Honey that has not deteriorated can continue to be consumed, and when it has deteriorated it can no longer be consumed.

If the honey has been preserved for a long time, as long as it has not deteriorated, it can be consumed, and is not harmful to the body, but the nutritional value of the honey that has been left out for a long time is a little less than that of the fresh honey. It is important to note that if the honey is not ripe or watered down and other poor quality products, it will be fermented and bubbly and sour after a long time, and is not edible.

Honey is indeed a non-perishable food, and this has been clearly explained in science. Because honey has less water, usually about 20%, and a high sugar content, usually 80%, it creates an environment known in technical terms as "high osmotic pressure", where microorganisms cannot reproduce.

And, honey contains a large number of active enzymes that have strong antibacterial and antiseptic properties. Therefore, honey does have a strong antibacterial ability and does not require the addition of preservatives.

Expanded Information

Although honey is very resistant to storage, due to the presence of osmophilic yeast, it is still important to pay attention to the storage conditions when storing honey in daily life. The favorite temperature of osmophilic yeast is 25-37 degrees Celsius, therefore, honey should be kept in a cool, ventilated place, protected from light and can be refrigerated.

When refrigerated, honey will produce white crystallization is a normal phenomenon, is a physical change, the composition of the honey itself has not changed, can be eaten with confidence. In addition, honey storage needs to be sealed to prevent moisture, minimize its contact with the air and do not use a spoon with water when taking honey.

People's Daily News - How can honey have a shelf life?