Controle de qualidade físico-químico e microbiológico do mel: uma revisão bibliográfica

Abstract

Honey is used both as a food source and for medicinal purposes. Therefore, microbiological and physicochemical analyses are essential to demonstrate the conditions for consumption. The purpose of this review was to discuss the microbiological and physicochemical quality control of honey. To this end, the main parameters analyzed, the legislation that regulates the beekeeping sector in Brazil, and state and national production were addressed, using platforms such as Google Scholar, Scielo, and Science Direct, in addition to government websites of Embrapa, the Ministry of Agriculture, the Ministry of Health, and ANVISA. Information was reported on the importance of microbiological control in this product, which can be contaminated by pathogenic and deteriorating microorganisms, compromising its safety for consumption, in addition to the standards and regulations that guide the microbiological quality tests of honey in Brazil. The research also investigated the implications of these analyses for the beekeeping industry and public health, highlighting the importance of ensuring a product free of contaminants. Physicochemical analyses, such as determination of moisture, acidity, hydroxymethylfurfural, and sugars, are essential to ensure the integrity of the product. Furthermore, studies in Paraná found a significant difference in the quality of the honey sold. Research identified samples within the required physical-chemical and microbiological standards. However, some studies found non-conformities related to acidity, pH, sucrose, and the presence of microorganisms. Authors reinforced these concerns by identifying that more than 90% of the samples analyzed in Irati-PR presented at least one irregularity. Other studies demonstrated compliance with current legislation and the absence of adulteration. Some authors also contributed to understanding the impacts of quality management and environmental conditions on honey production. These results highlight the need for greater rigor in quality control and the adoption of standardized and monitored practices, aiming to guarantee consumer safety and the value of honey in the market.