hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2019.i3.s267hfb-26Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYМикробиологическая безопасность медаMicrobiological Safety of HoneyКущИ. В.KushchI. V.

Кущ Ирина Вячеславовна

125080, Москва, Волоколамское шоссе, дом 11

Irina V. Kushch

11 Volokolamskoe highway, Moscow, 125080 

i.kusch@mail.ruВаннерН. Э.VannerN. E.

Ваннер Наталья Эдуардовна

123022, город Москва, Звенигородское ш., дом 5

Natalya E. Vanner

5 Zvenigorodskoe highway, Moscow, 123022 

vanner.natalia@gmail.comУдавлиевД. И.UdavlievD. I.

Удавлиев Дамир Исмаилович

125080, Москва, Волоколамское шоссе, дом 11

Damir I. Udavliev

11 Volokolamskoe highway, Moscow, 125080 

udavlievdi@mgupp.ruМурадоваМ. Д.MuradovaM. D.

Мурадова Мая Дурдымурадовна

744000, город Ашхабад, ул. Гёроглы, дом 62

Maya D. Muradova

62 Gorogly str., Ashgabat, 744000 

mouradovamd@gmail.comФГБОУ ВО «Московский государственный университет пищевых производств»РоссияMoscow State University of Food ProductionRussian FederationВсероссийский научно-исследовательский институт ветеринарной санитарии, гигиены и экологии — филиал ФГБНУ ФНЦ ВИЭВ РАНРоссияAll-Russian Research Institute of Veterinary Sanitation, Hygiene and Ecology - Branch of Federal State Budget Scientific Institution «Federal Scientific Center - K. I. Skryabin, Ya. R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences»Russian FederationТуркменский сельскохозяйственный университет имени С. А. НиязоваТуркменистанTurkmen Agricultural University Named after S.A.NiyazovTurkmenistan20190405202113106117Copyright © Кущ И.В., Ваннер Н.Э., Удавлиев Д.И., Мурадова М.Д., 20212021Кущ И.В., Ваннер Н.Э., Удавлиев Д.И., Мурадова М.Д.Kushch I.V., Vanner N.E., Udavliev D.I., Muradova M.D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/26

Проведено микробиологическое исследование пчелиного меда реализуемого на рынках Москвы в отношении патогенных и условно-патогенных микроорганизмов (бактерии рода Salmonella, Shigella, общая микробная обсемененность (КМАФАнМ), бактерии группы кишечной палочки (БГКП), плесневых грибов, осмофильных дрожжей, S. aureus). Дополнительно были проведены органолептические (внешний вид, аромат, вкус) и физико-химические (определение массовой доли сахарозы, фруктозы и глюкозы, гидрокси-метилфурфураля, кислотности, электропроводность и т.д.) исследования для исключения фальсификации продукта. Микробиологические, органолептические и физико-химические исследования проводились в испытательной лаборатории соответствующей требованиям ГОСТ ISO/EC 17025-2019. Исследованию были представлены 221 образец меда, отобранные с 13 рынков Москвы на наличие патогенных и условно-патогенных микроорганизмов. По результатам исследований в 37 образцах (16,7 %) были обнаружены Escherichia coli, в 18 образцах (8 %) - бактерии группы кишечной палочки (БГКП), 53 образцах (23,9 %) - S.aureus, КМАФАнМ - 25 (11,3 %), осмофильные дрожжи - 3 (1,3 %), несоответствие по физико-химическим показателям обнаружено в 45 (20,3 %) образцах. Рассмотрены российские и международные требования к микробиологической безопасности меда в отношении патогенных и условно-патогенных микроорганизмов. Проведен анализ и сравнительная характеристика показателей и их значений.

A microbiological study of bee honey sold in the Moscow markets with respect to pathogenic and conditionally pathogenic microorganisms (bacteria of the genus Salmonella, Shigella, total microbial contamination (KMAFAnM), bacteria of the E. coli group, mold, osmophilic yeast, S. aureus) was carried out. Additionally, organoleptic (appearance, aroma, taste) and physicochemical (determination of the mass fraction of sucrose, fructose and glucose, hydroxymethylfurfural, acidity, electrical conductivity, etc.) were conducted to exclude product falsification. Microbiological, organoleptic and physico-chemical studies were carried out in a testing laboratory that meets the requirements of GOST ISO / EC 17025-2019. The study presented 221 honey samples taken from 13 Moscow markets for the presence of pathogenic and conditionally pathogenic microorganisms. According to the results of studies, Escherichia coli was found in 37 samples (16.7 %), E. coli bacteria (BHEC) in 18 samples (8 %), S.aureus, 25 KMAFAnM (53 samples (23.9 %)) 11.3 %), osmophilic yeast - 3 (1.3 %), a discrepancy in physical and chemical parameters was found in 45 (20.3 %) samples. Considered Russian and international requirements for the microbiological safety of honey in relation to pathogenic and conditionally pathogenic microorganisms. Analyzed the comparative characteristics of indicators and their values.

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The authors declare that there are no conflicts of interest present.