Honey as antibacterial agent used against bacillus spp. Isolated from locally produced juice

The identification and characterization of Bacillus spp. will provide insights into the potential sources of contamination and contribute to developing effective prevention measures. Therefore, the objective of the present study was to investigate and diagnose the prevalence of Bacillus spp. contamination of locally produced juices, as well as to evaluate the antibacterial ability of honey against Bacillus spp. One hundred random samples were collected from juices locally made in different places like Ta'meem, Al-Andalus, Al-Ramadi Market, Al-Mal'ab, and Al-Sufaya. Various agricultural media were used to isolate strains of Bacillus spp. and determined based on biochemical and cultural characteristics. Additionally, to assess the antibacterial properties of honey, samples were used at (75, 50, and 25%) dilutions and undiluted. The results showed that different species of Bacillus spp highly contaminated the locally produced juices. The most prevalent species were B. cereus, B. subtilis, and other Bacillus spp. the most contaminated types of juice were grape and banana juices. The results also showed that natural honey exhibited the highest antibacterial activity against B. cereus. At the same time, it didn’t affect B. coagulans and B. sphaericus. The findings will help raise awareness about the quality of juice products in the region and provide insights into potential public health risks associated with Bacillus spp. contamination. Honey can be used instead of other medications to treat various diseases, particularly those brought on by bacteria resistant to antibiotics.