Abstract
Objective: To determine effect of honey as anti-bacterial agent against cutaneous pyogenic bacteria S. aureus and the MRSA.
Methodology: One hundred bacterial isolates including the sensitive and resistant strain of Staphylococcus species from skin wound infection were collected and exposed to four different types of locally available honey in different concentrations (v/v) %. Manuka honey was used as a standard due to its well documented antibacterial properties. The agar well diffusion method was used for determining the antibacterial activity. Oxicillin (1µg) was used as control. Plates (In triplicates) were incubated at 37◦C for 24 hours. Inhibition zones produced by honey were measured after 24 hours of incubation at 37◦C.
Results: The antibacterial effect of four types of locally available honey, including crude and commercially marketed were compared with the control i.e. oxicillin 1µg and also with Manuka honey. Manuka honey from New-Zealand was used as standard due to its well-documented antibacterial properties, against sensitive and resistant strains of S.aureus isolated from skin wound pus samples. The crude honey from Sanghar showed comparable results to Manuka honey. The other crude honey samples from Nagarparkar and commercially available honeys did not demonstrate significant antimicrobial activity.
Conclusion: One locally available honey demonstrated antibacterial activity and was effective against isolates sensitive as well as resistant to different antimicrobial agent. However, standardization and clinical evaluation of the effects of honey are required to further delineate its use as antimicrobial agent. This will make honey one of the standard remedies that could be used to effectively combat some of the pathogens.

Key words: Pakistani honey, antibacterial activity, MRSA.