E.C WEMAMBU

Honey, a natural sweetener and viscous substance produced by honeybees, has been used in human nutrition and traditional medicine for centuries. However, honey can become c health risks to consumers. This study aimed to assess the bacteriological quality of honey sold in two markets in Benin City, Edo State. Honey samples were collected from both markets using sterile containers and transported under controlled conditions to the laboratory. The microbial quality was analyzed by culturing
the samples on nutrient agar and MacConkey agar, followed by bacterial isolation, identification, and biochemical characterization (e.g., Gram staining, catalase, oxidase, indole, citrate, and other biochemical tests). Results showed heterotrophic bacterial counts ranging from 4.0×10⁴ to 5.0×10³ cfu/ml and coliform counts from 1.0×10³ to 4.0×10³ cfu/ml. The highest bacterial contamination was found in Oba Market, while Uselu had the highest coliform count. Clostridium sp. was the most frequently occurring bacterium (25%).The presence of potentially harmful bacteria suggests contamination during production, handling, or storage, raising concerns about honey safety. The study highlights the need for improved hygiene practices and stricter quality control measures to ensure consumer safety