Microbial and Physicochemical Quality of Honey Sold in Kaduna Markets

Honey is a widely traded food product in Kaduna State, North West Nigeria, with significant quality variability arising from differences in floral source, harvesting conditions, processing, and storage. This study assesses the microbial and physicochemical quality of honey samples collected from 40 vendors across Kaduna North, Kaduna South, and Chikun local government areas. Physicochemical parameters evaluated include moisture content, refractive index, pH, electrical conductivity, hydroxymethylfurfural content, free acidity, reducing sugars, and colour using standard Codex Alimentarius and AOAC methods. Microbial analysis covered total aerobic plate count, yeast and mould count, coliforms, and the presence of Clostridium botulinum spores. Results indicated that 60 percent of samples had moisture content above the Codex limit of 20 percent, predisposing them to fermentation. Hydroxymethylfurfural levels exceeded the Codex maximum of 80 mg/kg in 35 percent of samples, suggesting heat abuse or ageing during storage. Microbial contamination was generally within acceptable limits, with no Clostridium botulinum detected. The study draws on recent literature on honey adulteration and quality assessment in sub-Saharan African markets. Findings provide empirical data for consumer safety and market quality management, with recommendations for the Kaduna State Consumer Protection Council and the National Agency for Food and Drug Administration and Control. Keywords: honey quality, hydroxymethylfurfural, moisture content, Kaduna, food safety