Honey is a naturally occurring product and has been subjected to stringent food regulations to ensure its safety and authenticity. Honey has a wide range of uses from human consumption, health and beauty products to medical use. Depending on the requirements, honey can be tested and checked for strength and effectiveness and whether it is stained. Honey may potentially contain trace impurities such as antibiotics or pesticides.

Throughout history, honey has been used for food and medical purposes. It is still widely used today. In this respect, the integrity, composition and overall quality of honey is of paramount importance to producers and consumers.

The moisture content of honey is the only composition criterion to be fulfilled in the world-class honey trade and is the basic honey standard. The increased moisture content is indicative of the ability to undergo fermentation. Honey with high water content is of poor quality. Simple sugars such as glucose and fructose break down when the pH drops below 5 to form hydroxymethylfurfural.

This is an expression of heat and storage changes in the honey and loss of overall freshness. The acidity of honey is an indication of the degree of fermentation and hence the quality of honey. Diastase activity is a quality factor affected by the storage and heating of honey and is an indication of its freshness. Ash content helps to show honey-based flower sources.

Catalase is a very important enzyme naturally present in honey and catalyzes the conversion of harmful hydrogen peroxide into water and elemental oxygen. In addition to the content of glucose, sucrose, fructose and galactose in honey, common reducing sugars are also analyzed. In addition, microbiological analyzes such as total aerobic and anaerobic number and species identification of honey are performed.

The main standard used in honey tests and analyzes carried out by the competent authorities is:

• TS 3036 Honey