Physicochemical and Microbiological Profiles of Ethiopian Honey: A Comparative Review of Apis mellifera and Stingless Bee Honey

This comparative review explores the physicochemical and microbiological profiles of Ethiopian honey produced by A. mellifera and stingless bees, synthesizing data on quality and safety. Across both bee species, key parameters including moisture, reducing sugars, free acidity, pH, and hydroxymethylfurfural (HMF) generally conform to National, European Union, and FAO/WHO standards. Distinct profiles emerge between the two types: stingless bee honey exhibits significantly higher moisture content, whereas A. mellifera honey scores superior in total reducing sugars. Crucially, despite honey's inherent antimicrobial properties, localized microbial contamination including yeasts, molds, and Staphylococcus was detected, highlighting risks from primary ecological inputs and secondary post-harvest handling. These findings underscore an urgent need for advanced research into the microbial safety of indigenous honeys and argue for the establishment of mandatory, species-specific national quality standards to safeguard public health and boost international marketability.