Release Date: 2024-01-16

Significant Parameters in Honey Safety

Nurullah Demir (Author), Ebubekir Izol (Author)

Release Date: 2024-01-16

Food safety is the responsibility of the FAO/WHO Codex Alimentarius Expert Commission to ensure the production of healthy and perfect food. It is expressed as complying with the necessary rules and taking precautions during production, processing, storage, and distribution. The food safety concern associated with honey is of particular significance due to its production and [...]

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    Work TypeBook Chapter
    Published inFood Safety
    First Page441
    Last Page457
    DOIhttps://doi.org/10.69860/nobel.9786053358787.32
    Page Count17
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    Food safety is the responsibility of the FAO/WHO Codex Alimentarius Expert Commission to ensure the production of healthy and perfect food. It is expressed as complying with the necessary rules and taking precautions during production, processing, storage, and distribution. The food safety concern associated with honey is of particular significance due to its production and marketing processes being subject to comparatively less regulation and control, unlike other agricultural goods. The issue of honey residue and the potential adulteration of honey with sugar additions has led customers to seek out direct purchases from producers rather than depending on market sources. Consequently, there exists a significant level of suspicion regarding the quality of honey available in the market. Despite the existence of numerous beekeeping and product standards, unfair competition negatively affects the industry because beekeepers are not well-organized and do not act on the knowledge they have gained from previous beekeepers, use ineffective or incomplete methods to combat bee diseases, sell products in unsuitable conditions for food safety, and engage in practices intended to deceive consumers.

    Nurullah Demir (Author)
    Assistant Professor, Bingöl University
    https://orcid.org/0000-0002-9221-7826
    3Assistant Professor Dr. Nurullah Demir is a scientist with a professional career spanning over fifteen years, making original contributions in the field of food science and technology. He completed his education as follows: Doctorate: İnönü University, Faculty of Engineering, Department of Food Engineering Turkey (2010-2016) Postgraduate: İnönü University, Institute of Science and Technology, Food Engineering Turkey (2007-2010) Undergraduate: İnönü University, Faculty of Engineering, Department of Food Engineering, Turkey (2003-2007) Dr. Demir’s work has led to the publication of more than 20 research articles, oral and poster presentations, and numerous research projects. He has significant experience in Medical Physics across various hospitals. He is currently working at Department of Food Processing, Vocational School of Food, Agriculture and Livestock in the Bingöl University.

    Ebubekir Izol (Author)
    Bingöl University
    https://orcid.org/0000-0003-0788-4999
    3Dr. Ebubekir İzol received his master’s degree in the field of chemical content and biological activities of consumed medicinal and aromatic plants. His doctorate is in the field of chemical content and biological activities of bee products. His antioxidant, antimicrobial, antiglaucoma, antidiabetic, anti-Alzheimer studies have been published in international articles. He also has international book chapters and book editorships on food products. He is an expert in biological and chemical analysis of food products.

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    • İzol, E. (2023). Bazı Arı Ürünlerinin (Bal, Polen, Propolis, Arı Sütü ve Arı Ekmeği) LC-MS/MS ile Sekonder Metabolitlerinin ve Biyolojik Aktivitelerinin Belirlenmesi. Doktora tezi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum.

    • İzol, E., Turhan, M. (2024). “Antioxidant Potential of Honey with Recent In-Vitro Studies”. 8. International Palandöken Scientific Studies Congress Book, p:300-307, ISBN: 978-625-367-668-1

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