Botulism spore is on and in just about everything.. 
it can not become active in an aerobic environment, needs  an-aerobic 
environment to thrive.
There is a hydrogen peroxide (oxygen) type reaction when honey  comes in 
contact with the mucosa... It not only makes no sense that honey can  cause 
botulism, but there was NO solid concrete evidence that the cases  presented 
(I believe 2) that it was actually the honey that caused the botulism  
poisoning. 
 
 
In a message dated 8/19/2012 9:27:14 A.M. Eastern Daylight Time,  
[log in to unmask] writes:

>  Don't get me wrong...clean is good, really clean is even better, but 
there are  downsides for total sterilization....

Seems like I Dean and I disagree  on a lot of things. But not this. The 
move to sterilize everything has had  many negative consequences for health and 
aesthetics as well. 

We are  huge fans of raw apple cider. NY State came in and mandated that 
apple cider  be pasteurized. What a joke! It ruins it, of course. Neither 
honey nor apple  cider need to be pasteurized. These are raw agricultural 
products and should  be classed as such, not slipped into the same category as 
milk or meat. The  level of sanitation required should fit the product, not the 
notions of  misinformed government regulators.

Pete

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