Physicochemical Properties of Honey and Honey-Like Foods and Their Impact on E. Coli Survival: A Comparative Study

摘要: High-sugar syrups are popular worldwide. Quality and safety need study of their physical, chemical, and microbiological properties. This study aimed to assess the physiochemical properties of four types of honey and honey-like foods: two flower honey products, date syrup (Dibs), and glucose concentrate. The water activity, osmatic pressure, and instrumental color were also measured. The safety of each food was assessed by studying the microbial growth of Escherichia coli (E. coli) bacteria. The results showed a strong linear relationship between OP and different MC levels. The physiochemical assessment showed that local and imported honey samples had high TSS values and high SC, resulting in high OP and low MC levels. This led to low aw and pH values, resulting in the lowest E. coli survival rates among the tested samples. Glucose concentrate, which contained the highest TSS value, lowest pH value, and gallic acid content, showed the highest E. coli survival rate due to its low level of SC. The E. coli bacteria cells died after 28 days of storage at 22 C. These findings highlight the importance of assessing the physical, chemical, and microbial properties of high-sugar syrups for quality and safety measures.