Transcription of Honey Authenticity: a Review
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Honey Authenticity: a Review
Swiss Bee Research Centre (2002)page 1 of 22 Honey authenticity : a Review Stefan Bogdanov1 and Peter Martin21 Swiss Bee Research Centre, Dairy Research Station, Liebefeld2Q. P. Services, Hayes, Great Britainafter: Bogdanov S., Martin P., (2002) Honey authenticity , Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 93, is one of the very few natural foods which is offered today. The composition and the main quality criteria for Honey are summarised in the Swiss Food Manual (1) and also in different monographs (2, 3).The Codex Alimentarius Standard and the EU Council DirectiveThe Honey standards of the Codex Alimentarius (CA) (4) and of the European Community (5) have been revised recently.
Swiss Bee Research Centre (2002) page 4 of 22 harvesting conditions. Only honeys having less than 17.1 % water are regarded as safe (16). The Codex definition prescribes that the bees dehydrate and store the honey and leave it in the
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