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Acta Technologica Agriculturae

The Scientific Journal for Agricultural Engineering The Journal of Slovak University of Agriculture in Nitra

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1338-5267
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Physicochemical and Microbiological Characteristics of Some Samples of Honey Produced by Beekeepers In Algeria

Noureddine Adjlane / Nizar Haddad / Karima Laid Ameur / Saida Kesraoui / Djamila Moussaoui
Published Online: 2014-04-23 | DOI: https://doi.org/10.2478/ata-2014-0001

Abstract

This study aims to evaluate the physicochemical and microbiological quality of 11 samples of locally produced honey harvested from bee colonies across different regions of Algeria. Honeys analyzed are characterized by their different floral origins. Want germs are total aerobic mesophilic flora, total coliforms, anaerobic bacteria Sulfito-Drive (clostridium), yeasts and moulds. Water content, pH, the concentration of hydroxymethylfurfural and sucrose content were also measured. For the physicochemical properties, most of the samples meet the requirements of Codex Alimentarius. Microbiological results showed that there is heterogeneity in the load of microorganisms sampled. Honeys have a low microbial profile. Total coliforms and clostridium were not detected in any sample. For counting the total aerobic mesophilic flora (TAMF), two local and imported samples have a concentration greater than the standard TAMF. Yeasts and moulds were also present but at low levels, and figures in all but three samples were below the norm.

Keywords : analysis; local honey; microbiological quality; physicochemical properties

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About the article

Published Online: 2014-04-23

Published in Print: 2014-03-01


Citation Information: Acta Technologica Agriculturae, Volume 17, Issue 1, Pages 1–5, ISSN (Online) 1338-5267, ISSN (Print) 1335-2555, DOI: https://doi.org/10.2478/ata-2014-0001.

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© Slovak University of Agriculture in Nitray . This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. BY-NC-ND 3.0

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