Qualidade físico-química e microbiológica de méis de abelha apis mellifera produzidos no estado da Paraíba: uma revisão

Abstract

Honey is produced from the nectar of flowers or sugary secretions released by plants, which when collected by bees receive the addition of enzymes and other substances and are taken to the combs of the hives to wait to mature. The origin of this product will depend on the flora used by the bees for their food, which may be floral honey or melate honey. Its physicalchemical characteristics depend on the climate, the soil, the flora and the time that will be maturing in the hive, while its microbiota will depend on the hygienic care during the harvest in the field, in the transport to the honey house and the handling in the honey. honey house. The main objective of the present work was to carry out a literature review about works that carried out physical-chemical and microbiological analyzes of honeys produced by Apis mellifera bees in the state of Paraíba in the period from 2013 to 2019. Scientific articles, theses, dissertations, conclusion papers and papers presented at scientific events were included, resulting in a total of 15 papers. After analyzing the results of these studies, it was found that honeys sold in the cities of Campina Grande, Patos and Areia had high levels of moisture and acidity, indicating premature harvest and honey fermentation, in addition to the low amount of reducing sugars in honeys in the cities of Campina Grande and Patos, and the high content of ashes in honey from the city of Areia. As for microbiological characteristics, the microorganisms that most influenced the contamination of honeys were molds, yeasts and coliforms at 35 ° C and 45 ° C. No Clostridium sulfite reducer and Escherichia coli were found in honeys from any of the studies. The presence of Salmonella was confirmed in honeys from the city of Patos and the presence of coagulase positive Staphylococcus was confirmed in honeys from the upper sertão of Paraíba (without identification of the cities). Thus, greater supervision by competent bodies in honey houses and in the homes of informal beekeepers is necessary, so that the quality of honey can be guaranteed and, consequently, increasing their marketing, thus benefiting many rural producers.