RESUMOObjetivo: Analisar, a partir da metodologia microbiológica, a ação bactericida dos diferentes tipos de mel, segundo sua florada de origem. Materiais e Métodos: foram adquiridas três amostras de cada tipo de mel, segundo sua florada de origem, sendo eles: Flores de Café, Cipó-Uva, Assa-Peixe, Limão, Laranjeira, Eucalipto e Silvestre. Os discos foram preparados sendo embebidos em mel, e mantidos em estufa para secagem. Estes foram então colocados em contato com placa de Petri, previamente preparadas com Ágar Nutriente, contendo Staphylococcus aureus, e colocados em estufa para secagem. Após 24 horas, observou-se se houve inibição da cepa bacteriana, formando halo ao redor do disco. Resultado: Notou-se, na leitura das 21 placas, que nao houve diferença significativa nos halos de inibição formados pelos diferentes tipos de mel testados. Conclusão: Pelo estudo realizado, pode-se concluir que não há diferença na ação bactericida, sobre cepa de Staphylococcus aureus, entre os diferentes tipos de mel segundo as floradas de origem testadas.Palavras chave: Anti-Infecciosos, Mel, Staphylococcus aureus, Faringe. ABSTRACTObjective: To analyze, according to microbiological methodology, the bactericidal action of different ypes on honey, according to the flowering origin. Materials and Methods: three samples of each types of honey were acquired, according to the flowering of origin, namely: Coffee Flowers, Vine-Grape, Assa-Peixe, Lemon, Orange, Eucalyptus and Sylvan. The disks were prepared by being soaked in honey, and were kept in a kilnfor drying. These were then placed in contact with Petri dish, previously prepared with Nutrient Agar, containing Staphylococcus aureus, and placed in kiln for drying. After 24 hours, it was observed if there was inhibition of bacterial strain, by forming a halo around the disk. Results: It was noted, in the reading of the 21 plates, no significant difference in the inhibition halos formed by different types of honey tested. Conclusion:By the study, it can be concluded that there is no difference in bactericidal action on strain of Stapylococcus aureus, between the different types of honey according to the flowering origin tested.Key words: Anti-Infective Agents, Honey, Staphylococcus aureus, Phayngitis.
Bacterial contamination control mats: a comparative study