Honey is a sweet product, formed by intense honey bees from the nectar of flowers. Several Honeybee species involved in the formation of honey, which is then collected by beekeepers and finally consumed by humans. The collected flower nectar is converted into honey using a unique process known as regurgitation by honey bees, and then stored in the cells inside the hive.
Beekeeping practices encourage its overproduction as a large number of honey can be extracted without any damage to bee colonies. It receives its sweetness of the monosaccharide sugars, mainly glucose and fructose, and has the same relative sweetness as sugar. It consists of attractive chemical properties and is a good flavouring agent.
Most bacteria do not grow in it because of its low water activity of 0.6. sometimes endospores, Clostridium, botulinum bacteria remain suspended in the honey and are toxic for children’s gastrointestinal tract resulting death. Honey was used as a human food from ancient times and used as a food flavoring agent in a number of fruits, as well as several beverages.
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