MICROBIOLOGICAL MONITORING OF HONEY

Abstract

The article presents the results of determination the microbiological parameters of honey as one of the important factors which influence on the quality and safety of food.. Therefore. It was determined the quantitative and qualitative composition of honey microflora from different regions of Ukraine and also was studied the sensitivity of isolated cultures to antibiotics. The main microbiological risks are the increased level of mesophilic anaerobic facultative anaerobic microorganisms, contamination of honey with pathogenic and opportunistic microorganisms (Coliforms, Staphylococcus aureus, Salmonella, Clostridium perfringens, B. cereus) and microscopic fungi. It was found that total bacteria count was from 70 to 6,9 · 103 CFU/g. Molds were detected in 35,2 % cases, and their amount was from 50 to 320 CFU/g. Yeast-like fungi were detected in 29,4 % of samples and their amount was from 80 to 2.8 · 103 CFU/g. When identifying, the isolated microorganisms in the studied samples of honey was found microorganisms of the genus Staphylococcus, in particular, S aureus, S. vitulinis, S. simulans, S. hominis, S. cohni and also Sphingomonas paucimobilis and Streptomices spp.
 In the study of washes from hives found that total bacteria count was from 2,8 · 104 to 1,4 · 106, mold fungi from 6,9 · 103 to 6,9 · 104 CFU/cm3, yeast-like fungi from 1,4 · 102 to 2,6 · 102 CFU/cm3. In results of conducted studies was found that staphylococci of S. simulans, S. hominis, S. cohni and S. aureus were not sensitive or poorly sensitive to streptomycin, amoxicillin and cephalexin, except for the strain S. vitulinis.
 The analysis of the results of monitoring of honey by microbiological indicators revealed negative trends in general microbial contamination and contamination by certain types of microorganisms, in particular Coliforms, staphylococci and microscopic fungi.
 To prevent the emergence of microbiological risks, it is necessary to establish microbiological criteria for safety of honey, to develop methodological approaches to the bacteriological studies of honey and bees products.