The microbiological quality of fresh bee pollen during the harvesting process

Abstract

In recent years, bee pollen has been widely used as a dietary supplement due to its high nutritional value. However, the quality of the final product is strongly affected by the practices followed by beekeepers during the collection process. In Greece, bee pollen is mostly marketed and consumed in fresh form. In the present study, the harvesting period under different environmental conditions, the use of different types of pollen traps [outdoor front (A), indoor bottom (B) and indoor roof (C)] and the time staying in them (0,1,2 days) were evaluated as possible sources of contamination of the final product. Microbial load variability was studied for Mesophilic Total Viable Count (MTVC), Yeasts and Moulds (Y&M), Enterobacteriaceae (ENT), Lactic Acid Bacteria (LAB) and Escherichia coli. The results of the study highlight the advantages of using indoor traps and suggest avoiding early spring collection. Delayed harvesting had an impact on the microbial load of pollen, especially on the growth of MTVC and ENT, with values higher than 5 and 2 log cfu/g, respectively, exceeding the market limits as defined in food hygiene standards. Indeed, the highest counts of MTVC and ENT were detected after 2 days of pollen staying in outdoor front traps (5.98 and 4.81 log cfu/g, respectively). The results of the study will be a helpful guide in giving the appropriate beekeeping practices for the production of fresh pollen with microbial load harmonized with hygienic standards.

Keywords:

• bee pollen
• microbial load
• microbiological quality
• hygienic standards
• pollen harvesting process

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

Part of this work was supported by the Greek Ministry of Rural Development and Food under Grant [788/334896/23-12-2019]. Hellenic Ministry of Rural Development and Fooda.