What food never spoils?
Honey is low in water and high in sugar, so bacteria cannot grow on it. Honey also contains small amounts of hydrogen peroxide, which inhibits growth of microbes.
According to Smithsonian Magazine, honey is also naturally extremely acidic. It has a pH that falls between 3 and 4.5, approximately, which will kill almost anything that wants to in it.
The Smithsonian reports that modern archeologists, excavating ancient Egyptian tombs, have often found pots of honey, thousands of years old, that are still edible.
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