ANTIBACTERIAL EFFECT OF HONEY*

@inproceedings{Dustmann2006ANTIBACTERIALEO,
  title={ANTIBACTERIAL EFFECT OF HONEY*},
  author={Jost Heinrich Dustmann},
  year={2006}
}
It is known that honey strongly inhibits the growth of microorganisms. Already in 1892, the Dutch scientist Van KETEL demonstrated that honey has bactericidal effects. A great number of research reports have subsequently confirmed his findings (PLACHY, DOLD, PRICA, DUISBERG, LAVIE, BUCHNER). Responsible for these antiseptic properties are both the high sugar content and, above all, the various bacteriostatic constituents. WHITE and his colleagues in the United States take the great merit of… CONTINUE READING

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Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.

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