Microbiological Characterization and Physicochemical Properties of Sudanese Honeys

Aim: Honey is not always a safe product and in some instances it is spoiled by the growth of micro-organisms. The aim of the study was to characterize honey on biological and physicochemical basis. Study Design: Determination of the microbial loads in the Sudanese honey brands and characterization of their physicochemical properties. Methodologies: Several microbiological tests were employed for the determination of the microbial loads. The methods of Association of the Official Analytical Chemists were employed for the physicochemical properties. Results: The microbiological tests were negative for Escherichia coli, and total coliforms (mpn/ml). Few honey brands contained Clostridium botulinum, Salmonella, Staphylococcus aureus, yeasts and moulds. The maximum total viable bacteria count was > 3.77 log. cfu/ml. The results of the physical parameters tested were as follows: pH 3.6, specific gravity 1.2, viscosity 120.7 Poise, and refractive index 1.4., moisture 18.2%, acidity 54.2 (meq/kg), total sugars 70.5%, fructose 32.1%, glucose 32.8%, and sucrose 5.5%.