Determination of streptomycin residues in honey

Abstract

Honey was the first sweet substance used in human food as a precursor sugar cane or beet. Honey production by bees is a complex process of transformation, from harvesting and ending with a striking honeycomb cells. Immediately after extraction, honey is always clear and liquid. This is due to the high content of fructose, which makes some items, such as locust always remain liquid. If the glucose is higher than that of fructose, honey will crystallize at temperatures below 18°C. Honey is easily susceptible to heat, so they should be stored at room temperature. Bees, like all living organisms, can become ill with various diseases. These, by mortality that occur among individuals of the colony, thereby reducing the number of bees and beefamilies are emptied and become unproductive. In many cases, it appears significant damage resulting in large losses for beekeepers. Prevention, detection and treatment of diseases with antibiotics is an extremely important factor in ensuring the health of bee.

Keywords

• streptomycin
• honey