Why does honey never spoil?
Honey lasts for a very long time because it is low in water, acidic and contains natural hydrogen peroxide, so bacteria and molds cannot grow in it.
Honey is about 80 percent sugar and only about 17 percent water. Microbes need water to survive, and the sugar in honey pulls water out of them, so they dry out and die. Honey is also acidic, with a pH of about 3.5 to 4.5, which bacteria dislike.
Bees add an enzyme called glucose oxidase while making honey. When honey is slightly diluted, this enzyme produces small amounts of hydrogen peroxide, a natural disinfectant. Bees also fan the nectar with their wings to evaporate water before sealing the honey in wax cells.
Ancient honey
Archaeologists have reported pots of honey in ancient Egyptian tombs that had not spoiled after thousands of years. Honey can still change over time: it often crystallizes, which is harmless and can be reversed by warming the jar gently. If water gets in, honey can ferment, so it should be kept tightly closed. Babies under one year old should not eat honey.
Did You Know?
A single worker bee makes only about one-twelfth of a teaspoon of honey in its lifetime. Honey's color and flavor depend on the flowers the bees visited, from pale clover honey to dark buckwheat honey.