Microbiological and Physicochemical Quality of Honey in Minna Metropolis, Nigeria

Abstract

Honey is a naturally sweet dark golden liquid produced by honey bees. Ten (10) honey samples from different locations in Minna, Nigeria were evaluated for their microbiological and physicochemical quality. The samples were subjected to microbiological assessment using standard pour plate method. Results revealed that the physicochemical properties of the honey samples had an average pH of 3.94, total titratable acidity of 34.45meq/kg, electrical conductivity of 40.85µS/cm, moisture content of 17.07%, total solid of 82.93%, ash content of 0.25% and water activity of 0.56 which were within the acceptable standard limit for international and Nigerian honey. The results of the microbiological assessment showed that the total bacterial counts ranged from 0-2.0x105cfu/mL and total fungal counts ranged from 0- 7.0x104cfu/mL. The data obtained from physicochemical assessment were subjected to one-way analysis of variance (ANOVA) (P≤0.05) which showed that there was no significant difference in the levels of pH, ash content and water activity, while there was significant difference in the levels of moisture content, conductivity, total titratable acidity and total solid. Microbiological assessment revealed significant difference in both the total bacterial counts and total fungal counts. The bacteria were identified as Bacillus subtilis, Staphylococcus aureus and Pseudomonas aeruginosa, while the fungus was Aspergillus fumigatus. This study shows that some honeys are contaminated with microorganisms that could be hazardous to human health. Hence, the need for routine hygienic practices necessary to avoid microbial contaminants.