Fermentation Problem in Spanish North-Coast Honey
Source: Journal of Food Protection®, Number 5, May 1995, pp. 473-578 , pp. 515-518(4)
Abstract:Twenty-one samples from the Cantabrian coast were analyzed to establish their microbiological quality and fermentation tendency.
In a food with a very low free-water content like honey, microbiological growth is only possible when there is an increase in water activity. Since most of the samples studied were not extensively granulated, the risk of fermentation is mostly due to high water content. Among our samples, only two had a water content below 17.1% (no risk of fermentation), whereas the high water activity of the rest of the samples indicates the possibility of microbial growth. In fact, four of the samples analyzed showed a moisture content over the Spanish maximum legal limit, which means a high risk of fermentation.
The absence of Enterobacteriaceae, coliforms, and Escherichia coli in our samples indicates an appropriate cleanliness during extractions and handling of honey. No Salmonella or Shigella were found.
The relationship between water activity and mold and yeast counts found for the honeys analyzed allowed us to divide our samples in two groups: honeys with a high or a low risk of fermentation. Changes observed during storage of the samples confirmed this classification.
Document Type: Research Article
Affiliations: 1: Departamento de Agricultura y Alimentacion, Universidad de la Rioja, C/Luis De Ulloa, 20, 26004 Lagroño, Spain 2: Laboratorio de Sanidad Animal, C/Peñavejo s/n, Santander, Spain 3: Departmento de Produccion Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain
Publication date: May 1995
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