Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study

Abstract

The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on Escherichia coli (E. coli) bacteria in terms of physical and chemical attributes. Additionally, water activity (aw), osmotic pressure (OP), and instrumental color were measured. The results revealed a significant linear correlation between OP and moisture content (MC) levels. Saudi and Spanish honey samples demonstrated elevated total soluble solids (TSS) and sugar content (SC), leading to high OP and low MC levels. Consequently, these samples exhibited low aw and pH values, resulting in the lowest E. coli survival rates among the samples tested. Conversely, glucose concentrate, characterized by the highest TSS value, lowest pH value, and gallic acid content, exhibited the highest E. coli survival rate due to its low SC level and mineral content. Nonetheless, E. coli cells were determined to be nonviable after 28 days of storage at 22 °C. These findings emphasize the importance of thoroughly assessing the physical, chemical, and microbial properties of high-sugar syrups to ensure their quality and safety.