Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region

Table 2

Microbial profiles (in cfu/g) of the honey samples.

Honey	TMAF	Sulfate-reducing anaerobic	Coliforms and fecal coliforms	Salmonella	Shigella	Moulds and yeasts
H1	20	Abs	Abs	Abs	Abs	Abs
H2	Abs	Abs	Abs	Abs	Abs	Abs
H3	30	Abs	Abs	Abs	Abs	Abs
H4	10	Abs	Abs	Abs	Abs	Abs
H5	Abs	Abs	Abs	Abs	Abs	Abs
H6	Abs	Abs	Abs	Abs	Abs	Abs
H7	10	Abs	Abs	Abs	Abs	Abs
H8	370	Abs	Abs	Abs	Abs	Abs
H9	Abs	Abs	Abs	Abs	Abs	Abs
H10	Abs	Abs	Abs	Abs	Abs	Abs
H11	Abs	Abs	Abs	Abs	Abs	Abs
H12	Abs	Abs	Abs	Abs	Abs	Abs
H13	Abs	Abs	Abs	Abs	Abs	Abs
H14	60	Abs	Abs	Abs	Abs	Abs
Min	0	n.a	n.a	n.a	n.a	n.a
Max	370	n.a	n.a	n.a	n.a	n.a
Mean	35.72	n.a	n.a	n.a	n.a	n.a
SD	97.72	n.a	n.a	n.a	n.a	n.a

n.a, non applicable; Abs, absence.