Comparative in vitro antibacterial activities of chestnut and flower honeys against selected pathogenic bacteria

The antibacterial properties of natural products have attracted increasing attention in recent years amid rising antimicrobial resistance. The present study evaluated the antibacterial activity of chestnut and flower honeys, sourced from various provinces of Türkiye. The honeys were tested at 100% and 25% concentrations. The standard strains utilised in this study encompassed Staphylococcus aureus (ATCC 25923), Escherichia coli (ATCC 43894), Methicillin-resistant Staphylococcus aureus (MRSA, ATCC 43300), and Salmonella enterica serovar Enteritidis (ATCC 13076). The antibacterial activity was determined using the agar diffusion method, and the inhibition zones were evaluated. It was observed that the antibacterial activity of flower honeys varied with strain and concentration, with a significant decrease at low concentrations. In contrast, chestnut honey exhibited a stronger, more consistent antibacterial effect against all tested bacterial strains, particularly at 100% concentration. The conclusion drawn from this research is that the floral origin of honey and applied concentration are decisive factors in antibacterial activity, and that chestnut honey has significant potential as a natural antibacterial agent.