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Laila
@lai65
Farm Honey And Supermarket Honey
Honey bought from the supermarket is processed and does not change its properties, as it does not have any particulates.
The honey from the farm has pollen, enzymes and other particulates, which can make it crystallized, but still unspoiled.
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Maria
@mar_b50
Science Monday: Why Does Honey Last (Literally) Forever?
Where honey comes from
- Honey is made by bees. Bees eat nectar, a sugar-rich liquid that is produced by flowers.
- The bee stores most of the nectar in their "honey stomach." At the hive, bees reg...
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 sufficient for most bacteria to grow. Honey has so much sugar that it's hygroscopic - which is the ability to absorb moisture out of the air. When honey is exposed to humidity, more water is added, and when the water content rises above 25%, bacteria will eventually be able to grow. That is why the container of honey should be closed.
- Antimicrobial compounds. Hydrogen peroxide is produced as a byproduct of some of the enzymes used by bees to digest more complex sugars. Some honey types also contain antimicrobial compounds such as defensin-1, an antibiotic produced by bees.
Combined, these three properties mean honey is very stable as long as it's not exposed to outside moisture or humidity.
The oldest honey
Until 2003, the oldest collected, preserved samples of honey are about 3,000 years old. It was discovered inside ancient Egyptian pyramids.
In 2003, archeologists found honey samples from Georgia that dated back 4,700 - 5,500 years.
Elaina Y.
@elaina_y61
The food that could last 2,000 years
Understanding how long food lasts
Should humanity face a nuclear apocalypse of worldwide war, we need to understand which foods might be safe for survivors to eat, and how long the foods will last.
To understand this, we ne...
Why foods go bad
Most foods spoil because of the growth of microbes. Preserving food is an attempt to limit microbial growth. Food can be preserved by drying, salting, chilling, or storing in air-tight containers.
- Drying is the most effective because microbial growth is inhibited.
- Salting is effective because it removes moisture, creating an environment where microbes cannot survive.
- Sugar coating can prevent bacterial cells from functioning correctly.
- Storing in air-tight containers is less effective because there are probably a lot of microbes on the food before you put it in the container. Some microbes are anaerobic, meaning they don't need oxygen.
Food preservatives
Preservatives are used in foods to extend their shelf lives. One of McDonald's Big Mac in Iceland is an example of a long-lasting processed food. It has been on display since 2009, in a glass box. Preservatives that has been discontinued by McDonald's are:
- calcium propionate that prevents mold growth on bread.
- sorbic acid that also inhibits mold from cheese
- sodium benzoate, which inhibits the growth of bacteria in the Big Mac special sauce.
Gabriela G.
@gabrielagg80
The Wild Story of Manuka, the World's Most Coveted Honey
The Most Coveted Honey
Manuka honey from New Zealand is the world’s most coveted honey. It’s supposedly unique healing properties make it a high-demand consumable in the elite circles. It is derived from the nectar of a ...
Manuka Honey History
- The honey bees species (Apis mellifera) that are necessary for commercial honey production are not native ones of New Zealand but arrived in 1839 due to an English beekeeper, Mary Bumby.
- She managed to bring the skeps (woven baskets) of honey bees in a six-month voyage from England, paving the way for the bees to start working on the manuka bushes.
- The honey did not gain popularity until 1980, when Dr. Peter Molan confirmed the unique antibacterial properties of the nectar, along with the already known healing properties. A series of quantifiable tests proved that manuka honey can kill antibiotic-resistant bacteria.
International Sweet Sensation
By 1991, manuka honey was marketed in the U.S. which was going through a health and fitness resurgence, gaining massive adoption and cult status. It also gained traction as a versatile and healthier sugar substitute.
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