Table 4.

Microbiological quality of the produced jams

Storage day	D0					D60					Microbiological limits (UFC/g)
	A	B	C	D	E	A	B	C	D	E
Total aerobic microbial (UFC/g)	3.3 × 103	1.6 × 102	2.4 × 102	1.1 × 102	2.8 × 102	7.2 × 103	4.8 × 103	3.1 × 104	8.2 × 103	5.6 × 104	104–105
Total coliforms (UFC/g)	36	16	22	16	12	38	72	4.1 × 102	2.2 × 102	1.8 × 102	102–103
Coagulase positive staphylococci (UFC/g)	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Abs	10–102
Salmonella in 25 g (UFC/g)	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Abs	Absence in 25 g
Yeasts and molds (UFC/g)	Abs	Abs	Abs	Abs	Abs	1	Abs	4	2	3	102–103

A: Control jam (without honey)

B: 5% Honey fortified jam

C: 10% Honey fortified jam

D: 15% Honey fortified jam

E: 20% Honey fortified jam