TO STUDY THE ANTIBACTERIAL ACTIVITY OF LOCALLY PRODUCED PROCESSED AND UNPROCESSED HONEY IN GUYANA AND TO SEE ITS POTENCY AGAINST TWO PATHOGENIC BACTERIA NAMELY Klebsiella pneumoniae AND Pseudomonas aeruginosa

In this study, the antibacterial activity of commercially processed and unprocessed (raw) honey produced in Guyana is evaluated against the gram negative, multi-drug resistant bacteria Klebsiella pneumoniae and Pseudomonas aeruginosa. Honey has been utilized since ancient times as a therapeutic agent to treat burns and ulcers. It is applied topically to wounds, and it creates a physical barrier which inhibits the growth of microbes. The honey was obtained from two honey producing regions in Guyana, and subjected to tests for bioactive compounds as well as biochemical analysis. The antibacterial activity of various honey concentrations was also tested by the disk diffusion technique. This study indicates that processed and unprocessed honey at 100%, 75% and 25% concentration was effective against Klebsiella pneumoniae, however, Pseudomonas aeruginosa was less susceptible to the locally produced honey. There was also no statistically significant difference between the zones of inhibition of the processed honey and the unprocessed locally produced honey against Klebsiella pneumoniae and Pseudomonas aeruginosa. The results were conclusively substantiated by one-way ANOVA analysis. Ideally, local honey can be used for its antibacterial properties since it is produced in various Administrative Regions in Guyana, it is readily available in local supermarkets, and it is affordable. This study also provides pertinent information on the bioactive compounds and biochemical properties of local raw honey, as well as commercially processed honey.