Does honey go bad? Everything you need to know.
By Heather | Published: 2025-10-05 13:03:00 | Source: Better Living
Does honey spoil or expire? The short answer is: It depends.
You may have heard the story in which archaeologists discovered an ancient Egyptian tomb and 3000 year old honey jar found They are still edible and perfectly preserved.
Sounds incredible, doesn’t it? But it is Absolutely true.
The shelf stability of honey is pretty amazing. but There are times you may want to throw it away.
We’ll dive into the science that makes honey last and give you practical tips to help you store and enjoy honey safely and confidently.
Does honey spoil or expire?
The unique chemical composition of honey makes it one of the most shelf-stable foods on the planet.
According to National Honey Council:
Honey stored in airtight containers can remain stable for decades and even centuries! However, honey is susceptible to physical and chemical changes during storage; It tends to darken in color and loses its smell and flavor or crystallizes. These are temperature-dependent processes, which makes it difficult to determine the shelf life of honey.
They also add that, “If honey is processed, packaged and stored properly, it retains its quality for a long time.” Commercially sold honey is usually given a two-year best by date. But honey usually lasts much longer than that if stored properly.
But does all honey last forever? The short answer is no.
The science behind honey’s longevity
Honey resists spoilage for several reasons. (1)
He has honey:
Low humidity
Honey contains less than 18% water, which makes it an unsuitable environment for bacteria and mold to grow.
High sugar concentration
The high sugar content in honey creates osmotic pressure that dehydrates the microbes.
acidity
Honey contains organic acids such as gluconic acid, which contribute to the low pH of honey, which ranges between about 3.2-4.5.
This acidic environment makes it an unfriendly environment for microbes.
This also helps preserve the honey and gives it antimicrobial properties.
Natural antimicrobial compounds
the National Institute of Health It states, “Honey exhibits a broad spectrum of antibacterial activity against both Gram-positive and Gram-negative bacteria, including antibiotic-resistant bacteria (MRSA). Honey has been shown to have potent activity against many bacteria both in media and in culture.”
It has been used medicinally since ancient times, as honey contains enzymes such as glucose oxidase, which produces hydrogen peroxide, a natural substance. Antimicrobials Preservative. (2)
A rare type of honey called Manuka honey, made only by bees in New Zealand and parts of Australia. It contains a compound called methylglyoxal (MGO) which has stronger antimicrobial activity than hydrogen peroxide alone. Manuka honey and MGO have shown evidence in studies of promoting wound and gut healing and are used therapeutically around the world. (3)
Produced by bees that pollinate Manuka shrub (Leptospermum scoparium)Â It isIt is also great for moisturizing and brightening the skin, and can be used as a base for honey facial mask recipes.
Factors that can cause spoilage of honey
Although pure honey does not spoil easily, there are several reasons why it can degrade.
pollution: Introducing moisture or food particles into the honey pot can cause fermentation. Always use a clean, dry utensil to scoop honey.
Improper storage: Exposure to heat or humidity may cause the honey to darken or lose its flavour. Always make sure the lid is securely fastened and store it in a cool, dark cupboard away from a heat source (such as near an oven).
Adulterated honey: Some commercial brands ultra-filter their honey, and add cheap sweeteners and juices to the honey to cut costs. But this also removes the beneficial compounds that naturally preserve honey.
💉 advice: For high-quality honey, always buy raw or minimally processed honey. “Organic” on the label doesn’t mean it’s pure either. Look for local honey producers or buy from reliable sources that are transparent about their honey production and sourcing.
Crystallization does not equal spoilage
If the honey turns cloudy or sandy, don’t panic, it’s crystallization, not spoilage.
This natural process occurs when glucose separates from water. To restore its soft texture, gently warm the jar in a bowl of hot water.
See also
It can still be added to hot tea or coffee and it will sweeten and dissolve perfectly.
Try this recipe: Honey Sriracha Shrimp Tacos
 Tips on the shelf life and storage of honey
Shelf life: Undetermined if stored properly.
storage: Store in a tightly sealed container at room temperature, away from sunlight.
Avoid cooling honey: It is not harmful, but it encourages it to crystallize faster.
Frequently asked questions: Shelf life and safety of honey
Q: Can honey grow mold?
A: Not unless it is contaminated with moisture or food particles. Pure honey is naturally mold-resistant.
Q: Is crystallized honey safe to eat?
A: definitely. It is a natural process that happens to honey over time, and does not affect the integrity or nutrition of the honey.
Q: What is the difference between raw and regular honey?
A: Raw honey is minimally processed and retains more nutrients. Regular honey can be pasteurized and filtered.
Q: How do I know that honey is spoiled?
A: Look for signs of fermentation such as bubbles, a sour smell, or separation. If in doubt, toss it.
Q: Does honey need to be refrigerated?
A: No, storing honey at room temperature is best.
Final thoughts
The elasticity of honey is magic backed by science.
With proper storage and smart sourcing, honey can stay fresh for years.
So, sprinkle, stir or spoon it straight from the jar and enjoy worry-free.
Further reading
Does honey need to be refrigerated?
Should mustard be refrigerated?
Does molasses go bad?
Does soy sauce need to be refrigerated?
Is olive oil bad?
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