Why doesn't honey mold?

Answer 1

Most honey is usually pasturized which preserves the contents. If honey turn, it does take a long time, it will usually crystalize and go hard. If you had fresh honey in the comb it would probably spoil quickly

Answer 2

Honey has too much sugar and not enough moisture to support most molds or bacteria*. In fact, it won't even ferment without help. To make mead (honey wine), you have to dilute the honey and add something that'll give the yeasties the nutrients they need to grow - usually fruit juice of some sort.

*Note that although honey does not spoil, it usually does contain some bacteria or spores. It should not be fed to babies who are not yet eating solid food, because it can cause infant botulism.


Replying to misinformation above:
"When honey is stored, the jars will say '100% pure' but that's not true...they have to add something so it preserves, too."
This is absolutely not true. Unless the supplier is doubly stupid, honey does not contain chemical preservatives. (Mistake #1: false labeling. Mistake #2: spending money on superfluous chemicals.)

"Most honey is usually pasturized which preserves the contents."
The primary reason for heat-treating honey is actually to delay crystallization. Raw honey doesn't spoil any more than processed honey, but the latter will stay liquid a lot longer. (Basically, warm honey can flow through a finer filter than cold honey. The finer the filter the more pre-crystalline sugar you can remove, which means there's fewer substrates for further crystallization.)

Answer 3

When honey is stored, the jars will say "100% pure" but that's not true...they have to add something so it preserves, too.
And honey won't mold, but it will crystallize with all the heavier stuff on the bottom.
It won't mold because it naturally has an acid called gluconic acid in it which makes the honey be acidic, with a low Ph number that prevents bacteria, mold,fungi or any other organisms to live on it. It'd be too acidic for them.
When that happens, make sure your jar or whatever is tightly closed, turn it upside down and place it in the sun.
Or you can place the containter in a tub of warm (NOT HOT) water for a few hours, too.
It'll be right as rain in a few days to a week, and just as good to eat and just as tasty as the day you bought it.
Another tip to prevent stuff from crystallizing and then hardening on the bottom of the jar, is to store it turned upside down.

Answer 4

sugar lasts a very long time and sugar is the main ingredient in honey

Answer 5

I always thought that the osmotic pressure is too high, and it would dehydrate any single celled organism that landed in it. Some micro student may have a better answer.

Answer 6

its too cold

Answer 7

it´s just sugar!!! and bee spit...