Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 1 (Microbiology) vol. 4 2015-02-02 2015-02-02 MICROBIOLOGICAL AND CHEMICAL QUALITY OF SLOVAK AND EUROPEAN HONEY 41 44 EN Simona Kunová,Miroslava Kačániová Simona Kunová,Miroslava Kačániová Peter Haščík Peter Haščík Juraj Čuboň Juraj Čuboň The aim of the present study was to evaluate microbiological and chemical quality of honey from Slovakia, Czech Republic and Germany. Selected microbiological and chemical parameters were determined in 12 samples of honey. Total Viable Count (TVC), coliform bacteria (CB), microscopic filamentous fungi (MFF) moisture content and free acids were determined. Plate dilution method with individual culture conditions was used for microorganisms cultivation. Moisture content was measured by refractometry and free acids content was determined by titration. The minimal value of TVC was 1.87 log CFU.g-1 (sample no. 11), maximal value of TVC in honey was 3.13 logCFU.g-1 (sample no. 7), average value of TVC was 2.52 log CFU.g-1 . Two samples were in accordance with Codex Alimentaius of SR (2009). Samples of honey were negative for coliform bacteria count. Four samples were negative for microscopic fungi count (sampes no. 2, 8, 9 and 11). Maximal value of microscopic fungi was 2.18 log CFU.g-1 in sample no. 5. Average value of microscopic fungi was 1.07 log CFU.g-1. The moisture content values ranged from 16.6 % (sample no. 1) to 20.6 % (no. 3). Sample no. 3 was not in accordance with requirements of Council Directive 2001/110. Average value of moisture content was 18.3 %. The minimal value of free acids was 12 meq.kg-1, maximal value was 42 meq.kg-1. The average value of free acids was 28.9 meq.kg-1.
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