Honey can be said to have a shelf life, or it can be said that there is no shelf life. There is a shelf life because the honey sold in the market is basically concentrated honey or processed honey. In fact, the shelf life of these honey is very short, and according to the relevant laws and regulations of the country, food should be marked with shelf life. Therefore, the shelf life is generally marked as 2 years, but there is no shelf life because real mature honey can be preserved for a long time as long as it is preserved. It was excavated in the pyramid of 19 13 years ago.

Second, honey is not suitable for microbial survival.

There are three main reasons for the long shelf life of honey. First, honey is a supersaturated solution of sugar, and its internal osmotic pressure is very high, so it is difficult for most microorganisms to survive in such an environment. Second, the acidic environment of honey is not suitable for the survival of microorganisms. Third, honey itself contains a certain amount of antibacterial substances, which can inhibit the growth of microorganisms. Of course, the premise must be naturally mature honey. It is worth noting that honey is most afraid of yeast, and it will soon ferment and deteriorate if it is polluted by yeast.

Third, the shelf life of honey is affected by quality.

The quality of honey is the main factor affecting the shelf life of honey. As mentioned above, the prerequisite for long-term preservation of honey must be mature honey, but most of the honey sold in the market at present is concentrated honey, so what is concentrated honey? Simply put, it is made by processing and concentrating immature honey. For the benefit, some honey is even shaken off by beekeepers after only one day of bee brewing. In fact, such honey is very different from real mature honey, so the shelf life is also very short.

Fourth, the shelf life of honey is affected by the environment.

Preservation method is an important factor affecting the shelf life of honey. In fact, the shelf life of any food can be extended to a certain extent as long as it is properly preserved. For honey, first of all, don't keep it in a metal container, because honey is acidic, and long-term storage in a metal container will lead to honey deterioration. Secondly, the storage environment requires ventilation, dark, dry and clean, suitable temperature and sealed storage to reduce contact with air. Finally, waterproof measures should be taken, especially when taking it.

Summary: Although honey has no definite shelf life, how long it can be preserved depends on the quality and preservation method of honey. If honey is found to be sour, unusually thin in texture or foamed by fermentation, it must not be eaten any more, because such honey may have gone bad.