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Here is why the honey you eatis safe for you
m Idea– Ministero della Salute– Istituto Zooprofilattico della
Lombardia e dell’Emilia Romagna
m edItors– Istituto Zooprofilattico della
Lombardia e dell’Emilia Romagna •Dr.CandottiPaolo– GeneralDirectorateforHygiene,
FoodSafetyandNutrition-OfficeIIIDGSAN
•Dr.MarconeMariaFelicita •Dr.DiSandroAlessandra
m teXts– Dr.CandottiPaolo
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.CapuaClaudia
ASL Mantova– Dr.FedrizziGiorgio
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.GiorgiMaurilio
ASL Cremona– Dr.MarconeMariaFelicita
Ministry of Health– Dr.SalatiFulvio
IZS della Sardegna “G. Pegreffi”– Dr.SalogniCristian
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.TosiGiovanni
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.VariscoGiorgio
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.ZaghiniLoris
ASL Mantova
m draWINGs– Prof.RizziPietro
I.I.S. Stanga, Cremona
MINISTERO DELLA SALUTE (MINISTRY OF HEALTH)Viale Giorgio Ribotta 5 - 00144 Roma, ltalyTel. +39 06 5994.1 - email: [email protected]
ISTITUTO ZOOPROFILATTICO DELLA LOMBARDIA E DELL’EMILIA ROMAGNA B. UBERTINIVia Bianchi 7/9 - 25124 Brescia, ltalyTel. +39 030 22901 - Fax +39 030 2425251 - email: [email protected]
1
PRESENTATION
The safety of foodstuffs is essential for our wellbeing, as food which is contaminated from a microbiological point of view or contains harmful elements or chemicals, could be a health hazard, with effects that can appear after a short amount of time, as in the case of acute food-borne outbreaks, but even many years later, in severe chronic diseases.The whole food chain, “from the field to the table”, and therefore from production to the processing, distribution and serving of foodstuffs, must therefore ensure compli-ance with a series of risk reducing measures provided for in the current legislation, which preserve the quality of the food, safeguarding the health of the consumers at the same time.In addition to this, to the same end, both the production sector and the authorities implement a series of checks on foodstuffs, using increasingly advanced testing tech-niques that also serve to expose any potentially harmful adulteration.Consumers also play a fundamental role in this general framework, especially by look-ing out for improper behaviour by sector operators or for products on the shelves which are not compliant in terms of labelling and preservation.They also contribute to keeping foodstuffs safe from a hygiene point of view in the final handling stage, in the home. Citizens who have been adequately informed, albeit not by means of specialist meth-ods, can therefore more fully appreciate the measures taken to bring safe food to our tables from a hygiene and composition point of view, and will do their own bit, with correct storage procedures and correct handling and preparation of foodstuffs.The collection of dossiers you are holding was created with this in mind, thanks to a collaboration between the Ministry of Health and the Istituto Zooprofilattico Speri-mentale of Lombardy and Emilia Romagna; featuring appealing graphics and a few clear instructions, the aim of these dossiers is to provide a tool which is scientifically correct but at the same time easy for all consumers to read.It is with great pleasure that I present the second edition of these publications, which have been updated and published to mark the Expo Milano 2015, which, as we all know, is dedicated to food-related themes, including food safety. I hope you enjoy reading the collection. I would like to invite you to bear in mind the recommendations you read as you turn over the pages, and remember that you can do your bit for your health by making correct and informed choices.
Dr. Giuseppe RuoccoDirector General for food hygiene and safety and nutrition
The Ministry of Health
2
PRESENTATION
The great attention paid to food safety issues developed in recent years by all the responsible institutions and promoted by great media interest have made consumers aware of the need to ensure high levels of health at the various stages of food production, distribution and consumption.Further information is needed so this awareness can become virtuous consumer behavior, so as to be able to choose the best of what the food industry has to offer.This is why the Ministry of Health and the Zooprophylactic Institute of Lombardy and Emilia Romagna “B. Ubertini” joined forces in this pub-lishing project, which provides end users with the essential knowledge to identify both the safety “signs” of the products for sale and the vari-ous institutions that act as watchdogs to guarantee these products are constantly under public scrutiny.These easily understandable brochures, with their approachable style and essential information level, are valuable tool to help consumers in the daily task of actively safeguarding their food safety.
Prof. Stefano CinottiGeneral Manager
Zooprophylactic Institute of Lombardy and Emilia Romagna “B. Ubertinl”
3
Did you know that every year around 20,000 tonnes of honey are produced from the hard work of 60 billion Italian bees? A wonderful example of cooperation from the animal world provides us with one of the most extraordinary product available in nature. Are you ready to take journey with me into the wonderful world of honey? First of all let me introduce myself: my name is Filippo, a veterinarian officer of the National Health System.
Honey! A food that is very much loved by my children and that I often use in the kitchen! Tell me about it: I’m curious!
Honey is a sweet natural substance that bees (Apis mellifera) produce from the nectar of plants or from secretions from living parts of plants, or from substances excreted by sucking insects found on living parts of plants that bees collect, transform by combining them with their own specific substances, deposit, dehydrate, store and leave to ripen in the honeycombs of the hive.
Honey is composed as follows:Sugars: 75-80% (glucose, fructose)
Water: 17-20%Proteins: 0.2-0.3%Mineral substances: 0.02-1%
Honey also contains traces of organic acids, vitamins and enzymes.
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Honey can be classified according to its ORIGIN, BOTANICAL ORIGIN and the METHOD OF PRODUCTION AND EXTRACTION.Based on its ORIGIN, we distinguish between flower or nectar honey (honey obtained from the nectar of plants) and honeydew honey (honey obtained mainly from the substances secreted by sucking insects (Hemiptera) found on living parts of plants, or from secretions coming from the live parts of plants).Based on the honey’s BOTANICAL ORIGIN, there are:l single-flower honeys, which originate mainly from a single botanical source and are sufficiently characterised thereby in terms of the composition and organoleptic and microscopic characteristics (acacia honey, chestnut, linden, cardoon, etc.);l wild-flower honeys: honeys are referred to as wild-flower if they cannot be defined as single-flower. Because they are characterised by the presence of different bloomings, their characteristics of composition and taste vary depending on the different floral species visited by the bees.
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Depending on the METHOD OF PRODUCTION or OF EXTRACTION, we distinguish between:l honey in honeycomb: honey stored by bees in the honeycombs (later operculated) that the bees have just formed or built from thin layers of beeswax (nothing else), which do not contain eggs, and is sold in honeycombs, even whole;l honey with comb or honeycomb sections: honey that contains one or more pieces of comb;l drained honey: honey obtained bydraining de-operculated broodless combs;l centrifuged honey: honey obtained by centrifuging de-operculated broodless combs;l pressed honey: honey obtained by pressing combs that do not contain brood, without heating or with a moderate heating up to a maximum of 45°C;l filtered honey: honey obtained by removing organic or inorganic foreign substances in such a way as to result in a significant removal of pollen.
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What types of honey are mostly produced in Italy?
The main types of honey produced in Italy are:Acacia honey:
produced pretty much everywhere in Italy in hilly areas, but the Prealps can be considered the most typical area of origin. Its colour is very clear, I would say among
the clearest ever! The scent is very light and it has a very delicate flavour, slightly resembling the scent of vanilla flowers; there is no crystallization.Chestnut honey: produced all over Italy, from the Alps to Sicily, in the mid-mountain areas. Its colour goes from amber to almost black depending on the production area. It has a strong and lingering odour; there is generally no crystallization. Its flavour is similar to its scent, pungent at first,
then more or less bitter depending on the origin.
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Fir honeydew honey: produced in the Alps and the Apennine mountains between Tuscany and Emilia Romagna, it is one of the best-known and most appreciated honeys.The colour is very dark, almost black, with a slight greenish fluorescence and there is generally no crystallization. The scent is characterised by lightweight resinous character like that of burnt wood and caramelized sugar; with balsamic and malted hints.
Wild-flower honey: there is no single category of wild-flower honey, but as many as the possible combinations of plants. Sometimes these honeys are characterised by a prevailing blossom that forms the core of the honey, but accompanied by a constant concomitant flora. In many areas, the wild-flower honeys produced have unique characteristics and consistent with those described for single-flower honeys: therefore, there are regional products that are identifiable through the designation of origin.
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A word about crystallization!
Crystallization is, along with the colour, the most visible characteristic in honey. Most honeys tend to crystallise at common conservation temperatures, because the over-saturated sugary solutions contain more sugar than what can remain stably in the solution. The various honeys have different crystallization times. The only honeys that naturally maintain a liquid state are acacia and chestnut honeys. Crystallization therefore is a completely natural process that does not involve changes in the organoleptic characteristics of the product, but only in the appearance.
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You no doubt have noticed that the colour differs from honey to honey. In fact, the colour varies depending on the botanical origin of the honey and is therefore an important parameter in defining single-flower honeys. With ageing, the honey tends to take on darker tones.
The colour is measured in mm of the Pfund scale, using appropriate colorimeters.
The names that are used to define the honeys include: water white, extra white, white, extra light amber, light amber, amber, dark amber. By way of example, we can say that the naturally clearest honey is acacia honey, followed by slightly darker honeys like wild-flower honey, to the darkest honey, chestnut. Honey sold on the market as such or used in products intended for human consumption cannot include any food ingredients nor additives, and there is no other addition apart from honey. Honey must also be free of organic and inorganic substances foreign to its composition. The administration of medication, when strictly necessary, must be authorised by a veterinarian and recorded in special registers periodically controlled by Local Health Units, thus ensuring DRUG-SURVEILLANCE; it is only permitted to use approved drugs with known residual times (WITHDRAWAL PERIOD), so that we are sure to have foods without harmful medication residues. Therefore, ALL NATURAL HONEY!
10
In stores you can buy other food from hives!
It is true, in addition to honey, you also have other products from the beehive! The most important are: Pollen, which is a product with a high biological value and used as food supplement, due to its high content of essential amino-acids, group B vitamins, minerals (calcium, potassium, magnesium, iron, phosphorus); Propolis, a brown, resinous substance with a bitter and pungent taste, rich in resins, balms and organic materials, among which are flavonoids, which are used as bactericidal-bacterio-static, anti-mycotic, healing, antioxidant, antiviral and anaesthetic agents; and finally, Royal jelly, a glandular secretion, similar to a whitish cream, produced by bees to feed the larvae, and in particular the Queen Bee. Royal Jelly is the most valuable product of the hive, rich in essential amino-acids, and has stimulating effects on the general condition of the organism. It is ideal for athletes, children, the elderly and
convalescing patients.
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In all foods, the importance of the information contained in the label help me to make well-informed purchase decisions, is this also possible for honey?
Certainly yes! The commitment to provide transparent information in the food industry also applies to honey labels!
On the label you can find two types of information: COmPULSORy and OPTIONAL.
HONEy LABELLINGMandatory information (pursuant to Reg. CE 1169/2011
and Legislative Decree 179/04)
Shelf life
Net Weight
Country of origin where the honey was harvested.
Name or company name or trademark and office of manufacturer or packager or seller
Prescribed name “Honey” that can only be used for “Flower honey”, “Nectar
honey”, “Honeydew honey”, “Drained honey”,”Centrifuged
honey”,”Pressed honey”
Honey names can include indication of the honey’s origin.
Batch no.
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mANDATORy INFORmATION:
l prescribed name (honey, honey from nectar, honeydew honey, etc.);
l net quantity;
l name and location of the manufacturer or packager or seller;
l production batch;
l shelf life (expiration date);
l Country or Countries of origin where the honey was harvested;
l location of the manufacturing or packaging plant.
OPTIONAL INFORmATION:
l floral or vegetable origin (acacia honey, chestnut honey, sulla honey);
l regional, territorial or topographical origin;
l directions for use.
Detach, guess and color!
BEES PRODUCEH_ _ _ _,
W _ _, P_ _ _ _ _,P _ _ _ _ _ _ _
R _ _ _ _ J_ _ _ _AND PERFORM THE vALUABLE
SERvICE OF POLLINATION OF FLOWERS.
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Here we are at the first stage of the production chain.
Do you know the technical name bee breeding? “BEEKEEPING”.
The container that serves as shelter for bees is called BEEHIVE. While the BEEHIVE is the hive that contains a family of bees (on average 50,000), the APIARy is the collection of many beehives in one place.
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Although the production of honey is not widespread, the quality controls performed by the National Health Service are very strict. Every beekeeper, in fact, is obliged to register his beehive at the Local Health Unit of competence, which assigns a unique identification code to the beekeeper, listed in the Beekeeping Register’s database. Each apiary must be identified with a sign reporting the identification code.
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Honey is considered by law a product of animal origin in all respects. Honey is therefore included among the products of animal origin that must be tested based on the National Residues Plan drawn up through out the country. For this purpose, the veterinarian Officer collects and sends honey samples dor chemical…
…analyses to determine the presence of substances with pharmacological effects, pesticides, heavy metals and other important environmental pollutants. Bees and their honey should really be considered very efficient environmental pollution indicators, which is why the highest level of supervision is necessary for beehive products!
The controls are not limited to the beehive only, but continue in the honey production rooms; these rooms are subjected to approval by the Local Health Unit.
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Producing safe honey is something I also care a lot abou, this is why I follow all the best practices of breeding and processing, as well as general hygiene procedures. Staff involved in processing honey also undergoes training courses to learn how to comply with manufacturing hygiene standards.
I also keep REGISTERS in my apiary where I keep track of all the information necessary to ensuretotal traceability of my products.
Every DELIVERy of foodstuffs and products of animal origin is accompanied by specific transport documents (commercial and sanitary) that include all this information.
Thanks to the traceability system, it is possible to trace back the beehive/apiary that produced honey and WITHDRAW and/or RECALL THE BATCH of production involved in the possible danger.
WITHDRAWAL: all those involved (Manufacturers and Authorities) in case of danger must withdraw the honey from sale.RECALL: if there is a danger and the honey nonetheless arrived to the table of consumers, the honey must be recalled, using all the means of information available (warnings in stores/shops, newspapers, radio and Tv, etc.), in order to prevent its consumption.
21
The controls continue in the stores/shops where honey is checked for signs of ageing or poor conservation, as well as the specific characteristics of the honey required by current legislation.
The water content (moisture) is one of the most important parameters to define the quality of honey, as it affects its shelf life. The optimal value of humidity is around 17%, even though honeys with different moisture percentage can be found on the market. The legislation imposes as a threshold not more than 20% of humidity.The sugars in honey account for more than 95% of the dry matter.
Their high content plays a major role in defining some characteristics of the food: hygroscopicity, viscosity, calories, physical state (liquid or crystallised), sweetening power. The two most important sugars are fructose and glucose. These mono-saccharides come in part from the nectar and partly from the hydrophyte action of the diastase enzyme on the sucrose. Nectar honey must contain by law not less than 60 g/100 g of fructose and glucose (sum of the two) and generally no less than 5 g/100 g of sucrose. Related to the honey’s sugar content is also the electrical conductivity, which usually is never greater than 8 mS/cm (milliSiemens/cm), even though there are several exceptions, such as with honeydew honey and chestnut honey, whose electrical conductivity shall be not less than 8 mS/cm.
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The diastatic index is a parameter that is also linked to the reading of the degree of freshness and shelf-life of the honey. The diastase measures the content of an enzyme (diastase or amylase), which tends to lower over time. The law prescribes a minimum content of enzymes equal to 8 u.d./g (minimum diastatic activity = 8 units).
pH: all honeys display acid reaction; in fact, they have values ranging from about 3.5 to 4.5, with an average of 3.9. The acidity of honey is due to the presence of numerous organic acids. The most important acid quantitatively is gluconic acid. The acidity of honey helps to determine its stability against microorganisms.
Hydroxymethylfurfural (HmF): is a substance virtually absent in honey right after it is extracted and that forms over time as a result of the degradation of sugars, particularly fructose, in an acid environment. This indicator makes it possible to assess the “freshness” of the honey. HMF in honey increases gradually during conservation, but the process is much faster if the honey is subjected to excessive heat treatments. The maximum limit for HMF fixed by law is 40 mg/Kg.
The controls also check for the content of water-insoluble substances (usually not exceeding 1 g/100 g) and free acidity (generally no more than 50 meq/Kg).
Have I bored you with all these names? The parameters that are subject to control and their meaning are many; now you understand better how carefully veterinarians of Local Health Units and laboratories that support them carry out their job. Now, you know what to ask your trusted honey seller!
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Once you bought honey, remember that in order to keep it fresh, it is advisable to store it at a temperature of 20°C in a dry place, protected from light and away from heat sources. It is also important to remember that honey is a hygroscopic product; it absorbs moisture and odours, so when you open the container, remember to close it carefully when you are done.
Royal jelly in its pure state must be stored in the refrigerator (in the dark) at an ideal temperature of 0-5°C.
Wash the spoon you used to scoop the honey thoroughly, especially if it is made of wood: bacteria too, are very fond of sugars!
Do not buy foods made from the beehive whose origin is unknown.
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In addition to the food safety controls that we have just taken a look at, the private labels of large scale retail or Consortia of manufacturers can ask their suppliers to conduct further verification and certification programmes to ensure compliance with voluntary standards: “quality systems, voluntary labelling specifications and production (DOP, IGP), regulations on organic production”. All the better!
A TOP-QUALITy PRODUCT is the goal of every manufacturer! The concept of quality nutrition cannot obviously ignore the concept of safety, which is at its core... for this reason, public health inspections of veterinary officers and physicians of the National Health Service are very important.
I hope that at the end of our journey, I have convinced you that honey deserves your trust.
Higher Institute of
Health
MINISTRY OFAGRICULTURAL
NUTRITIONAL ANDFORESTRY POLICES
REGIONSCOUNCIL OF
AGRICULTURE
ICQRF(Central
Inspectorate for quality protection and repression of agricultural-food product frauds)
PROVINCESMUNICIPALITIES AGENCIES
Game Keepers Forest RangersVoluntary
EnvironmentalGuards
Provincial and Municipal
Police
MINISTRY OF FINANCIAL ECONOMY
Customs brokerage
MINISTRY OF THE ENVIRONMENT
ISPRA ENVIRONMENTAL
INDICATORS
REGIONS
LHU(Local Health Unit)
UVAC(Veterinary Officesfor the fulfilment of
Municipal obligations)
USMAF(Offices of Maritime,
Aerial and Border Health)
Veterinary ServicesSIAN
(Food-Nutritional Hygiene Services)
PIF(Border Inspection Posts)
NAS(Sophistications and
Health)
Carabinieri Police of
Agricultural and Nutritional
Policies
Forestry State Police
Capitaneria di porto
REPARTO PESCA
FinancePolice
Carabinieri Police -
Environmental Protection
ARPA(Regional Agency for
Environmental Protection)
Istituti Zooprofilattici Sperimentali
MINISTRY OF HEALTH
Directorate General for Hygiene, Food Safety
and Nutrition
Food quality
Polic
e
Food safety
Institutions involved in quality controls on foods
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m Idea– Ministero della Salute– Istituto Zooprofilattico della
Lombardia e dell’Emilia Romagna
m edItors– Istituto Zooprofilattico della
Lombardia e dell’Emilia Romagna •Dr.CandottiPaolo– GeneralDirectorateforHygiene,
FoodSafetyandNutrition-OfficeIIIDGSAN
•Dr.MarconeMariaFelicita •Dr.DiSandroAlessandra
m teXts– Dr.CandottiPaolo
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.CapuaClaudia
ASL Mantova– Dr.FedrizziGiorgio
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.GiorgiMaurilio
ASL Cremona– Dr.MarconeMariaFelicita
Ministry of Health– Dr.SalatiFulvio
IZS della Sardegna “G. Pegreffi”– Dr.SalogniCristian
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.TosiGiovanni
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.VariscoGiorgio
IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”– Dr.ZaghiniLoris
ASL Mantova
m draWINGs– Prof.RizziPietro
I.I.S. Stanga, Cremona
