Honey has low water activity, is acidic, and contains compounds that help inhibit many microorganisms. Together these properties make it difficult for most microbes to grow in properly stored honey.
Honey may crystallize or darken over time without necessarily being spoiled. Keep it sealed and away from excess moisture. Diluted or contaminated honey is a different story.
An important exception: never give honey to infants younger than one year because of the risk of infant botulism.
Quick curiosities
- Low available moisture discourages microbial growth.
- Crystallization alone does not mean spoilage.
- Honey is unsafe for babies under 12 months.
Keep wondering
- Why does honey crystallize?
- What other foods keep for a long time?
- How do bees make honey?