Assessment of adulteration and mycoflora identification of honey samples marketed in the metropolitan region of Belo Horizonte, Brazil

Raíssa De Assis Carvalho,Felipe Machado Trombete,Andréia Marçal Da Silva,Ana Carolina Ribeiro,Clara Mariana Lima,Wallace Pereira Da Silva Mariz,Luana Sousa Silva,Douglas Roberto Guimarães

doi:10.33448/rsd-v9i7.4246

Abstract

Honey for human consumption must be processed under satisfactory conditions of Good Manufacturing Practices and not contain extraneous matters or microbiological contamination. However, several studies have shown that a high percentage of honey samples from different regions of Brazil are not adequate in terms of food safety. In this sense, this work aimed to evaluate the microbiological, microscopic, and physicochemical quality of uninspected honey samples marketed in the metropolitan region of Belo Horizonte, Brazil. Thirty honey samples (n= 30) were collected, and total coliforms, total fungi, extraneous matter and filth, moisture content, Aw, pH, total titratable acidity, Lugol test, and 5-hydroxymethylfurfural (5-HMF) were analyzed. Filamentous fungi were also isolated and identified at the gender level. Rodent hair and ants were found in the samples, indicating health risk for consumers. The data obtained demonstrated that 56.7% of the samples were adulterated. All positive samples in the Lugol test also presented starch granules in the microscopic evaluation, suggesting adulteration by the addition of sugar cane or corn starch syrup. No sample showed the presence of coliforms, and the total fungal count can be considered low. Cladosporium spp., Penicillium spp., and Aspergillus spp. were the principal genera of filamentous fungi isolated. High 5-HMF values were found, mainly in the adulterated samples. The data obtained will be reported to the competent authorities, since such products of unknown composition are being commercialized, offering risks to consumers' health.

Highlights

Brazil has a notable beekeeping potential with diversified melitophilous flora, favorable edaphic-climatic conditions, and the sizeable territorial extension (Caldas et al, 2019; Marques et al, 2011)
Honey for human consumption must be processed under satisfactory conditions of Good Manufacturing Practices and not contain extraneous matters or microbiological contamination
This food has a variable chemical composition, which depends on several factors such as the composition of the nectar, climate conditions, soil type, bee species involved in the production, among others (Souza, 2017; Carvalho et al, 2005)

Summary

Introduction

Brazil has a notable beekeeping potential with diversified melitophilous flora, favorable edaphic-climatic conditions, and the sizeable territorial extension (Caldas et al, 2019; Marques et al, 2011). Transform, combine with specific substances of their own, store, and let the honey mature in the combs of the hive (Brasil, 2000; CODEX, 2001). This food has a variable chemical composition, which depends on several factors such as the composition of the nectar, climate conditions, soil type, bee species involved in the production, among others (Souza, 2017; Carvalho et al, 2005). Honey for human consumption must not contain extraneous matter such as insects, larvae, and grains of sand It must present only histological materials characteristic of the product, such as pollen grains (Brasil, 2014). Several studies have shown that a high percentage of honey samples from different regions of Brazil, especially those from the street

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