Method for detecting microorganisms in honey

Abstract

The invention provides a method for detecting microorganisms in honey, and relates to the technical field of honey quality detection. The method comprises the following steps: sucking 1ml of honey to be detected with a straw, adding the honey into a beaker, adding 10ml of sterile water, fully mixing to make diluted honey water, and keeping the diluted honey water into a sterile environment of which the temperature is 30-35 DEG C for 6-8 hours; sucking 1ml of honey water with a straw, adding the honey water into a culture groove of a sample card, adding a culture solution into the culture groove, covering an upper cover plate of the sample card, and sealing with water; putting the water-sealed sample card into an incubator for constant-temperature culture, and culturing at the temperature 32-34 DEG C for 36 hours; observing whether or not bubbles are produced in the water sealing surface of the sample card, wherein the microorganisms exist if the bubbles are produced, and the microorganisms do not exist if no bubbles are produced. The detection method provided by the invention is used for detecting whether or not the honey contains any microorganism. The detection method is easy to operate, the judgment of a detection result is visual, and misjudgment is prevented.

Description

technical field

[0001] The invention relates to the technical field of honey quality detection, in particular to a method for detecting microorganisms in honey. Background technique

[0002] Honey is a yellow-white viscous liquid that is collected by bees and naturally fermented. Honey has antibacterial effect, and its preservation is very good. However, the commercial honey we buy in the market is basically processed and blended honey, and its honey content has been greatly reduced. Its antibacterial and preservation can no longer be compared with natural honey. Compare. Therefore, the processed and blended honey on the market will basically be sterilized. However, honey is susceptible to microbial contamination during processing, transportation and storage. Therefore, when testing the quality of commercial honey, microbiological testing is often carried out. In the prior art, there is still a lack of a more convenient and accurate method for detecting microorganisms in...

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