Honey won't go bad as long as it's stored properly and protected from external contamination. Crystallized honey is not an indicator of spoilage, but rather a sign of aging. To prevent honey from solidifying, keep your honey in an airtight container and place it in a cool, dark spot.

Bottom Line

Honey is a natural sweet substance produced by bees from the nectar of flowers. It is a remarkable and versatile food product with a rich history and numerous health benefits, but do you know that honey never gets spoiled ! Read next the reasons why honey never gets spoiled.

Why Do Honey Never Spoils ?

Honey's high sugar content creates a high osmotic pressure. This means that honey draws moisture out of any microorganisms that come into contact with it, effectively dehydrating and killing them.

Osmotic Pressure

Honey also contains trace amounts of other compounds with antimicrobial properties, such as phytochemicals ( Phytochemicals, also known as phytonutrients, are natural compounds found in plants that have been associated with various health benefits) and antioxidants. These natural preservatives help to keep honey from spoiling.

Natural Preservatives

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.

Acidity

Honey is primarily composed of sugars, mainly glucose and fructose. The high sugar concentration creates a hypertonic environment, meaning it has a high solute concentration compared to the water content. This makes it difficult for microorganisms to draw water from their environment, which is necessary for their metabolic processes. As a result, honey acts as a natural preservative.

High Sugar Content

Over time, honey can crystallize, forming sugar crystals. While this might change the texture of the honey, it doesn't indicate spoilage. Crystallized honey can be returned to its liquid state by gently warming it.

Crystallization

Honey contains small amounts of hydrogen peroxide, which is a natural antiseptic. This hydrogen peroxide is produced by enzymes in the bees bodies and is released into the honey. It further contributes to honey's antimicrobial properties.

Hydrogen Peroxide

Honey has a very low moisture content, typically around 17 to 18%. Bacteria and microorganisms require a certain level of moisture to thrive and multiply. In honey, the low moisture content inhibits the growth of these microorganisms, making it an inhospitable environment for spoilage.

Low Moisture Content

Is that crystallized honey sitting in your pantry still OK to use? Here's what you need to know about honey and whether it ever expires.

Osmotic Pressure

Similar ideas to Osmotic Pressure

Honey: The Eternal Food

Why honey doesn’t spoil

Sugar