Friday, December 17, 2004

Wikipedia....the free encyclopedia

Honey does not spoil. Because of its high sugar concentration, it kills bacteria by osmotically lysing them. Natural airborne yeasts can not become active in it because the moisture content is too low. Natural, raw, honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey.

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