Honey’s antimicrobial quality is measured by the term “Total Activity (TA)”. The higher the TA score the greater the antimicrobial strength.
Most unpasteurised and coarse filtered ("raw") honey types possess some activity level, usually on a scale from 1 to 20. Honeys with Total Activity over 10+ are considered to have substantial antimicrobial properties.
The test results for this batch of honey can be found here.