Indigenous processing technologies from farm gates adulterate honey quality at local markets and subject consumers to critical health risks

Physico-chemical and microbial status of 400 honey samples picked from 200 experienced apiculturists for laboratory elucidation based on indigenous processing techniques (IPTs) comprising (burning (B); crushing and straining (CS mashing and straining (MS boiling and straining (BS C&S and M&S IPTs resulted to lower FA values (8.10 ± 0.015, 9.50 ± 0.015 and 4.20 ± 0.030) me/kg respectively compared to B&S (10.00 ± 1.00 - 36.67 ± 0.58) me/kg. Greater variation in FA levels confirms the speculations of experts on its fluctuation tendency with honey. Indigenous B gave rise to both highest TRS (31%) and TVMLs (6.95 ± 0.044 cfu/ml). The entire IPTs ubiquitously impacted health threats on honey consumers emanating from microbial contamination. The C&S and M&S IPTs are proved as best honey processing techniques for large scale application at farmgates in Ghana because it conducts the highest counteractive pH to microbial invasions. Innovations on these improved methods could reduce consumer health risks by 90 to 95%.