Chapter 12 - Safety of Honey
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Pesticide residues in bee bread, propolis, beeswax and royal jelly – A review of the literature and dietary risk assessment
2023, Food and Chemical ToxicologyApplication of Fourier transform infrared (FT-IR) spectroscopy and multivariate analysis for detection of adulteration in honey markets in Ethiopia
2023, Current Research in Food ScienceIon chromatography with conductometric detection for quantitation of formic acid in Polish bee honey
2018, Journal of Food Composition and AnalysisCitation Excerpt :Potassium (9.3–6785 μg/g (Pohl et al., 2009)) is the most abundant metal accounting for 45–85% of the total mineral content. A number of organic substances (organic acids; enzymes (invertase, glucose oxidase, catalase, phosphatase); vitamins (riboflavin, pantothenic acid, niacin, thiamine, pyridoxine, ascorbic acid); and products of sugar decays) are important compounds affecting honey properties (Grigoryan et al., 2016). Colour, aroma, flavour and final quality of honey are attributed to unique combinations of such constituents.
Bactericidal effect of ultraviolet-C treatments applied to honey
2018, LWTCitation Excerpt :Honey is usually considered a microbiological safe food, with a long shelf life, not requiring refrigeration, due to its low pH and reduced water activity. Therefore, only a limited number of microorganisms are expected to survive and eventually grow in honey, mostly yeasts and molds, as well as some spore forming bacteria whose sources are the pollen and nectar collected by bees, dust, air or the handling during collecting and processing of honey (Gomes, Dias, Moreira, Rodrigues, & Estevinho, 2010; Grigoryan, 2016; Iurlina & Fritz, 2005; Różańska, 2011; Snowdon & Cliver, 1996). Infant botulism is a disease that affects children under the age of one year that is induced by the ingestion of food contaminated by spores of Cl.