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Published on: April 1, 2017
Microbiological quality of honey from the Pampas Region (Argentina) throughout the extraction process
Leticia A Fernández1, Carolina Ghilardi2, Betiana Hoffmann3
1Laboratorio de Estudios Apícolas (LabEA-CIC), Departamento de Agronomía, Universidad Nacional del Sur, San Andrés 800, 8000 Bahía Blanca, Provincia de Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET), Buenos Aires, Argentina.
Abstract:
The microbiological quality of honey obtained from different processing points and the environmental quality within honey houses were assessed in the Pampas Region (Argentina). Mold and yeast (MY), culturable heterotrophic mesophilic bacteria (CHMB), the number of spore-forming bacteria as well as the presence of Shigella spp., Salmonella spp. and fecal coliforms were evaluated in 163 samples. These samples were taken from eight honey houses. Results showed that 89 samples had ≤10CFU of MY/g honey, 69 ranged from 10 to 50CFU/g and two reached 65.5CFU/g. Eighty one percent of the samples showed ≤30CFU of CHMB/g honey and only seven samples had between 50 and 54.25CFU/g. Thirty six honey samples were obtained from drums: in 25 samples (69.4%) CHMB counts were less than ≤30CFU/g of honey; in 20 samples (55.5%) the values of MY were between 10 and 50CFU/g honey and total coliforms were only detected in 20 samples. Fecal coliforms, spores of clostridia as well as Salmonella spp. and Shigella spp were not detected and less than 50 spores of Bacillus spp. per g were observed in the honey from drums. Therefore, the microbiological honey quality within the honey houses did not show any sanitary risks. Our results were reported to honey house owners to help them understand the need to reinforce proper honey handling and sanitation practices.
Insights
Microbiological analysis of honey from Argentine honey houses revealed low levels of mold, yeast, and bacteria, with no detection of harmful pathogens. These findings indicate good honey quality and suggest reinforcing sanitation practices.
Area of Science:
- Food Microbiology
- Food Safety
- Apiculture Science
Background:
- Honey production involves multiple processing stages and environments that can impact microbial quality.
- Assessing microbiological parameters is crucial for ensuring honey safety and consumer confidence.
Purpose of the Study:
- To evaluate the microbiological quality of honey and honey houses in Argentina's Pampas Region.
- To identify potential sanitary risks associated with honey processing and handling.
Main Methods:
- Analysis of 163 honey samples from eight honey houses for mold and yeast (MY), culturable heterotrophic mesophilic bacteria (CHMB), spore-forming bacteria, Shigella spp., Salmonella spp., and fecal coliforms.
- Microbiological testing included enumeration of MY and CHMB, and detection of specific pathogens and indicator organisms.
Main Results:
- The majority of honey samples showed low counts for MY (≤10 CFU/g in 89 samples) and CHMB (≤30 CFU/g in 81%).
- No fecal coliforms, Clostridia spores, Salmonella spp., or Shigella spp. were detected in any samples.
- Honey from drums generally exhibited acceptable microbial levels, with low counts of CHMB and MY, and absence of specific pathogens.
Conclusions:
- The microbiological quality of honey produced in the studied honey houses poses no sanitary risk.
- Results underscore the importance of continued proper honey handling and sanitation practices in apiaries.
