Strong Manuka Honey exhibits exceptionally strong antibacterial properties against pathogenic E. coli strains, such as O-111 and O-157, which  have become a significant concern in recent years due to food poisoning caused by consuming raw meat. Its very broad-spectrum  antibacterial activity (effective against a wide range of bacterial species) and antiviral properties make it a natural active substance that can be  widely used for the treatment and prevention of various diseases.

Pathogenic E. coli strains with O antigens, which cause significant outbreaks from early summer to early autumn, are entirely different from  regular E. coli. Normal E. coli are commensal bacteria that reside in the intestinal tract, and most strains have been considered to have low toxicity.  However, those with O antigens are highly virulent. One theory suggests that the verotoxin (Shiga toxin, discovered by Kiyoshi Shiga)  produced by Shigella was introduced into Escherichia coli by a bacteriophage—a virus that infects and replicates within bacteria.

The Shiga toxin, which causes intestinal hemorrhaging, is an extremely dangerous toxin. However, it has been confirmed through academic  research that these bacteria are also highly sensitive to the unique antibacterial and antiviral component of Strong Manuka Honey, MGO.  Unlike conventional drugs, MGO operates through entirely different mechanisms (bactericidal, bacteriostatic, and antiviral action), making it  effective even against drug-resistant bacteria that have developed resistance to antibiotics and antimicrobial agents.