Jarrah honey’s anti-microbial quality is measured by the term “Total Activity (TA)’: The TA is like a bacteria-killing scale; the higher the TA the greater the antimicrobial strength. The antibacterial activity of honey is derived via natural enzymes and chemicals in the honey. Any honey with a TA of greater than 10+ may have beneficial antimicrobial properties, and these properties are more effective as the TA level increases.

Total Activity is the combination of Peroxide Activity (PA) . In Jarrah honey, nearly all of the Activity is PA, and results from a reaction between an enzyme placed in the honey by the bees called Glucose Oxidase and glucose. This reaction, which starts when the honey is diluted, results in the gradual production of a low concentration of hydrogen peroxide. Hydrogen Peroxide is a powerful antibacterial and antifungal agent when operating in conjunction with honey’s other antiseptic properties, but is gentle on human tissue and the digestive system