Antibacterial Property of Honey

Honey has long been known for its antibacterial properties and been used for treating infections, wounds and cuts during the early civilization of mankind even before the bacteria were discovered to be the main cause of infection. It is during the advancement and modernization of the world where new discoveries and products lead to the reduce usage of honey and gradually honey is now most commonly used as a natural beverage.

Honey antibacterial property is attributed mainly by its low pH (acidic) content, low moisture content and also release of hydrogen peroxide. All honey has varies level of antibacterial property depending on the factors such as sources of nectar, country of origin, moisture level of the honey.

What makes UMF Manuka Honey so special?

UMF rated Manuka honey contains antibacterial component not found in other honey. It may work with other antibacterial factors found in other honey or independently to inhibit bacterial growth and also kill them. UMF stands for Unique Manuka Factor and rating is based on the strength of the antibacterial property tested in accredited laboratory in New Zealand. The higher the UMF level, the stronger the antibacterial potency of the Manuka Honey.