Tag: Honey storage

According to the Centers for Disease Control and Prevention (CDC), infants under one year of age should never be given honey due to the risk of infant botulism. For most healthy adults and children over one, however, natural honey is a generally safe and beneficial food.

According to the New Zealand Ministry for Primary Industries (MPI), authentic Manuka honey must meet stringent standards, which don't define a single, uniform color. Consumers often ask what color should Manuka honey be, but the answer is that it naturally varies from batch to batch, ranging from light golden to dark amber or brown hues, based on several factors.

Honey contains a natural water content, typically ranging from 14% to 20%. Water significantly affects honey by influencing its quality, texture, and shelf stability, with excessive moisture posing a serious risk of fermentation and spoilage.

Did you know honey is the only food produced by an insect that humans consume? This guide will show you how do you properly use honey, from sweetening beverages and adding moisture to baked goods, to using it for topical applications and boosting health.

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.

According to the National Honey Board, it is completely normal for honey to crystallize over time. If honey has become thick, grainy, and cloudy, there is a need to know how to fix crystallized honey with gentle warmth to bring it back to its smooth, liquid form.

According to food scientists, pure honey can be stored indefinitely, yet a common question arises regarding temperature effects. Many wonder, "Does cold affect honey?" or is crystallization merely a myth? The surprising answer reveals a key indicator of quality and purity.

While traditional honey famously never expires, the question of does meat honey expire is much more complex, given its unusual source. This unique substance, produced by vulture bees from carrion, has a different biological makeup that affects its longevity and safety, making it a perishable product under certain conditions.

According to the Codex Alimentarius Commission, the maximum permitted level of HMF in most honeys is 40 mg/kg, suggesting that at normal concentrations, the compound is not considered a significant health threat to humans. Despite this, concerns about the safety of hydroxymethylfurfural (HMF) in honey persist, fueled by misleading information about heating honey and potential toxicity.

Crystallized honey is safe to consume, according to the U.S. Department of Agriculture. It's a natural process for pure honey, not a sign of spoilage.