十万个为什么·科学阅读30篇（1）
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Why Does Honey Never Spoil?
为什么蜂蜜永不腐坏？
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Honey stays edible for centuries because its chemistry strongly resists microbial growth.
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It contains very little water—only about 17%—so bacteria and molds cannot absorb enough moisture to multiply.
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Bees add an enzyme called glucose oxidase to nectar, which produces hydrogen peroxide as honey ripens.
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This natural antiseptic further deters microbes while remaining safe for human consumption.
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Its acidic pH (around 3.9) also creates an inhospitable environment for most spoilage organisms.
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Archaeologists have even tasted 3,000-year-old honey from Egyptian tombs—and found it still edible.
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However, honey can ferment if diluted with water or stored in humid conditions.
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Modern food scientists use similar low-water, high-acid principles to preserve jams and dried fruits.