Honey kept sealed and dry does not spoil, because its water activity, acidity and sugar concentration prevent microbial growth.
A compositional consequence of the moisture, sugar and acidity limits that define honey, and the reason the international standard sets those limits where it does.
What this does not claim: It does not mean honey is sterile or unchanging. Honey above roughly twenty percent moisture ferments, honey can carry Clostridium botulinum spores and is unsafe for infants under twelve months, and stored honey darkens and loses aroma over time.
- Standard for Honey (CXS 12-1981) — Codex Alimentarius Commission, FAO/WHO (1981) · Standards document Link