Honey's remarkable resistance to spoilage is attributed to its unique chemical composition, which creates an inhospitable environment for bacteria and microorganisms. Primarily, honey is a supersaturated sugar solution, predominantly fructose and glucose, with a low water activity that prevents microbial growth. Additionally, its acidic pH, contributed by organic acids like gluconic acid, further inhibits bacterial proliferation. Honey also contains small amounts of hydrogen peroxide, produced enzymatically from glucose oxidase, providing mild antimicrobial properties. These factors collectively endow honey with an almost indefinite shelf life, as evidenced by the discovery of still-edible honey in ancient Egyptian tombs over 3,000 years old.