Antibacterial Activity of Honey against Methicillin-Resistant and Sensitive Staphylococcus Aureus Isolated from Patients with Diabetic Foot Ulcer

Staphylococcus aureus is the most important causative agent of wound infections, including diabetic foot ulcers. Honey is a very useful nutrient with antimicrobial properties and other biological properties such as antitumor, anti-inflammatory, antioxidant and antiviral properties. The aim was to examine the antibacterial activity of honey against methicillin-resistant and sensitive S. aureus (MRSA and MSSA) isolated from patients with diabetic foot ulcers.

This cross-sectional study was performed from January 2019 to December 2019. Twenty S. aureus isolates were collected from patients with diabetic foot ulcers. Different concentrations (100%, 70%, 50%, 25% vol/vol) of honey were studied. Dilutions of honey solutions were examined to determine the minimum inhibitory concentration (MIC) against S. aureus. MICs were determined by spectrophotometric assay at 620 nm.

All strains showed sensitivity to honey with MIC equal to 25% (vol/vol). The MIC (%) values of honey for all studied S. aureus (MRSA and MSSA) isolates ranged between 18-100% (v/v).

Honey with confirmed, antibacterial activity has the potential to be an efficient treatment complementary for diabetic foot ulcers infected or at risk of infection with S. aureus.