Investigating the antibacterial action of Corsican honeys on nosocomial and foodborne pathogens

Honey is known for its medicinal uses, with compounds such as hydrogen peroxide or phenolic compounds. For the first time, the antibacterial activity of protected designation of origin (PDO) “Miel de Corse – Mele di Corsica” commercial Corsican honeys was investigated. According to the PDO recommendation, melissopalynological analysis were used to classify 11 Corsican honeys. They have been tested for antimicrobial action on seven foodborne and nosocomial bacterial strains by Minimum Inhibitory Concentration (MIC90) then statistical analyses helped to correlate their action on the different strains. The varietal range of honey samples were obtained by melissopalynological analysis leading to 2: “Spring”, 3 “Chestnut grove”, 1 “Summer maquis”, 2 “Honeydew maquis” and 1 “Autumn maquis” and 2 samples classified as “generic” Corsican honeys. 29 MIC values determined were under 10%. Only Enterococcus faecalis didn’t seem sensitive to the action of the honey. However, “Honeydew maquis”, “generic” Corsican honeys and 2 “Chestnut grove” honeys appeared as the most effective (MIC values ranging from under 5 to 9% on Pseudomonas aeruginosa and Staphylococcus aureus). The antimicrobial activity of PDO “Miel de Corse – Mele di Corsica” honeys demonstrate bacterial growth inhibition on 6 of the 7 bacterial strains. Now, an in-depth study must be performed to identify the mode of action of the active honeys.