Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Abstract

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods. The density was between 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 μs/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35. Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rate were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples. Sensory analysis revealed that the organoleptic characteristics of honey varied from region to another. All the honey was differently appreciated by the tasters.