Antibacterial Effect of Heather Honey (Calluna vulgaris) against Different Microorganisms of Clinical Importance

Abstract

Heather (Calluna vulgaris) honey is a special type of honey, highly valued for its characteristic strong taste, unusual texture and health properties. Antibacterial activity of honey is due to low acidity, high osmolarity, content of hydrogen peroxide and other components such as polyphenolic compounds. In this paper we proposed evaluation of the in vitro antibacterial effect of heather honey on some clinically important bacterial species. Heather honey collected from Cluj Region was chemically characterized and then subjected to antimicrobial activity determination. Disc diffusion method and dilution susceptibility test for antibacterial activity on different Gram positive and Gram negative bacteria were used. As heather honey is tixotrophic, different solutions in ultrapure water were made and it was found that 80% dilution was suitable for the experiment. The diameters of inhibition obtained were between 9-12 mm at bacterial strains tested. Heather honey has a high antibacterial activity, comparable to honey types that are used worldwide in the treatment of different bacterial infections. Further detailed studies must be carried out to establish the rightful status of this valuable type of honey