Qualidade físico – química e microbiológica de mel de abelha africanizadas produzidas no município de Nazarezinho-PB.

Abstract

Bee honey is a natural food from plant nectar through bees. The quality of honey is determined by several factors such as flowering, climate, hygiene practices employed in its extraction. Thus, honey bee species Appis Mellifera L. has its own microbiological and physicochemical characteristics determining its quality. The objective of this study is to evaluate the physicochemical and microbiological characteristics of Apis mellifera honey produced by different associations and informal beekeepers in the city of Nazarezinho, located in Sertão da Paraíba. In order to verify the quality of the product produced and compare the results with those required by the current Brazilian honey legislation. Thus, 30 honey samples from different floral origins were studied. Of which 10 samples were obtained from the local trade, 10 samples from meliras and 10 from Associations. Qualitative physicochemical analyzes were performed of: humidity, acidity, ashes, pH, ºBrix, Lund, Lugol and Fiehe according to the Adolfo Lutz Institute Analytical Standards (2008). For the microbiological analyzes were studied; presence of coliforms at 35ºC and 45ºC, reducing Clostridium sulfite, Salmonella SP and E colli. Statistical differences were observed by Tukey test at 5% level among all analyzes except for ° Brix.