Abstract
Honey is classified as an animal product and compared with other animal products such as milk or fish, extremely safe. In this chapter, the main factors affecting quality and nutritional value of honey, in accordance with Codex Alimentarius and EU Directive 101/2001, are described briefly. There is a short overview of the history of honey as a food, and honey classification is summarized according to origin. Basic indicators that influence the safety of honey, and are capable of making this product dangerous for consumers, are presented in this chapter. These include biologic contaminants, such as Clostridium botulinum, as well as chemical contaminants and residues (e.g., heavy metals, pesticides, toxic elements, drugs, and antibiotics).
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