The in vitro susceptibility of Campylobacter spp. to the antibacterial effect of manuka honey
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We report the antimicrobial effect of manuka honey against Campylobacter spp. isolated by a diagnostic laboratory from specimens from a community in New Zealand. The isolates were differentiated according to species level using multiplex PCR. C. jejuni (20 strains) and C. coli (7 strains) were identified. The clinical isolates identified and type culture collection strains of these species were subjected to testing to determine the minimum inhibitory concentration (MIC) of manuka honey using a microdilution technique. The MIC of the manuka honey against all of the Campylobacter tested was found to be around 1% (v/v) honey. The low MIC values suggest that honey might still inhibit the growth of campylobacteria after dilution by fluid in the gut, but the actual concentration of honey that can be achieved in the intestine is unknown. Therefore, clinical investigation is required to establish the efficacy of honey against Campylobacter spp. in the gut environment.
KeywordsMinimum Inhibitory Concentration Honey Sample Hinton Broth Campylobacteriosis Manuka Honey
We thank Chris Pickett and the staff of Medlab, Hamilton, New Zealand, for advice and for the provision of the campylobacteria cultures.
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