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- Title
Assessment of the Antimicrobial Effect of Honey, Treated By Heat and Ultraviolet Radiation.
- Authors
Iosif FIŢ, Nicodim; CHIRILĂ, Flore; CHIRILĂ, George; NEGREA, Octavian; BOBIŞ, Otilia; MĂRGHITAŞ, Liviu
- Abstract
Honey bees are the main product being widely used by humans as food and as medicine. Honey is widely used in food, being highly appreciated in the traditional medicine. It also has important applications in natural feeding and pre-post-operative treatments in pediatric, dermatology and gastrology. In this paper we aimed to test the antibacterial effect of some types of honey treated by heat and ultraviolet radiation (UV). For the experiment we used four types of honey (polyfloral, lime, acacia and sunflower) harvested from Salaj county. The antibacterial effect was tested on 11 strains of Staphylococcus spp., one stain of Staphylococcus aureus ATCC 6538P, Bacillus cereus strain ATCC 14579, Escherichia coli ATCC 10536 one, and a Pseudomonas aeruginosa ATCC 27853. After the heat treatment, test method was represented by the diffusion of the samples according to the CLSI (2011), adapted to the product. The antimicrobial effect of honey treated with UV was achieved by mixing honey and maintenance of microbial strains to UV for 1 hour and then determining the number of live bacteria expressed in colony forming units (CFU). For both test and control, samples were used without heat treatment or by UV and the results compared to the control. Tests to identify chemical compounds that degrade after these treatments were also performed. After the examination of the results, it was observed that at 70 and 1000C honey treatment reduced the antimicrobial effect of honey with about half on most microbial strains. It was also found that temperatures of 70 and 1000C affect differently depending on the type of honey and tested strain. Temperature of 37 and 500C does not diminish the antibacterial effect of honey. The chemical analyzes revealed an increase of HMF's high heat treatment. UV-decreased the amount of HMF in honey diastase index decreasing after heat treatment and increasing following treatment with ultraviolet (UV) radiation, while the carbohydrates in honey have undergone significant changes after heat and ultraviolet treatment. The experiment offers some interesting new data on the effect of two types of treatments in order to obtain honey types with standardized parameters.
- Subjects
THERAPEUTIC use of honey; MICROBIAL sensitivity tests; EFFECT of heat treatment on microstructure; ULTRAVIOLET radiation; HYDROXYMETHYLFURFURAL; ANTI-infective agents
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2014, Vol 71, Issue 2, p449
- ISSN
1843-5270
- Publication type
Article
- DOI
10.15835/buasvmcn-vm:10738