This paper should be cited as:Javadzadeh, M.Najafi, M.Rezaei, M.
Dastoor, M. Behzadi, AS.Amiri, A.
Javadzadeh, M. (MSc)1, Najafi, M. (PhD)2, Rezaei, M. (MSc)3,
Dastoor, M. (BSc)4, Behzadi, AS. (MSc)5, Amiri, A. (MSc)6
1. MSc of Food Safety and Hygiene, Yazd
University of Medical Sciences, Yazd, Iran
2. PhD of Biotechnology, Faculty Member of Razi Vaccine and Serum
Research Institute, Mashhad, Iran
3. MSc of Food Safety and Hygiene, Tehran
University of Medical Sciences, Tehran, Iran
4. BSc of Food Hygiene, Agricultural Training Centre of Khorasan
Razavi, Mashhad, Iran
5. MSc of Food Safety and Hygiene, Yazd
University of Medical Sciences, Yazd, Iran
6. MSc of Food Safety and Hygiene, Yazd
University of Medical Sciences, Yazd, Iran
Antimicrobial Effects of Honey on Bacillus Cereus
Abstract
Background and
Objective: Honey is a healthy and nutritious food that has been used for a
long time as a treatment for different diseases. One of the applied properties
of honey is its antimicrobial effect, which differs between different types of
honey due to variation of phenolic and antioxidant compositions.This study
aimed to assess antimicrobial effect of honey on Bacillus
cereus, considering its chemical properties.
Material and Methods:Three samples of
honey(A1 and A2 of Khorasan Razavi Province and A3
of South Khorasan province (were prepared and studied in terms of chemical parameters .The antibacterial
effect of honey was surveyed throughTurbidimeter
using spectrometer with incubator time of 2,4,6,and 8hrs. the level of
turbidity caused by bacterium growth was measured at different times with a
wavelength of 600nm.
Results:According to the study, the samples containing
higher concentration of polyphenol has more antimicrobial activity.The samples of A2,A3,and
A1 had the highest concentration of polyphenol, respectively.
Conclusion: The results indicate the prebiotic effect of honey that can be justified by the presence
of fructo-oligosacharids and vitamin B.
Keywords: Honey,Bacillus
Cereus,Antibacterial,Turbidimetry.
Corresponding Author: Rezaei, M.
Email: Rezaei_m@razi.tums.ac.ir
Received15 Oct 2013 Revised 7 Mar 2014 Accepted 8 Mar 2014