Characterization of yateí (Tetragonisca fiebrigi) honey and preservation treatments: Dehumidification, pasteurization and refrigeration

SCHVEZOV, NATASHA; PUCCIARELLI, AMADA B.; VALDES, BELEN; DALLAGNOL, ANDREA M.

FOOD CONTROL

ELSEVIER SCI LTD

Año: 2020 vol. 111

0956-7135

A complete study on the microbiological and physico-chemical properties of yateí honey (Tetragonisca fiebrigi) was carried out, focusing on the quality standards that are necessary for its commercialization. The results showed that physico-chemical and microbiological parameters of T. fiebrigi honey differed from standard values of Apis mellifera, but not from other stingless bees honey from South America. Yateí honey showed the presence of fecal contamination (Escherichia coli), and a seasonal influence in microbiological parameters, acidity, pH, sucrose and diastase activity. On the other hand, three preservation treatments were carried out and evaluated for 90 days in T. fiebrigi honey: refrigeration, pasteurization and dehumidification. Pasteurization and dehumidification of yateí honey eliminated fecal contamination while in refrigerated honey E. coli survived in time (8?90 days), unlike the samples kept at room temperature (