Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study

Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study

The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on Escherichia coli (E. coli) bac...

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Bibliographic Details
Main Authors: Saleh Al-Ghamdi, Tawfiq Alsulami, Ghedeir Alshamri, Mohammed Ahmed, Mansour Ibrahim, Fohad M. Husain, Ahmed A. Alameen, Ronnel Fulleros, Wael Elamin
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Food Chemistry Advances
Subjects:
Honey syrups
Water content
Total soluble solids
Osmotic pressure
Water activity
E. coli
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25000073
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