The evaluation of microbiological quality of some bee honey sorts.

Abstract

Due to its particular composition, honey has the ability of inhibiting and even destroying microorganisms. However, certain types of micro-organisms persist in honey, usually in latent condition, and some species of yeasts, due to their pronounced osmophilic trait, can multiply and cause fermentation of the product, making him unfit for human consumption. Research has been conducted in 2007 and 2008, being prelevated and examined a total number of 552 samples from 5 sorts (locust tree honey, linden tree honey, sunflower honey, rape honey and polifloral honey). Laboratory analyses have endorsed the determination of the total number of yeasts and moulds, using the colonies counting technique (CFU/g). It was found that the examined honey samples had a minimal contamination, in several ones being detected the presence of pathogenic conditioned bacteria or pathogenic bacteria, and some others presented an yeasts and moulds level higher than 100 CFU/g, the sorts with the highest number of fungi being the sunflower honey and the rape honey