The controlled in vitro susceptibility of gastrointestinal pathogens to the antibacterial effect of manuka honey

@article{Lin2010TheCI,
  title={The controlled in vitro susceptibility of gastrointestinal pathogens to the antibacterial effect of manuka honey},
  author={Shi-Ming Lin and Peter C. Molan and Ray T M Cursons},
  journal={European Journal of Clinical Microbiology & Infectious Diseases},
  year={2010},
  volume={30},
  pages={569-574}
}
The susceptibility of common gastrointestinal bacteria against manuka honey with median level non-peroxide antibacterial activity (equivalent to that of 16.5% phenol) was investigated by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using a standardized manuka honey with the broth microdilution method. The measured sensitivity of bacteria showed that manuka honey is significantly more effective than artificial honey (a mixture of sugars as… CONTINUE READING
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Honey: antimicrobial actions and role in disease management

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Honey in modern wound management

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