Physicochemical, microbiological and microscopic evaluation of honey commercialized in Barra do Bugres - MT

Production of honey in Brazil has grown considerably in size and quality, making the country one of the main honey producing countries in the world. Honey is a complete and nutritious food. It can be consumed regularly since it is easily digested and due to its composition of vitamins, minerals, amino acids, and bactericidal and aromatic compounds. Since honey has various nutrients, its consumption is indicated both for nutritional and for medic purposes. Because honey is a natural product, it has been used and marketed more intensely, increasing the possibility of adulteration, fraud and improper handling. In this sense, consumer’s health could be at risk once physical, chemical, microbiological and microscopic characteristics, essential for food safety, are not properly controlled. Like any food, honey must meet quality requirements before its commercialization. In order to detect possible adulteration, the present work tested a number of physicochemical, microbiological and microscopic quality parameters of honey samples commercialized in the city of Barra do Bugres – MT. Ten samples of artisanal honey were purchased in local stores and the following analyses were performed: mold and yeast counts, pH, moisture (drying at 105° C), fixed mineral residue (incineration at 550° C), Lugol reaction, and microscopic analysis. Physicochemical analyzes showed the following results: moisture ranged from 14.30% to 19.32%, fixed mineral residue from 0.02% to 1.92%, and pH values from 2.71 to 3.72. For these parameters, all samples were in agreement with the legislation. Three out of the 10 samples presented a positive reaction to the Lugol test, confirming overheating or fraud by addition of other sugars. Microscopic analysis revealed the presence of hair, stones, insect fragments and other undetermined materials in all samples. Microbiological analyzes showed that the analyzed samples were in agreement with the legal parameters. Regarding to microbiological and physicochemical parameters, it was observed that all samples were in agreement with legal requirements. Only exception were the three samples accusing fraud or overheating by lugol’s test. However, in the microscopic analyzes all samples were not in accordance with legal parameters, presenting dirt, insect fragments and hair. Thus, concerning to the results found in the present work, it is suggested that producers have a greater concern with quality control from honey production to handling, extraction and processing techniques, remodeling eventual failures in order to meet the necessary requirements for marketing and consumption of honey.