Características físico-químicas e microbiológicas de méis de Apis mellifera L. provenientes de diferentes entrepostos

The state of Ceara excels in the national scene as one of the largest producers of honey, what makes it important the monitoring of the quality of bee products processed in the warehouses. The objective of this study was to characterize honeys of Apis mellifera L. from seven apiaries located in the region of Vale do Jaguaribe, Ceará. The honeys were analyzed as for apparent sucrose, reducing sugars, acidity, pH, moisture, insoluble solids, ash, coliforms at 35° and 45 °C, yeasts,molds and Salmonella spp. According to the results of physic-chemical, all honeys evaluated where in accordance with Brazilian legislation, with significant effect at 1% probability for all physic-chemical parameters evaluated, demonstrating the heterogeneity of these characteristics. The samples analyzed were not contaminated by coliforms at 35° and 45 °C and Salmonella spp., showing a low number of yeasts and molds. According to the results of the parameters specified by legislation, the beekeepers performed the management, the harvesting and the processing of these bee products as recommended in order to obtain a qualified product.O estado do Ceará se destaca no cenário nacional como um dos maiores produtores de mel, o que torna importante o monitoramento da qualidade do produto apícola processado nos entrepostos. O objetivo deste estudo foi caracterizar méis de Apis mellifera L. provenientes de sete entrepostos localizados na região do Vale do Jaguaribe, Ceará. Os méis foram submetidos às análises de sacarose aparente, açúcares redutores, acidez livre, pH, umidade, sólidos insolúveis, cinzas, coliformes totais e termotolerantes, bolores e leveduras e Salmonella. De acordo com os resultados físico-químicos, todos os méis avaliados apresentaram-se em conformidade com a legislação brasileira vigente. Os méis apresentaram efeito significativo a 1% de probabilidade para todos os parâmetros físico-químicos avaliados. As amostras analisadas não apresentaram contaminação por coliformes totais e termotolerantes e Salmonella, sendo evidenciada baixa contagem de bolores e leveduras. De acordo com os resultados dos parâmetros especificados pela legislação vigente, os apicultores procederam o manejo, a colheita e o beneficiamento desse produto apícola segundo recomendações para obtenção de um produto de qualidade. Physico-chemical and microbiological characteristics of the Apis mellifera L. honeyof from different warehousesAbstractThe state of Ceara excels in the national scene as one of the largest producers of honey, whatmakes it important the monitoring of the quality of bee products processed in the warehouses. Theobjective of this study was to characterize honeys of Apis mellifera L. from seven apiaries locatedin the region of Vale do Jaguaribe, Ceará. The honeys were analyzed as for apparent sucrose,reducing sugars, acidity, pH, moisture, insoluble solids, ash, coliforms at 35° and 45 °C, yeasts,moldsand Salmonella spp. According to the results of physic-chemical, all honeys evaluated where inaccordance with Brazilian legislation, with significant effect at 1% probability for all physic-chemicalparameters evaluated, demonstrating the heterogeneity of these characteristics. The samplesanalyzed were not contaminated by coliforms at 35° and 45 °C and Salmonella spp., showing a lownumber of yeasts and molds. According to the results of the parameters specified by legislation, thebeekeepers performed the management, the harvesting and the processing of these bee productsas recommended in order to obtain a qualified product