Honey is the only edible food that never goes bad. Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly safe to eat. Honey's incredible shelf life is attributed to its unique composition. It is low in moisture and high in acidity, which creates an inhospitable environment for bacteria and other microorganisms to grow and spoil the honey.
Additionally, bees produce an enzyme called glucose oxidase, which, when combined with the low moisture content of honey, produces small amounts of hydrogen peroxide, further inhibiting bacterial growth. These natural preservatives allow honey to remain edible for an exceptionally long time, making it a remarkable and delicious food with an indefinite shelf life under the right conditions.