Why Does Honey Never Spoil?

课文

1. Honey stays edible for centuries because its chemistry strongly resists microbial growth.

   蜂蜜因化学性质能强力抑制微生物生长，可保存数百年而不变质。

2. It contains very little water—only about 17%—so bacteria and molds cannot absorb enough moisture to multiply.

   其含水量极低（仅约17%），细菌和霉菌无法吸收足够水分繁殖。

3. Bees add an enzyme called glucose oxidase to nectar, which produces hydrogen peroxide as honey ripens.

   蜜蜂将一种名为葡萄糖氧化酶的酶加入花蜜，蜂蜜成熟过程中由此产生过氧化氢。

4. This natural antiseptic further deters microbes while remaining safe for human consumption.

   这种天然抗菌剂能进一步抑制微生物，同时对人体食用安全。

5. Its acidic pH (around 3.9) also creates an inhospitable environment for most spoilage organisms.

   其酸性pH值（约3.9）也让大多数腐败微生物难以生存。

6. Archaeologists have even tasted 3,000-year-old honey from Egyptian tombs—and found it still edible.

   考古学家甚至品尝过埃及古墓中出土的3000年蜂蜜，发现仍可食用。

7. However, honey can ferment if diluted with water or stored in humid conditions.

   但若蜂蜜被水稀释或存放在潮湿环境中，则可能发酵。

8. Modern food scientists use similar low-water, high-acid principles to preserve jams and dried fruits.

   现代食品科学家也采用类似的低水分、高酸原理来保存果酱和干果。