A research on the chemical and microbiological qualities of honeys sold in Istanbul

Uran, Harun; Aksu, Filiz

doi:10.1590/1678-457x.32016

Cited by 13 publications

(7 citation statements)

References 15 publications

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“…Results on Staphylococci load of local samples were higher than 7.0 × 10 4 CFU/ml and 9.0 × 10 4 CFU/ml reported by Adadi and Obeng [35], for honey within the Tamale metropolis. Detectable mean load of the imported samples was also higher than the range of 10 2 -10 4 CFU/g reported by Uran et al [36], for honey samples from different manufacturers in Turkey. Since Staphylococcus is a normal flora of skin surfaces it could be possible that the handlers might have introduced it into the honey during extraction, processing, or handling [37].…”

Section: Bacterial Load Of the Honey Samplescontrasting

confidence: 57%

Physicochemical properties of imported and locally produced honey did not translate into its microbial quality and antibacterial activity

2022

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Honey is often considered a good substitute for sugar. However, concerns about the poor quality of locally produced honey have necessitated the importation of honey to meet the domestic demand in spite of Ghana’s good climatic conditions suitable for honey production. Due to the increasing level of demand for honey both locally and internationally, we highlighted here the need for an assessment of the physicochemical, microbiological quality, and antibiotics resistance of microbes isolated from the imported and locally produced honey vis-à-vis international standards. Thirty honey samples which comprise 7 imported and 23 locally produced were randomly sampled from retail outlets consisting of supermarkets, marts, shops, and open markets as well as from production sites within the northern region for physicochemical analysis, microbial analysis, and antibiogram. Results of the physicochemical quality analysis showed that sampled honey (both imported and locally produced) was within acceptable set standards. However, microbial quality was poor as a high incidence of bacterial contamination and resistance was recorded in the study. The High incidence of bacterial contamination and antibiotic resistance recorded in this study gives an indication that all is not well in the honey industry and therefore the need for appropriate measures to avert possible health issues associated with the consumption of honey found within the region.

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Section: Bacterial Load Of the Honey Samplescontrasting

confidence: 57%

Physicochemical properties of imported and locally produced honey did not translate into its microbial quality and antibacterial activity

2022

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“…Results on Staphylococci load of local samples were higher than 7.0 × 10 4 CFU/ml and 9.0 × 10 4 CFU/ml reported by Adadi and Obeng (2017), for honey within the Tamale metropolis. Detectable mean load of the imported samples was also higher than the range of 10 2 -10 4 CFU/g reported byUran et al (2017), for honey samples from different manufacturers in Turkey. Since Staphylococcus is a normal ora of skin surfaces it could be possible that the handlers might have introduced it into the honey during extraction, processing, or handling (Voula et al, 2013).…”

contrasting

confidence: 58%

Physicochemical Properties of Imported and Locally Produced Honey did not translate into its Microbial Quality and Antibacterial Activity

Nzeh

Quansah

Dufailu

2022

Preprint

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Honey is often considered a good substitute for sugar. However, concerns about the poor quality of locally produced honey have necessitated the importation of honey to meet the domestic demand in spite of Ghana’s good climatic conditions suitable for honey production. Due to the increasing level of demand for honey both locally and internationally, we highlighted here the need for an assessment of the physicochemical, microbiological quality and antibiotics resistance of microbes isolated from the imported and locally produced honey vis-à-vis international standards. Thirty honey samples which comprise 7 imported and 23 locally produced were randomly sampled from retail outlets consisting of supermarkets, marts, shops, and open markets as well as from production sites within the northern region for physicochemical analysis, microbial analysis and antibiogram. Results of the physicochemical quality analysis showed that sampled honey (both imported and locally produced) was within acceptable set standards. However, microbial quality was poor as a high incidence of bacterial contamination and resistance was recorded in the study. The High incidence of bacterial contamination and antibiotic resistance recorded in this study gives an indication that all is not well in the honey industry and therefore the need for serious concern to avert possible health issues associated with the consumption of honey found within the region.

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“…In addition to this factor, the presence of phytochemical molecules such as phenols, terpenes, and pinocembrine helps control the growth of microorganisms in honey [81]. The presence of a certain amount of bacteria and fungi in the samples is considered to be associated with the contamination during harvesting, straining, transportation, and storage [82,83].…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical and microbiological characteristics of honey produced by stingless bees(Meliponula beccarii)from the Oromia Region, Ethiopia

Damto

Kebeba

Gemeda

2022

Preprint

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The study was designed to characterize the Physico-chemical and microbiological properties of stingless bee honey (Meliponula beccarii L.) in the Oromia Region, Ethiopia. About thirty-nine (39) honey samples were collected from underground soils through an excavation of natural nests. The study revealed that the mean values of physicochemical parameters for honey samples were: moisture content (30.69±0.29), ash content (0.16±0.01), electrical conductivity (0.44±0.2), pH (3.30±0.03), free acidity (92.39±4.45), HMF (6.58±0.36), fructose (36.48±0.54), glucose (27.67±0.43), sucrose (1.24±0.18), maltose (1.2±0.18) and reducing sugar (64.15±0.75). Stingless bee honey in this study is characterized as possessing higher moisture content and free acidity, but a lower level of sugar as compared to Apis mellifera honey standard. The occurrence of microorganisms in the stingless honey sample ranged from 2.55 x 104to 1.9 x 103CFU/ml for Aerobic Mesophilic, 1.68 x104to 9 x102CFU/ml for yeast, and 1.8 x103to 2 x102CFU/ml for mold. The number of aerobic spore-forming bacteria was at non-detectable levels in all samples while Staphylococci species was detectable only in a sample obtained from Guduru. This indicated that there might be contamination during the harvesting, processing, and storage of stingless bee honey samples. The microbiological and physicochemical properties of stingless bee honey are different from those of A. mellifera honey and need to establish for specific quality standards to promote its commercialization.

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A research on the chemical and microbiological qualities of honeys sold in Istanbul

Cited by 13 publications

References 15 publications

Physicochemical properties of imported and locally produced honey did not translate into its microbial quality and antibacterial activity

Physicochemical properties of imported and locally produced honey did not translate into its microbial quality and antibacterial activity

Physicochemical Properties of Imported and Locally Produced Honey did not translate into its Microbial Quality and Antibacterial Activity

Physico-chemical and microbiological characteristics of honey produced by stingless bees(Meliponula beccarii)from the Oromia Region, Ethiopia

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