Open AccessEffect of Iranian Ziziphus honey on growth of some foodborne pathogens
Author(s) -
Maryam Ekhtelat,
Karim Ravaji,
Masood Parvari
Publication year - 2016
Publication title -
journal of natural science, biology and medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.236
H-Index - 30
eISSN - 2229-7707
pISSN - 0976-9668
DOI - 10.4103/0976-9668.175069
Subject(s) - ziziphus , serial dilution , antimicrobial , listeria monocytogenes , pathogenic bacteria , biology , bacteria , food science , preservative , microbiology and biotechnology , antibacterial activity , traditional medicine , botany , medicine , alternative medicine , genetics , pathology
Honey has previously been shown to have wound healing and antimicrobial properties, but this is dependent on the type of honey, geographical location, and flower from which the final product is derived. We tested the antimicrobial activity of a natural honey originating from the Ziziphus spina-christi tree, against selected strains of bacteria. Ziziphus honey among more than a 100 verities of honey is known to have the greatest value of energy and minerals in it.