The aim of the present work to study the effect of foodtypes (sugar syrup fortified with Garlic (Allium sativum), Lemon (Citrus limon), Garlic plus Lemon), pollen grains and plain sugar syrup (1:1)) on contamination of honey with bacteria, fungi and yeasts. The data indicated that application of sugar syrup plus extracts of garlic, lemon, garlic plus lemon or bee pollen led to decrease population of bacteria, fungi and yeasts compared with control treatment (plain sugar syrup 1:1). The fungi were the least population in all the treatments compared with bacteria and yeasts, meanwhile population of bacteria were moderately and the yeasts were the most occurrence. Garlic plus lemon treatment was the most effective against population of microorganisms, but garlic and lemon separate were moderately effective and bee pollen treatment was the least effective compared with other treatments. According to isolation and identification procedures, three bacterial species (Bacillus brevis, Bacillus cereus and Clostridium botulism), four fungal species (Aspergillus apis, Aspergillus niger, Cladosporium sp. and Penicillium sp.) and three yeasts species (Debaromyces sp., Lipomyces sp. and Saccharomyces sp.) were determined according to cultural, morphological and physiological characters. Cladosporium botulism bacterium was the most frequency compared with other bacteria species, but Aspergillus apis fungus was the most frequency compared with other fungi species and Lipomyces sp. was the most frequency compared with other yeasts.

Twenty nine samples of locally produced honey and twenty two samples of honey pastes were collected from retail outlets in Jeddah, Saudi Arabia. Their antibacterial activity against some Gram positive and Gram negative foodborne bacterial pathogens using the agar well diffusion method was studied. In addition, the minimal inhibitory concentrations (MIC) were determined for honey pastes samples using the dilution method. All samples of honey had antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157: H7 and Salmonella typhimunium on plates of tryptic soy agar with varying diameters of inhibition zones. Samples of honey pastes showed also antibacterial effect against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157: H7 and Salmonella typhimunium adopting the previous technique. MIC varied between honey pastes samples where it was sample dependent.

Physico-chemical properties of honey and honey samples adulterated with glucose or sucrose were determined. Total soluble solids (TSS), pH and electrical conductivity of honey and its adulterated samples ranged between (84.10-84.50%), (3.80-4.63) and (11.73 – 232.32µS), respectively. Sensory properties of honey and its adulterated samples showed that, no differences in the sensorial properties were found in authentic honey and honey adulterated with 25% sucrose or 25% glucose. Increasing adulteration ratio to 50% glucose decreased taste, flavor, color and general appearance, while adulterated honey with 50% sucrose caused significant decrease in taste and general appearance. The possibility of using HPLC to detect adulteration of honey through determining their sugars content was evaluated. The obtained results indicated that, authentic honey was characterized with its higher fructose/glucose ratio (1.21) compared to adulterated honey samples (ranged between 0.35 - 0.94). FT-IR spectroscopic technique was used to evaluate honey quality. Reliability FT-IR for quantitative and qualitative analysis of sucrose, glucose and fructose were evaluated.  The main FT-IR spectral bands of sucrose, glucose and fructose were identified at different concentration levels. The relationship between sugars concentration (sucrose, glucose and fructose) and its spectral bands absorbance (peak height) were evaluated to prepare sugars standard curves and their linear equations. Selected main peaks of sucrose, glucose and fructose provide the best calibration model with correlation coefficient (r2) higher than (0.9). Honey samples adulterated with glucose were characterized with specific spectral peaks, in which the absorbance was increased by increasing the ratio of adulteration with glucose at 1087, 1105, 1189 and 984 cm-1, while the adulteration with sucrose lead to increase in the absorbance of spectral bands of sucrose as 1054, 1149 and 984 cm-1 especially in honey adulterated with 50 % sucrose.