Can Honey Become Unsafe to Eat?

January 7, 2026 •

4 min read

Archaeologists have found pots of honey thousands of years old in Egyptian tombs that were still perfectly edible. But while pure honey's long shelf life is legendary, certain factors can cause it to spoil or become dangerous. This guide examines how and why honey can become unsafe to eat, covering everything from botulism risks to poor storage and contamination.

Quick Summary

This article explores the rare instances where honey can become unsafe for consumption, including the risk of infant botulism, dangers from 'mad honey' containing plant toxins, and spoilage caused by improper storage. It covers how to identify signs of fermentation and the importance of responsible sourcing to ensure safety.

Key Points

Infant Botulism is the primary safety risk: Honey should never be given to infants under 12 months old due to the danger of Clostridium botulinum spores, which can cause a serious illness.
Contamination and moisture can cause spoilage: Improper storage, such as leaving honey unsealed, can allow it to absorb moisture and ferment due to natural yeasts.
Crystallization is not a sign of spoilage: This is a natural process and the honey remains safe to eat. The texture can be restored by gently warming the container in water.
Adults have defenses against botulism spores: The mature digestive system of adults and older children can safely neutralize the spores found in honey.
Sourcing matters to avoid toxins: 'Mad honey' containing grayanotoxins from certain flowers is a rare but dangerous type of contamination that can be avoided by purchasing from reputable beekeepers.
Adulteration reduces quality, not always safety: The addition of sugar syrups to honey to increase volume is a common form of fraud but typically does not pose a health risk, though it sacrifices purity.
Heated honey can lose beneficial properties: While heating is used to decrystallize honey, high or prolonged heat can degrade beneficial enzymes and compounds.

While honey is famous for its almost indefinite shelf life, it can become unsafe under specific circumstances, particularly if it is contaminated, adulterated, or stored improperly. The key to honey's longevity lies in its natural composition: a low moisture content (less than 18%), high sugar concentration, and acidic pH, which together create a hostile environment for most microorganisms. However, these protective properties are not foolproof against all threats.

Infant Botulism Risk

The most significant and well-documented safety risk associated with honey is infant botulism. This is a rare but serious form of food poisoning caused by Clostridium botulinum spores, which are found naturally in soil, dust, and occasionally honey. While harmless to older children and adults with developed digestive systems, these spores can germinate and produce a toxin in a baby's immature intestinal tract.

Infants under 12 months: This age group is uniquely vulnerable, and they should never be given honey, not even in cooked form, as the spores are heat-resistant.
Older children and adults: Your mature gut flora can prevent the spores from multiplying and producing the toxin, making honey safe for consumption.

Contamination and Adulteration

Contamination and adulteration represent other ways honey can be rendered unsafe. Adulteration, the practice of adding cheaper sweeteners, can reduce the quality and potentially compromise the safety of the product.

Microbial contamination: While honey is antimicrobial, cross-contamination from dirty utensils or exposure to environmental microbes can introduce foreign yeasts or molds. This can trigger fermentation if moisture is introduced, a form of spoilage that is not typically dangerous but affects taste.
Toxic plant compounds: In rare cases, honey can contain naturally occurring toxins from plants. A prime example is 'mad honey' from bees feeding on rhododendron flowers, which can cause severe illness with symptoms like dizziness and irregular heart rhythm.
Added sweeteners: Adulterating honey with syrups like corn or rice syrup is a common fraud. This doesn't make it inherently unsafe, but it does mean you aren't getting a pure product, and it can alter the honey's natural properties.

Fermentation and Crystallization

Improper storage is a key factor in honey spoiling. Honey is hygroscopic, meaning it attracts and absorbs moisture from the air. If left unsealed, honey's moisture content can rise above 18%, creating an environment where natural yeasts can ferment the sugars.

Fermentation: The signs are unmistakable: a sour, alcoholic smell and a layer of foam or bubbles on the surface. While consuming fermented honey is usually not harmful, it is not considered desirable.
Crystallization: This is a natural, safe process and not a sign of spoilage. It happens when glucose sugars separate from the water, forming crystals. Crystallized honey can be easily reliquefied with gentle warmth, but it can release moisture that may lead to fermentation if not properly resealed.

Conclusion

Can honey become unsafe to eat? Yes, under specific circumstances. The risks are generally avoidable for healthy adults through proper storage and responsible purchasing. The most significant danger, infant botulism, is entirely preventable by never feeding honey to children under one year old. For everyone else, understanding the signs of spoilage, recognizing potential contaminants, and storing honey correctly ensures this ancient, delicious treat remains safe to enjoy for years to come.

Honey Safety Checklist


Aspect	Safe Practice	Warning Signs of Unsafe Honey
Infant Consumption	Never give honey to infants under 12 months.	N/A
Storage	Use an airtight, preferably glass, container.	Foaming or bubbling on the surface.
Moisture	Store in a cool, dry place away from humidity.	Honey becomes unusually thin or watery.
Source/Purity	Buy from reputable beekeepers and brands.	Honey that never crystallizes may be adulterated.
Appearance	Color changes over time are normal.	Mold on the surface or foreign particles.
Taste/Smell	A slightly changing flavor over time is normal.	A sour, alcoholic, or off-taste and odor.
Toxic Honey	Be cautious of honey from regions with toxic flowers.	A bitter or astringent taste.

Outbound Reference

For more comprehensive information on food safety and botulism, consult the Centers for Disease Control and Prevention guidelines.

The Final Word on Honey Safety

While honey's reputation as a food that 'never spoils' holds largely true for its quality and shelf life, several specific factors can compromise its safety. The primary and most critical risk is for infants under one year old, who are susceptible to botulism spores present in all honey, whether raw or processed. For adults, the risks are more related to quality control, poor storage, and sourcing. Keeping honey in a sealed, dry container prevents fermentation, and purchasing from reliable sources minimizes the chances of encountering rare toxic plant compounds or low-quality adulterated products. Ultimately, honey remains a wonderfully stable food when its specific vulnerabilities are understood and respected.

Frequently Asked Questions

No, it is extremely rare and nearly impossible for healthy adults to get botulism from honey. The mature digestive system and gut flora can effectively neutralize the Clostridium botulinum spores that can be found in honey, unlike an infant's underdeveloped system.

Yes, crystallized honey is completely safe to eat and is a natural process that indicates pure honey. It occurs when glucose separates from the water content and forms crystals. The honey's flavor and nutritional value are not compromised.

Signs of spoiled honey, which is usually a result of fermentation, include a sour, alcoholic smell and a layer of foam or bubbles on the surface. The honey may also appear cloudy, watery, or have foreign particles or mold.

Yes, honey is considered safe for pregnant women to consume. The botulism spores are neutralized in an adult's digestive system and do not cross the placental barrier to harm the fetus.

Store honey in a tightly sealed, airtight container, preferably glass, in a cool, dry place away from direct sunlight. Avoid storing it in the refrigerator, as it can accelerate crystallization.

For infants, neither raw nor processed honey is safe due to the risk of botulism spores. For adults, raw honey is generally considered more nutritious as it retains natural enzymes and antioxidants, but commercially processed honey can also be safe when properly sourced and stored.

Gently heating crystallized honey to decrystallize it is safe. However, overheating or boiling honey can degrade its enzymes and change its flavor, though it doesn't necessarily make it unsafe to eat.