Microbiological Characterization and Physicochemical Properties of Sudanese Honeys
Mohammed Y. Musa
Department of Food Science and Technology, Faculty of Agricultural Studies, University of Sudan, Sudan
Ahmed E. Elfaki
Department of Food Science and Technology, Faculty of Agricultural Studies, University of Sudan, Sudan
Seif Eldin. A. Mohammed *
National Centre for Research, Environment and Natural Resources Research Institute, P.O. Box 6096–Khartoum, Sudan
*Author to whom correspondence should be addressed.
Abstract
Aim: Honey is not always a safe product and in some instances it is spoiled by the growth of micro-organisms. The aim of the study was to characterize honey on biological and physicochemical basis.
Study Design: Determination of the microbial loads in the Sudanese honey brands and characterization of their physicochemical properties.
Methodologies: Several microbiological tests were employed for the determination of the microbial loads. The methods of Association of the Official Analytical Chemists were employed for the physicochemical properties.
Results: The microbiological tests were negative for Escherichia coli, and total coliforms (mpn/ml). Few honey brands contained Clostridium botulinum, Salmonella, Staphylococcus aureus, yeasts and moulds. The maximum total viable bacteria count was > 3.77 log. cfu/ml. The results of the physical parameters tested were as follows: pH 3.6, specific gravity 1.2, viscosity 120.7 Poise, and refractive index 1.4., moisture 18.2%, acidity 54.2 (meq/kg), total sugars 70.5%, fructose 32.1%, glucose 32.8%, and sucrose 5.5%.
Conclusion: The physicochemical properties of the investigated samples comply with the Codex Alimintarius Standards for honey. However, some honey brands contained yeasts, moulds, as well as some pathogenic bacteria such as Salmonella spp, Staphylococcus aureus, Clostridium botulinum. Thus the study justified the importance of the proper processing condition of the honey such as the hygiene of beekeepers and beekeeping tools, pasteurization or irradiation of the honey
Keywords: Honey composition, Clostridium botulinum, Staphylococcus aureus, Salmonell spp