Characterization of antibacterial substances in honey.

There are two types of antibacterial agents in honey. The peroxide one is destructed when honey is heated or stored in the light. The other one is a non-peroxide one and is stable to heat and storage. The chemical properties of the non-peroxide activity are determined. Most of the non- peroxide antibacterial activity originates from the bee, but some of it comes from the honey source (nectar or honeydew).