Evaluation of the Antibacterial Effect of Sidr Honey Produced by Tarhuna City Apiaries Against Escherichia coli
DOI:
https://doi.org/10.61952/jlabw.v2i4.613Keywords:
Sidr honey, Escherichia coli, antibacterial activity, inhibition zone, honey concentration, Tarhuna City, in vitro studyAbstract
This study evaluated the in vitro antibacterial effect of Sidr honey produced by apiaries in Tarhuna City against Escherichia coli. Four honey concentrations (100%, 75%, 50%, and 25%) were tested using 20 inoculated Petri dishes, with five dishes assigned to each concentration, while one additional untreated dish served as a negative control. Following honey application, the dishes were incubated for 24 hours, and antibacterial activity was assessed descriptively according to the presence or absence and relative size of visible inhibition zones. Undiluted honey at 100% produced the largest observable inhibition zone and demonstrated the strongest antibacterial effect. The 75% concentration also produced a visible but smaller inhibition zone. In contrast, no detectable inhibition was observed at concentrations of 50% and 25%, while the control dish showed bacterial growth without inhibition. The findings indicate that the antibacterial activity of Tarhuna Sidr honey against E. coli was concentration-dependent and became visibly detectable only at the two highest concentrations under the applied experimental conditions. Further standardized studies involving numerical inhibition-zone measurements, minimum inhibitory and bactericidal concentration assays, and chemical characterization are recommended.
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