Factors Affecting the Quality and Safety of Honey: A Systematic Review

Environmental contamination and fraud that occurs during honey production can endanger the health of the consumer. Thus, in this study, we determined the factors affecting the quality and safety of honey to identify and control these factors, quality and Honey safety is maintained.

In the current review study the information achieved by referring to the databases Pubmed, Science Direct, Elsevier, Google Scholar, SID, MagIran, Civilica, World Health Organization, United Nations Food and Drug Administration collected based on keywords honey, physicochemical properties, quality, safety, public health, heavy metals, pharmaceutical residues during the last 10 years.

Factors affecting the quality of honey include the amount of carbohydrates (fructose to glucose ratio), proline, gluconic acid, cystic acid, moisture, ash (especially potassium), 5-hydroxymethylfurfural (5-HMF), diastase activity (alpha and beta amylase) , Color, electrical conductivity, pH, acidity, and factors that affect the safety of honey include heavy metals and drug residues.

Physicochemical properties including carbohydrates, proline, gluconic acid, cystic acid, moisture, ash, 5-HMF, diastase activity, color, electrical conductivity, pH, acidity affect only the quality of honey and do not pose a threat to consumer health; however, heavy metals and pharmaceutical residues In addition to honey quality, it also endangers consumer safety and health; therefore, the identification and control of heavy metals and drug residues in honey is more important than physicochemical properties.