The Microbial Composition of Raw And Processed Honey And Its Antimicrobial Properties Against Escherichia coli, Staphylococcus aureus, And Candida albicans : A Review

Abstract

With the emergence of antimicrobial resistance (AMR) among common pathogens, honey emerged as a viable alternative to conventional antibiotics. However, the microbiological composition and antimicrobial activities of raw and processed honey are not yet thoroughly examined. Hence, the objective of this study is to analyse the microbiological composition of raw and processed honey and determine its antibacterial activity against common pathogens (Escherichia coli, Staphylococcus aureus, and Candida albicans). These findings can be useful for further development of the honey-based antimicrobial treatments as well as improving public health.