«ASSESSMENT OF FRESHNESS AND NATURALNESS OF HONEY BASED ON ORGANOLEPTIC, PHYSICOCHEMICAL, AND MICROBIOLOGICAL PARAMETERS»

Abstract

The article presents the results of comprehensive studies of honey collected in various districts of the West Kazakhstan region, aimed at assessing its quality and safety.

The research included organoleptic, physicochemical, and microbiological analyses. Organoleptic evaluation showed that all samples had a clear or slightly turbid consistency, a pleasant aroma and taste typical of their botanical origin, and no signs of fermentation or foreign odors. Physicochemical analysis revealed that the diastase number ranged from 9.4 to 15.0 Gothe units, acidity was 2.6–3.5 ml NaOH/100 g, and moisture content ranged from 17.6 to 18.5%, meeting the requirements of GOST 19792–2017 and GOST 31774–2012. Microbiological tests showed no presence of coliform bacteria, yeasts, molds, or spore-forming microorganisms. The total microbial count was below the permissible level (<10² CFU/g), indicating high sanitary quality and product safety. The obtained data confirm the naturalness, maturity, and microbiological safety of the studied honey, reflecting the favorable beekeeping conditions in the West Kazakhstan region.