A Natural Bit of Chemistry

Honey is also naturally acidic, usually with a pH of around 3.5 to 4.5. That is more acidic than many fruit juices.

Most bacteria struggle to survive in conditions that acidic.

Bees add something extra too. An enzyme from the bees slowly produces small amounts of hydrogen peroxide, which helps keep germs away.

Together, low water, high acidity and this natural chemistry make honey one of the most stable foods there is.

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