INFLUENCE OF HANDLING PROCEDURE ON THE MICROBIOLOGICAL QUALITY OF PROPOLIS

The objective of this study was to evaluate the impact of two handling techniques of propolis, from raw material collection to the final product elaboration, in its microbiological quality. The microbiological parameters analyzed included the counting of aerobic mesophilic and psychrotrophic bacteria, molds and yeasts, total coliforms and Escherichia coli, enterobacteria, coagulase-positive Staphylococcus; and the quantification of sulfite-reducing Clostridium spores, and Salmonella spp. The collection, packaging, handling, and the storage of propolis considerably influence the microbiall counts and therefore the propolis commercial quality, health, and safety. The adoption of good techniques for the handling of propolis is fundamental to maintain the microbiological quality of the product.