Salmonellosis is a registered gastrointestinal disorder in the EU caused by the consumption of foods contaminated with Salmonella enterica. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhea, fever, myalgia, headache, nausea, and vomiting. The current direction of research is the search for ways and means of preventing salmonellosis, including the consumption of health products. Natural honey has broad bactericidal properties. The aim of the research was to establish the bactericidal effect of monofloral type of honey against Salmonella enterica. The materials were 26 samples of monofloral varieties of honey: rapeseed, acacia, linden, sunflower; and bacterial strains from the international collection of typical cultures of the Salmonella enterica serovar. Typhimurium CCM 3807. The botanical origin of the honey samples was established using melissopalynological analysis. The antibacterial effect was studied by testing the minimum bactericidal concentration of honey using the microdilution method, using the incubation of microplates with a nutrient medium and the application of a bacterial suspension. The botanical origin of the examined honey samples was established: 11 Helianthus, 10 Robinia, 3 Brassica, 2 Tilia. Of them, 12 samples of honey showed a bactericidal effect: 6 Helianthus, 3 Robinia, 1 Brassica, 2 Tilia. Only 1 sample of sunflower honey (No. 8) caused the death of bacteria at a low concentration of 0.118 g/ml. It didn't have a high level of monoflorality – 68% (Helianthus 68%, Medicago 18%, Trifolium 14%). Other samples of honey when diluted in low concentrations didn't show a bactericidal effect. At a concentration of 0.375 g/ml, 4 studied samples showed a bactericidal effect, including 2 sunflower (No. 5, 13), linden (No. 18) and rapeseed (No. 14). At a concentration of 0.750 g/ml, 7 tested samples showed a bactericidal effect, including 3 sunflower types (No. 20, 24, 25), 3 acacia (No. 4, 9, 15) and 1 linden types (No. 19).
