Honey never spoils.

Honey's low water activity and acidity inhibit microbial growth. This is a well-established scientific fact documented across multiple sources.

Archaeological finds of edible honey after millennia substantiate the query. Egyptian tombs have yielded perfectly preserved honey.

Consistent with food chemistry literature. Honey's chemical properties create an inhospitable environment for bacteria and yeast.

Spoilage risk occurs when diluted; pure honey remains stable indefinitely due to its hygroscopic nature.

Multiple independent sources concur. Honey's antimicrobial properties are well-documented and have been known for millennia.