Determination of honey quality in the context of physico-chemical and microbiological data in Bosnia and Herzegovina

The aim of this study was to examine the correlation of the obtained results and the overall quality of honey by testing some physico-chemical and microbiological parameters of honey quality. The quality of honey is determined by it’s organoleptic, biological, physicochemical and microbiological properties. The purpose of this study was to evaluate the relationship between physico-chemical properties and microbiological properties and for the purpose of determining honey quality. Samples were submitted by honey producers in Bosnia and Herzegovina (B&H) in 2018. A total of 14 samples of various categories of honey from different geographical areas of B&H were taken for testing. Microbiological analysis was performed for recommended microorganisms: aerobic mesophilic bacteria, bacteria from the family Enterobacteriaceae, sulfite-reducing clostridia and yeasts and molds from the guidelines for microbiological criteria for food in B&H (FSA B&H 2013), which is adapted to EU regulations. Of the total number of samples examined, all complied with the regulations. In 50% of the examined honeys, the presence of predominant microorganisms within the permissible deviation was recorded. The presence of yeasts and molds was found in 35% of honey samples at a concentration of 10 to 100 cfu/g, while the presence of aerobic mesophilic bacteria was recorded in 15% of the sample over a concentration of 100 cfu/g and in them 15% at a concentration of 10 to 100 cfu/g, Enterobacteriaceae and sulfito-reducing clostridia were not isolated and counted. From the physico-chemical parameters, the following were examined: the content of reducing sugars, sucrose and total sugars, electrical conductivity, the content of mineral substances, the content of free acids and the content of moisture (dry matter). All physico-chemical parameters are in accordance with the required quality of the Rulebook on honey quality (Official Gazette of B&H, 37/09). Given the very diverse complexity of honey composition, it is very difficult to say the actual source of microbiological activity of the honey samples tested in this study. Considering that the parameters of possible antimicrobial activity have not been examined and considering the obtained results, it is not possible to say with certainty whether and which of the tested physicochemical parameters affects the total microbiological activity of honey. The microbiological presence in the samples indicates the necessity of production, handling and storage of honey, according to the rules of good hygienic practice.