Table 2.
Antimicrobial susceptibility of raw honey.
| Antibacterial activity (zone of inhibition in mm) | |||||
|---|---|---|---|---|---|
| Test organisms | Extracts | Positive control | |||
| Methanol | Ethanol | Ethyl acetate | Ciprofloxacin | Tetracycline | |
| S. aureus MTCC-737 | 8.58 ± 3 | 8.9 ± 5 | 9.15 ± 1 | 14.75 ± 0.9 | 26.44 ± 5.2 |
| B. cereus MTCC-430 | 11.11 ± 6 | 12.83 ± 9 | 11.46 ± 7 | 16.67 ± 2.2 | 17.01 ± 0.81 |
| B. subtilis MTCC-736 | 8.55 ± 2 | nd | 11.19 ± 9 | 19.01 ± 2 | 21.01 ± 3.2 |
| M. luteus MTCC-2470 | 11.21 ± 10 | 9.97 ± 2 | 10.77 ± 4 | 23.85 ± 0.4 | 19.11 ± 1.6 |
| S. typhi MTCC-531 | 34.39 ± 4 | 31.85 ± 3 | nd | 14.75 ± 1.7 | 26.96 ± 4.3 |
| E. coli MTCC-1687 | 26.49 ± 6 | 17.51 ± 5 | 17.15 ± 4 | 16.67 ± 3.5 | 16.03 ± 0.49 |
| P.aeruginosa MTCC-741 | 35.95 ± 11 | 32.35 ± 14 | 13.09 ± 9 | 19.01 ± 0.83 | 11.68 ± 0.03 |
| E. faecalis MTCC-439 | nd | nd | nd | nd | nd |
± refers to standard error, nd: not detected.