Contaminants in Honey: A Comprehensive Review of Sources, Risks, and Detection Methods

Honey, a natural product revered for its nutritional and therapeutic properties, has traditionally been used as a food and medicine, yet it is now facing an increasing risk of contamination from multiple sources. In this review, we summarize the major contaminants of honey, such as pesticides, heavy metals, antibiotics, microbial agents, and other adulterants. Additionally, we critically assess the ways these substances contaminate the honey supply, which include environmental pollution, agricultural practices, beekeeping, and post-harvest handling. The review also elaborates on the health risks associated with the contaminants for consumers, the impacts on global trade and food safety, and the broader implications. Moreover, the review analyzes some of the most current methods of extracting contaminants, including chromatographic, spectroscopic, and molecular methods, to evaluate their effectiveness and limitations. This review intends to guide future research and policy decisions alongside regulatory provisions and best practices to ensure honey's safety and quality in the international market.