This question already has an answer here:

Why is it that honey can last for decades and not spoil like other foods? Is there any chemical in honey which gives rise to this amazing feat?


marked as duplicate by daniel, blep, Chris, Bez, mgkrebbs Jul 18 '14 at 19:01

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

  • 1
    $\begingroup$ see biology.stackexchange.com/questions/19744/… $\endgroup$ – Alan Boyd Jul 17 '14 at 17:05
  • $\begingroup$ Based on Alan Boyd's link I think this is a dupe. $\endgroup$ – daniel Jul 18 '14 at 12:36
  • 1
    $\begingroup$ One reason is that sugar has a pH of 7, while honey has a pH of 3.26 to 4.48, a killing field for bacteria. Also, bees process honey by means of an enzyme called glucose oxidase, AKA 'Penicillin A' (formerly) or 'Notatin', which reduces atmospheric O2 to H2O2 (Hydrogen peroxide), forming an antimicrobial barrier on the honey surface. Also, bacteria become desiccated in honey because of the hygroscopic effects of the sugar (mostly supersaturated in honey). Basically, related, but not a duplicate question. $\endgroup$ – J. Musser Jul 20 '14 at 3:55
  • $\begingroup$ @daniel pls reopen the post. as J. Musser mentioned, it's definitely not a duplicate. $\endgroup$ – A. Steiner Dec 4 '16 at 14:56

Browse other questions tagged or ask your own question.