QUALITY EVALUATION OF HONEY CONSUMED WITHIN NWANIBA AXIS IN UYO

The quality evaluation of honey consumed within Nwaniba axis in Uyo, was investigated and the results observed shows that the total bacterial counts ranged from 2.6 x 104cfu/ml to 8.9 x 104cfu/ml), while total fungal count ranged from (0.7 x 103cfu/ml to 2.7 x 104cfu/ml. The study revealed the presence of the following bacteria, with their frequency and percentage of occurrences as Micrococcus sp 10(25.0%), followed by Streptococcus sp 8(20.0%), Bacillus sp 7(17.5%), Klebsiella sp 6(15.0%), Proteus sp 4(10.0%), Pseudomonas sp 3(7.5%) and Flavobacterium sp 2 (5.0%). Fungal isolates with their frequency and percentage of occurrences revealed Aspergillus sp 9(39.1%), Penicillium sp 6(26.1%), Fusarium sp 5(21.7%) and Alternaria sp 3 (13.1%). The physical properties of different honey samples revealed that samples A, B and D tested sweet, while samples C and D tested sweet with sugary taste. sample A was brownish in colour, B (light brown), C (Golden brown), D and E indicated (Dark brown), colour. Water contents showed that sample C (18.37%), D (17.14%), E (15.08%), A (14.72%) and B (14.45%). pH indicated E (55.22±11.09), C (53.98±8.38), A (51.35±7.0%), B (47.60±53.98%) and D (44.08±2.44), while chemical properties revealed that sample D electrical conductivity (140.3±53.22μS/cm), acidity (50.33±6.41 meq/kg) and sugar (55.22±11.09%), sample A electrical conductivity (126.9±38.02 μS/cm), acidity (49.58±6.59 meq/kg) and sugar (53.35±7.0 %), sample B indicated electrical conductivity (110.5±46.61 μS/cm), acidity (46.66±11.63 meq/kg) and sugar (47.60±53.98 %), sample B indicated electrical conductivity (110.5±46.61 μS/cm), acidity (46.66±11.63 meq/kg) and sugar (47.60±53.98 %), sample D electrical conductivity (104.3±53.22 μS/cm), acidity (45.66±8.69 meq/kg) and sugar (44.08±2.44 %). Honey product consumed within Nwaniba axis in Uyo metropolis could serve as a vehicle, transferring microbial contaminants to human.