This study was intended to determine the physicochemical andmicrobiological quality of commercial and traditional honey in Klang Valley.
Eleven honey samples from different origins were obtained and examined. Commercialhoney samples were labelled as A, B, C, D, E and F and traditional honeysamples consisted of Yemeni Sidr honey, Red Tualang honey, Black Tualang honey,Acacia honey and Fraser Hills Tualang honey. Physicochemical quality such aspH, moisture content, water activity, total sugar content and colour weremeasured. The pH value for commercial honey ranged from pH 3.48 to 3.
97 whilethe pH value for traditional honey ranged from 3.07 to 4.72. The moisturecontent of commercial honey ranged from 17.
53% to 18.93% compared to moisturecontent for traditional honey ranged from 18.03% to 20.67%.
The water activityfor commercial and traditional honey water activity was in the range 0.56 to0.62 aw and 0.52 to 0.62aw, respectively. Total sugarcontent obtained for commercial honey varied from 79.27 to 81.
73 g/mL whiletotal sugar content obtained for traditional honey were slightly higher, from80 to 83.77 g/mL. Colour revealed that commercial honey, D, has the darkestcolor compared to other honey (*L=2.11±0.08, *a=-0.02±0.21, *b=1.
63±0.15).Standard plate count and yeast and mould count were carried out to determinedmicrobiological quality of honey.
Generally honey samples A, B, C, D and Acaciahoney were considered safe, as no growth was detected on standard plate count.Less than 10 CFU/g was detected in Honey E, Black Tualang honey and FraserHills Tualang honey. There was no growth of yeast and mold count except for RedTualang honey with less than 10 CFU/g.
Results in this study are within thelimits of standardsand are comparable with previous reports on honey from variouscountries.Keywords:Honey, physicochemical properties, microbiological quality