synergy with each other and thus enhance the property of honeys antibacterial activity. Hereby honey has a good potential to be an effective topical antibacterial agent for wounds infected with MRSA.

UddannelserMolekylærbiologi, (Bachelor/kandidatuddannelse) Bachelor el. kandidat
Udgivelsesdato27 maj 2013


  • Honey
  • Said Fakhri
  • MRSA
  • resistant
  • Methicillin resistant Staphylococcus aureus
  • Harun Kucukyildiz
  • Antibacterial
  • Staphylococcus aureus
  • Shirin Ishaque
  • Resistant problem