A lump full of sugar sounds like bacterial heaven to me.
Edit: the question seems to be solved, thank you for all of your answers!
In: 5
Honey’s antibacterial effect can be explained by:
-High sugar concentration (which exerts osmotic pressure on bacterial cells, causes cells to become dehydrated and thus unable to grow)
-Low PH (undiluted honey is quite acidic, which reduces bacterial growth)
-Hydrogen Peroxide/bleach (when honey is diluted with water, ‘bleach’ is produced)
It being so high in sugar is what actually also contributes to its antibacterial properties.
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