The origin of microbial pollution in 1 honey
Microbial it is the biology with a flock of invisible naked eye, basically include fungus (yeast and mould) , bacterium, virus and protozoan. Some is microbial it is beneficial to the mankind, but a lot of microbial divide outside can causing starting plant disease, the decay that still can cause flix, lumber, food to wait is degenerative. Same, honey has a bit biology to also can bring about its corruption, some is met after person edible even toxic. Be opposite as people of food safety pay close attention to increasingly, and the honey wide application in the domain such as food, medicine, cosmetic, the microbial pollution in honey is taken seriously generally. Groovy microbial disinfection method hard guarantee against destroys honey active ingredient.
The microbial pollution in honey basically is in two phase, it is a bee the phase in generation honey, call primary pollution again, the assimilation that pollutes origin to basically include pollen, bee residual, dust, air, fountainhead, flower, bee; The 2nd it is honey results is reached store up carriage phase, call sub pollution again, , its pollute origin to include to machine personnel of equipment, operation, container, insect, animal, air, water, wall, ceiling to wait again. Among them primary pollution is very difficult manual control, sub pollution just is factitious prevent and reduce honey the crucial link of microbial pollution.
The main sort of microbial pollution in 2 honey reachs his to endanger
In honey main microbial it is yeast and gemma bacili (Bdcillus Spp. ) , every gram honey is in it is OK that the bacterium colony on education radical flat forms number from 0 to 1×104 CFU (Colony Forming Units) . Detect from a lot of honey sample middling a yeast, but it is commonly under 100 CPU/g, a few be able to bear or endure permeate the yeast that press to be able to grow in honey progenitive. Often still detect in honey a bacterium of gemma lever fungus, its gemma can survive for a long time, but because the special environment of honey can restrain his,grow progenitive. Another kind of pollution is microbial it is fleshy poisonous bacili (Clostridium Botulinum) , the frequency that is detected is very low, but healthy to the mankind effect is the most serious. In addition, also can detect in a few honey mould. Current, about virus and sex of a few parasitism protozoan endangers a report to the pollution of honey less.
In honey; Kind detect not easily the bacterium that grows level to battalion preserve one's health, because honey has what the following character goes against a bacterium to grow,this basically is progenitive: ① is tall permeate pressure, moisture content is low (0.6 ％ of 0.5 ％ ～ ) ; ② PH cost is low (3.4 ～ 5.5) ; ③ dextrose can produce those who have the effect that fight bacterium to cross oxidation hydrogen in combustion process; ④ protein content is low; ⑤ low oxidation is reductive potential; ⑥ viscosity is tall; ⑦ is put in a few antioxidant to mix a few otherer the material that fight bacterium. Bacili of most bud spore is healthy to the character of honey and mankind the influence is minor, but harm of fleshy poisonous bacili is greater, the exotoxin noxiousness that its produce is stronger, infantile edible affects the honey of fleshy poisonous bacili, or after other edibles, because be lacked inside infantile bowel path can the normal bacterium that Jie fights fleshy poisonous bacili group, gemma is right now progenitive in caecum, the toxin of progenitive generation causes infection the gender is toxic, expression breeds for constipation, suck faint, deglutition is difficult, eye danger is flagging, systemic flesh tension drops, serious person because breathe flesh paralytic and cause infantile temper by dipping in water to die, common at 1 year old of the following children, because this is on the honey product label of the United States and England,avoid of clew is 1 year old of the following baby is used. Yeast and true fungus mould are to bring about honey to ferment degenerative main microbial, be able to bear or endure especially permeate the yeast that press.
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