||IDENTIFICATION OF MICROFLORA AND WATERS CONTENTS OF HONEY SOLD IN BENIN.
SOSSOU Prosper ,
AGASSOUNON DJIKPO TCHIBOZO Micheline ,
AYI-FANOU Lucie ,
AKOEGNINOU AKPOVI ,
AHISSOU HYACINTHE ,
TOUKOUROU FATIOU ,
||Journal de la Société de Biologie Clinique
||Honey is really used as additive food and in the treatment of microbe’s diseases. We analyze microbiological
and Physico-chemical quality of 26 samples of honey produced in Benin. The results from microbiological analysis showed that 100% of the samples were contaminated by total mesophilic flora while 65% by mould species (Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Aspergillus
ustus, Geotrichum candidum, Mucor sp. and Penicillium sp.) and 7.69% by Clostridium perfringens. The samples bought from beekeepers (apiarists) were less contaminated comparatively to that obtained from markets and drug stores. The physical and chemical analysis showed that the pH of the honey varied from 4.58±0.01 and 5.75±1.34; the level of humidity ranges from 17.67±0.01% to 22.45±0.01%. These results showed that use of honey sold in markets and drugstores in Benin can provoke toxi-infection for consumers.
||Honey, Microbiological and water contents, Microflora - Toxi-infection, Benin.
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