Safety and quality of natural bee honey produced under different trademarks as sold in supermarkets

Against the background of globalization economic relations between countries, activation international trade is becoming urgent. In view this, one main tasks for Ukraine as a member WTO and in connection with prospect its accession to EU harmonization national regulatory legal requirements ones field food safety quality. The purpose research assess quality honey various types individual domestic producers develop express, efficient methods determining using POCKET-PAL-3 refractometer establishing adulteration sodium hydrogen carbonate, alkaline detergents indicators, well beet sugar by microscopy. object study was assessment organoleptic, physico-chemical, microbiological parameters natural bee different botanical origins varieties detection adulteration, which sold supermarkets from manufacturers under following trademarks. Analytical, physicochemical, microbiological, radiological, statistical were used implement goal. Honey produced according organoleptic indicators: appearance, color, consistency, smell taste, met DSTU 4497:2005, except sample №. 3, discrepancy taste found. At same time, physical chemical parameters, samples 1, 2, 4 5 3 - mass fraction sucrose (to anhydrous substance) 6.48±0.04 %, did not meet current DSTU, increase 8.00 %. According specific activity Cs-137, it established that all standard (DSTU 4497:2005). Tests conducted detect bicarbonate bromocresol green indicator, chrome dark blue adulteration. For express determination qualitative indicator honey, we (Poland) first time. So, water, provides an opportunity determine dry matter subsequent calculation ensures reliability obtained indicators 99.9 % compared URL (model 1) accordance 4497, patented bicarbonate, applied, probability microscopy method. Key words: production capacity, safety, quality, consumer.