Pasteurization of honey reduces the chance of fermentation and also delays granulation. To pasteurize honey, it's heated to 71°C (160°F) and quickly cooled.

What temperature kills raw honey?

Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.

What temperature is safe for honey?

In order to liquefy honey, it is best to heat it at 35-40°C (95-104°F). The temperature should not go beyond 40°C (104°F) to avoid overheating. Doing so causes honey to become an extremely tacky glue-like substance that is difficult to digest.