Bacteriological and Biochemical Study of Natural Honey Available on the Mbujimayi Market

Purpose: to study the sterility and biochemical composition of natural honey available on the market in the town of Mbujimayi. Methods: This is a descriptive cross-sectional study, carried out from January 1st to April 30th 2023, a period of 4 months. The study was carried out in two laboratories in the Democratic Republic of Congo: the bacteriological laboratory of the Clinique MIBA located in the commune of Kanshi, city of Mbujimayi, province of Kasaï Oriental for the bacteriological study, and the Centre de Recherche Agro-alimentaire (CRAA) located in the commune of Lubumbashi, city of Lubumbashi, province of Haut-Katanga for the biochemical study. The study sample consisted of natural honey from three local origins: Kabinda (Lomami), Sankuru (Lusambo) and Kanyama (Haut Lomami), chosen on the basis of the availability of their honeys on the market in the town of Mbujimayi. The biochemical study consisted in measuring: water content, PH, sugars, proteins, protein identification, and mineral elements by atomic emission spectrophotometry. Germ testing included yeast, staphylococcus aureus, enterobacteria and salmonella. Results: Bacteriologically, all three samples were sterile. Biochemically, the three honey samples contained four biochemical substances: carbohydrates, proteins, vitamins (B and C) and minerals (copper, iron, manganese, calcium, magnesium, zinc, sodium, potassium, nickel). Unique contribution to theory, practice and policy: Local honey from Mbujimayi is sterile whatever its origin (all three origins). The biochemical composition was almost identical, with good antioxidant, antibacterial, nutritional and healing properties.