Wound deodorising

Malodour is a common feature of chronic wounds; it is attributed to the presence of anaerobic bacterial species such as Bacteroides spp, Peptostreptococci and Prevotella spp (Bowler et al, 1999). It is probably more than just the antibacterial action that is responsible for the rapid deodorising of wounds observed when honey dressings are used. The malodorous substances produced by bacteria are short-chain fatty acids, ammonia, amines, and sulphur compounds. These are formed by the metabolism of amino acids from decomposed serum and tissue proteins. Honey provides a copious quantity of glucose, a substrate metabolised by bacteria in preference to amino acids.

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