Microbiology of propolis collected by Apis mellifera
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Abstract
Beekeeping activity is recognized in the world mainly for the production of honey and for pollination services that are complementary to beekeeping production. In recent years, the demand for differentiated natural products, either due to their quality and their beneficial health properties, has been increasing, with propolis being one of these products that has stood out for its wide applications. Propolis is a natural product made by bees by mixing the resins collected from the buds and bark of plants with their salivary and enzymatic secretions. Like all products that will be ingested by humans, this must present an adequate sanitary quality that meets the food safety criteria for humans. This work aimed to identify the main microbiological contaminants present in propolis raw material before being processed for consumption. Concluding that propolis samples can present fungi, yeasts, E. coli, aerobic mesophiles and total coliforms.
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