Table 1.

Antibacterial activity of different honeys.

Microorganism	MIC	Honey Samples	Reference
S. aureus	126–185 mg/mL	Apis mallifera honey	[37]
	12.5 mg/mL	Honey from Basrah region/Iraq	[38]
	0.625–500 mg/mL	Honey from India	[39]
	10% (v/v)	Honey from the Adamawa region of Cameroon.	[28]
	10–20% (v/v)	Manuka	[36]
	142.87–214.33 mg/mL	Tetragonisca angustula honey	[37]
	190 ± 10 mg/mL	Melipona honey	[30]
	≤6.25% (v/v)	Multifloral	[23]
E. coli	2.500 mg/mL	Honey from India	[19]
	6.25 mg/mL	Honey from Basrah region/Iraq	[18]
	100 mg/mL	Egyptian clover honey	[20]
	150 ± 10 mg/mL	Melipona honey	[30]
	25% (v/v)	Multifloral	[23]
P. aeruginosa	1.250 mg/mL	Honey from India	[19]
	1.5 mg/mL	Honey from Basrah region/Iraq	[18]
	10–20% (v/v)	Manuka honey	[11]
	≤6.25% (v/v)	Multifloral	[23]
C. albicans	40% (v/v)	Agastache	[15]
	40% (v/v)	Manuka	[15]
	25–47% (v/v)	Honeys from southern Iran	[14]