Microbiological quality of honey sold in Diyarbakir and diversity of some bacteria at species level in the honeys

Aim: In this thesis study it was aimed to determine the presence of some microorganisms and their distribution at the species level in liquid and comb honey samples. Material and method: In this study, 106 liguid honey and 44 comb honey, totally 150 honey samples were collected from different sales points in Diyarbakir. In order to determine microorganisms in honey samples, total mesophilic aerobic bacteria, total mesophilic anerobic bacteria, coliform, Escherichia coli, Staphylococcus spp., lactic acid bacteria, yeast and mold were analysed by classical analysis methods. Moreover, coliform and Staphylococcus spp. isolates obtained from honey samples were identified at species level using Vitek II bacterial identification system. Results: The average levels of total mesophilic aerobic bacteria and total mesophilic anerobic bacteria in honey samples were found to be 3.26±1.08 log cfu/g and 3.0±0.85 log cfu/g, respectively. The average levels of coliforms, Staphylococcus spp., lactic acid bacteria, yeast and molds were determined as 8,37 MPN/g, 0,98 MPN/g, 2.93±0.51 log cfu/g, 2.90±0.84 log cfu/g and 1.76±0.53 log cfu/g, respectively. Coliforms bacteria isolated from the honeys were detected at species level as Klebsiella pneumoniae, Klebsiella aerogenes, Enterobacter cloacae, Proteus mirabilis, Proteus vulgaris, Serratia marcescens and Klebsiella oxytoca; and the isolates belong to Staphylococcus spp. were found at species level as Staphylococcus hominis, Staphylococcus epidermidis, Staphylococcus hemolyticus and Staphylococcus capitis bacteria. None of honey samples were found to be contaminated by Escherichia coli or Staphylococcus aureus. Conclusion: It was indicated high amount of microorganisms have effect on the shelf life and quality of honey. As a conclusion, if an effective management system is implemented at all stages from beehive to table by the help of the most appropriate monitoring and control conditions, it will provide to reduce the risk of contamination with such microorganisms. Key Words: Honey, microbiological quality, hygiene, species, diversity