Snowdon J A, Cliver D O
National Honey Board, Longmont, CO 80501, USA.
Int J Food Microbiol. 1996 Aug;31(1-3):1-26. doi: 10.1016/0168-1605(96)00970-1.
Knowledge of the moisture and temperature conditions influencing growth of microorganisms in honey has long been used to control the spoilage of honey. However, the need for additional microbiological data on honey will increase as new technologies for, and uses of honey develop. Microorganisms in honey may influence quality or safety. Due to the natural properties of honey and control measures in the honey industry, honey is a product with minimal types and levels of microbes. Microbes of concern in post-harvest handling are those that are commonly found in honey (i.e., yeasts and spore-forming bacteria), those that indicate the sanitary or commercial quality of honey (i.e., coliforms and yeasts), and those that under certain conditions could cause human illness. Primary sources of microbial contamination are likely to include pollen, the digestive tracts of honey bees, dust, air, earth and nectar, sources which are very difficult to control. The same secondary (after-harvest) sources that influence any food product are also sources of contamination for honey. These include air, food handlers, cross-contamination, equipment and buildings. Secondary sources of contamination are controlled by good manufacturing practices. The microbes of concern in honey are primarily yeasts and spore-forming bacteria. Total plate counts from honey samples can vary from zero to tens of thousands per gram for no apparent reason. Most samples of honey contain detectable levels of yeasts. Although yeast counts in many honey samples are below 100 colony forming units per gram (cfu/g), yeasts can grow in honey to very high numbers. Standard industry practices control yeast growth. Bacterial spores, particularly those in the Bacillus genus, are regularly found in honey. The spores of C. botulinum are found in a fraction of the honey samples tested-normally at low levels. No vegetative forms of disease-causing bacterial species have been found in honey. Bacteria do not replicate in honey and as such high numbers of vegetative bacteria could indicate recent contamination from a secondary source. Certain vegetative microbes can survive in honey, at cool temperatures, for several years. However, honey has anti-microbial properties that discourage the growth or persistence of many microorganisms. Typically, honey can be expected to contain low numbers and a limited variety of microbes. A routine microbiological examination of honey might include several different assays. A standard plate count provides general information. Specialized tests, such as a count of yeasts and an assay for bacterial spore-formers, may also be useful. An indicator of sanitary quality as provided by coliform counts might be included. Additional tests, to explain unusually high counts or address a certain problem, may be needed. The use of honey in products that receive no or limited heat treatment may require additional tests. More information on the source and control of microbes in honey is needed to answer the concerns currently facing the industry.
长期以来，人们利用对影响蜂蜜中微生物生长的湿度和温度条件的了解来控制蜂蜜的变质。然而，随着蜂蜜新技术的发展和用途的增加，对蜂蜜更多微生物数据的需求也会增加。蜂蜜中的微生物可能会影响质量或安全。由于蜂蜜的天然特性以及蜂蜜行业的控制措施，蜂蜜是一种微生物种类和数量极少的产品。收获后处理中值得关注的微生物是那些在蜂蜜中常见的（即酵母和芽孢杆菌）、那些表明蜂蜜卫生或商业质量的（即大肠菌群和酵母）以及那些在某些条件下可能导致人类疾病的。微生物污染的主要来源可能包括花粉、蜜蜂的消化道、灰尘、空气、土壤和花蜜，这些来源很难控制。影响任何食品的相同二次（收获后）来源也是蜂蜜的污染源。这些包括空气、食品处理人员、交叉污染、设备和建筑物。二次污染源通过良好生产规范来控制。蜂蜜中值得关注的微生物主要是酵母和芽孢杆菌。蜂蜜样品的总平板计数每克可从零到数万不等，且无明显原因。大多数蜂蜜样品都含有可检测水平的酵母。尽管许多蜂蜜样品中的酵母计数低于每克100菌落形成单位（cfu/g），但酵母能在蜂蜜中大量生长。标准的行业做法可控制酵母生长。细菌芽孢，特别是芽孢杆菌属中的芽孢，经常在蜂蜜中被发现。肉毒梭菌的芽孢在一部分测试的蜂蜜样品中被发现——通常含量较低。在蜂蜜中未发现致病细菌物种的营养体形式。细菌在蜂蜜中不会繁殖，因此大量的营养细菌可能表明最近受到二次来源的污染。某些营养微生物在低温下能在蜂蜜中存活数年。然而，蜂蜜具有抗菌特性，可抑制许多微生物的生长或存活。通常，预计蜂蜜中微生物数量少且种类有限。对蜂蜜进行常规微生物检查可能包括几种不同的检测方法。标准平板计数可提供一般信息。专门的检测，如酵母计数和芽孢杆菌检测，可能也有用。可能会包括大肠菌群计数作为卫生质量的指标。可能需要进行额外的检测来解释异常高的计数或解决特定问题。在未经热处理或仅经过有限热处理的产品中使用蜂蜜可能需要进行额外检测。需要更多关于蜂蜜中微生物来源和控制的信息来回答该行业目前面临的问题。
