*2.15. Analysis of the Microbiological Purity of Honey*

The examination of microbiological contamination of honey is aimed at assessing its quality. The parameters usually determined are coliform bacteria, sulfite-reducing *Clostridium*, yeasts and molds, aerobic mesophilic bacteria, *Salmonella* spp. and *Bacillus* spp. [73,113,152,153,156,157].

This method is time-consuming and not always effective. Its reproduction in the same conditions is impossible [73,156,157].
