Honey has a very low water content, typically less than 18%. This makes it difficult for bacteria and other microorganisms to grow, as they require a certain amount of water to survive.
Honey is high in sugar, which also inhibits the growth of microorganisms.
The high sugar content creates an environment that is too concentrated for most bacteria and other microorganisms to survive. Honey is naturally acidic, with a pH range of 3.2 to 4.5.
This acidity also helps to inhibit the growth of microorganisms. Bees add enzymes to honey as they process it, which help to break down the sugars and create hydrogen peroxide. This hydrogen peroxide also acts as a natural preservative, inhibiting the growth of bacteria and other microorganisms.
It is important to note that honey can eventually spoil if it is exposed to moisture or other contaminants, so it is important to store it properly in a sealed container in a cool, dry place.
Peoplesmind
