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Honey advice

(13 Posts)
Waswondering Sun 25-Feb-07 19:38:37

Message withdrawn at poster's request.

Waswondering Sun 25-Feb-07 19:48:32

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readyandwaiting Sun 25-Feb-07 20:57:28

lol about adding BLW to title (i read it anyway )

hopefully someone has more scientific background on this than me but my understanding is that botulism is a bacterial infection of the bowl - i believe the bacteria in honey would be killed in the cooking process therefore making it ok???

like i say don't quote me on this - have you googled it for more info?

iris66 Sun 25-Feb-07 21:00:33

I'd be more worried about the chicken than the honey TBH. As long as it's all cooked it shouldn't be a problem.

tiktok Sun 25-Feb-07 23:13:44

Commercially-packaged honey is almost always pasteurised, WW - if in doubt, ask the retailer.

Waswondering Mon 26-Feb-07 09:03:56

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MrsBadger Mon 26-Feb-07 09:11:16

tiktok, call me mad, but I was under the impression that C.botulinum (the bug responsible) formed spores that don't die under pasteurisation - they need to get above boiling point - hence the avoidance of even supermarket honey.

But I am ready to be proved wrong as it's while since I did this...

Waswondering Mon 26-Feb-07 15:06:35

Message withdrawn at poster's request.

MrsBadger Mon 26-Feb-07 15:10:16

unlikely!

Personally I wouldn't ever do it straight from the jar even if I could confirm it had been pasteurised, but would be ok with small amounts in cooked things like cakes, or the sticky chicken dish you mention if it had been cooked with the meat not just drizzled on at the end.

Seona1973 Mon 26-Feb-07 19:50:01

the jars have warnings on them that they are not suitable for under 1 year - apparently they cant kill the bacteria without caramelising the honey.

tiktok Tue 27-Feb-07 20:25:43

MrsB, I've done a check on this, and some sources say pasteurisation makes it safe (and pasteurisation takes substances above boiling, IIRC) and other sources say not...so I don't know now!!

Whatever....the risk is tiny, and must be invisible in cakes and cooked chicken .

MrsBadger Wed 28-Feb-07 08:45:18

Pasteurisation is usually heating to 71.5ºC for 15sec - def not above boiling point and not hot enough to kill the spores, which are tough little things.
Agree it'd be fine once cooked though.

Waswondering Wed 28-Feb-07 13:28:39

Message withdrawn at poster's request.

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