Microbiological and physicochemical quality of honey in Bosnia and Herzegovina

Abstract

The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&H (Anonymous, 2009) were not met by five samples (16.5%). Four samples (13.2%) did not meet the microbiological quality, as they exceeded the permitted number of yeasts and moulds. In five samples (16.5%), the presence of microorganisms was recorded within the tolerance limits, while Enterobacteriaceae and sulphite-reducing clostridia were not isolated and were below the detection limit in all samples. Honey samples in which the results were found to be unsatisfactory for physico-chemical parameters and microbiological parameters cannot be correlated.

Microbiological and Physiochemical Quality of Honey Imported into the Maldives

“…has been reported by Matović et al and Gomes et al Yeast and mold counts in this study ranged from 4.0 × 10 2 to 2.6 × 10 5 cfu/g with Classic honey (H1 and H2) having the highest yeast and mold count. The yeast and mold count was also found in some Bosnia and Herzegovina honey samples that exceed the microbial criteria: EU regulations and Directive on microbiological criteria for food (2075/2013) …”

“…Oftentimes, honey is manipulated by foreign sugars, so various standards have been legislated based on honey sugar contents to avoid its manipulation. , For instance, a recent study reported that 76.5% of honey imported into the Maldives was adulterated with various sugar syrups . Sugar is the major constituent in honey, comprising about 95% of honey dry matter. , Thus, carbohydrates share 73–83% constituents of honey, and among them, fructose and glucose are the most abundant . Water content is an indicator of honey stability and maturity .…”

“…Some honey samples fail to meet the physiochemical and microbiological criteria. For example, among honey samples from Bosnia and Herzegovina, 13.2% failed microbiological quality criteria due to exceeded number of yeasts and molds . Also, inappropriate physiochemical parameters were found in Bosnia and Herzegovina honey including free acid content, moisture content, reducing sugars, sucrose, total sugars, and electrical conductivity …”

“…There can be a variety of microorganisms in honey due to the nature of the product . However, improper industrial practices may contribute greatly to the accumulation and growth of disease-causing microbes . Microorganisms are found in low levels in honey and survive due to the presence of spore-forming bacteria, aerobic mesophilic bacteria, yeasts, and molds, and thus, product stability is prone to get affected when honey is improperly handled and stored …”

“…9,10 Thus, carbohydrates share 73−83% constituents of honey, and among them, fructose and glucose are the most abundant. 12 Water content is an indicator of honey stability and maturity. 13 The water content of honey ranges between 14.5 and 18.5%, and more than 20% indicates fermentation.…”