RESUMEN
Honey is a natural product that is made by bees from the nectar of flowering plants. There is a flora preference by bees. Like other foods ready to eat,honey can be prone to microbial contamination. Honey plant sources can be analyzed from the composition of pollen grains in honey samples. The objective of this study was to assess microbial safety and floral origin of the honey samples. For this study, honey samples were purchased from local market, and collected from hives (fresh honey) in Western Oromia. Floral analysis was determined using harmonized method of melissopalynology. Microbiological safety was assessed through the pour plate procedures from the first serial dilution on a total of 45 honey sample sizes.The melissopalynological analysis demonstrated that A. melliferahoney purchased from the market(AMMH) was considered a multi-floral type while A. mellifera fresh honey (AMFH) cropped directly from the hive and M.beccarii honey purchased from the market (MBMH) was dominated pollen from Coffee arabica (68 % of its pollen grain counted) and Guizotiascabra (50.53 % of its pollen grain counted) plant, respectively. The Aerobic mesophilic bacteria, Staphylococci, Yeast, Mould, and Aerobic spore-forming bacteria were found below the standard countable level (<30 cfu/plate) from A. mellifera and M.beccarii honey bought from the market, while A. mellifera honey collected directly from the hive became free of any microbial contamination. C.arabica and G.scabra are major honey plants and their honey can be harvested in February and October, respectively. Furthermore, Vernoniaamygdalina, Eucalyptus spp, Combretummolle, Trifoliumruppelianum, and Syzgiumguineense were honey plants analyzed from multifloral market honey even though, their pollen dominance varies. M. beccarii visits herbaceous flora whilst A. mellifera visits all floral types. The level of contamination of the honey samples from the study area was very low showing its safety.
RESUMEN
In order to assess the shelf life of a low fat spread (LFS) based on ghee, the product with (PS) and without (CS) added 0.05 % (w/w) preservative potassium sorbate and packaged in 200 g polystyrene tubs was stored at 5 °C and evaluated for changes in sensory, physico-chemical and microbiological properties. On the basis of flavour score, the PS spread could be stored for 10 weeks without appreciable loss in quality as against the CS spread which could be stored only for 5 weeks. From the point of view of spreadability, body and texture and colour, the CS product was acceptable even after 11 weeks of storage. Use of preservative had an inhibitory effect on the development of free fatty acids (FFA) and thiobarbituric acid (TBA) reactive substances. While both the products showed an increasing tendency to whey off during storage, CS wheyed off more than PS. The two spreads showed similar oiling off, which increased slightly during the storage. Microbiologically, the ghee-based low fat spreads with and without preservative was stable for 9 and 3 weeks, respectively, from the view point of yeast and mould growth; but the preservative had little effect on the total viable count. Coliforms were absent in all the samples in fresh and during storage.