Honey is known for its remarkable ability to resist spoilage over extended periods. Its durability raises questions about how different containers, specifically plastic, might influence its quality and longevity. Understanding honey’s natural preservation and packaging material properties clarifies its behavior over time.
Why Honey Lasts
Honey’s exceptional shelf life stems from its low water activity, with high sugar concentration (80% sugars, less than 20% water). This low moisture prevents microorganisms like bacteria and fungi from growing, as water is drawn out of their cells.
Honey is also naturally acidic (pH 3.2-4.5), inhibiting most bacteria that prefer neutral conditions. Gluconic acid, from an enzyme added by bees, contributes to this acidity.
Honey also contains hydrogen peroxide, produced by an enzyme called glucose oxidase that bees introduce into the nectar. This compound acts as a natural antimicrobial agent, providing an additional layer of protection against microbial activity.
Plastic’s Impact on Honey
Storing honey in plastic containers raises considerations regarding material safety and quality. Food-grade plastics (e.g., PEHD #2, PP #5) are generally suitable for food contact. However, plastics are permeable, allowing chemicals to leach into food products.
Chemicals like Bisphenol A (BPA) and phthalates can migrate into food, especially over long periods or with heat and acidity. Honey’s acidic nature may accelerate this leaching. While many plastics are BPA-free, concerns about other migrating compounds persist.
Plastic containers also affect honey’s quality through gas permeability and light transmission. Plastic is more permeable to oxygen, which can influence honey’s flavor and aroma. Direct light degrades beneficial compounds and accelerates color changes. Transparent plastic offers little protection from light.
Identifying Spoilage and Crystallization
Honey can undergo changes in appearance often mistaken for spoilage, the most common being crystallization. Crystallization is a natural process where glucose, one of honey’s primary sugars, separates from the water and forms tiny crystals. This occurs because honey is a supersaturated sugar solution.
Factors influencing crystallization include temperature, floral source, and the glucose to fructose ratio. Crystallized honey appears cloudy, grainy, or solid, but is not spoiled. To reliquefy it, gently warm the container in a bowl of warm water, ideally around 104 degrees Fahrenheit (40 degrees Celsius), without boiling.
True spoilage of honey is rare and almost always linked to improper storage that allows excessive moisture absorption, leading to fermentation. Signs of fermented honey include a foamy or bubbly appearance, a sour or yeasty odor, or a sour taste. Mold growth can also indicate spoilage, occurring if honey has absorbed significant moisture.
Best Honey Storage Methods
To maintain honey’s quality and longevity, selecting the right storage container and environment is important. Glass jars are recommended due to their non-reactive and non-porous nature, preventing chemical leaching and odor absorption. Glass also offers an excellent barrier against moisture and air, crucial for preventing fermentation.
Stainless steel is another suitable option, as it is durable and non-reactive. If plastic containers are used, they should be food-grade (e.g., PEHD #2, PP #5) and ideally BPA-free. Plastic may not be optimal for very long-term storage due to permeability and chemical migration.
Regardless of the container, store honey in a cool, dark, and dry place. Consistent room temperature (65-75°F / 18-24°C) helps minimize crystallization. Protect honey from direct sunlight and heat, as light degrades quality and heat affects enzymes and color. Ensure a tightly sealed lid to prevent moisture absorption, the primary cause of spoilage.