Does Honey Go Bad If Not Refrigerated? The Surprising Truth About Honey's Longevity

December 1, 2025 •

4 min read

In ancient tombs, archaeologists have unearthed pots of honey that were thousands of years old and still perfectly preserved. This remarkable phenomenon prompts a common kitchen query: does honey go bad if not refrigerated? The short answer is no, and the reasons lie in its unique and potent natural composition.

Quick Summary

Honey's longevity is a result of its unique chemical makeup. Its low moisture, high sugar content, and acidic pH level prevent microbial growth, making it one of the few foods that will not spoil. Refrigeration is unnecessary and can even cause undesirable crystallization, though this is a harmless process.

Key Points

Natural Preservation: Honey's low moisture, high sugar, and acidic pH create a sterile environment that naturally preserves it, making refrigeration unnecessary.
Crystallization is Normal: The thickening or solidifying of honey is a natural process called crystallization, not a sign of spoilage, and is accelerated by cold temperatures.
Avoid Refrigeration: Refrigerating honey is not recommended as it promotes crystallization and makes the honey harder to use.
Proper Storage is Simple: Store honey in an airtight container in a cool, dark place like a pantry to maintain its ideal consistency and flavor.
Reversible Process: If your honey crystallizes, you can easily restore its liquid state by placing the container in a bowl of warm water.
Rare Contamination Risk: Honey can only spoil if it absorbs enough moisture from external sources, leading to fermentation, which is identifiable by a sour smell or foam.

Why Honey Lasts Indefinitely

The reason honey has an exceptionally long shelf life is due to a powerful combination of natural factors that make it an inhospitable environment for bacteria and microorganisms. This is why you don't need to refrigerate it, even after opening the jar.

The Science Behind Honey's Preservation

Low Moisture Content: Honey has a very low water content, typically less than 18%. Microorganisms need moisture to survive and multiply. The process of osmosis pulls any water out of bacterial cells that might land in honey, effectively dehydrating and killing them. This low moisture level is a primary reason it never spoils.
High Sugar Concentration: The high concentration of sugar in honey creates a highly viscous environment. This, combined with the low water activity, creates an inhospitable place for microbial life to thrive.
Natural Acidity: Honey has a naturally low pH level, typically between 3.5 and 4.5. This acidic environment is another deterrent for most bacteria, as many cannot survive in such conditions.
Hydrogen Peroxide: Bees play a crucial role by adding an enzyme called glucose oxidase to the nectar. This enzyme produces hydrogen peroxide, a mild antiseptic, which further protects the honey from microbial growth.

The Misconception of Crystallization

Many people mistake honey that has crystallized for honey that has gone bad. In reality, crystallization is a natural and reversible process that occurs in all real honey over time. It is not a sign of spoilage.

What Causes Honey to Crystallize?

Crystallization occurs when glucose, one of the primary sugars in honey, separates from the water and forms crystals. The process is influenced by several factors:

Temperature: Lower temperatures, such as those found in a refrigerator, accelerate crystallization. This is a key reason why refrigerating honey is not recommended.
Pollen Content: Honey that is less filtered and contains more pollen granules will crystallize faster.
Floral Source: The ratio of different sugars (fructose vs. glucose) varies depending on the flowers the bees visited. Honey from high-glucose sources (like clover) will crystallize more quickly than high-fructose honey (like acacia).

How to Decrystallize Honey

To return crystallized honey to its liquid state, simply place the jar in a bowl of warm water (do not use boiling water) and stir gently. You can also heat it in a microwave for short, 30-second intervals. Excessive or high heat can damage the honey's beneficial enzymes and flavor.

Comparison: Refrigerated vs. Pantry-Stored Honey


Feature	Refrigerated Honey	Pantry-Stored Honey
Shelf Life	Indefinite	Indefinite
Consistency	Becomes thick and solid, prone to crystallization	Remains smooth and liquid for longer
Scooping/Pouring	Difficult, requires heating	Easy to scoop or pour
Flavor	Can become muted due to cold temperature	Retains full, rich flavor profile
Convenience	Less convenient for immediate use	Ready to use at any time
Overall Quality	No negative impact on safety, but affects user experience	Optimal for maintaining ideal texture and flavor

Proper Storage is Key

While honey doesn't spoil, improper storage can affect its quality. To get the most out of your honey, follow these guidelines:

Use an airtight container: This prevents moisture from being absorbed from the air. Although honey's low moisture is a protective quality, exposure to humidity can dilute it over time.
Store in a cool, dark place: Keeping honey away from direct sunlight and heat helps maintain its flavor profile and extends the time before natural crystallization occurs.
Avoid contaminants: Always use a clean, dry spoon to scoop honey. Introducing any moisture or food particles can introduce mold or bacteria that could compromise the honey's integrity.

What if Honey Gets Contaminated?

If honey is exposed to moisture or other contaminants, it can sometimes ferment. This is typically identifiable by a sour smell or the appearance of foam on the surface. While a small amount of fermentation may not be harmful, it indicates the honey is no longer at its peak quality. At that point, it is advisable to discard it.

Conclusion: So, Does Honey Go Bad If Not Refrigerated?

No, honey does not go bad if not refrigerated, and in fact, it is better off stored at room temperature. Its unique combination of low moisture, high sugar, and acidity creates a naturally sterile environment where bacteria cannot grow. Crystallization is a natural process, not a sign of spoilage, and can easily be reversed. For optimal quality, simply store your honey in a sealed container in a cool, dry pantry. Enjoying honey's eternal sweetness is as simple as understanding its natural properties, proving it is indeed a food that lasts forever. Learn more about honey's unique properties from the National Honey Board.

Frequently Asked Questions

Yes, absolutely. Crystallized honey is perfectly safe to eat and retains all of its flavor and nutritional value. It's simply a change in texture, not a sign of spoilage.

True honey does not go bad. If it's contaminated with water and ferments, you might notice a sour smell, a slightly alcoholic taste, or a foamy appearance. This is rare and caused by improper storage, not natural expiration.

No, refrigeration does not kill the health benefits. However, the cold temperature speeds up crystallization, which can make the honey difficult to use. Storing at room temperature is best for convenience and texture.

For optimal quality, store honey in a tightly sealed container in a cool, dark place like a kitchen pantry. This prevents moisture absorption and slows down natural crystallization.

Under proper storage conditions, honey has an indefinite shelf life. It is one of the few foods that, when sealed correctly, will not spoil over time.

The change in appearance is most likely due to natural crystallization. This is a normal process and depends on the honey's floral source and the storage temperature. You can easily liquefy it again.

While small amounts of fermented honey might not be harmful, it indicates contamination. It's best to discard honey that has fermented, as the quality has been compromised.

Both raw and pasteurized honey have an indefinite shelf life. Raw honey, because it contains more pollen particles, is more prone to crystallizing faster, but this doesn't affect its safety or longevity.