Comparative Evaluation of Antimicrobial Activity of commercial and natural Honey Samples

Honey has long been recognized for its antimicrobial properties, attributed to its physicochemical characteristics and bioactive compounds. The present study aimed to comparatively evaluate the antimicrobial activity of commercial and natural honey samples along with their physicochemical properties. Three honey samples—two natural (raw and processed) and one commercial—were analyzed for pH and assessed for antimicrobial efficacy against selected bacterial strains, including Staphylococcus aureus and Pseudomonas aeruginosa, using standard agar well diffusion methods. The results demonstrated that all honey samples exhibited acidic pH, with natural honey showing comparatively lower pH values than commercial honey. Antimicrobial analysis revealed that natural honey samples exhibited significantly higher zones of inhibition compared to commercial honey, indicating stronger antibacterial activity. Among the tested organisms, Staphylococcus aureus showed greater susceptibility, whereas Pseudomonas aeruginosa exhibited relatively lower sensitivity. The enhanced antimicrobial activity of natural honey may be attributed to the presence of higher levels of hydrogen peroxide, phenolic compounds, and other bioactive constituents, which may be reduced during commercial processing. The findings of this study highlight the superior antimicrobial potential of natural honey and support its application as a natural therapeutic agent in combating microbial infections.