Honey’s natural antimicrobial properties are often compromised by fermentation caused by osmophilic yeast, which affects its quality and shelf life. Conventional heat pasteurisation reduces microbial contamination but risks degrading honey’s valuable bioactive compounds. This study evaluates the effectiveness of continuous-flow ozone pasteurisation as a green technology system designed to control osmophilic yeast growth in honey without applying heat. The system operates at room temperature, using an ozone concentration of approximately 6.85 ppm with an exposure time of 0.135 seconds per millilitre, ensuring gentle treatment that preserves honey’s integrity. Microbial analysis using the spread plate method demonstrated a significant reduction in yeast population, from 7×10 7 to 6.2×10 7 CFU/ml, achieving an 11.9% decrease and a log reduction of 0.055. These findings highlight the potential of ozone pasteurisation as a non-thermal, effective alternative to traditional methods, offering a promising solution for maintaining honey quality while enhancing microbial safety. This approach could revolutionise honey preservation by minimising thermal damage and extending product shelf life.
Mardhiyah et al. (2025) studied this question.