Food Standards ;Agency
Residue Testing Methods
Honey Hydrometer
Specific Gravity Beads
Honey Tasting
Country of Origin
PH Testing
Weights and Measures
Labelling Standards
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Quality Control And Testing Of Honey For Sale

Knowing that you are producing a wholesome and a non injurious product is essential to any food producing business, beekeeping is no different... The standards laid down for the sale of food products have to be upheld. It is no good saying that producing honey 'is a long standing practice' it still has to be done to meet standards of hygiene and food safety that exist today.

Some testing can be done simply at home, but other tests are a laboratory job and will cost considerable sums to achieve, although having a certificate may convince people for the batch tested, any subsequent batches cannot be linked back to any certification withjout being re-tested.

Tests can be carried out in order to detect levels of individual substances as listed in the classes below.


Chlordimeform   Coumaphos   Fluvalinate   Amitraz


Chloramphenicol   Oxytetracycline (OTC)   Streptomycin

Enzymes and breakdown products

Diastase (Amylase)   Hydroxymethylfurfural (HMF)   Moisture content

The Profile or ratio of sugars present in a sample can also be determined. Adulteration of honey with other sweeteners can be detected as can the use of ultra filtering.

Microbiological analysis... Yeasts or moulds can be tested for and bacterial forms - APC, Botulinum, Coliforms, Salmonella and others are testable, but mostly this requires laboratory analysis.

Printed from Dave Cushman's website Live CD version

 Written... 22, 24 December 2007,
Source Code last updated...
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