Ok, I'm coming at this again with a dictionary. To spoil can mean To impair the value or quality of; damage. Or To impair the completeness, perfection of. Or To become tainted or rotten, decay.
I think most people will agree that both crystalization and fermentation impair the honey's quality and value. I think containing botulism spores would impair the perfection and qualify it as being tainted. So I'm going to say Yes, it can be spoiled on a number of different levels.
Posts: 439 | From: Redondo Beach, CA | Registered: Sep 2005
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Most commercial honey is pasturized to kill naturally occuring yeast that might cause the honey to ferment. This pasturization isn't high enough to kill botulism spores. However, bacteria cannot grow in honey. So the spores may be present but they won't produce the toxins that could cause botulism poisoning. The spores could be fatal to infants under 1, therefore honey should not be fed to babies. Over 1 years old, we have bacteria in our intestines that kill the botulism spores before they can produce bad toxins.
About the first almost-chow of three, has anyone ever confirmed whether this story is true, that "Honey found in the tombs of Egyptian pharaohs has been tasted by archaeologists and found edible" ? There are a lot of Egyptian archeology stories that disintegrate when exposed to light.
(Sorry if this is slightly off-topic.)
mage: I agree; unwanted fermentation can definitely be called spoilage.
ETA: Wikipedia lost its "edible Egyptian honey" paragraph for the reasons given on this page.
Posts: 4922 | From: Kyoto, Japan | Registered: Sep 2005
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