Characterization of microorganisms in Argentinean honeys from different sources

International Journal of Food Microbiology

Volumn 105, Issue 3, 2005, Pages 297-304

  Iurlina, Miriam O ^a   Fritz, Rosalia ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Bulk and apiary honeys; Commercial; Microorganisms

Indexed keywords

ACIDITY; AMERICAN FOULBROOD DISEASE; ANTIBACTERIAL ACTIVITY; ARGENTINA; ARTICLE; BACILLUS; BACILLUS CEREUS; BACILLUS LATEROSPORUS; BACILLUS PUMILUS; BACTERIUM DETECTION; BEE; CLOSTRIDIUM; COLIFORM BACTERIUM; CONTROLLED STUDY; DILUTION; ESCHERICHIA COLI; FECES; FUNGAL DETECTION; GENERAL ASPECTS OF DISEASE; HONEY; MOISTURE; MOULD; NONHUMAN; PAENIBACILLUS; PAENIBACILLUS LARVAE; PH MEASUREMENT; SALMONELLA; SHIGELLA; SYMPTOM; YEAST;

ANIMALS; ARGENTINA; BACILLACEAE; BACILLUS; BACTERIA; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; HONEY; HUMANS; HYDROGEN-ION CONCENTRATION; SALMONELLA; SHIGELLA;

APOIDEA; BACILLUS (BACTERIUM); BACILLUS CEREUS; BACILLUS PUMILUS; BACTERIA (MICROORGANISMS); BREVIBACILLUS LATEROSPORUS; CLOSTRIDIUM; ESCHERICHIA COLI; PAENIBACILLUS; PAENIBACILLUS LARVAE; SALMONELLA; SHIGELLA;

EID: 28444440600     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.03.017     Document Type: Article

References (50)

1. M.A. Alippi Detection of Bacillus larvae spores in Argentinean honeys by using a semi-selective medium Microbiología 11 1995 343 350
2. M.A. Alippi, C.A. López, and M.O. Aguilar Differentiation of Paenibacillus larvae subsp. larvae, the cause of American foulbrood of honey bees, by using PCR and restriction fragment analysis of genes encoding 16S rRNA Appl. Environ. Microbiol. 68 2002 3655 3660
3. K.L. Allen, P.C. Molan, and G.M. Reid A survey of the antibacterial activity of some New Zealand honeys J. Pharm. Pharmacol. 43 12 1991 817 822
4. N. Al Somal, K.E. Coley, P.C. Molan, and B.M. Hancock Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey J. R. Soc. Med. 87 1 1994 9 12
5. D. Anupama, K.K. Bhat, and V.K. Sapna Sensory and physico-chemical properties of commercial samples of honey Food Res. Int. 36 2003 183 191
6. P. Aureli, A.M. Ferrini, and S. Negri Ricerca delle spore di Cl. botulinum nel miele Riv. Soc. Ital. Sci. Aliment. 12 6 1983 457 460
7. BAM. Bacteriologycal Analytical Manual, 2001. In: FDA Bacteriologycal Analytical Manual online. Association of Official Analytical Chemists International, online.
8. Bianchi, E.M., 1984. Determinación del contenido de humedad (Cap III): pp. 17-22
9. Determinación de acidez (Cap IV): pp. 23-25. In: Determinación de la Calidad de Miel. Sgo del Estero, Rep. Argenitna: Ed. CEDIA-Univ. Nacional de Sgo del Estero.
10. C.T. Butterfield A selection of dilution water for bacteriological examinations J. Appl. Bacteriol. 23 1932 355 367
11. J.H. Centorbi, O.E. Aliendro, N.O. Demo, R. Dutto, R. Fernandez, and O.N. Puig de Centorbi First case of infant botulism associated with honey feeding in Argentina Anaerobe 5 1999 181 183
12. AL P.H.A. Sneath N.S. Mair M.E. Sharpe J.G. Holt Bergey's Manual of Systematic Bacteriology vol. 2 1986 Ed. Williams and Wilkins Baltimore, USA 1104 1138
13. R.A. Cooper, P.C. Molan, and K.G. Harding Antibacterial activity of honey against strains of Staphylococcus aureus from infected wounds J. R. Soc. Med. 92 6 1999 283 285
14. C.L. da Azeredo, M.A.A. Azeredo, S.R. de Souza, and V.M.L. Dutra Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins Food Chem. 80 2003 249 254
15. B.R. D'Aray, G.B. Rintoul, C.Y. Rowland, and A.J. Blackman Composition of Australian honey extractives: 1. Norisoprenoids, monoterpenes, and other natural volatiles from blue gum (Eucalyptus leucoxylon) and yellow box (Eucalyptus melliodora) honeys J. Agric. Food Chem. 45 1997 1834 1843
16. P.O. de Centorbi, E.E. Satorres, L.E. Alcaraz, H.J. Centorbi, and R. Fernandez Detection of Clostridium botulinum spores in honey Rev. Argent. Microbiol. 29 1997
17. C. Delmas, D.J.-M. Vidon, and M. Sebald Survey of honey for Clostridium botulinum spores in eastern France Food Microbiol. 11 1994 515 518
18. D.W. Dingman, and D.P. Stahly Medium promoting sporulation of Bacillus larvae and metabolism of medium components Appl. Environ. Microbiol. 46 1983 860 869
19. M. Esti, G. Panfili, E. Marconi, and M.C. Trivisonno Valorization of the honeys from the Molise region through physico-chemical, organoleptic and nutritional assessment Food Chem. 58 1-2 1997 125 128
20. R.E. Gordon, W.C. Haynes, and C.H. Pang The genus Bacillus Agric. Handb. 427 1973 (ARS-USDA, Washington, 283 pp.)
21. J.K. Gupta, R. Kaushik, and V.K. Joshi Influence of different treatments, storage temperature and period on some physico-chemical characterisation and sensory qualities of Indian honey J. Food Sci. Technol. India 29 2 1992 84 87
22. M.A.Z. Hornitzky, and S. Clark Culture of Bacillus larvae from bulk honey samples for the detection of American foulbrood J. Apic. Res. 30 1 1991 13 16
23. C.N. Huhtanen, D. Knox, and H. Shimanuki Incidence and origin of Clostridium botulinum spores in honey J. Food Prot. 44 1981 812 814
24. ICMSF Métodos recomendados para el análisis microbiológico en alimentos Microorganismos de los Alimentos I. Técnicas de Análisis Microbiológicos 2da. Ed. 1983 Acribia Zaragoza, España 105 280
25. Y. Kokubo, K. Jinbo, S. Kaneko, and M. Matsumoto Prevalence of spore-forming bacteria in commercial honey Ann. Rep. Tokyo Metr. Res. Lab. Pub. Health 35 1984 192 196
26. F.M. Lauro, M. Favaretto, L. Covolo, M. Rassu, and G. Bertoloni Rapid detection of Paenibacillus larvae from honey and hive samples with a novel nested PCR protocol Int. J. Food Microbiol. 81 2003 195 201
27. I. Martos, F. Ferreres, and F.A. Tomás-Barberán Identification of flavonoid markers for the botanical origin of Eucalyptus honey J. Agric. Food Chem. 48 2000 1498 1502
28. P.C. Molan The antibacterial activity of honey: 1. The nature of the anibacterial activity Bee World 73 1992 5 28
29. P.C. Molan The antibacterial activity of honey: 2. Variation in the potency of the antibacterial activity Bee World 73 1992 59 76
30. P.C. Molan, and K.M. Russell Non-peroxide antibacterial activity in some New Zealand honeys J. Apic. Res. 27 1988 62 67
31. A.M. Monetto, A. Francavilla, A. Rondini, L. Manca, M. Siravegna, and R. Fernandez A study of botulinum spores in honey Anaerobe 5 1999 185 186
32. H. Nakano, and G. Sakaguchi An unusually heavy contamination of honey products by Clostridium botulinum type F and Bacillus alvei FEMS Microbiol. Lett. 79 1991 171 178
33. H. Nakano, T. Okabe, H. Hashimoto, and G. Sakaguchi Incidence of Clostridium botulinum in honey of various origins Jpn. J. Med. Sci. Biol. 43 1990 183 195
34. S. Nordström, and I. Fries A comparision of media and cultural conditions for identification of Bacillus larvae in honey J. Apic. Res. 34 1995 97 103
35. Pascual Anderson, M.R., Calderón García, V., 2000. Investigación de Shigella (Cap. 7): pp. 63-71
36. Investigación y recuento de Clostridium sulfito-reductores (Cap. 8): pp. 73-75. In: Microbiología Alimentaria. Metodología analítica para alimentos y bebidas. 2da Edición. Madrid, España: Ed. Díaz de Santos, S.A.
37. M.L. Piana, G. Poda, D. Cesaroni, L. Cuetti, M.A. Bucci, and P. Gotti Research on microbial characteristics of honey samples of Udine province Riv. Soc. Ital. Sci. Aliment. 20 1991 293 301
38. F.G. Priest, M. Goodfellow, and C. Todd A numerical classification of the genus Bacillus J. Gen. Microbiol. 134 1988 1847 1882
39. V.L.M. Rall, A.J. Bombo, T.F. Lopes, L.R. Carvalho, and M.G. Silva Honey consumption in the state of Sâo Paulo: a risk to human health? Anaerobe 9 2003 299 303
40. A.I. Root The ABC and XYZ of Bee Culture 1983 The A.I. Root Co. Medina, OH
41. N. Singh, and P. Kuar Bath Quality evaluation of different types of Indian honey Food Chem. 58 1-2 1997 129 133
42. J.A. Snowdon, and D.O. Cliver Review article. Microorganisms in honey Int. J. Food Microbiol. 31 1996 1 26
43. H. Sugiyama, D.C. Mills, and L.-J.C. Kuo Number of Clostridium botulinum spores in honey J. Food Prot. 41 1978 848 850
44. P.J. Taormina, B.A. Niemira, and L.R. Beuchat Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power Int. J. Food Microbiol. 69 3 2001 217 225
45. E.A. Tosi, E. Ré, H. Lucero, and L. Bulacio Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition Lebensm.-Wiss. u.-Technol. 37 6 2004 669 678
46. C. Tysset, and M. Rousseau Problem of microbes and hygiene of commercial honey Rev. Med. Vet. 132 1981 591 600
47. C. Tysset, C. Durand, and Y.P. Taliergio Contribution to the study of the microbial contamination and the hygiene of commercial honey Rev. Med. Vet. 146 1970 1471 1492
48. R.J. Weston, K.R. Mitchell, and K.L. Allen Antibacterial phenolic components of New Zealand manuka honey Food Chem. 64 1999 295 301
49. J.W. White, M.H. Subers, and A.I. Schepartz The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system Biochim. Biophys. Acta 73 1963 57 70
50. D.J. Willix, P.C. Molan, and C.G. Harfoot A comparision of the sensitivity of wound-infecting species of bacteria to the antibacterial activity of manuka honey and other honey J. Appl. Bacteriol. 73 5 1992 388 394