Like Manuka, Jarrah too has heightened active antibacterial properties. This is measured by determining the ‘Total Activity’ (TA) of the honey.
Total Activity is measured by microbial methods to determine its capability at stopping the growth of pathogenic bacteria such as Staphylococcus aureus (“Golden Staph”). The antibacterial activity is due to the presence of a natural chemical known as hydrogen peroxide. The rating of 10+ relates to the strength of the activity, the higher the rating the higher the presence of hydrogen peroxide and its antibacterial effect.