The synergistic antimicrobial activity of locally sourced Hong Kong honey and lemon juice against foodborne pathogens: a pilot study

This pilot study aimed to assess the antibacterial properties and combined effects of two locally sourced honey varieties, fresh lemon juice and a honey-lemon juice blend, against Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922). Plate count analysis indicated that S. aureus exhibited increased susceptibility to lemon juice compared to E. coli. The research highlighted lemon juice's efficacy as an antibacterial agent against gram-positive bacteria like S.<br/>aureus over gram-negative strains such as E. coli in vitro. Noteworthy was the superior antibacterial performance of honey against E. coli in contrast to S. aureus. Furthermore, our study illustrated the synergistic antibacterial action of lemon juice and honey on E. coli. However, further investigation is needed to unveil the combined antibacterial impact of locally available honey and lemon juice on diverse pathogens.<br/>