Yermak A. Safety and Quality Homogenized Honey

The materials of the analysis of quality and safety of natural honey and natural homogenized honey are presented in the dissertation. In order to study the safety and quality characteristics that are typical for Kirovograd region and the dynamics of their changes during the 2014–2018 honey season, 160 samples of honey obtained from different honey plants were investigated and the results obtained were compared. All investigated honey samples according to organoleptic and physicochemical parameters met the requirements of the current DSTU 4497:2005. However, the best varieties of natural honey in the Kirovograd region are linden and buckwheat. The comparative analysis of the influence of germanium citrate obtained by nanotechnology methods on the quality of natural honey was carried out. In particular, it was found that after the use of germanium citrate at a concentration of 0.2 mg/l, the mass fraction of water increased by 1.0 %, and at a concentration of 0.3 mg/l – by 1.2 %, diastase activity increased by 0,9 and 1.1 units Goethe, of proline conten increased by 11.2 and 11.9 mg/kg, respectively. Watering the bees with the solution of germanium citrate at a concentration of 0.2 and 0.3 mg/l did not affect the content of reducing sugars and the pH of honey, however, it reduced the total acidity by 3.4 (mol/dm^3 )/kg. In addition, the bee families of the experimental groups provided significantly higher natural honey harvests and demonstrated higher flight activity than the control one. A scientific and practical study of the effect of technological processing (homogenization) of honey collected and produced in the Kirovohrad region at a temperature of 45±2 °C was conducted and described. Comparison of the quality of honey homogenized with different shelf life at different temperatures. It is established that homogenization kind of honey should not be stored for more than two years. Changes in physico-chemical parameters of technologically processed honey, unlike untreated honey, affect the shelf life of the final product. The technological process of homogenized honey was validated in accordance with regulatory requirements. A clear analysis of hazardous factors and risk levels were determined, as well as preventive measures were developed in the form of self-control systems. Recommendations have been developed and implemented that disclose the efficiency of GHP, GMP and HACCP in the homogenized honey production chain that will help develop prerequisite programs; GAP (Good apiculture/beekeeping practices) recommendations for practical beekeeping and selfmanagement forms.