Can Honey Go Bad?

Does Honey Really Spoil?

Honey is one of the few foods that can last for an incredibly long time without spoiling. But that does not mean it is completely spoil-proof.

I’m sure you have heard the stories about honey being found that is thousands of years old and still preserved. Though I have heard little about how good that old stuff tastes!

Many consumers have stories about jars of honey they have kept for 10 years or more that are still edible and delicious.

However, honey can go bad when excess moisture allows fermentation to occur or when contaminants are introduced. Properly harvested and stored in a tightly sealed container, it rarely spoils.

What Does Spoiled Honey Look Like?

How can you tell that your jar of honey has gone bad? The process involves mostly your sense of sight and smell.

Honey that has spoiled may show one or more of these warning signs:

• Bubbles or foam: Persistent bubbles or a foamy layer on top may indicate fermentation.
• A sour or yeasty smell: Fermenting honey may develop an odor similar to alcohol, yeast or vinegar.
• Pressure inside the jar: A lid that bulges, leaking honey or gas escaping when the container is opened can indicate active fermentation.
• Visible mold: Any sign of mold or unusual growth means the honey should be discarded.

Signs of Fermentation

Fermentation is one of the most common ways that honey spoils. When this happens, you may notice a foamy, bubbly appearance and a yeasty odor.

That’s great if you want to make mead, but not a desirable trait for a jar of table honey!

Changes in Smell and Appearance

Fresh honey has a pleasant aroma that varies depending on the flowers visited by the bees. There are many types or varieties of honey to enjoy.

But, the aroma should be pleasant – well unless it was made from bees visiting Goldenrod (some people says it smells like old socks while in the hive LOL)

However, if you notice an unusual sour, alcoholic or yeasty smell, fermentation may be underway.

A change in color alone does not mean honey has spoiled. Honey of different colors is natural. It comes in many shades, and may darken during storage.

If you suspect your honey has spoiled, don’t taste it to find out. It is better to discard a questionable jar than risk eating contaminated food.

What Can Cause Honey to Spoil?

Despite its remarkable keeping qualities, honey can go bad under certain circumstances. When moisture or other substances are introduced, they can interfere with the natural properties that help keep it stable.

Excess Moisture

Protecting honey from moisture is one of the most important ways to prevent spoilage. Honey is hygroscopic. This means that it absorbs water from its surroundings – even moisture from the air.

Bees ripen honey by reducing its water content to a stable level, often around 18% or less. When the moisture content becomes too high, naturally occurring yeasts may begin to grow and cause fermentation.

This can happen when honey is harvested before it is fully ripe or when it absorbs moisture during storage.

Contamination and Added Ingredients

Sometimes, we unintentionally introduce substances that affect the keeping qualities of honey.

Adding fresh fruit, herbs or other ingredients can introduce moisture and microorganisms. This may change the conditions that normally prevent spoilage.

When making infused honey products (such as my Ginger infused honey recipe), it is important to follow a tested, food-safe preparation method.

Plain honey and honey with added ingredients do not necessarily have the same shelf life. Monitor your honey during the process.

Why Honey Lasts So Long

Honey has some remarkable natural properties that help prevent spoilage. Thanks to the hard work of bees, properly ripened honey can remain edible for many years.

There are three main reasons why honey has such a long shelf life.

High Sugar Content and Low Moisture

Honey contains a high concentration of natural sugars and very little water. This creates an environment where most bacteria and other microorganisms cannot grow.

The low moisture content is one of the biggest reasons honey resists spoilage. If the water content of honey gets too high – you will have problems.

Beekeepers use a honey refractometer to make sure their crop is ready to harvest.

Enzymes Added by Bees

Bees add special enzymes to nectar during the honey-making process. During the conversion process (nectar to honey), these substance change the composition.  

One of these, glucose oxidase, can produce small amounts of hydrogen peroxide when honey is diluted. This contributes to honey’s natural antimicrobial properties.

Together, these characteristics make honey one of nature’s most shelf-stable foods. However, they do not make it completely free of microorganisms.

For example, honey may contain dormant bacterial spores, including those responsible for infant botulism. This is why honey should never be given to babies younger than 12 months.

Crystallization Is Not Spoilage

One common concern is honey that becomes thick or develops a grainy texture. This is usually the result of natural crystallization – not spoilage.

However, crystallization can sometimes contribute to fermentation in honey that already has a high moisture content.

As sugar crystals form, the remaining liquid portion may contain enough moisture for yeasts to grow.

If your honey has simply crystallized, there is usually no reason for concern. Learn more about why honey crystallizes in my separate guide.

Don’t throw it out! You can easily fix it and convert it back into liquid form. But, some folks love solid honey. We even use a recipe to make creamed honey at home.