Abstract

Nectar is a natural product collected by bees from which honey is produced. Honey possesses antibacterial activity and is classified as peroxide and non-peroxide components. The contribution of these components is discussed briefly to ascertain their contribution to the antibacterial activity. Data of origin and floral sources of honey and antimicrobial activity against different bacteria species are summarized. It was concluded that inhibition of growth of bacteria is principally due to the peroxide effect, which is very common in honey wide world because it is a derivative compound from bees. Although the peroxide effect could be reduced when honey is processed, the application of hazard analysis and critical control points could prevent the reduction. The research carried out so far indicates that honey is successfully used to control some food pathogens and owing to this, it could be used in food preservation.

Key words: Antibacterial activity, honey, peroxide activity, non-peroxide activity.