Microbiological Role in Hazards Analysis of Natural Honey Processing

Authors:
Mihaela Vica, M. Glevitzky, Gabriela-Alina Dumitrel, Maria Popa, Simona Varvara
Abstract:
The microbiological characteristics of honey collected from beekeepers located in Alba County were determined. The presence of moulds: Penicillium spp., Aspergillus spp., Absidia spp., Rhizpus spp., Fusarium spp. were found in normal limits in investigated samples. The microbiological contamination indicates inadequate hygiene condition in handling and storage of raw honey. An efficient management system for food safety can ensure optimum monitoring and control conditions in all stages of honey processing. An HACCP generic model was developed. In this case study the analysis and assessment of hazards that may occur during processing was implemented for honey processing stages.
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2022 Journal of Agroalimentary Processes and Technologies