Understanding the Risks of Unfiltered Honey

December 21, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), infants under one year old should never be given honey of any kind due to the risk of botulism. The risks of unfiltered honey extend beyond infants to specific populations, warranting a closer look at its potential dangers despite its celebrated natural benefits.

Quick Summary

Unfiltered honey carries risks such as botulism spores, which are especially dangerous for infants under one year old, and potential allergens like pollen that can affect sensitive individuals. It may also contain environmental contaminants and natural toxins, making it a concern for immunocompromised people and those with certain allergies.

Key Points

Infants Under 12 Months: Honey is extremely dangerous for infants due to the risk of botulism spores, which their immature digestive systems cannot neutralize.
Heat-Resistant Spores: The botulism spores found in honey are resistant to heat, meaning cooking or pasteurization does not make honey safe for infants.
Pollen and Propolis Allergies: Unfiltered honey contains pollen and propolis, which can trigger allergic reactions in sensitive individuals.
Environmental Contaminants: Unfiltered honey may contain trace amounts of pesticides or environmental toxins due to the foraging habits of bees.
Risk for Immunocompromised: Individuals with compromised immune systems are more susceptible to foodborne illnesses from raw products, including unfiltered honey.
Natural Plant Toxins: Honey made from nectar of certain poisonous plants can contain natural toxins, though this is rare with commercial products.
Source Transparency is Key: To minimize risks, purchase unfiltered honey from reputable producers with transparent and hygienic practices.

Infant Botulism: The Primary Danger

Infant botulism is the most significant health risk associated with consuming unfiltered honey. This rare but serious illness is caused by the bacterium Clostridium botulinum, which is naturally found in soil and can be present in honey.

Why are infants uniquely susceptible?

An infant's digestive system is not mature enough to prevent the C. botulinum spores from germinating and producing a potent neurotoxin.

Symptoms in infants: Constipation, poor feeding, lethargy, weakened sucking, loss of head control, and muscle paralysis.
Severity: While cases are rare, infant botulism can be fatal if not treated promptly.
The spores are heat-resistant: Contrary to common belief, cooking or pasteurizing honey does not destroy the botulism spores. This is why all honey, raw or processed, should be avoided for children under 12 months.

Potential for Allergic Reactions

Unfiltered honey, by its very nature, contains components that are removed during the filtering and pasteurization process, including pollen and propolis. For some people, these components can trigger an allergic reaction.

Pollen and propolis sensitivity

Individuals with specific pollen allergies may be sensitive to the trace amounts of pollen present in unfiltered honey. While the amount is often too small to cause a reaction in most people, those with severe allergies should exercise caution. Additionally, propolis, a resinous material collected by bees, can cause reactions in sensitive individuals.

True honey allergies

Although rare, some people have a true allergy to honey itself, possibly due to bee proteins. Symptoms can range from mild skin reactions and digestive upset to severe anaphylaxis in extreme cases. Cross-reactivity can also occur with bee venom allergies.

Environmental Contaminants and Toxins

While honey is an incredibly stable and safe food product under normal circumstances, its unfiltered nature means there is a non-zero risk of environmental contaminants making their way into the final product.

Pesticide residues

Bees forage from a wide variety of flowers and plants, which may have been treated with pesticides. While the residues in honey are typically below legal maximum limits, unfiltered honey may contain higher traces of these chemicals, which can persist in the environment.

Natural plant toxins

In rare cases, if bees collect nectar from specific poisonous plants, the honey can contain natural toxins. A notable example is "mad honey," which contains grayanotoxins from certain rhododendron flowers and can cause dizziness, nausea, and heart issues. Wild or small-scale harvested unfiltered honey is more likely to carry this risk than commercially pooled and processed honey.

Risks for Immunocompromised Individuals

For the general, healthy population, the antimicrobial properties and high sugar concentration of honey make it resistant to most harmful microorganisms. However, this is not the case for those with compromised immune systems.

Why greater caution is needed

Individuals with weakened immune systems, such as those with certain medical conditions or undergoing specific treatments, may be more susceptible to foodborne illnesses from contaminants that could be present in unfiltered products. While the risk is low, medical professionals often advise these patients to avoid raw or unfiltered foods as a precaution. This includes people who have undergone organ transplants or are receiving certain cancer treatments.

Unfiltered vs. Pasteurized Honey: A Comparison of Risks


Feature	Unfiltered/Raw Honey	Pasteurized Honey	Key Difference in Risk
Botulism Spores	May contain Clostridium botulinum spores.	May also contain Clostridium botulinum spores, as pasteurization does not remove them.	None. Both carry this risk for infants under one year.
Pollen Allergens	Contains pollen grains, which may trigger allergies in sensitive individuals.	Filtering removes most pollen, reducing the risk of pollen-related allergic reactions.	Higher risk of pollen-related allergies in unfiltered honey.
Contaminants	Retains potential environmental contaminants like pesticides and plant toxins.	Processing and pooling can help dilute potential toxins and contaminants.	Higher concentration of potential contaminants in unfiltered honey.
Yeasts/Fermentation	Natural yeasts can cause fermentation if moisture content increases.	Pasteurization kills yeast cells, preventing fermentation and extending shelf life.	Risk of fermentation and spoilage in unfiltered honey if not stored correctly.
Enzyme Activity	Retains natural enzymes and beneficial compounds.	Heat treatment (pasteurization) destroys many beneficial enzymes.	Nutritional benefits are preserved, but come with added contaminant and allergen risks in unfiltered honey.

Conclusion: Prioritizing Safety Through Informed Choices

While unfiltered honey is a celebrated natural food product praised for its rich flavor and nutritional benefits, understanding its potential risks is paramount for safe consumption. The most critical risk is infant botulism, a rare but severe illness that makes all types of honey off-limits for babies under 12 months. Beyond infants, unfiltered honey may pose risks to individuals with specific allergies due to residual pollen and propolis, as well as to those with compromised immune systems due to potential contaminants. Consumers should source honey from reputable providers to minimize the risk of environmental contamination. Making informed choices based on individual health status and practicing proper storage can help ensure that the natural sweetness of honey can be enjoyed safely by most.

How to Assess Your Honey

Check the source: Purchase from beekeepers or brands with transparent, high-quality production practices.
Look for certifications: Some honey producers offer lab-tested products that verify purity.
Store correctly: Keep honey in an airtight container in a cool, dry place to prevent moisture absorption and potential fermentation.
Beware of low prices: Unusually cheap honey may be adulterated with sugar syrups, an indicator of poor quality and a higher risk of unhygienic practices.
If in doubt, throw it out: If honey appears unusually foamy, watery, or has an off smell, it's best to discard it.

Conclusion

While unfiltered honey offers a raw and flavorful experience with retained nutrients, its potential for botulism spores, allergens, and environmental contaminants necessitates caution. Infants are the most vulnerable group and should never consume any honey. Sensitive adults, including those with severe allergies or compromised immunity, should also weigh the risks carefully. For the general population, sourcing high-quality products and storing them properly minimizes risk, allowing for safe enjoyment of this natural food.

Frequently Asked Questions

Infants under 12 months cannot eat honey, whether filtered or unfiltered, because their digestive systems are not developed enough to fight off Clostridium botulinum spores. These spores can cause infant botulism, a rare but serious and potentially fatal illness.

No, cooking or heating honey does not kill the botulism spores. The spores are highly resistant to heat, so pasteurized honey is not safer for infants than raw or unfiltered honey.

Yes, unfiltered honey is more likely to cause allergic reactions in sensitive individuals. It contains residual pollen and propolis, which are natural allergens removed during the filtering process of commercial honey.

Unfiltered honey can contain environmental contaminants such as pesticide residues that bees collect from treated plants, though levels are usually below regulated limits. It can also contain natural toxins from poisonous plants in rare cases.

Yes, individuals with compromised immune systems, such as transplant recipients or those undergoing certain cancer treatments, are often advised by medical professionals to avoid unfiltered honey and other raw foods due to increased susceptibility to foodborne illness.

The safety of unfiltered honey largely depends on its source and handling. Purchase from reputable beekeepers who follow hygienic practices. Signs of unsafe honey can include unusual foaming, off-odors, or a watery consistency.

While consuming fermented honey is not typically a health risk for healthy adults, many find the sour, yeasty taste unpleasant. Fermentation indicates the honey's moisture content is too high, which can be a sign of improper storage or harvesting.