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Home » Archive » 2020

TDK conference 2020

Investigation of the antimicrobial effect of honeys of different types and origins
Császár Dorottya - year 6
University of Veterinary Medicine Budapest, Department of Food Hygiene
Supervisors: Dr. Katalin Szakmár, Dr. Dóra Tőzsér

Abstract:

Nowadays, antibiotic-resistant bacterial strains are becoming an increasing challenge in both human and animal health, and as a result, the importance of testing other antimicrobial agents has increased.The antimicrobal effect of honey made by the honeybee (Apis mellifera) is due to the hydrogen peroxide, phenolic acids and flavonoids from various plants, as well as its high sugar content and the resulting low water activity.

In our comparative study, we tested with different types of honey samples, so we get known about the antimicrobial effects of each honey type against Escherichia coli and Staphylococcus aureus. In our experiments, we examined 15 honey samples; 5 mixed flowers, 5 acacia, and 1-1 others (linden, sunflower, pine, apple, colza). The experiments were performed at 4 temperatures (37, 30, 25, 20 +/ -1 ° C) and 4 honey concentrations (0, 6, 8, 10%) in TSB broth with the same initial microbial concentrations.

We used a Microtester device, which provides information on the decrease in microbial activity if there is an inhibitor in the measuring cell ,based on the continuous measurement of the redox potential (increase in detection time).

Based on our results, honey solutions are able to inhibit the growth of microbes from a concentration of 6%, so they seem to be suitable for increasing the shelf life and safety of food, which can be especially important in non-heat-preserved foods and contribute to reducing preservatives.

Staphylococcus aureus, one of the most significant bacterial species in inflammatory diseases of the upper respiratory tract, has been shown to be quite sensitive at the concentrations studied and may therefore be effective in the treatment of such diseases. However, this requires need further investigation.

As the individual honey samples proved to have different effects within the same variety, the evaluation of the antimicrobial effect may be suitable for assessing the quality of honey and for the rapid, preliminary examination of the honey adulteration.

„The Project is supported by the European Union and co-financed by the European Social Fund (grant agreement no. EFOP-3.6.3-VEKOP-16-2017-00005, project title: „Strengthening the scientific replacement by supporting the academic workshops and programs of students, developing a mentoring process)”



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