Honey is often praised as a natural sweetener with antibacterial properties, but not all honey is created equal. Unpasteurized or “raw” honey — increasingly popular among health-conscious consumers — can harbor harmful pathogens that pose serious risks, especially to young children.

The most well-known concern is infant botulism. Raw honey can contain spores of Clostridium botulinum , which can grow in an infant’s undeveloped digestive system and produce life-threatening toxins. Pediatricians universally advise against giving honey to children under one year old, but risks don’t stop there.

Adults and older children can also experience foodborne illness from contaminated honey. Spores and bacteria may survive the raw processing, and improper storage conditions can encourage microbial gro

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