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Informed Discussion of Beekeeping Issues and Bee Biology

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[log in to unmask]
Date:
Fri, 24 Aug 2012 16:42:27 +1000
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Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
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<[log in to unmask]>
Subject:
Re: The effect of standard heat and filtration processing proc edures on antimicrobial activity and hydrogen peroxide levels in honey
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From:
Geoff Manning <[log in to unmask]>
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On 21/08/2012 5:54 PM, [log in to unmask] wrote:
> I thought I smelled something wrong when I read this passage from the abstract that Juanse posted:
>
> "In most honey types, antimicrobial activity is due to the generation of hydrogen peroxide (H2O2)"

This has certainly been the accepted theory for some time.  Whilst honey 
is hygroscopic, on an open wound it would quickly lose any dessication 
effect as it  absorbed water from the wound.  However it is this very 
thing that allows the enzyme to produce the H2O2, gradually, so that 
there is not a big hit, as from a bottle.  The big hit will knock the 
micro organisms, but also damages tissue around the wound, and because 
H2O2 is unstable it disappears rapidly.

Geoff Manning

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