Honey is one of the only foods that never spoils, remaining edible for thousands of years.

Honey's remarkable shelf life stems from its hygroscopic nature—it naturally contains very little water. With only about 17% moisture content, honey falls well below the threshold needed for bacterial survival. Microorganisms cannot thrive in such a dry environment because they lose water through osmosis and become dehydrated.The acidity of honey provides an additional preservation layer. With a pH between 3.2 and 4.5, honey creates a toxic environment for nearly all spoilage-causing bacteria. This chemical barrier has proven remarkably effective over millennia. Archaeologists have discovered honey in ancient Egyptian tombs, including those of King Tutankhamun, that is over 3,000 years old and still perfectly edible—a testament to honey's extraordinary preservation properties.Bees themselves contribute to this preservation process. During honey production, they add the enzyme glucose oxidase to nectar. This enzyme breaks down into gluconic acid and hydrogen peroxide, with the latter acting as a powerful antimicrobial agent that keeps honey sterile for centuries when properly sealed.Modern food scientists, including researchers at the University of California, Davis, confirm that sealed honey will never spoil. While honey may crystallize and solidify over time, this is merely a physical change, not a chemical one. Gently warming crystallized honey returns it to its liquid state without affecting its safety or flavor.