Open Access

Microbiological Contamination of Honeys from Different Sources in Turkey


Cite

Delmas, C., Vidon, D.J.M., & Sebald, M. (1994). Survey of honey for Clostridium botulinum spores in Eastern France. Food Microbiology, 11, 515-518. DOI: https://doi.org/10.1006/fmic.1994.105810.1006/fmic.1994.1058Open DOISearch in Google Scholar

Finola, M.S., Lasagno, M.C., & Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry, 100, 1649-1653. DOI: https://doi.org/10.1016/j.foodchem.2005.12.04610.1016/j.foodchem.2005.12.046Open DOISearch in Google Scholar

Gilmore, D., Link, L., & Fell, R. (2010). Analysis of bacterial pathogens in Virginia honeys. Science of Bee Culture; 2, 11-14.Search in Google Scholar

Gunes, M.E., Sahin, S., Demir, C. Borum, E., Tosunoğlu, A. (2017). Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities. Journal of Food Biochemistry, 41(3), e12345. DOI: https://doi.org/10.1111/jfbc.1234510.1111/jfbc.12345Open DOISearch in Google Scholar

Iurlina, M.O., & Fritz, R. (2005). Characterization of microorganisms in Argentinean honeys from different sources. International Journal of Food Microbiology, 105, 297-304. DOI: https://doi.org/10.1016/j.ijfoodmicro.2005.03.01710.1016/j.ijfoodmicro.2005.03.017Open DOISearch in Google Scholar

Joseph, T., Julius, A.N., Florence, F., Delphine, D.N., Jonnas, P., Antoine, M.Z. (2007). Physico-chemical and microbiological characteristics of honey from the sudano-guinean zone of West Cameroon. African Journal of Biotechnology, 6(7), 908-913.Search in Google Scholar

Kacaniov, M., Melich, M., Knazovicka, V., Hascik, P., Sudzinova, J., Pavlicova, S., Cubon, J. (2009). The indicator microorganisms value in relation to primary contamination of honey. Zootechnie şi Biotecnologii, 42(2), 159-166.Search in Google Scholar

Küplülü, Ö., Göncüoğlu, M., Özdemir, H. & Koluman, A. (2006). Incidence of Clostridium botulinum spores in honey in Turkey. Food Control, 17, 222-224. DOI: https://doi.org/10.1016/j.foodcont.2004.10.00410.1016/j.foodcont.2004.10.004Open DOISearch in Google Scholar

Louveaux, J., Maurizio, A., & Vorwohl, G. (1978). Methods of melissopalynology. Bee World, 59, 139–157.10.1080/0005772X.1978.11097714Search in Google Scholar

Marshal, L., Bourdon, J.P., & Richard, C. (1987). Les milieux de culture pour I’solement et I’dentification de bacteries. (pp. 230-232) Paris: Dion editeur.Search in Google Scholar

Nakano, H., & Sakaguchi, G. (1991). An unusually heavy contamination of honey products by Clostridium botulinum type F and Bacillus alvei. FEMS Microbiology Letters, 79, 171-178.10.1111/j.1574-6968.1991.tb04524.xSearch in Google Scholar

Omafuvbe, B.O., & Akanbi, O.O. (2009). Microbiological and physico-chemical properties of some commercial Nigerian honey. African Journal of Microbiology Research, 3(12), 891-896.Search in Google Scholar

Piana, M.L., Poda, G., Cesaroni, D., Cuetti, L., Bucci, M.A., Gotti, P. (1991). Research on microbial characteristics of honey samples of Udine province. Rivista della Societa Italiana Scienze dell Alimentazione, 20, 293-301.Search in Google Scholar

Sadık, M.W., & Ali, M.A.M. (2012). Survey and identification of microorganisms in bee honey samples collected from different plant sources and regions in Saudi Arabia. Global Advanced Research Journals, 1(8), 126-134.Search in Google Scholar

Sinacori, M., Francesca, N., Alfonzo, A., Cruciata, M., Sannino, C., Setanni, L., Moschetti, G. (2014). Cultivable microorganisms associated with honeys of different geographical and botanical origin. Food Microbiology, 38, 284-294. DOI: https://doi.org/10.1016/j.fm.2013.07.01310.1016/j.fm.2013.07.013Open DOISearch in Google Scholar

Snowdon, J.A., & Cliver, D.O. (1996). Microorganisms in honey. International Journal of Food Microbiology, 31, 1-26. DOI: https://doi.org/10.1016/0168-1605(96)00970-110.1016/0168-1605(96)00970-1Open DOISearch in Google Scholar

Tudor, L., Mitranescu, E., Galiş, A.M., Illie, L.I., Ceauşi, C. (2011). Microbiological and physicochemical analysis of honey from southern Romania. Proceedings of XVth International Congress of the International Society for Animal Hygiene (p 1007-1011). Vienna, Austria.Search in Google Scholar

Tysset, C., Durand, C., & Taliergio, Y.P. (1970). Contribution to the study of the microbial contamination and the hygiene of commercial honey. Revue de Medecine Veterinaire, 146, 1471-1492.Search in Google Scholar

Tysett, C., & Rosseau, M. (1981). Problem of microbes and hygiene of commercial honey. Revue de Medecine Veterinaire, 132, 591-600.Search in Google Scholar

Vica, M., Glevitzky, M., Dumitrel, G.A., Popa, M., Varvara, S. (2009). Microbiological role in hazards analysis of natural honey processing. Journal of Agroalimentary Processes Technologies, 15(3), 353-360.Search in Google Scholar

White, J.W., Subers, M.H., & Schepartz, A.I. (1963). The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system. Biochimica Biophysica Acta, 73, 57-70.10.1016/0926-6569(63)90108-1Search in Google Scholar

eISSN:
2299-4831
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Life Sciences, Zoology, other