First off, no known human pathogens can survive in mead. (That does of course, leave things that would make it taste/smell like something you'd never put near your lips, but that's a different issue.
To address some of your other questsions and comments...
Yeast needs Oxygen and nutrients to ferment. If you don't have a copy, Ken Schram's book "The Compleat Meadmaker" is an excellent source of information. (Full disclosure: I know Ken casually, he lives in my area and I see him at brewing events now and then). The book is published through the American Homebrewing Association. Plain sugar will, past a certain point, prove to be a poor source of fermentables.
As for the yeast being killed by the alcohol, don't be too sure. It may go mostly dormant, but I've seen (and had) meads that were pushing 15% alcohol still ferment in the bottle (carbonating the mead, and in a few cases, blowing the corks out of the bottles). If you want to really make sure the yeast is dead, you'll need to use sulfites.
As for boiling the honey.....
It won't kill the spores, but it will drive off the more delicate aromas in some of the different honey you'll find. Virtually all of the meads I make these days are of the "dump and stir" variety. I dump the honey (often raw, bulk honey) into the pail, add the water, and stir.
This is the single biggest cause of "bad" beers and meads. I'd strongly recommend finding a local homebrewing shop, or if there isn't one, there are plenty online (Local ones are great because you can "talk shop" and get info). They'll offer a variety of no rinse sanitizers that will work far better (iodophor is the one I go with). The problem with soap is that it can create off flavors unless it's rinsed VERY well.
And you can always ask away here too.
Oh, most importantly - have fun!