Honey is a natural sweetener, and bacteria loves to feast on sugar. But honey is remarkably resistant to spoilage. What's behind its ability to beat the bugs? ALSO READ: Rwanda's annual honey production ramps up but challenges remain Most jarred delights have a limited shelf life – they're just one mucky spoon dip away from growing a luscious crop of mould or a thriving colony of bacteria. But there are certain foods with peculiar staying power, capable of staying edible for years. ALSO READ: Beekeepers get tips on smart hive technology to increase honey production Honey is one of these magical substances. In a sealed environment, while the golden stuff may crystallise, turning thick and chunky, it will not go off. This persistent ability to resist decay is down to honey's chemistry, and the way in which it is made. When we say that food has spoiled, what we actually mean is that something else has got to it first, something microscopic. Bacteria, fungi, and moulds are present in at least low numbers in many foods, and a number of the procedures humans use to preserve food are designed to discourage these creatures consuming it. Read full story here.
