Effects on physicochemical, microbiological and sensory characteristics of honey bee samples submitted to gamma radiation

Honey production in Brazil has increased considerably and gaining pro eminence on the international market, as a result many demands have become part of the productive honey chain. In addition to the analyses provided for the Brazilian legislation, international market demand products that meet the most stringent quality standards. Honey has interesting characteristics due to its constitution, but even so there are problems that can change some how your identity and quality. The application of gamma radiation is a viable proposal which promotes the reduction of bio burden without changing the constitution and most importantly the physicochemical properties, with smaller nutritional losses when compared to other treatments used in foods. This study beyond the physicochemical parameters required by Brazilian regulation also included other relevant analyses, including FT-IR ATR. Microbiological analyses were carried out on samples of pure honeys and subsequently inoculated microbial known loads to assess the action of gamma radiation in doses of 5 and 10 kGy. The triangular test was used to differentiate the irradiated and not irradiated. samples The major changes that have occurred in samples of honeys were mainly in concentrations of HMF (hydroxymethylfurfural) and diastase activity occurring a significant decrease in all analyzed samples. There was a reduction microbiological from the application of the 5 kGy, reaching absence with 10 kGy dose except Paenibacillus larvae. The sensory analysis conducted on samples of honey and honey irradiated with 5, 10 and 15 kGy doses, pointed out that there is no significant difference (5%) between irradiated and control samples. The application of gamma radiation in honeys proved a very useful method in microbiological decontamination, featuring few changes in the product at doses up to 10 kGy. (author)