Abstract

EVALUATING THE POTENTIAL OF GHANAIAN HONEY IN THE TREATMENT OF TYPHOID FEVER: ANTIBACTERIAL AND SYNERGISTIC EFFECTS AGAINST MULTIDRUG-RESISTANT SALMONELLA TYPHI

David Neglo, Salifu Faisal, Eric Edem Yao Osei, Justice Dziedzom Amenu*, Felix Nelson Akompi, Kelvin Senyo Tanson and Richmond Arthur

ABSTRACT

Typhoid fever is an infection known to be caused by one of the gram-negative bacteria called Salmonella typhi (S. typhi). Typhoid fever has been linked to considerable mortality in low-resource countries. Unfortunately, the widespread antimicrobial resistance (AMR) in resource-poor countries is making the prognosis of typhoid fever worse. It has therefore become imperative to explore novel and more potent antimicrobial agents for addressing this condition. Natural products and their phytoconstituents have long been a source of novel drug candidates. Honey, a sweet liquid made by bees is well-known around the world for its rich nutritional components that are beneficial for human health. In Ghana, it has been used traditionally to manage several infectious diseases. However, their use in resistant strains of S. typhi is yet to be investigated. In this study, the effect of honey on resistant S. typhi bacteria was investigated. The physicochemical

Keywords: Typhoid fever, Biofilm, honey, Microbial resistance, Antibiotics, Infections.