Assessment of bacteriological and physicochenmical properties of raw and commercially available honey products sold by public vendors and selected supermarket in Cavite / by George Kenneth R. Relleta.

By:

Relleta, George Kenneth R [author]

Contributor(s):

Bono, Michele T [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2017.Description: xvi, 98 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

638 R27 2017

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Arts and Science (CAS)

Abstract: RELLETA, GEORGE KENNETH R., Assessment of Bacteriological and PhysicoChemical Porperties of Raw and Commercially Available Honey Products Sold by Public Vendors and Selected Supermarkets in Cavite. An Undergraduate Thesis, Bachelor of Science in Biology, Major in Microbiology. College of Arts and Sciences, Cavite State University, Indang, Cavite. April 2017. Adviser: Prof. Michele T. Bono. The study was conducted to assess the bacteriological and physico-chemical properties of collected raw and commercially available honey products sold by public vendors and selected supermarkets in Cavite. A total of 30 honey samples were collected from different towns of Cavite namely Trece Martires City, General Trias, Indang, Tagaytay, Alfonso, Silang, Amadeo, Imus and Dasmarifias. The physico-chemical characteristics of the honey samples monitored were pH, moisture content and sugar content, which do not differ significantly from raw and commercial honey. The values conform with the values, set by the Philippine National Standard for honey. The result of iodine test used for checking the purity of honey revealed that only one from raw and four from commercial honey samples turned positive. The highest bacterial count was observed in raw honey 5.1x104 compared to the commercial honey which has 2.1x104 However, there was no correlation found between the moisture content, pH and sugar content values of raw and commercial honey and the bacterial population. There were 141 bacterial isolates from the raw and commercial honey, and these were identified under nine genera namely Aeromonas, Bacillus, Corynebacterium, Klebsiella, Micrococcus, Serratia, Shigella, Staphylococcus and Streptococcus. Antibiotic resistance pattern showed that the isolates were resistant only to three out of eight antibiotics. Micrococcus, Bacillus, Corynebacterium, Serratia, Shigella and Staphylococcus showed resistance to one antibiotic, followed by Aeromonas, Bacillus, Corynebacterium, Micrococcus, Serratia, Staphylococcus and Streptococcus for two antibiotics. It was only Corynebacterium that showed resistance to three antibiotics namely amoxicillin, ampicillin and clindamycin.

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Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	638 R27 2017 (Browse shelf(Opens below))		Link to resource	Room use only	T-6871		00011278

Thesis (BS Biology Major in Microbiology) Cavite State University

Includes bibliographical references.

College of Arts and Science (CAS)

RELLETA, GEORGE KENNETH R., Assessment of Bacteriological and PhysicoChemical Porperties of Raw and Commercially Available Honey Products Sold by Public Vendors and Selected Supermarkets in Cavite. An Undergraduate Thesis, Bachelor of Science in Biology, Major in Microbiology. College of Arts and Sciences, Cavite State University, Indang, Cavite. April 2017. Adviser: Prof. Michele T. Bono.
The study was conducted to assess the bacteriological and physico-chemical properties of collected raw and commercially available honey products sold by public vendors and selected supermarkets in Cavite. A total of 30 honey samples were collected from different towns of Cavite namely Trece Martires City, General Trias, Indang, Tagaytay, Alfonso, Silang, Amadeo, Imus and Dasmarifias. The physico-chemical characteristics of the honey samples monitored were pH, moisture content and sugar content, which do not differ significantly from raw and commercial honey. The values conform with the values, set by the Philippine National Standard for honey. The result of iodine test used for checking the purity of honey revealed that only one from raw and four from commercial honey samples turned positive. The highest bacterial count was observed in raw honey 5.1x104 compared to the commercial honey which has 2.1x104 However, there was no correlation found between the moisture content, pH and sugar content values of raw and commercial honey and the bacterial population.
There were 141 bacterial isolates from the raw and commercial honey, and these were identified under nine genera namely Aeromonas, Bacillus, Corynebacterium,
Klebsiella, Micrococcus, Serratia, Shigella, Staphylococcus and Streptococcus. Antibiotic resistance pattern showed that the isolates were resistant only to three out of eight antibiotics. Micrococcus, Bacillus, Corynebacterium, Serratia, Shigella and Staphylococcus showed resistance to one antibiotic, followed by Aeromonas, Bacillus, Corynebacterium, Micrococcus, Serratia, Staphylococcus and Streptococcus for two antibiotics. It was only Corynebacterium that showed resistance to three antibiotics namely amoxicillin, ampicillin and clindamycin.

Submitted copy to the University Library. 08-03-2017 T-6871

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