From:  Characterization of commercial honey samples based on melissopalynological, physicochemical, biochemical, and antimicrobial analysis

 Antibacterial activity of commercial honeys according to the product’s label.

Botanical originStaphylococcus aureus
Inhibition zone (mm)
Escherichia coli O157:H7
Inhibition zone (mm)
Salmonella Typhimurium
Inhibition zone (mm)
10% (w/v)20% (w/v)10% (w/v)20% (w/v)10% (w/v)20% (w/v)
Heather (n = 3)0.6 ± 0.4a1.2 ± 0.4a9.0 ±1.0a13 ± 2.0a8.0 ± 1.0a9.0 ± 1.0a
Orange (n = 3)0.3 ± 0.1a1.2 ± 0.1a9.2 ± 0.6a13 ± 2.0a7.5 ± 0.5a9.3 ± 0.7a
Fir (n = 3)0.7 ± 0.3a1.3 ± 0.3a9.2 ± 0.4a12 ± 2.0a8.1 ± 0.1a9.8 ± 0.6a
F0.6250.1050.1140.0061.5740.714
p0.5670.9020.8940.9940.2820.527

n: number of commercial honey samples. Different letters in each column indicate statistically significant differences at the confidence level p < 0.05 according to Tukey’s honestly significant difference (HSD) test. ANOVA to compare the average values of each parameter by the botanical origin of honey. F: F-statistic; p: probability.