The study correlation between physicochemical properties, botanical origin and microbial contamination of honey from the south of Ukraine
Keywords:honey, total aerobic count, fungi and yeast, sporeforming anaerobes, Bacillus cereus, Clostridium botulinum
The honey production is one of the most important agriculture branches of Ukraine. Since the beginning of 2000 year, honey becomes one of the first products of agriculture production that was allowed to export from Ukraine to the EU countries. The present study aims to evaluate microbial composition of honey of higher and first grades from south of Ukraine, which differ in water, sugar content and acidity. The correlation beetween physicochemical properties, botanical origin and microbial composition of honey were investigated. Total aerobic count (TAC), total count of fungi (TFC) and yeast (TYC), number of sporeforming anaerobes (SFA), Bacillus cereus and Clostridium botulinus were determined. Plate dilution method with specific cultural mediums and incubation conditions was used for indication and identification of microorganisms as well for quantitative CFU count determination in 1g of honey. The results indicated that the value of TAC was from 1.4 ±0.1 x 102 to 3.7 ±0.5 x 102 CFU.g-1 in higher grade honey and from 2.1 ±0.3 x 102 to 4.6 ±0.4 x 102 CFU.g-1 in first grade honey. Average amounts of fungi and yest in the first grade honey were more than in higher grade honey and amounted 15.±0.9 CFU.g-1, 6.48 ±0.7 CFU.g-1 and 17.98 ±1.2 CFU.g-1, 8.04 ±0.8 CFU.g-1 respectively. Also it was found that, 25.8% and 37.1% of higher and first grade honey samples had sporeforming anaerobes. The more of samples with Bacillus cereus and Clostridium botulinum were among samples of first-grade honey samples. In addition, we have determined that, samples of buckwheat honey and honey from fodder crops of both grades were more contaminated with all microorganisms than samples of sunflower honey and honey from fruit and non-fruit trees.Results of this work has revealed the relationship between the number of different groups and species of microorganisms in higher and first grade honey from south of Ukraine and its physicochemical properties and botanical origin. Our research could help to substantiate the sources of contamination of honey and confirm the existing findings of scientists about the direct proportional dependence of the content of microorganisms in honey, depending on its moisture content, acidity and sugars.
Abdulla, C. O., Ayubi, A., Zulfiquer, F., Santhanam, G., Ahmed, M. A., Deeb, J. 2012. Infant botulism following honey ingestion. BMJ Case Reports, vol. 7, 3 p. https://doi.org/10.1136/bcr.11.2011.5153 DOI: https://doi.org/10.1136/bcr.11.2011.5153
Adadi, P., Obeng, A. K. 2017. Assessment of bacterial quality of honey producedin Tamale metropolis (Ghana). Journal of Food and Drug Analysis, vol. 25, no. 2, p. 369-373. https://doi.org/10.1016/j.jfda.2016.07.005 DOI: https://doi.org/10.1016/j.jfda.2016.07.005
Adjaloo, M. K., Asare, C. Y., Appaw, W., Boahene O. 2017. Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum. Journal of Food: Microbiology, Safety & Hygiene, vol. 2, no. 3, 5 p. https://doi.org/10.4172/2476-2059.1000123 DOI: https://doi.org/10.4172/2476-2059.1000123
Alvarez-Suarez, J. M., Giampieri, F., Brenciani, A., Mazzoni, L., Gasparrini, M., González-Paramás, A. M., Santos-Buelga, C., Morroni, G., Simoni, S., Forbes-Hernández, T. Y., Afrin, S., Giovanetti, E., Battino, M. 2018. Apis mellifera vs. Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties. LWT-Food Science and Technology, vol. 87, p. 272-279. https://doi.org/10.1016/j.lwt.2017.08.079 DOI: https://doi.org/10.1016/j.lwt.2017.08.079
Bentabol Manzanares, A., Hernández García, Z., Rodríguez Galdón, B., Rodríguez-Rodríguez, E. M., Díaz Romero, C. 2017. Physicochemical characteristics and pollen spectrum of monofloral honeys from Tenerife, Spain. Food Chemistry, vol. 228, p. 441-446. https://doi.org/10.1016/j.foodchem.2017.01.150 DOI: https://doi.org/10.1016/j.foodchem.2017.01.150
Council Directive 2001/110/EC of 20 December 2001 relating to honey.
Da Silva, P. M., Gauche, C., Valdemiro Gonzaga, L., Oliveira Costa, A. C., Fett, R. 2016. Honey: Chemical composition, stability and authenticity. Food Chemistry, vol. 196, p. 309-323. https://doi.org/10.1016/j.foodchem.2015.09.051 DOI: https://doi.org/10.1016/j.foodchem.2015.09.051
Dankevych, V., Dankevych, Y., Pyvovar, P. 2018. Forming conjuncture in the world honey market: curent state and prospects for Ukrainian exporters. Agricultural and Resource Economics: International Scientific E-Journal, vol. 4, no. 2, p. 37-54. (In Ukrainian). Available at: www.are-journal.com
DSTU 4497: 2005. Natural Honey. Specifications.
DSTU ISO 7218: 2007. Microbiology of food and animal feeding stuffs - General requirements and guidance for microbiological examinations.
Fernández, L. A., Ghilardi, C., Hoffmann, B., Busso, C., Gallez, L. M. 2017. Microbiological quality of honey from the Pampas Region (Argentina) throughout the extraction process. Revista Argentina de Microbiología, vol. 49, no.1, p. 55-61. https://doi.org/10.1016/j.ram.2016.05.010 DOI: https://doi.org/10.1016/j.ram.2016.05.010
Grabowski, N. T., Klein, G. 2017. Microbiology and foodborne pathogens in honey. Critical Reviews in Food Science and Nutrition, vol. 57, no. 9, p. 1852-1862. https://doi.org/10.1080/10408398.2015.1029041 DOI: https://doi.org/10.1080/10408398.2015.1029041
Grant, K. A., McLauchlin, J., Amar, C. 2013. Infant botulism: advice on avoiding feeding honey to babies and other possible risk factors. Journal of Community Practice, vol. 86, no. 7, p. 44-46.
Grenda, T., Grabczak, M., Goldsztejn, M., Kozieł, N., Kwiatek, K., Pohorecka, K., Skubida, M., Bober, A. 2018. Clostridium Perfringens Spores in Polish Honey Samples. Journal of Veterinary Research, vol. 62, no. 3, p. 281-284. https://doi.org/10.2478/jvetres-2018-0040 DOI: https://doi.org/10.2478/jvetres-2018-0040
ISO 15213: 2003. Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions.
ISO 21527-2: 2008. 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.
ISO/IEC 17025: 2005. General requirements for the competence of testing and calibration laboratories.
Kateel, R., Gopalakrishna, B., Baliga, S., Augustine, A. J., Ullal, S., Adhikari, P. 2018. Antibacterial action of Tropical honey on various bacteria obtained from diabetic foot ulcer. Complementary Therapies in Clinical Practice, vol. 30, p. 29-32. https://doi.org/10.1016/j.ctcp.2017.11.001 DOI: https://doi.org/10.1016/j.ctcp.2017.11.001
Kostić, A. Ž., Milinčić, D. D., Petrović, T. S., Krnjaja, V. S., Stanojević, S. P., Barać, M. B., Tešić, Ž. Lj., Pešić, M. B. 2019. Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. Toxins, vol. 11, no. 2, 64 p. https://doi.org/10.3390/toxins11020064 DOI: https://doi.org/10.3390/toxins11020064
Kunová, S., Kačániová, M., Haščík, P., Čuboň, J. 2015. Microbiological and chemical quality of Slovak and European honey. Journal of microbiology, biotechnology and food sciences, vol. 4, (special issue 1), p. 41-44. https://doi.org/10.15414/jmbfs.2015.4.special1.41-44 DOI: https://doi.org/10.15414/jmbfs.2015.4.special1.41-44
Laredj, H., Waffa, R. 2017. Microbiological and Physicochemical Characterization of Honeys from the Tiaret Region of Algeria. Asian Journal of Pharmaceutical Research and Health Care, vol. 9, no. 3, p. 85-91. https://doi.org/10.18311/ajprhc/2017/15698 DOI: https://doi.org/10.18311/ajprhc/2017/15698
Mabrouka, B., Ayed, H., Grara, N. 2018. Honey Bee as Alternative Medicine to Treat Eleven Multidrug-Resistant Bacteria Causing Urinary Tract Infection during Pregnancy. Scientia Pharmaceutica, vol. 86, no. 2, 14 p. https://doi.org/10.3390/scipharm86020014 DOI: https://doi.org/10.3390/scipharm86020014
Maikanov, B., Mustafina, R., Auteleyeva, L., Wiśniewski, J., Anusz, K., Grenda T., Kwiatek, K., Goldsztejn, M., Grabczak, M. 2019. Clostridium botulinum and Clostridium perfringens occurrence in Kazakh honey samples. Toxins, vol. 11, no. 8, p. 472. https://doi.org/10.3390/toxins11080472 DOI: https://doi.org/10.3390/toxins11080472
Matovic, K., Baltic, M., Nedic, N., Dmitric, M., Nenadic, D., Vaskovic, N., Jevtic, G., Misic, D. 2015. The Investigation of the Presence of Clostridium Botulinum spores in Honey in Serbia. Procedia Food Science, vol. 5, p. 180-183. https://doi.org/10.1016/j.profoo.2015.09.051 DOI: https://doi.org/10.1016/j.profoo.2015.09.051
Pasias, I. N., Kiriakou, I. K., Kaitatzis, A., Koutelidakis, A. E., Proestos, C. 2018. Effect of late harvest and floral origin on honey antibacterial properties and quality parameters. Food Chemistry, vol. 242, p. 513-518. https://doi.org/10.1016/j.foodchem.2017.09.083 DOI: https://doi.org/10.1016/j.foodchem.2017.09.083
Pomastowski, P., Złoch, M., Rodzik, A., Ligor, M., Kostrzewa, M., Buszewski, B. 2019. Analysis of bacteria associated with honeys of different geographical and botanical origin using two different identification approaches: MALDI-TOF MS and 16S rDNA PCR technique. PLOS ONE, vol. 14, no. 5, p. e0217078. https://doi.org/10.1371/journal.pone.0217078 DOI: https://doi.org/10.1371/journal.pone.0217078
Rao, P. V., Krishnan, K. T., Salleh, N., Gan, S. H. 2016. Biological and therapeutic effects of honey produced by honey bees and stingless bees: a comparative review. Revista Brasileira de Farmacognosia, vol. 26, no. 5, p. 657-664. https://doi.org/10.1016/j.bjp.2016.01.012 DOI: https://doi.org/10.1016/j.bjp.2016.01.012
Regulation (EC) no 470/2009 of the European Parliament and of the Council of 6 May 2009 laying down Community procedures for the establishment of residue limits of pharmacologically active substances in foodstuffs of animal origin, repealing Council Regulation (EEC) No 2377/90 and amending Directive 2001/82/EC of the European Parliament and of the Council and Regulation (EC) No 726/2004 of the European Parliament and of the Council.OJ L 152, 16.6.2009, p. 11-22.
Rózanska, H. 2011. Microbial quality of Polish honey. Bulletin of the Veterinary Institute in Pulawy, vol. 55, p. 443-445.
Saba, N., Shakeel, A. K., Kamran, M. A. 2015. Identification of cultivable bacteria from natural honey of different botanical origin. Pakistan Journal of Biochemistry and Molecular Biology, vol. 48, no. 2, p. 53-56.
Silva, M. S., Rabadzhiev, Y., Eller, M. R., Iliev, I., Ivanova, I., Santana, W. C. 2017. Microorganisms in honey. In De Alencar Arnaut de Toledo Honey Analysis. IntechOpen, p. 232-245. https://doi.org/10.5772/67262 DOI: https://doi.org/10.5772/67262
Sinacori, M., Francesca, N., Alfonzo, A., Cruciata, M., Sannino, C., Settanni. L., Moschetti, G. 2014. Cultivable microorganisms associated with honeys of different geographical and botanical origin. Food Microbiology, vol. 38, p. 284-294. https://doi.org/10.1016/j.fm.2013.07.013 DOI: https://doi.org/10.1016/j.fm.2013.07.013
Wojtacka, J., Wysok, B., Kabašinskiene, A., Wiszniewska-Łaszczych, A., Gomółka-Pawlicka, M., Szteyn, J., Malakauskas, M., Migowska-Calik, A. 2017. Prevalence of Clostridium botulinum Type A, B, E and F Isolated from Directly Sold Honey in Lithuania. Journal of Agricultural Science and Technology, vol. 19, p. 335-343.
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.