How does the antibacterial activity work in regular honey?
The antibacterial activity in regular honey is due to four major processes or qualities: the osmotic effect, the acidity of honey, the production of hydrogen peroxide in honey and the phytochemical factor. 1. The Osmotic Effect: Honey consists of 84% fructose and glucose and 15-21% water. The sugar molecules and the water molecules interact strongly. When the sugar content of honey is high and the moisture content (water) is low, bacteria can not grow in honey. Bacteria thrive in honey that has been either pasteurized or diluted with water, such as imported Chinese Honey, typically used in US bakeries as sugar coating. 2. Acidity: Honey has a pH between 3.2 and 4.5 and is considered quite acidic. The acidity inhibits the growth of bacteria. The optimum pH for bacterial growth lies between 7.2 and 7.4. However, if honey is diluted, the pH could become higher, and therefore the antibacterial quality of honey would be destroyed. Paradoxically, dilution is what is needed in order to suppor
