The chemical secrets that help keep honey fresh for so long
undefined 2, 2025
Honey resists spoilage thanks to its unique chemistry and production process. Bees reduce nectar’s water content from about 70-80% to 15-18% by fanning it, creating a sugar-rich, low-water environment where bacteria and fungi can’t thrive. Its acidity and sealed storage further inhibit microbial growth. Unlike most foods, honey’s low water activity preserves it indefinitely when sealed, though exposure to air or moisture after opening can lead to spoilage or fermentation, like in mead.
Read full article
