How Honey Fights Deadly Bacteria

Honey is more than just a sweetener; it's a powerful antibacterial agent. Its low water content and high sugar concentration inhibit bacterial growth. Enzymes like glucose oxidase produce acids and hydrogen peroxide, further enhancing its antibacterial properties. Bee defense proteins and methylglyoxal add to its potency. However, honey can contain botulinum spores, posing a risk to infants. For adults, honey remains a safe and effective antibacterial food.

What are the three main tricks that honey uses to fight bacteria?

How does the sugar content in honey contribute to its antibacterial properties?

What role does the enzyme glucose oxidase play in honey's antibacterial effects?

What is methylglyoxal and how does it relate to the antibacterial properties of Manuka honey?

Why is it unsafe to give honey to infants under one year old?