Purpose: The aim of this work was to evaluate the presence of potentially pathogenic bacteria, and yeast and molds in unprocessed, processed and commercially available bee pollen in Brazil.
Methods: Samples of bee pollen obtained from collectors at an experimental apiary in Pindamonhangaba, SP, Brazil, were collected at 24 hours, 48 hours and 72 hours intervals, to determine the change in potentially pathogenic microorganisms in relation to the time of production in the field. The samples were left unprocessed or were processed with standard methods in which they were first frozen for 48 hours at -18 °C, and then subjected to either dehumidification at 30 °C or air drying at 42 °C. The samples were evaluated for the presence of clostridia, coagulase-positive Staphylococci, coliforms at 45 °C, Bacillus cereus, Escherichia coli, Salmonella, and total molds and yeast counts. Samples, which had been registered at the Federal Inspection Service (SIF), were also acquired at retail markets in the state of Sao Paulo, Brazil, and were subject to the same evaluation.
Results: Of the unprocessed samples from the apiary, 100% contained coliforms, yeast and molds, 77% contained Bacillus cereus and 33% clostridia. In all of the processed samples there was a reduction in the levels of bacteria, however, high levels of yeast and molds remained (in comparison to allowed levels in other commercial foods such as pasta and flour). In the samples acquired from the markets, 70% contained Bacillus cereus, 60% had relatively high yeast and mold counts (> 103 CFU/g), 40% contained clostridia and 10% contained coliforms.
Significance: These data demonstrate bee pollen can contain potentially pathogenic bacteria as well as high yeast and mold counts and the need for a greater understanding of its microbial ecology with regard to human health for use in improving regulatory standards.