Honey is naturally extremely acidic. It has a pH that falls between 3 and 4.5, approximately, and that acid will kill off almost anything that wants to grow there. So bacteria and spoil-ready organisms must look elsewhere for a home–the life expectancy inside of honey is just too low.
https://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-life-1218690/
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