THE ANTIBACTERIAL POT3NCY OF NATURAL HONEY ON STAPHYLOCOCCUS AUREAUS

ABSTRACT Honey has been used for centuries as a topical antimicrobial agent. However, its potency varies greatly depending on floral source, geographic origin, processing, and storage. Objective: To evaluate and compare the antibacterial activity of three locally purchased honey samples (from Bida, Minna Central Market, and Wushishi markets in Niger State, Nigeria) against Staphylococcus aureus, a common wound pathogen. Methods: Agar well diffusion was performed using 30%, 50%, 70%, and 100% (v/v) honey concentrations. Minimum inhibitory concentration (MIC) was determined by broth dilution (range: 0.78 – 25 mg/ml). All tests were done in triplicate. Ciprofloxacin (5 µg) served as positive control; sterile water as negative control. Results: No inhibition was observed at 30% or 50% for any sample. At 70%, Wushishi honey produced the largest zone (20 ± 1.2 mm); at 100%, Bida honey produced 20 ± 0.8 mm. MIC values: Minna Central 0.7 mg/ml (most potent), Bida 3.13 mg/ml, Wushishi 12.5 mg/ml (least potent). Conclusion: Natural honey requires high concentration (≥70%) for reliable antibacterial effect. Potency varies significantly between markets; Minna Central honey showed the strongest inhibitory activity per unit mass. Topical application is strongly recommended over oral use. Keywords: Honey, Staphylococcus aureus, antibacterial, MIC, topical application.