Evaluation of the production system and microbiological quality of honeys collected at Sinop, Mato Grosso, Brazil

• Published in: Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2015-06, Vol.10 (2), p.259
• Main Authors: Da Silva, Gleycivani Nunes, Do Vale, Patrícia Azevedo Castelo Branco, Zandonadi, Francianne Baroni, Zarelli Leitzke, Regiane De Castro, Banderó, Jefferson, De Oliveira, Fernanda Cristina Esteves
• Format: Article
• Language: English
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2015.14665

Honey is a substance of high energy and nutritional value that is part of the diet of many people in the world, and fresh honey consumption is related to various beneficial properties for health. However, during the production system, their microbiological characteristics can be changed by contamination sources, affecting their quality. This study aimed to evaluate the production system and microbiological quality of honeys collected at Sinop, Mato Grosso, Brazil. It was conducted in 10 apiaries, which did not have any stamp for marketing. A checklist with questions on good manufacturing practices was applied in the apiaries. Samples of processed honeys were collected to determine the presence of total coliforms. There were many inadequacies in the apiaries, such as: presence of pets in the vicinity (100%); people allowed to enter the processing area in the honey house (90%); smoke improperly directed when managing the hive (80%); handlers do not wear white uniforms (100%), clean and exclusively (90%) in the apiary; non-availability of water supply system connected to the public network (80%), among others. However, the collected samples of honey did not indicate the presence of total coliforms, a result which does not certify the hygienic and sanitary quality of this product, and does not exempt beekeepers from best conforming to good manufacturing practices Thus, the implementation of quality control programs throughout the production system and the determination of other microorganisms that may be present in honey is needed to ensure the product quality and increase productivity. Key words: Honey. Beekeeping. Coliforms. Food Hygiene. Identify and Quality Pattern for Products and Services.