From: http://www.foodsafety.org/sd/sd040.htm
"Pasteurization destroys most disease producing organisms and limits
fermentation in milk, beer, and other liquids by partial or complete
sterilization. The pasteurization process heats milk to 161°F
(63°centigrade) for 15 seconds, inactivating or killing organisms that grow
rapidly in milk. Pasteurization does not destroy organisms that grow slowly
or produce spores. "
This statement brings two questions to mind:
1) How hot do you have to get wax to kill AFB spores? If they can survive
the temperature needed to melt wax for foundation production then I wonder
how often beekeepers have installed spores along with new foundation.
2) 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?