PHYSIOCHEMICAL AND MICROBIAL CHARACTERISTICS OF DIFFERENT TYPES OF SUDANESE HONEY

Abstract

Nine types of honey (2 imported,7 commercial) samples were collected from different locations in Sudan were analyzed to evaluate their physicochemical and microbiological characterteristics. Physicochemical Properties adopted by the Codex Alimintarius such as: moisture content (%), acidity (%) ,pH, specific gravity , viscosity, total sugar(%),reducing sugar(%),sucrose(%) , glucose(%) and fructose(%) were used.These Physicochemical parameters were determined using standard methods recommended by the AOAC (1990). The results were statistically analyzed .The mean moisture content of the 9 honey samples 18.2 ± 0.434, acidity 0.54 ± 0.330, pH 3.60 ± 0.114 specific gravity 1.25 ± 0.017 , viscosity 120.7 ± 0.434 ,total sugars 70.4 ± 0.425 , reducing sugars 65.1 ± 0.490 , sucrose 5.6 ±0.418 , glucose 32.9 ±565 and the fructose 32.1 ±0.439. The microbiological analysis ensured the presence of yeast cells and pathogenic bacteria Salmonella, Staphylococcus aureus, and Clostridium botulinum in both honey types . Were Sample (B) showed pathogenic bacteria: Salmonella, Staphylococcus aureus, and Clostridium botulinum, where sample(G) showed Staphylococcus aureus and Clostridium Botulinum and sample (I) showed Salmonella. The results revealed that commercial honeys confine with the Codex( minimum and maximum) range. On the other hand the study indicated that Sudanese honey confines with some international specifications and different with some others. It is recommended that following , local specifications of Sudanese honey and development methods of production, collection and safety handling of honey avoid contamination honey by pathogenic micro- organisms.