ANTIBACTERIAL ACTIVITY OF HONEY ON Streptococcus pyogenes, Escherichia coli AND Staphylococcus aureus ISOLATED FROM BURN WOUNDS OF PATIENTS ATTENDING ST. MARY’S HOSPITAL LACOR

The growing threat and spread of antibiotic resistance by a wide range of common pathogens has led to increased investigations into traditional medicinal plants as alternatives. Honey has been used as a medicine since ancient times in many cultures and is still used in ‘folk medicine’. The moist environment of chronic wounds is an ideal growth medium for bacteria thereby causing delay in healing. Honey is commonly used as a topical antibacterial agent in most cases to complement the conventional antibiotics treatment. A cross-sectional study was carried out to determine the invitro antibacterial activity of honey on some wound bacteria isolates. Fifty (50) swab samples were obtained from wounds of patients who consented to participate in the study. The specimens were streak inoculated onto MacConkey agar, blood agar, Mannitol salt agar and nutrient agar. Cultures were incubated at 37°C for 18 to 24 hours. After incubation, bacterial isolates were identified by colony morphology, Gram staining technique and biochemical tests. Results from the study revealed that Staphylococcus aureus was the most prevalent bacteria isolated 28 (38.4%), followed by Streptococcus pyogenes 25 (34.2%) and Escherichia coli 20 (27.4%). The Minimum inhibitory concentration of honey against the wound isolates shows Escherichia coli with the highest MIC (0.25 g/ml). This present study has demonstrated the antibacterial activity of honey on wound isolates.

TABLE OF CONTENTS

DECLARATION

ACKNOWLEDGEMENT

ABBREVIATIONS

ABSTRACT

CHAPTER ONE

1.0 INTRODUCTION

1.1 Background

1.2 Problem statement

1.3 Justification and significance

1.4 Aims and objectives.

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 Honey

2.1.1 The Contents of Honey

2.1.2 Classification of honey

2.1.2.1 Classification according to viscosity

2.1.2.2 Classification according to origin

2.1.2.3 Classification according to source

2.1.3 Preservation of honey

2.1.4 Nature of the Antimicrobial Activity of Honey

2.2 Burnt Wound Infection

2.2.1 Skin: Overview

2.2.2. Skin Related Infection

2.2.3 Wound Infection and Inflammation

2.2.4 Burnt Wound Infection

2.2.5 Pathogens Associated with Burn Wound Infection

CHAPTER THREE

3.0 METHODOLOGY

3.1 Research design

3.2 Research area

3.3 Research   population

3.4.0 Materials and Methods

3.4.1 Sample Collection

3.4.2 Preparation of honey Sample

3.4.3 Isolation of the test organisms (bacterial isolates)

3.4.4 Standardization of inocula

3.5.1 Gram staining

3.6.1 Coagulase Test

3.6.2 Catalase test

3.6.3 Indole test

3.7 Identification of the Pathogens

3.8 Antibacterial activity of Honey

3.9 Determination of minimum inhibitory concentration (MIC)

3.10  Statistical analysis

3.11 Ethical consideration

CHAPTER FOUR

4.0 RESULTS

CHAPTER FIVE

5.0 DISCUSSION

CHAPTER SIX

6.1 Conclusions

6.2 Recommendations

REFERENCES