Why does honey never spoil easily?

Honey is an inhospitable environment for most bacteria and fungi because it is low in moisture and very concentrated in sugars. That high sugar concentration draws water out of microbes by osmosis, making it hard for them to grow. Honey is also acidic, usually with a pH around 3.2 to 4.5, and it contains enzymes that produce small amounts of hydrogen peroxide. Together, these factors make honey remarkably stable when kept sealed and dry. Its long shelf life explains why honey from ancient tombs has been found in edible condition, even after thousands of years.