Further Observations on the Deterioration and Spoilage of Honey in Storage

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Abstract
Honey deteriorates after being extracted from the combs and the time of extracting and conditions under which honey is stored affect the rate of change. Fermentation, caused by sugar tolerant yeasts, is one cause of deterioration. When honey granulates, conditions are brought about which are conducive to the growth of these organisms. Carbon dioxide, rarely over 5% alcohol and a non-volatile acid are the byproducts of fermentation which cause the off flavor to fermented honeys. Honey, which is to be sold in small containers, should be heated to 160° F., pailed and sealed while hot to prevent fermentation. The honey should then be cooled down suddenly for if held at high temperatures for some time, it will become slightly darkened. Honey in storage which has never been heated should be kept at temperatures below 52° F. to prevent fermentation and color changes.

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