Effect of Storage on Microbiological Quality of Honey

Hanna Różańska 1  and Jacek Osek 1
  • 1 Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, 24-100 Pulawy, Poland


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 displayed 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 yeasts 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.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 1. Adenekan M.O., Amusa N.A., Lawal A.O., Okpeze V.E.: Physico-chemical and microbiological properties of honey samples obtained from Ibadan. J Microbiol Antimicrob 2010, 2, 100-104.

  • 2. Bogdanov S.: Contaminants of bee products. Apidologie 2006, 17, 1-18.

  • 3. Carvalho C.M., Meirinho S., Estevinho M.L.F., Choupina A.: Yeast species associated with honey: different identification methods. Arch Zootec 2010, 59, 103-113.

  • 4. Ceausi C., Togoe I., Tudor L., Furnaris F.: The evaluation of microbiological quality of some bee honey sorts. Bull UASVM Vet Med 2009, 66, 273-277.

  • 5. European Commission. Health & Consumer Protection Directorate-General. Opinion of the Scientific Committee on Veterinary Measures Relating to Public Health on Honey and Microbiological Hazards. 2002.

  • 6. Gilbert S., Lake R., Hudson A., Cressey P.: Risk profile: Clostridium botulinum in honey. New Zealand Food Safety Authority, 2006.

  • 7. Hosny I.M., Abdel El-Ghani S., Nadir A.S.: Nutrient composition and microbiological quality of three unifloral honeys with emphasis on processing of honey probiotic yoghurt. Glob Vet 2009, 3, 107-112.

  • 8. Iurlina M.O., Fritz R.: Characterization of microorganisms in Argentinian honeys from different sources. Int J Food Microbiol 2005, 105, 297-304.

  • 9. Jimenez M., Mateo J.J., Huerta T., Mateo R.: Influence of the storage conditions on some physicochemical and mycological parameters of honey. J Sci Food Agric 1994, 64, 67-74.

  • 10. Kačaniová M., Melich M., Kňazovická V., Haščik P., Sudzinova J., Pavličova S., Čuboň J.: The indicator microorganisms value in relations to primary contamination of honey. Lucrǎri Sintifice Zootehnie Biotehnol 2009, 42, 159-163.

  • 11. Koepke R., Sobel J., Arnon S.S.: Global occurrence of infant botulism, 1976-2006. Pediatrics 2008, 122, e73- e82.

  • 12. Küplülü Ö., Göncüoğlu M., Özdemir H., Koluman A.: Incidence of Clostridium botulinum spores in honey in Turkey. Food Control 2006, 17, 222-224.

  • 13. Martins H.M., Martins M.L., Bernardo F.M.A.: Bacillaceace spores, fungi and aflatoxins determination in honey. Rev Port Cien Vet 2003, 98, 85-88.

  • 14. Migdał W., Owczarczyk H.B., Kędzia B., Hołderna- Kędzia E., Madajczyk D.: Microbiological decontamination of natural honey by irradiation. Radial Phys Chem 2000, 57, 285-288.

  • 15. Olaitan P.B., Adeleke D.E., Ola I.O.: Honey: a reservoir for microorganisms and an inhibitory agent for microbes. Afr Health Sci 2007, 7, 159-162.

  • 16. PN-A-82055-12:1997. Obecność beztlenowych bakterii przetrwalnikujących i redukujących siarczany (IV) w badanej masie próbki. Polish Committee for Standardisation, Warszawa.

  • 17. PN-EN ISO 4833:2004 + Ap. 1:2005. Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of microorganisms - colony count technique at 30°C. Polish Committee for Standardisation, Warszawa.

  • 18. PN-ISO 21527-2:2009. Microbiology of food and animal feeding stuffs - horizontal method for the enumeration of yeasts and moulds. - Part 2. Colony count technique in products with water activity less than or equal to 0.95. Polish Committee for Standardisation, Warszawa.

  • 19. Popa M., Vica M., Axinte R., Glevitzky M., Varvara S.: Study concerning the honey qualities in Transylvania region. Ann Univ Apul S Oecon 2009, 11, 1034-1040.

  • 20. Rall V.M.L., Bomba A.J., Lopes T.F., Carvalho L.R., Silva M.G.: Honey consumption in the state São Paulo: a risk to human health? Anaerobe 2003, 9, 299-303.

  • 21. Schocken-Hurrino R.P., Carneiro M.C., Kato E., Sorbara J.O.B., Rossi O.D., Gerbasi L.E.R.: Study of the presence of the spores of Clostridium botulinum in honey in Brazil. FEMS Immunol Med Microbiol 1999, 24, 379-382.

  • 22. Snowdon J.A., Cliver D.O.: Microorganisms in honey. Int J Food Microbiol 1996, 31, 1-26.


Journal + Issues