**Author details**

on filter paper. Analyse using a stereoscopic microscope with a total multiplication of 100× and confirm the type of sediment between slide and cover slip under an optical microscope

The pathogenic microorganism of importance in honey is the *Clostridium botulinum* bacterium, which is capable of producing spores. Bacterial spores are latent and resistant to adverse environmental conditions and can thus endure processing and storage for long periods. Contamination of honey by *C. botulinum* spores occurs within the colony, making practical

In practice, the bees carry the spores of this bacterium in their legs and antennae, taken from the soil where they land constantly. These spores begin to grow in the colonies, and remain in the combs together with the honey. Contamination is also possible in the act of collecting the product if hygiene practices are poor, and further contamination can occur through contact with the ground. Once present in honey, it survives in the medium without competition from other microorganisms. The incidence of spores in honey may also be related to multiplication

Honey is the only food recognized as a risk factor for infant botulism. Although there have been many cases of occurrence of infant botulism from honey contaminated with *Clostridium botulinum*, literature on this topic remains scarce. Consequently, in Brazil the administration of honey to children is not recommended, especially in the breastfeeding phase. This practice is also adopted in the United States, the United Kingdom and Argentina, where spores were

This disease occurs in children under 12 months, and 95% of cases occur in the first 6 months of life, when honey is used as a sweetener for bottles and juices as well as to bathe pacifiers to soothe the child. A child's intestine possesses an immature flora. The intake of honey with spores leads to germination, multiplication and the production of *botulinum* neurotoxins in the intestinal lumen, causing many problems for the health of children [50]. The consumption of honey by adults or older children does not seem to provide any kind of risk in relation to botulism. Consequently, it is recommended by the World Health Organization and the US Centers for Diseases that honey should not be given to infants under 6 and 12 months,

Honey added as an ingredient in commercial infant formulas for babies aged less than 1 year must be thermally processed to destroy *botulinum* spores. No reports exist about the use of honey as an ingredient in other foods which have caused botulism. The analysis of honey for

The microbiological analysis of honey detects product contamination. The presence of microorganisms or their spores in honey can cause its deterioration and result in enzymatic changes, the production of mycotoxins and even consumer illness. Due to the therapeutic properties attributed to honey, antimicrobial evaluation is essential to contribute to the quality mainte-

and sporulation in dead bees and their larval forms in the colonies [48].

*C. botulinum* is not recommended as a control measure [49].

nance of this product, adding to its commercial value.

with a multiplication of 100–400×.

procedures for its prevention difficult.

**2.6. Clostridium botulinum**

280 Honey Analysis

isolated [49].

respectively [16, 31].

Maria Josiane Sereia1\*, Marcia Regina Ferreira Geraldo Perdoncini<sup>1</sup> , Paulo Henrique Março<sup>1</sup> , Rejane Stubs Parpinelli<sup>2</sup> , Erica Gomes de Lima<sup>2</sup> and Fernando Antônio Anjo<sup>3</sup>

\*Address all correspondence to: mjsereia@gmail.com

1 Department of Engineering and Food Technology, Federal Technology University of Parana (UTFPR), Campo Mourāo, Brazil

