Honey contains substances with antibacterial properties, such as hydroperoxides and enzymes. These ingredients help inhibit the growth and activity of microorganisms.

Honey is primarily composed of sugars, mainly glucose and sucrose, with a low moisture content (usually less than 15%). Since bacteria and yeast require moisture to survive, the lack of water prevents microbial growth, making honey naturally resistant to spoilage.

Honey has very low water density, which means the water is virtually unavailable for microbial growth because it is tightly bound by the sugars in honey.

Honey usually has high acidity, with a pH between 3.2 and 4.5, which is also helpful in inhibiting the growth of microorganisms. Highly acidic environments are not conducive to the growth of most bacteria and microorganisms.

If honey remains sealed, it prevents the entry of outside air and microorganisms, thus maintaining its purity and long-term durability.