RESULTS OF ORGANOLEPTIC AND PHYSICOCHEMICAL ANALYSIS OF HONEY SAMPLES OBTAINED FROM BEE COLONIES INFECTED WITH VARROATOSIS

Abstract

This study investigates the impact of Varroa destructor infestation on the quality of honey produced by healthy and varroatosis-affected bee colonies. Honey samples were collected from different apiaries, and organoleptic, physicochemical, microbiological, and toxicological parameters were evaluated. Results show that honey from healthy colonies exhibits light-yellow to medium-yellow color, sweet taste, and optimal consistency, while honey from varroa-infested colonies is darker, slightly bitter, and less viscous. These changes are linked to impaired bee physiology, reduced metabolic and enzymatic activity, and accelerated fermentative processes. The study highlights the importance of controlling varroatosis to maintain honey quality and consumer safety.