Re: [CH] Habs in Honey
J Young (machismo@u.washington.edu)
Sun, 15 Nov 1998 18:53:39 -0800 (PST)
> Actually the sugar content in honey acts much like the salt in a brine
> solution. It's osmotic properties on bacterial cell walls prevents
> bacteria from forming. Instead of a favorable growth medium it acts as a
> preservative. This is why syrups, honey, jams and jellies can be stored at
> room temperature.
Check out the august issue of Discover, the "Vital signs" column, where
there is a description of a 3 month old infant who was fed honey by a
sibling and developed botulism.
The parents were health food freaks who of course used natural honey,
which usually contains botulism spores (although processed honey can
contain them too)
As the article pointed out, adults usually have no problem dealing with
the small amount of spores in the honey, but the infant immune system
can't handle it.
Ob CH:
my first hot sauce was made this week, and a large number of habs
were pickled. details to follow.
Shamus
machismo@u.washington.edu
"I think there must exist a special subversive group of pseudo-cupids--
plump hairless little devils whom Satan commissions to make disgusting
mischief in sacrosanct places."
--Vladimir Nabokov, _Pale Fire_