Honey is widely consumed for its nutritional and medicinal properties, yet its safety profile can be compromised by microbial contamination during processing and packaging. This study evaluated the bacteriological quality and antimicrobial efficacy of 15 commercial honey brands collected from local markets in Surat, Gujarat. Methodologies included pH determination, enrichment in nutrient and peptone broths, isolation on selective media (MRS and MSA), biochemical characterization, and Antibiotic Susceptibility Testing (AST). Results revealed that all samples had an acidic pH ranging from 4 to 6. Significant bacterial contaminants were identified, including Lactobacillus spp. and various Bacillus species, notably Bacillus cereus and Bacillus subtilis. AST results indicated varying resistance patterns, including resistance to tetracycline and clindamycin among certain isolates. Furthermore, the antimicrobial activity of the honey samples was tested against common pathogens; while all samples inhibited Staphylococcus aureus and Bacillus subtilis, none showed activity against Escherichia coli or Pseudomonas aeruginosa. These findings suggest that while packed honey retains some antimicrobial benefits, the presence of spore-forming Bacillus species necessitates stringent quality control to ensure consumer safety, particularly for vulnerable populations.
Desai et al. (2026) studied this question.