Policiklični aromatični ugljovodonici u medu

Abstract

Honey is specific type of food beside nutritional properties it is often used as food with medical effects. Honey has antimicrobial properties and it is very beneficial for common cold and in recovery of ill people. Public has opinion that honey is natural healthy food. But some microbiological and chemical hazards are related with honey. Here is necessary to mention the honey adulteration is not rear. The most important microbiological hazards is Clostridium botulinum and infections in babies younger than one year. Content of PAHs is not regulated by legislative and there is no ML (Maximum limits) and because of that PAH determination in honey is not include in regular food monitoring. We examined 60 samples of honey for presence of PAH residues. Although we have -1 found that 24 samples had PAH4 concentration higer then 10 μg kg . PAH4 including sum of four PAHs: benzo [a] piren (BaP), benzo [a] antracen (BaA), benzo [b] fluoranten (BbF) i crisen (CHR), (EC, 2002). Chemical hazard do not appear often in honey, but yet they are still present in this type of nutritionally and biologically valuable food. The aim of this paper is to show our experience with chemical hazards in honey and show the necessity of monitoring honey for the presence of PAHs.