Mondo Knows Facts
Honey resists microbial growth through low water content
High sugar concentration and natural acidity prevent bacteria from surviving in honey
Honey contains extremely low water content, usually under eighteen percent, which draws moisture out of bacterial cells through osmosis. Its natural pH ranges between three and four, creating a harsh acidic environment for microbes. Bees also add the enzyme glucose oxidase, which releases small amounts of antibacterial hydrogen peroxide.
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Tags: honey, preservation, sweetener
Honey resists microbial growth through low water content: the short answers
- Where does this come from, and can I check it?
- High sugar concentration and natural acidity prevent bacteria from surviving in honey. The figure is taken from US Department of Agriculture, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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