Assessment of effect of post-harvest treatment on microbial quality of honey from parts of Ghana

Klutse, Charles K.; Larbi, David A.; Adotey, Denis K.; Serfor-Armah, Y.

doi:10.1016/j.radphyschem.2021.109368

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…The findings on the occurrence and load of E. coli agrees with that of Adadi and Obeng [35], who recorded a mean count of 6.0 × 10 4 , 7.0 × 10 4 and 1.1 × 10 5 CFU/ml in 3 out of 6 honey samples obtained from producers directly from their production sites in the Tamale metropolis. However, results of Adadi and Obeng [35] and that of Klutse [40] did not record any growth of Salmonella spp. as observed in this study.…”

Section: Bacterial Load Of the Honey Samplesmentioning

confidence: 77%

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 Samplesmentioning

confidence: 77%

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

2022

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“…Primary sources of this biocontamination in honey may be pollen, the bee itself, soil, water, air, or dust, which are natural sources that are very difficult to control [7]. Secondary sources are closely connected with the hygiene of processing, handling, and storage of honey [8]. Because of this, honey has been identified as a possible cause of infantile botulism [7].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils

2022

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The presence of tens of Clostridium botulinum spores per gram of honey can cause infantile botulism. Thermal treatment is insufficient to inactivate these resistant forms. This study explored the effectiveness of supercritical CO2 (scCO2) on its own and combined with lemon (LEO), clove (CLEO), and cinnamon (CEO) essential oils on the inactivation of Clostridium sporogenes (CECT 553) as a surrogate of Clostridium botulinum. In water, the degree of inactivation at 10 MPa after 60 min increased with the increasing temperature, reducing the population by 90% at 40 °C and by 99.7% at 80 °C. In contrast, when applied to honey, scCO2 did not inactivate Clostridium spores satisfactorily at temperatures below 70 °C, which was related to the protective effect of honey. Meanwhile, scCO2 modified with CEO (<0.4% mass) improved the inactivation degree, with a 1.3-log reduction achieved at 60 °C. With this same mixture, a reduction of 3.7 logs was accomplished in a derivative with 70% moisture. Honey was very sensitive to the temperature of the applied CO2. The obtained product could be used as a novel food, food ingredient, cosmetic, or medicine.

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Assessing the effects of geographical origin and production practices on the levels of heavy metals in honey from three regions in Ghana

Klutse,

Adotey,

Serfor-Armah

et al. 2024

International Journal of Environmental Studies

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Assessment of effect of post-harvest treatment on microbial quality of honey from parts of Ghana

Cited by 6 publications

References 24 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

Inactivation of Clostridium Spores in Honey with Supercritical CO2 and in Combination with Essential Oils

Assessing the effects of geographical origin and production practices on the levels of heavy metals in honey from three regions in Ghana

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