Honey is produced by honeybees after nectar is collected from plants and transformed by enzymes in the body then it undergoes deposition, dehydration and storage in the honeycomb to ripen. Upon ripening, the moisture of honey drops from the original 60-80% to below 20%, which is beneficial for storage. The property, quality and flavour of honey vary according to their types and the flowers that the nectar comes from. The colour of honey ranges from white to dark brown. Its texture is viscous or partly crystallised translucent gel-like liquid. Honey is often classified by season (e.g. winter honey and spring honey) or by the sources of plants (e.g. longan honey, lychee honey, honey of various flowers and osmanthus honey).
The composition of honey is different depending on the type of nectar plants. Its major nutrients are two types of monosaccharides, namely fructose and glucose, but it also contains organic acids, enzymes, vitamins and minerals, etc. Some types of honey contain antibacterial substances naturally, for an example, Manuka honey comprises of methylglyoxal (MGO). MGO is a type of antibacterial substance and naturally exists in the nectar of Manuka flowers. When honeybees collect nectar from these flowers, the antibacterial substance enters the honey.
What are antibiotics?
Antibiotics are a group of secondary metabolites which are produced by microorganisms (including of bacteria, fungi, and actinomycetes) or higher animals and plants during their life process. These chemical substances have antipathogenic property which can kill or inhibit the microorganisms’ activities. They are applied to human and veterinary medicine.
Why honey may contain antibiotics?
Honey is a natural food made by honeybees collecting nectar from flowers. Nevertheless, beekeepers may add antibiotics into bees’ feed to treat the bees' disease or prevent from bacterial infection, which has a negatively impact on honey productivity. Consequently, honey may contain antibiotic residues.
What are the health effects of antibiotic residues on humans?
According to the international standards of the Joint FAO/WHO Codex Alimentarius Commission, the regulations of China and European Union, etc., antibiotics, such as metronidazole and nitrofurans, must not be found in honey.
Ø Metronidazole
It is an antibiotic and antiprotozoal agent available on the market as a medication. Animal tests show that it is carcinogenic and affects fertility.
Ø Nitrofurans
They are a group of chemicals with wide range of antibacterial properties, such as killing fungi, protozoa and other pathogens. Currently, it has evidence that nitrofurans may cause animal cancers, hematologic disorders, eyes, livers and kidneys damaged.
Is the honey sold in Macao safe for consumption?
The majority of food in Macao are imported, including natural honey. According to the law, the import of natural honey is a subject to be mandatory inspected by the Municipal Affairs Bureau (IAM) upon arrival in Macao. Moreover, the Department of Food Safety in IAM constantly has a regular food surveillance system to test the food products selling in the market. It aims to assess their safety and hygiene conditions. If a certain food product is found to be potentially unsafe for consumption, our Department will take appropriate prevention and control measures to safeguard the food safety of local consumers.
What should we pay attention to when consuming honey?
Keep honey in a cool and well-ventilated place, away from direct sunlight. Avoid using hot water to prepare honey drinks that can destroy the nutrients in honey. Store honey in the refrigerator and consume it as soon as possible after opening the jar. Furthermore, do not feed honey to infants less than one year old because their digestive system is immature. It puts the babies to a risk of botulism. Lastly, it is recommended that residents should maintain a balanced diet in order to avoid excessive intake of contaminants from a small range of food items.
006/DIR/DSA/2018
