We have been over this many times.

> You may take extreme measures to render honey absolutely sterile

Nobody does that.  Pasteurization does not make anything , "absolutely 
sterile".  It merely kills off or weakens most of the target organisms to 
the point where keeping qualities are predictable and suitable for mass 
distribution.

> If the honey is up to standard

There are number of standards.  One of them permits higher moisture than the 
moisture levels that usually prevent fermentation over reasonable time 
periods, provided that the honey is pasteurized.  Even honey which is 
low-moisture may ferment over time if the granulation changes and the 
fractions separate into high and low moisture strata.  It happens.

> as  soon as the customer takes the lid off the jar the product will be 
> exposed to all the yeasts and bacteria floating everywhere in the air.

That is true of all products sold in stores.  The goal is to ensure safe 
storage until the product reached the consumer and to avoid "glass grenades" 
on store shelves.  Fermentation can create dangerous pressures in containers 
which may be subjected to unknown and uncontrolled storage and 
transportation conditions that may result in unpredictable changes in the 
product .

Once opened, most consumers realise that most products are subject to 
eventual spoilage or degradation and should be consumed in a reasonable time 
period and discarded if found to have an "off" flavour .

In this case, honey, fermentation is harmless to the consumer and may either 
enhance or degrade flavour, that determination depending on the specific 
fermentation and that particular consumer's taste

> Pasteurising was pointless.

You are alone in that conclusion.  The facts point to a different reality 
for those educated in these matters. 

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