Microbial Contamination in Commercial Honey: Insights for Food Safety and Quality Control

Honey is a sugar-rich product produced by <i>Apis mellifera</i> bees, with significant variability in properties due to the influence of geographic and climatic conditions and the predominant flora in the production region. Economically, beekeeping is an activity that generates profit and fulfills environmental and social functions, reinforcing the pillars of sustainability. This study aimed to characterize samples of honey sold in southern Brazil, including physicochemical analyses, the detection of microbiological contaminants with potential impact on human health, and the detailed identification of bacterial composition through the Next-Generation Sequencing (NGS). The present study was divided into five main stages: (1) sample collection; (2) sample fractionation; (3) physicochemical analysis; (4) microbiological analysis; (5) 16S metataxonomy analysis. The physicochemical analyses agreed with the regulated values, indicating the good quality of the honey and the absence of adulteration. The microbiological analyses indicated the absence of <i>Salmonella</i> spp., in addition to a low count of total coliforms. The limits for molds and yeasts were exceeded in three samples, indicating non-compliance with current MERCOSUR legislation. Metabarcoding analysis identified a total of 15,736 OTUs divided into three different genera: <i>Bacillus</i> (41.54%), <i>Lysinnibacillus</i>, and <i>Rossellomorea</i>, all belonging to the Bacillaceae family. Some pathogenic species were identified, namely the <i>Bacillus cereus</i> group and <i>Bacillus pumilus</i>. Our results point to an increased need for surveillance, as honey contamination can lead to public health problems, requiring improvements in legislation and control parameters.