Physical-chemical and microbiological quality evaluation of bee honeys obtained from trade the Sousa, Paraíba, Brazil
Journal Title: ACTA Apicola Brasilica - Year 2017, Vol 5, Issue 1
Abstract
Quality control is an important step for the product to be marketed with its preserved natural properties, which has characteristics that facilitate its use and that have an adequate conservation and presentation. The objective of this study was to determine the microbiological quality and physicochemical characteristics of honey samples from different commercial points in the city of Sousa, Paraíba, Brazil. The experiment was carried out with 6 samples of honey. In the microbiological analyzes, the presence of: Clostridium sulfite reductant at 46 °C, Coliforms at 35 ° C (NMP/g), Coliforms at 45 °C (NMP/g), E. coli/25g, Positive Coagulase (UFC/g), Salmonella spp./25g, Molds and Yeasts/g. In the physicochemical analyzes were determined: Solubles Solubles °Brix at 20 °C, pH, Total acidity (g / 100g), Total acidity in citric acid (g/100/g), Total solids (g/100g), Fixed minerals (Grams) (g/100g), Humidity (g/100g), and Aw (Water Activity). Microbiological analyzes of the honeys were carried out in the Laboratory of Food Analysis and the physical-chemical analyzes were performed in the Laboratory of Physical-Chemical Analyzes of the IFPB Campus Sousa. There was no presence of Clostridium sulphite, E. coli, UFC, Salmonella spp, Mold and Yeast in the samples collected. All samples collected showed coliform values at 35 and 45 ° C, but according to the Technical Regulation on Microbiological Food Standards can be consumed. All samples were within the standard established by the legislation in force in the Acidity total.
Authors and Affiliations
Maria Cândida de Almeida Mariz Dantas, Semirames do Nascimento Silva, Damião Junior Gomes, João Ferreira Neto, Caetano José de Lima, Rosilene Agra da Silva
Keywords
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- EP ID EP437253
- DOI 10.18378/aab.v5i1.5539
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