Comparison of selected quality characteristics of domestic and Thailand multifloral honeys

Abstract

The aim of this paper was to compare the microbiological and sensory quality of Polish and Thailand multifloral honeys. The honeys selected for testing were classified into the multifloral honey group on the basis of a pollen analysis. The microbiological analyses of multifloral honey samples confirmed a good microbiological quality of the honey samples tested. No presence of pathogenic bacteria of the species Salmonella has been demonstrated. The total number of aerobic mesophilic microorganisms and the number of mesophilic bacteria of the species Bacillus were less than the permissible microbiological limits for bee products. A significant excess of yeasts and moulds was found in one Thailand honey sample, which produced undesirable sensory factors as a result of honey fermentation. The tests performed revealed that lime and multifloral honeys were the varieties most preferred by consumers and that most consumers presented a neutral attitude towards imported honeys. A consumer sensory test showed differences in the quality of the honey samples tested. Three samples of domestic multifloral honeys and one sample of imported honey were assessed as the most attractive. Two Thailand honey samples were characterized by a significantly lower sensory quality than the other samples tested in the study. The method of sensory profiling applied in this study made it possible to be obtained precise information on the reasons for consumers’ preferences identified during the hedonic test. The results for the most unattractive samples obtained by this method were confirmed by the results of microbiological and physicochemical analyses.

Analysis of bacteria associated with honeys of different geographical and botanical origin using two different identification approaches: MALDI-TOF MS and 16S rDNA PCR technique

“…Results of our studies are in agreement with the generally accepted statement that Gram (+) bacteria are most often expected to be the highly dominant group [24] since due to high osmotic pressure honey is considered a harsh environment for the growth of microorganisms. Lack of the Gram (-) bacteria presence in investigated samples may indicate the application of good manufacturing practices during honey handling since their occurrence is most often associated with secondary sources of contamination such as people or equipment [10]. Moreover, 89% of the identified strains were able to produce endospores which indicate that their were rather present in a dormant form than in vegetative ones.…”

“…cereus were found in the multifloral honeys (5 out of 9). Considering the fact, that multifloral honey is the most common honey available in large quantities on the market [10], our and cited works may suggest to take special care of such kind of honey in terms of B . cereus presence as a potential vehicle of infection and the route of foodborne outbreaks.…”

“…Despite its richness in sugar and inhibins, honey cannot be considered as sterile since many studies proved that it is subject to bacterial and fungal contaminations derived from two kind of sources: primary and secondary [9],[10],[11]. The first ones include pollen, dirt, dust, air, water, flowers, as well as the digestive tracts of honeybees and are considered as natural sources which are difficult to control [12] [13].…”

Honey bee as an alternative model invertebrate organism

“…Produkty pszczele są znane od wieków w medycynie ludowej, a ich lecznicze właściwości skłaniają do testowania jako komponentów leków oraz suplementów dla zwierząt i ludzi (68,70). W celu sprawdzenia prozdrowotnych cech wytwory pszczele bada się na organizmach modelowych, zwykle zaczynając od gryzoni, poprzez króliki, a kończąc na dużych zwierzętach kręgowych, takich jak: psy, koty, świnie, a nawet bydło, owce, kozy i konie (45).…”

Cluster Analysis Classification of Honey from Two Different Climatic Zones Based on Selected Physicochemical and of Microbiological Parameters

“…Among the major components of honey, the next can be reported: sugars, water, ni-trogenous substances, proteins, organic acids and polyphenols. Honey sugars are a complex mixture of carbohydrates dominated by fructose and glucose [ 7 , 8 , 9 , 10 , 11 , 12 ].…”