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Honey is the natural sweet substance produced by bees from the nectar or secretions of plants or from excretions of plant-sucking insects, which the bees collect, transform by combining with specific substances of their own, deposit, dehydrate, store, and leave in honeycombs to ripen and mature. The physical properties of honey make it versatile and applicable to several industries. High consumer demand for honey consequently leads to widespread adulteration. In the present study, fifteen honey samples were collected from various parts of Kerala, India and classified into three categories: market samples, raw/wild samples, and industrial samples. The samples were then analysed for the following parameters: organoleptic features, physicochemical properties, biochemical characteristics, and microbiological state. The values obtained for physicochemical and biochemical analysis were compared to Standard values provided by the Bureau of Indian Standards. It was found that no honey ideally conformed to all parameter standards. Some samples clearly indicated conditions of improper handling. All honey samples showed significant polyphenol content. Although honey samples showed increased microbial growth upon dilution, they were also found to have effective antimicrobial properties. Significant links between moisture content, yeast count, and non-conformity in honey were determined, which highlights the necessity of proper storage conditions

Analysis of physicochemical, biochemical, and antibacterial properties of Indian honey samples with special reference to their non-conformity