I was under the impression from what I had read in beekeeping books that honey has antibacterial properties. ...
It's not bacteria that is the issue raised by the linked page but the
diastatic enzymes that
unpasteurised honey has, which can break
down the sugars in wort/beer that is unfermentable by yeast (the
dextrins that contribute body and texture to beer) into simple sugars
that are then fermentable by yeast. This is discussed a couple of
paragraphs above where the link points to.
In effect, if this happened in bottled beer, it would be like overpriming
(danger!) and beer would be thin and watery (but higher in alcohol).
That's the theory anyway and anyhow, I think most retail honey
available are usually pasteurised but you never know.