Investigators from the U.S. have reported on the growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.
"Twenty-seven honey samples from different floral sources and geographical locations were evaluated for their ability to inhibit the growth of seven food spoilage organisms (Alcaligenes faecalis, Aspergillus niger, Bacillus stearothermophilus, Geotrichum candidum, Lactobacillus acidophilus, Penicillium expansum, Pseudomonas fluorescens) and five foodborne pathogens (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica Ser. typhimurium, and Staphylococcus aureus) using an overlay inhibition assay," explained M.A. Mundo and colleagues, Cornell University.