Abstract

MICROBIOLOGY OF HONEY COLLECTED FROM THREE DIFFERENT LOCATIONS IN ENUGU STATE, NIGERIA

Abstract

Honey samples were collected from open markets in Ukehe community Nsukka (A), Ogbete main market (B) and Orie Egede market (C) all in Enugu State, Nigeria. The samples were screened for microbes with respect to microbial load counts for bacteria and fungi. Further analyses were carried out to isolate and identified the microbes present. The pour plating method was employed using Nutrient agar, MacConckey agar and Sabouraud’s dextrose agar. Gram staining and biochemical test were also used to identify the bacterial organism involved. Bacterial counts of 8.9 x106, 11.5 X 106 and 15.5 X 106 were recorded for sample A, B, and C respectively. Similarly the results of fungal count revealed means of 1.10 X 104, 1.12 X 104 and 1.15 X 104 for sample A, B and C respectively. The bacteria isolates included Staphylococcus, Enterobacteria, Micrococcus and E.coli spp. while fungal identification test revealed Aspergillus spp, Saccharomyces spp and Rhizopus spp. These results revealed that honey should be properly processed, stored and monitored as results above were an indicator of the hygienic conditions under which the honey was processed, handled and stored.

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