Two hundred and forty-five samples of honey representing different botanical types were microbiologically tested for total number of aerobic bacteria, Salmonella sp., anaerobic bacteria, yeasts, and moulds. The samples presented different level of microbiological contamination. Total number of aerobic bacteria varied from 1.0 x 10¹ cfu/g to 7.5 x 10⁴ cfu/g. Salmonella sp. was not detected in any of the 25 g samples. Anaerobic spore forming bacteria were detected in 14.3% to 36.4% of samples, depending on the type of honey. Number of yeasts and moulds was low and only sporadically exceed 1.0 x 10² cfu/g.
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