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The chemical secrets that help keep honey fresh for so long

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Re: The chemical secrets that help keep honey fresh for so long

#51
post #39

Earlier quoted context omitted.

https://parentdata.org/honey-botulism-babies/ > Infantile botulism is extremely rare. There are an estimated 100 cases per year in the U.S., among approximately 4 million children in the age range under 1. That’s a risk of 1 in 40,000. This is somewhat less likely than the chance of visiting the ER for a blanket-related injury in a given year (yes, I looked that up, and I do think it’s a good comparison). > ... In an…

I don’t think these probabilities are correct. Every parent is told not to feed their under 1 year olds honey, many times. In an extreme example… only 20 parents fed their kids honey and 20 kids contracted botulism. That would be a 100% risk. Obviously in real life it’s not 100% of kids, but still could be a meaningful percentage and likely higher than 1 in 50,000 for babies that eat honey.

It is correct. They are considering the most extreme case; in the most extreme case, no non-botulism-infected infants eat honey, and honey was the cause of botulism for those 20 infants.

If that is so, then completely removing honey exposure for infants would mean that 80 rather than 100 infants get botulism poisoning.

So the new probability of contracting botulism is (80 / 100) * (old probability), and (80 / 100) * (1 / 40000) = 1 / 50000.

Re: The chemical secrets that help keep honey fresh for so long

#52
post #51

Earlier quoted context omitted.

I don’t think these probabilities are correct. Every parent is told not to feed their under 1 year olds honey, many times. In an extreme example… only 20 parents fed their kids honey and 20 kids contracted botulism. That would be a 100% risk. Obviously in real life it’s not 100% of kids, but still could be a meaningful percentage and likely higher than 1 in 50,000 for babies that eat honey.

It is correct. They are considering the most extreme case; in the most extreme case, no non-botulism-infected infants eat honey, and honey was the cause of botulism for those 20 infants. If that is so, then completely removing honey exposure for infants would mean that 80 rather than 100 infants get botulism poisoning. So the new probability of contracting botulism is (80 / 100) * (old probability), and (80 / 100) *…

There are no errors in the calculation, but it's wrong anyways because it calculates the answer to the wrong question. "At best" suggests this is the largest possible effect, but it is the smallest possible. To get an upper bound estimate on the usefulness of avoiding honey, you would need to know how many parents of 1-year-olds are avoiding honey.

Re: The chemical secrets that help keep honey fresh for so long

#53
post #39

Earlier quoted context omitted.

https://parentdata.org/honey-botulism-babies/ > Infantile botulism is extremely rare. There are an estimated 100 cases per year in the U.S., among approximately 4 million children in the age range under 1. That’s a risk of 1 in 40,000. This is somewhat less likely than the chance of visiting the ER for a blanket-related injury in a given year (yes, I looked that up, and I do think it’s a good comparison). > ... In an…

I'm not sure that number is meaningful without knowing how many parents are giving their infants honey. Granted I'm in a high-income, high-education area, but at least in my bubble, "don't give babies honey" seems to be common knowledge, so it's possible there are relatively few instances and a high percentage result in complications.

I think the rate was similar before we told parents not to give their infants honey. So we sort of have an A/B comparison.

> Some people have pointed out that botulism cases haven’t fallen over time despite parents being told not to give kids honey.

Re: The chemical secrets that help keep honey fresh for so long

#54
post #10

Really high sugar concentrations will pop the cells of any simple organisms.

No, low. High sugar concentrations mean low water activity, which osmotically pumps water out of cells, not into them, so they shrivel rather than popping.

Thanks.

Re: The chemical secrets that help keep honey fresh for so long

#55

Recently went through first aid training and the instructor claimed putting honey on wounds would help them heal faster. (Sample size 1) I tried it on myself and a wound that was stubborn about healing was better very quickly.

I had a planter wart surgically removed which they packed with Manuka honey and because it's a deep open wound it needs to heal from the inside. I changed the dressing and repacked it every few days for weeks and the wound was absolutely pristine ever time. I live in the tropics where people die because due to infection which makes it even more interesting that they use honey.

plantar wart. all wart removals should heal pristinely, warts are on only the outermost layers of skin above where scarring occurs.

Re: The chemical secrets that help keep honey fresh for so long

#57

This article is missing what I think is a pretty important PSA on the topic of bacteria in honey: Honey commonly contains small amounts of the anaerobic bacteria Clostridium botulinum, which causes botulism. This is why you should not feed honey to infants, because their immune systems cannot safely handle any amount of it yet. Even though the levels apparently are small enough for the rest of humans to consume worry…

same with immunocompromised folks, though all that only applies to raw honey; pasteurized honey is more common in grocery stores and totally safe

It's pasteurised to stop you from making mead, not because it does anything to Clostridium spores.

Re: The chemical secrets that help keep honey fresh for so long

#58

This article is missing what I think is a pretty important PSA on the topic of bacteria in honey: Honey commonly contains small amounts of the anaerobic bacteria Clostridium botulinum, which causes botulism. This is why you should not feed honey to infants, because their immune systems cannot safely handle any amount of it yet. Even though the levels apparently are small enough for the rest of humans to consume worry…

Honey contains spores of Clostridium botulinum, not live bacteria. And as such, honey cannot in itself cause botulism.

But the intestinal microbiot of infants (not their immune system) is not necessarily developed enough, and as such Clostridium botulinum can colonize their intestine (it strives in anaerobic environment) and then they can develop a special kind of botulism where the toxin is actually produced in their own body (as opposed to ingested, like in regular botulism).

It's not the only way a child can stumble upon the bacteria's spore though.

Re: The chemical secrets that help keep honey fresh for so long

#59

This article is missing what I think is a pretty important PSA on the topic of bacteria in honey: Honey commonly contains small amounts of the anaerobic bacteria Clostridium botulinum, which causes botulism. This is why you should not feed honey to infants, because their immune systems cannot safely handle any amount of it yet. Even though the levels apparently are small enough for the rest of humans to consume worry…

[deleted]

Re: The chemical secrets that help keep honey fresh for so long

#60

This article is missing what I think is a pretty important PSA on the topic of bacteria in honey: Honey commonly contains small amounts of the anaerobic bacteria Clostridium botulinum, which causes botulism. This is why you should not feed honey to infants, because their immune systems cannot safely handle any amount of it yet. Even though the levels apparently are small enough for the rest of humans to consume worry…

same with immunocompromised folks, though all that only applies to raw honey; pasteurized honey is more common in grocery stores and totally safe

Spores of Clostridium botulinum require temperatures way above boiling point to destroy. Pasteurization doesn't do anything to them.
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