Effect of storage on microbiological quality of honey

• Autorzy: Rozanska H. , Osek J.
• Języki publikacji: EN

Abstrakty

EN

One hundred and nine samples of honey representing different botanical types were microbiologically retested for the total number of aerobic bacteria per 1 g, the presence of anaerobic bacteria in 0.1 g, and number of yeasts and moulds per 1 g after one year of storage. The samples display ed different levels of microbiological contamination. The mean of total number of aerobic bacteria varied from 1.9 X 10¹ CFU/g to 4.6 X 10³ CFU/g depending on the type of honey. This value, in comparison with year 2010 was lower in the case of 75 samples (68.8%), higher in 14 samples (12.8%), and stable in the remaining 20 samples (18.4%). The mean number of moulds and y easts was 9.8 x 10¹ CFU/g and it was lower in 46 samples (42.2%). In 46 samples no changes were noted. The presence of anaerobic spore forming bacteria was noted in 18 samples. The presence of these microorganisms in 73 honey samples (67.0%) did not change since 2010.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2012
• Tom: 56
• Numer: 2
• Opis fizyczny: p.161-163,ref.

Twórcy

autor

Rozanska H.

• Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland

autor

Osek J.

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