Physicochemical and microbiological aspects of honey produced in Minas Gerais State, Brazil

Marcela Tavares Luiz, Maísa Ferreira Fonseca, Martha Eunice Bessa, Fabíola Fonseca Ângelo, Mirian Pereira Rodarte, Marco Antônio Moreira Furtado, Miriam Aparecida de Oliveira Pinto


Samples from ten brands of floral honey produced in different cities of the state of Minas Gerais, Brazil, were analyzed for their physicochemical and microbiological characteristics. The studied parameters were humidity, reducing sugars, apparent saccharose, insoluble solids, ashes, total acidity, diastatic activity, content of hydroxymethylfurfural; counting of filamentous fungi and yeasts, of sulfite-reducing Clostridia, of Staphylococcus aureus; Shigella spp. and Salmonella spp. detection, and numeration of total coliforms and Escherichia coli. All of these analyses followed official methodology. The physicochemical analyses indicated that a fraction of 60% (6/10) of evaluated brands were in disagreement with Brazilian legislation in, at least, one of analyzed parameters. Respecting to microbiological results, it was verified the presence of filamentous fungi and yeasts in five brands of honey; total coliforms and E. coli in two brands, and absence of any other microorganisms in all evaluated brands. Simultaneous presence of filamentous fungi and yeasts with total coliforms and E. coli was observed in one sample. The obtained results demonstrate that not all honey samples were in accordance to Brazilian legislation, and the presence of deteriorative and pathogenic microorganisms indicated a possible decrease in the product quality, and a potential risk to consumer.

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ISSN Online 2236-9724, ISSN Impresso 2317-5818, ISSN Cd rom 2178-5317