Honey Never Spoils - Bacteria Cannot Survive in It

Archaeologists have found edible honey in ancient Egyptian tombs that's over 3,000 years old. Honey's remarkable preservation properties come from several factors: its low water content (less than 18%) prevents bacterial growth, its acidic pH (3.2-4.5) kills most microorganisms, and it contains hydrogen peroxide and other antimicrobial compounds. Bees also add enzymes that break down into gluconic acid and hydrogen peroxide, creating a hostile environment for bacteria. This natural preservation makes honey one of the few foods that never spoils under normal conditions.