Honey Testing
Honey Tests
Chemical Analysis
Mānuka (including MPI tests)
Nutritional
Quality
Microbiology
- Aerobic Plate Count - APC
- Aerobic Plate Count (APC) - Chinese Method
- Bacillus Cereus
- Clostridium Perfringens
- E.coli & Total Coliforms - Petri Film
- E.coli/Faecal Coliforms/Total Coliforms -MPN
- E.coli - Petri Film
- Faecal Coliforms -MPN
- E.coli/Total Coliforms - MPN
- Osmophilic Yeasts - Chinese Method
- Salmonella - Standard
- Salmonella Composite - Standard
- Salmonella - MDS
- Salmonella Composite - MDS
- Shigella
- Staphylococcus Aureus
- Total Coliforms - Petri Film
- Yeasts and Moulds
- Yeasts and Moulds - Chinese Method
- American Foulbrood (AFB) detection
Pricing
Case Studies
Frequently Asked Questions
Video How-To's
Yeasts and Moulds
Test Description
Although bacterial growth is generally inhibited by honey due to its natural antibacterial properties and high sugar content, yeasts are able to be detected in honey and can reach high levels. More specifically, Osmophilic yeast have a high tolerance to sugar levels with higher levels contributing greatly to the fermentation of honey. This test provides a total count for both yeasts and moulds.
Significant levels of yeast and mould contamination can affect appearance and flavour of honey.
Test Methodology
APHA 21
IANZ Accredited?
Yes.
Standard Turnaround Time
5 working days on receipt of sample.
Pricing
Please refer to our current price list here