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为什么蜂蜜永不腐坏？

Honey stays edible for centuries because its chemistry strongly resists microbial growth.
It contains very little water—only about 17%—so bacteria and molds cannot absorb enough moisture to multiply.
Bees add an enzyme called glucose oxidase to nectar, which produces hydrogen peroxide as honey ripens.
This natural antiseptic further deters microbes while remaining safe for human consumption.
Its acidic pH (around 3.9) also creates an inhospitable environment for most spoilage organisms.
Archaeologists have even tasted 3,000-year-old honey from Egyptian tombs—and found it still edible.
However, honey can ferment if diluted with water or stored in humid conditions.
Modern food scientists use similar low-water, high-acid principles to preserve jams and dried fruits.