Isolation of pathogenic microorganisms from burn patient and in vitro determination of antibacterial activity of honey against antibiotic resistance isolates


  • Ifra Tun Nur Department of Microbiology, Stamford University Bangladesh, Siddeswari Road, Dhaka
  • Tahmina Jahan Department of Microbiology, Stamford University Bangladesh, Siddeswari Road, Dhaka, Bangladesh
  • Sharmin Akter Department of Microbiology, Stamford University Bangladesh, Siddeswari Road, Dhaka, Bangladesh



Burn wound, Pathogen, Honey, Antibiotic resistance, Anti-bacterial activity


Background: Honey is a natural therapeutic agent which manifest antimicrobial activity against a wide range of bacteria. Therefore, the current study was designed to isolate pathogenic bacteria from burn wound and also to determine the anti-bacterial traits of natural and processed honey against infectious agents.

Methods: Wound samples were collected from burn unit of Dhaka Medical College Hospital and conventional cultural methods were applied to identify pathogenic microorganisms. A total of six samples including three each of natural and processed honey were tested for the determination of antimicrobial activity by agar well diffusion method.  

Results: Among ten wound samples highest load of total viable bacteria was recorded up to 3.7×106 cfu/ml. The maximum load of Pseudomonas spp. and Staphylococcus spp. were found up to 1.6×104 cfu/ml and 8.7×104 cfu/ml respectively. Significant in vitro antimicrobial activity was found in all the samples. Natural honey showed a little bit more efficacy than processed honey. The samples exhibited antibacterial traits against Staphylococcus aureus with a wide zone of inhibition and moderate zone of inhibition against Pseudomonas spp. when they are subjected to 100% concentered honey. E. coli and Klebsiella spp. were remained to be unaffected at 75% and 50% concentrated honey, while S. aureus and Pseudomonas spp. were found to be sensitive at those concentrations.

Conclusions: The in vitro efficacy of different types of honey tested against the bacteria dependent on the type of honey and the concentration at which it was administered. In our study 100% concentred honey was more efficient in inhibiting all the tested isolates.


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Author Biography

Ifra Tun Nur, Department of Microbiology, Stamford University Bangladesh, Siddeswari Road, Dhaka

Senior Lecturer, Department of Microbiology Stamford University Bangladesh


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Original Research Articles