Academic journal article Iranian Journal of Public Health

Effect of Different Concentration of Ziziphus Honey on Growth of Some Foodborne Pathogens

Academic journal article Iranian Journal of Public Health

Effect of Different Concentration of Ziziphus Honey on Growth of Some Foodborne Pathogens

Article excerpt

Background: Honey exhibits antibacterial properties. The growth of bacteria is inhibited due to the low water activity, high acidity, and the hydrogen peroxide activity in honey. Also honey contains natural antioxidant properties. With regard to these properties,the present investigation was per- formed to determine the antibacterial activity of Ziziphus honey against L.monocytogenes, S. typhimorium, E. coli and S. aureus.

Methods: In the present research, a natural Ziziphus honey in 10%, 20%, 30% and 40% dilutions (v/v) provided in nu- trient broth medium. Then about 106 CFU/ml of each of bacteria separately was added to experimental trials and incu- bated at 35 degree centigrade for 120 hours. Viable count enumeration of the sample was investigated after 0, 24, 72 and 120 hours post inoculation.

Results: The results showed that antibacterial activity of Ziziphus honey against S. aureus and L.monocytogenes was more than S. typhimorium and E. coli. In a comparative trial, antibac- terial activity of Ziziphus honey was higher after 120 hours incubation for each four bacteria in most dilutions. …

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