<abstract xmlns="http://www.w3.org/1999/xhtml"><p>For thousands of years, honey from stingless bees, mainly from <italic>Melipona beecheii</italic>, has been recognized as part of traditional Mayan medicine in the Mesoamerican region. Currently Melipona honey is the subject of research due to its nutritional, therapeutic and commercial value. Studies have been conducted to characterize Melipona honey produced on Mexico’s Yucatan Peninsula in, but the results have been limited. The low production and botanical-geographical origin of the honey increases the variability of the results and also the real number of Melipona beekeepers in the area is unknown so we are unable to conduct a statistically representative sampling and enough information to establish a generalization of the information. Therefore, we reviewed the published articles that describe the physicochemical and microbiological characteristics of the honey of some species of the genus <italic>Melipona</italic>. The information analyzed indicated that some of these characteristics are out of the specifications established by the standard that applies to <italic>Apis mellifera</italic> honey, without this meaning that it is of lesser quality and therefore. Because production and commercialization of this product is prospering, physicochemical and microbiological standards must be established to avoid adulteration and complications to public health, since this product is widely used for therapeutic purposes.</p></abstract>

For thousands of years, honey from stingless bees, mainly from Melipona beecheii, has been recognized as part of traditional Mayan medicine in the Mesoamerican region. Currently Melipona honey is the subject of research due to its nutritional, therapeutic and commercial value. Studies have been conducted to characterize Melipona honey produced on Mexico’s Yucatan Peninsula in, but the results have been limited. The low production and botanical-geographical origin of the honey increases the variability of the results and also the real number of Melipona beekeepers in the area is unknown so we are unable to conduct a statistically representative sampling and enough information to establish a generalization of the information. Therefore, we reviewed the published articles that describe the physicochemical and microbiological characteristics of the honey of some species of the genus Melipona. The information analyzed indicated that some of these characteristics are out of the specifications established by the standard that applies to Apis mellifera honey, without this meaning that it is of lesser quality and therefore. Because production and commercialization of this product is prospering, physicochemical and microbiological standards must be established to avoid adulteration and complications to public health, since this product is widely used for therapeutic purposes.

Physicochemical and Microbiological Standards of Honey Produced by Genus <italic>Melipona</italic>

Journal of Apicultural Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

Physicochemical and Microbiological Standards of Honey Produced by Genus 

For thousands of years, honey from stingless bees, mainly from Melipona beecheii, has been recognized as part of traditional Mayan medicine in the Mesoamerican...

Physicochemical and Microbiological Standards of Honey Produced by Genus Melipona

Article Category: Review paper

Online veröffentlicht: 26. Okt. 2021

Seitenbereich: 197 - 216

Eingereicht: 14. Nov. 2020

Akzeptiert: 22. Juni 2021

DOI: https://doi.org/10.2478/jas-2021-0016

Schlüsselwörter
honey, microbiological criteria, physicochemical parameters

© 2021 Ina Ramírez-Miranda et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Physicochemical and Microbiological Standards of Honey Produced by Genus Melipona

Article Category: Review paper

Online veröffentlicht: 26. Okt. 2021

Seitenbereich: 197 - 216

Eingereicht: 14. Nov. 2020

Akzeptiert: 22. Juni 2021

DOI: https://doi.org/10.2478/jas-2021-0016

Schlüsselwörterhoney, microbiological criteria, physicochemical parameters

© 2021 Ina Ramírez-Miranda et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
honey, microbiological criteria, physicochemical parameters