EVALUATION OF THE PRODUCTION SYSTEM AND MICROBIOLOGICAL QUALITY OF HONEYS COLLECTED AT SINOP, MATO GROSSO, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2015.14665Keywords:
Honey. Beekeeping. Coliforms. Food Hygiene. Identify and Quality Pattern for Products and Services.Abstract
Honey is a substance of high energy and nutritional value thatis part of the diet of many people in the world, and fresh honeyconsumption is related to various beneficial properties for health.However, during the production system, their microbiologicalcharacteristics can be changed by contamination sources, affectingtheir quality. This study aimed to evaluate the production systemand microbiological quality of honeys collected at Sinop, MatoGrosso, Brazil. It was conducted in 10 apiaries, which did nothave any stamp for marketing. A checklist with questions on goodmanufacturing practices was applied in the apiaries. Samples ofprocessed honeys were collected to determine the presence of totalcoliforms. There were many inadequacies in the apiaries, such as:presence of pets in the vicinity (100%); people allowed to enterthe processing area in the honey house (90%); smoke improperlydirected when managing the hive (80%); handlers do not wearwhite uniforms (100%),clean and exclusively (90%) in the apiary;non-availability of water supply system connected to the publicnetwork (80%), among others. However, the collected samples ofhoney did not indicate the presence of total coliforms, a resultwhich does not certify the hygienic and sanitary quality of thisproduct, and does not exempt beekeepers from best conformingto good manufacturing practices Thus, the implementation ofquality control programs throughout the production system andthe determination of other microorganisms that may be presentin honey is needed to ensure the product quality and increaseproductivity.
DOI: 10.12957/demetra.2015.14665
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