Acidity
Honey is naturally acidic, with a pH ranging from about 3.2 to 4.5. The acidity of honey also inhibits the growth of many spoilage-causing microorganisms. Most bacteria and fungi thrive in neutral to slightly acidic conditions, so the acidic nature of honey is detrimental to their survival.
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Why honey doesn’t spoil
- Acidity. Most bacteria prefer neutral growing conditions. The enzymes bees use to break down the sugar in nectar make it more acidic and less appealing for bacterial growth.
- Sugar content. Honey has a lot of sugar, but only 18% water, which is not ...
The human microbiome
The human body is made up of trillions of human cells. There are possibly three times as many microorganisms (bacteria, fungi, and other microbes) living in and on the human body. The microbial communities in and on the human body are known as the human microbiome.
The mic...
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