Avaliação da qualidade de méis comercializados na região de Dois Vizinhos - PR

Abstract

Honey is a rich food in sugars, minerals and amino acids, however, it has low levels of vitamins. Must present maximum moisture content of 20% so that there is osmophilic yeast action. There are inspection failures that compromise the quality of honey, such as beekeeper management failures at the time of processing, resulting in the proliferation of bacteria and fungi harmful to human health.The objective of this work was to evaluate the quality of the honey, through the analysis of pH and acidity and microbiological parameters. Counts of mesophilic aerobic bacteria, molds and yeasts were carried out in 9 samples of honeys produced in Dois Vizinhos, PR, in triplicate, following methods proposed by Brazilian legislation, and the results were compared with official parameters. It was observed that 88.89% of the samples were within the standards established by Brazilian legislation, except for the H sample (11.11%), which presented high bacteriological values in its analyzes, compromising its quality.