Microbiological properties and antimicrobial effect of Slovakian and Polish honey having regard to the water activity and water content
2012
Kačániová, M., Slovak Univ. of Agriculture in Nitra (Slovak Republic). Faculty of Biotechnology and Food Science, Department of Microbiology | Hleba, L. | Džugan, M. | Pasternakiewicz, A. | Kňazovická, V. | Pavelková, A. | Felsöciová, S. | Petrová, J. | Rovná, K. | Kluz, M. | Grabek-Lejko, D.
The present of this study aimed to characterize forty honeys from apiarists available in the Slovakian and Polish apiarists in respect to microbial quality. The chemical parameters as water activity and water content of each honey sample were obtained to differentiate them, because these two factors are important of microorganisms contamination. Furthermore, the antimicrobial effect against two pathogenic bacteria (Escherichia coli and Bacillus cereus) and one yeast (Saccharomyces cerevisiae) was also studied. Concerning the chemical parameters, honey samples were found to meet European Legislation (EC Directive 2001/110) except for water content of four samples. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. The antimicrobial activities of honey samples were tested by 10%, 25% and 50% (by mass per volume) concentration. The strongest antimicrobial effect was shown by 50% honey concentration against Escherichia coli.
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