Excerpt of product info
|Product title :||
Antibacterial activity of bee honey and its therapeutic usefulness against Escherichia coli O157:H7 and Salmonella typhimurium infection
|Author(s) :||O.F.H. Badawy, S.S.A. Shafii, E.E Tharwat & A.M. Kamal|
The authors studied the effect of storage period and heat on the physical and chemical properties of honey and proceeded to study the antibacterial effect of honey on Escherichia coli and Salmonella typhimurium. In samples of honey (Egyptian clover honey) that were heat-treated and stored over a long period of time, water content decreased, hydroxymethyl furfural (HMF) was produced and increased in concentration, and enzyme activity decreased. Colour, measured in optical density, was markedly affected in honey samples stored over long periods of time, as was the refractive index, but electrical conductivity remained unaffected by storage or heating. Similarly, the storage period had no effect on pH value.