Assessing Mozambican Honey Quality: Differential Physical, Chemical and Microbiological Characteristics in Formal and Informal Markets

Honey is a natural product made by bees and is widely valued as a healthy food. Its quality can deteriorate due to microbial activity and physical or chemical changes. This study assessed honey from formal (n=12) and informal (n=12) markets in three Mozambican provinces: Maputo, Sofala, and Inhambane, to evaluate its quality and safety. Physicochemical parameters such as viscosity, water activity (Aw), pH, ash content, total soluble solids, and diastase activity were measured using standard AOAC methods. Microbiological quality was evaluated by counting aerobic mesophilic bacteria, moulds and yeasts, and by checking for pathogenic bacteria, including Escherichia coli and Salmonella species. The results showed marked differences. Honey from informal markets had a significantly higher ash content (0.613% ± 0.079%), which is a recognized indicator of contamination (p < 0.05). In contrast, formal market samples demonstrated superior quality with greater total soluble solids (77.84 °Brix ± 0.75°Brix) and viscosity (2.168 ± 0.755 Pa.s). All honey samples from formal markets retained diastase activity, while 25% (3 out of 12) of informal market samples showed no enzymatic activity. From a microbiological perspective, all samples were within safe limits. In conclusion, the physicochemical irregularities observed in honey from informal markets underline the urgent need for better hygiene practices and stronger regulatory enforcement to protect consumers and strengthen the local honey industry.