More tests were done on this honey than usual, in fact, most marketed raw honey has no laboratory testing at all. Notice that the high profile microbes are all less than 3/gram, or better. The mold count, probably comes from viable spores, since no fungal structures were microscopically observed in product. Most of the honey now has been extracted and put in jars of all sizes. Several pounds remaining will be sterilized and made into honey-butter, whipped honey and just sterile honey for Max.