Bayrakal, Gülay MerveAkkaya, HayrettinSezgin, Funda HaticeDümen, EmekEKİCİ, GÖZDE2020-07-272020-07-272020-03-021300-6045https://hdl.handle.net/11413/6344Honey, which has many positive health effects, is fondly consumed in our country and in the world. Although honey is considered to be a micro-organism-free food because of its antimicrobial and bacteriostatic effects, studies refute this idea. In addition to primary contamination, personnel, tools and equipment used in beekeeping and honey production is a potential source of secondary contamination. In addition, honey, which can carry many microorganisms as a result of cross-contamination, is among the important foods and can threat public health. Therefore, it is thought that screening of pathogens that may be present in honey would contribute to the studies. Due to the geographical location, the diversity of climate and vegetation, Turkey is located in the upper row of honey producting countries. In this study, 900 samples examined in Kırklareli province in Northern Marmara Region. Kırklareli region has been chosen as the research area since it is considered as an important province in honey production and is a border province located in the industrial zone. The aim of the study was to investigate the presence of parasitological, bacterial, fungal and viral parameters which are important for the quality of the consumer, bee, larvae, colony and honey. According to the obtained data, positive results were found in many parameters and statistically significant results were obtained.en-USAttribution-NonCommercial-NoDerivs 3.0 United Stateshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/BeeLarvaeMicrobial QualityPathogenArticle