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.