The Level of Hydroxymethylfurfural (HMF) in Strained Flower Honey Offered for Consumption in Sivas Province and Its Impact on Public Health
DOI:
https://doi.org/10.24925/turjaf.v13i6.1543-1549.7612Keywords:
Honey, Hydroxymethylfurfural (HMF), Food safety, Public health, Monitoring, QualityAbstract
This study aimed to determine the levels of Hydroxymethylfurfural (HMF), determined using a spectrophotometric method, in strained floral honey samples available for consumption in Sivas province with a focus on public health. Out of 50 honey samples obtained from national brands and local producers, 10% (n = 5) exceeded the permissible limit of <40 mg/kg imposed by the Turkish Food Codex Communiqué on Honey. The HMF concentrations in these samples were measured as 40.08, 61.55, 67.79, 132.28 and 240.48 mg/kg, for which the latest one obtained from a local producer. The occurrence of high HMF levels in honey samples indicates a potential threat to health due to prolonged exposure. In this regard, the study contributes significantly to determining the HMF concentration of strained floral honey available for consumption, as well as assessing its effects on the rights of consumers and public health. To mitigate potential health risks, further risk assessment studies should be conducted, food safety regulations should be re-evaluated, and educational campaigns targeting honey producers should be implemented.
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