Med. Weter. 78 (11), 556-562, 2022

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Anna Żebracka, Anna Winiarska-Mieczan, Bożena Nowakowicz-Dębek, Marcin Banach, Agata Drabik, Jolanta Pulit-Prociak, Anna Chmielowiec-Korzeniowska
Assessment of the microbiological quality and bactericidal properties of flavoured honey
The aim of the study was to evaluate the microbiological quality and bactericidal properties of flavoured honeys. The study evaluated 20 different flavoured honeys available in Polish retail shops. These included 17 nectar honeys enriched with flavourings, i.e. herbs, marshmallow root, seaberry, elderberry, cranberry, hops, cloves, ginger, vanilla, black cumin, lemon, blackberry, strawberry, orange, raspberry, and European blueberry, as well as three creamed honeys with ginger and lemon grass, lemon and peppermint, and strawberry. The study showed that vast majority of the flavoured honeys were microbiologically safe and exhibited high bactericidal activity. The highest level of contamination was found in honey with black cumin and elderberry. The results showed that 50% honey solutions had a bactericidal effect against E. coli. Its growth was inhibited most strongly (20.6 mm) by nectar honey enriched with marshmallow root and elderberry. Similar properties of flavoured honeys were observed in the case of Salmonella Enteritidis. The zone of inhibition for honey with orange paste and cloves was on average 18.7 mm. The study showed that the honey had no effect at all on Pseudomonas aeruginosa, irrespective of the added flavourings.
Keywords: microbiological quality, bactericidal properties, flavoured honeys