Why 3,000-Year-Old Egyptian Tomb Honey Remains Edible
In ancient Egyptian tombs, archaeologists have found jars of untouched honey that remain edible after thousands of years. This remarkable preservation is attributed to honey's distinct chemical characteristics: its low moisture levels, an acidic pH ranging from 3 to 4.5, and the natural production of hydrogen peroxide. The enzyme glucose oxidase (GOx) found in bees' stomachs transforms nectar into gluconic acid and hydrogen peroxide, fostering an antiseptic environment. Honey has been utilized for medicinal purposes for thousands of years, with Sumerian clay tablets from 2100–2000 BCE indicating its application for treating burns and cuts. The Honey and Pollination Center at the University of California, Davis, led by Amina Harris, emphasizes that low moisture effectively eliminates bacteria. In Egyptian mythology, honeybees were believed to have originated from the tears of the sun god Re.
Key facts
- Honey found in ancient Egyptian tombs is still edible after 3,000 years.
- Honey's low moisture content prevents bacterial growth.
- Honey has a low pH between 3 and 4.5, killing most microorganisms.
- Bees produce glucose oxidase (GOx) enzyme that creates hydrogen peroxide.
- Sumerian clay tablets from 2100–2000 BCE record honey used for burns and cuts.
- Ancient Egyptians used honey in ointments for skin and eye diseases.
- Proper sealing is critical for honey's long-term preservation.
- Amina Harris is executive director of the Honey and Pollination Center at UC Davis.
Entities
Institutions
- Honey and Pollination Center
- Robert Mondavi Institute
- University of California, Davis
- Smithsonian Magazine
Locations
- Egypt
- Sumer