In a message dated 11/19/1999 9:17:47 AM EST, [log in to unmask] writes:

> ) Since the reason given to pasteurized honey is to kill botulism, and I
>  understand that botulism is a spore producing bacteria, what is the gain?
>
The reason to pastuerize honey is to retard crystalization because the
consumer is not savvy enough to realize he trades flavor for appearance.