蜂蜜中需氧芽孢杆菌检测条件优化及污染特征分析

doi:10.3864/j.issn.0578-1752.2026.04.014

Abstract

Abstract:

【Objective】The thermostability and potential safety risks of Bacillus may pose a threat to the quality of honey products. Therefore, it is necessary to optimize the pre-treatment process for Bacillus detection in honey, to clarify the contamination characteristics of Bacillus, and to evaluate the risks in the processing chain, aiming to provide a theoretical basis for establishing a scientific and effective quality and safety control system.【Method】To improve the accuracy of Bacillus detection results in honey, this study selected a temperature range of 60-80 ℃ to carry out heat treatment experiments, and systematically explored the optimal process conditions for simultaneously achieving efficient inactivation of miscellaneous bacteria and retention of Bacillus spore concentration. Quantitative counting of Bacillus was performed on 150 commercial honey samples and 150 raw honey samples, followed by further strain isolation and purification. Meanwhile, Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF MS) and next-generation sequencing based bacterial genome sequencing were combined to identify the species of Bacillus in honey. The species and detection rates of Bacillus in each honey sample were statistically analyzed, and food safety risk assessment was conducted accordingly. Furthermore, by simulating the honey processing procedures, the study investigated the effect of heat treatment at 40-60 ℃ on the growth of Bacillus cereus spores in honey and clarified its variation trend.【Result】Heat treatment at 80 ℃ for 10 min could completely inactivate the interfering bacteria (Escherichia coli and Saccharomyces cerevisiae) in honey, while maintaining the spore viability at the same order of magnitude. Statistical analysis was conducted on the results of Bacillus quantification and identification in 150 commercial honey samples and 150 raw honey samples. The results showed that the total detection rate of Bacillus in commercial honey was 38.7%, dominated by Bacillus cereus (20.7%), Bacillus subtilis (12.7%) and Bacillus pumilus (11.3%). By contrast, the total detection rate of Bacillus in raw honey was 23.3%, mainly including Bacillus cereus (16.7%), Bacillus pumilus (8.0%) and Bacillus licheniformis (3.3%). A comparison of the samples with the highest Bacillus concentration in commercial and raw honey indicated that all of these samples were subject to single contamination by Bacillus cereus. In addition, experiments simulating the heat treatment conditions (40-60 ℃) during honey processing demonstrated that the number of Bacillus cereus spores was positively correlated with temperature-time, namely, the spore count exhibited a significant upward trend with the increase of treatment temperature and extension of treatment duration. Correlation analysis of Bacillus species indicated that Bacillus contamination in commercial honey was primarily derived from raw honey. The detection of environmental strains indirectly demonstrated that honey was susceptible to microbial contamination throughout the whole chain, including honey collection by bees, raw honey harvesting and subsequent processing procedures.【Conclusion】Heat treatment at 80 ℃ for 10 min was identified as the optimal pre-treatment protocol for Bacillus detection in honey. Bacillus cereus was confirmed as the primary hazard bacterium in honey. It was recommended that honey production enterprises listed Bacillus as one of the core monitoring indicators for the quality control of raw honey.

Key words: honey, Bacillus, heat treatment, pollution characteristics, MALDI-TOF MS, second-generation sequencing, risk assessment, processing technology

YANG Fan, HU XiaoQian, WANG Yu, YUE CaiXia, ZHANG Rui, TIAN Wen, WANG TingTing, LI Yang, JI MeiQuan, ZHANG LiHui, AN KeJing. Optimization of Detection Conditions for Aerobic Spore-Forming Bacillus in Honey and Analysis of Its Contamination Characteristics[J].Scientia Agricultura Sinica, 2026, 59(4): 887-899.

Figures/Tables 8

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市售蜂蜜类型 Types of commercial honey	检测数量 Detection quantity
洋槐蜂蜜Robinia pseudoacacia honey	38
百花蜂蜜Mixed nectar honey	35
荆条蜂蜜Vitex negundo honey	20
枣花蜂蜜Ziziphus jujuba honey	15
椴树蜂蜜 Tilia spp. honey	11
油菜蜂蜜 Brassica napus honey	11
紫云英蜂蜂蜜Astragalus sinicus honey	9
麦卢卡蜂蜜Leptospermum scoparium honey	3
紫花苕蜂蜜Vicia villosa honey	1
益母草蜂蜜Leonurus japonicus honey	1
枇杷蜂蜜 Eriobotrya japonica honey	1
葵花蜂蜜Helianthus annuus honey	1
党参蜂蜜Codonopsis pilosula honey	1
黄芪蜂蜜Astragalus membranaceus honey	1
桂花蜂蜜Osmanthus fragrans honey	1
枸杞蜂蜜Lycium barbarum honey	1

原料蜜类型 Types of raw honey	检测数量 Detection quantity	采集地址 Collection address	采集时间（年.月） Collection time (Y.M)
椴树蜂蜜 Tilia spp. honey	12	吉林延边安图县 Antu County, Yanbian, Jilin	2023.07
	8	伊春嘉荫保兴马连 Malian, Baoxing, Jiayin, Yichun	2023.07
	4	伊春嘉荫东升 Dongsheng, Jiayin, Yichun	2023.07
	3	伊春嘉荫保兴永丰 Yongfeng, Baoxing, Jiayin, Yichun	2023.07
洋槐蜂蜜Robinia pseudoacacia honey	11	山西灵石 Lingshi, Shanxi	2023.05
	10	山西永和Yonghe, Shanxi	2023.05
	7	山西大宁县 Daning County, Shanxi	2023.05
	6	甘肃省泾川县 Jingchuan County, Gansu	2023.05
	5	甘肃省天水市Tianshui, Gansu	2023.05
	5	河北省石家庄市 Shijiazhuang, Hebei	2023.05
	5	山西石楼Shilou, Shaanxi	2023.05
	5	山西石楼 Shilou, Shaanxi	2023.05
	4	甘肃省庆阳市 Qingyang, Gansu	2023.05
	4	山西省临汾市 Linfen, Shanxi	2023.05
	4	山西隰县 Xixian, Shanxi	2023.05
	4	山西隰县 Xixian, Shanxi	2023.05
	4	陕西麟游县 Linyou, Shaanxi	2023.05
	3	河南省洛阳市 Luoyang, Henan	2023.05
	3	山东省潍坊市 Weifang, Shandong	2023.05
	2	山西柳林 Liulin, Shanxi	2023.05
油菜蜂蜜 Brassica napus honey	2	四川中江县 Zhongjiang, Sichuan	2024.03
	1	江苏宝应 Baoying, Jiangsu	2024.04
	1	江苏涟水 Lianshui, Jiangsu	2024.04
	1	江苏南京 Nanjing, Jiangsu	2024.04
	1	江苏泰州 Taizhou, Jiangsu	2024.04
	1	江苏兴化 Xinghua, Jiangsu	2024.04
	1	江苏盐城 Yancheng, Jiangsu	2024.04
枇杷蜂蜜 Eriobotrya japonica honey	16	江苏扬州 Yangzhou, Jiangsu	2024.05
枣花蜂蜜 Ziziphus jujuba honey	12	陕西省榆林市 Yulin, Shaanxi	2024.06
枸杞蜂蜜 Lycium barbarum honey	3	青海西海 Xihai, Qinghai	2023.07
山花蜂蜜 Mountain multi-floralr honey	2	青海东海 Donghai, Qinghai	2023.07

编号 No.	菌种类型 Strains Species	相似度 Similarity (%)	基因组集合组装序列 Genome Collection Assembly
1158	高地芽孢杆菌Bacillus altitudinis	98.52	GCA 028550655.1
2987	高地芽孢杆菌Bacillus altitudinis	98.45	GCA 028550655.1
1913	沙福芽孢杆菌Bacillus safensis	98.72	GCA 000828395.1
2739	沙福芽孢杆菌Bacillus safensis	99.12	GCA 015854505.1

Optimization of Detection Conditions for Aerobic Spore-Forming Bacillus in Honey and Analysis of Its Contamination Characteristics

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