Last time, I briefly mentioned the use of antibiotics to honeybees, and I’d like to write a bit more on this topic. In many  honey-producing countries, the use of antibiotics isn’t strictly regulated, regardless of whether the country is developing or developed.  New Zealand is one of the few nations where their use is prohibited. This could become a long discussion, but to summarize, New Zealand  was formed from a part of the continent known as Zealandia, which rose from the ocean floor in ancient times, resulting in significantly less  biodiversity compared to other countries.

In New Zealand’s natural environment, the introduction of foreign plants and animals is strictly regulated by the Ministry for Primary Industries  (formerly the Ministry of Agriculture). The use of chemicals in beekeeping, particularly antibiotics, is strictly prohibited. When it comes to  beekeeping, there is no way to cure an infection once it occurs, so affected hives must be immediately incinerated, and a report detailing  the outbreak area must be submitted. If the use of chemicals were permitted, it might be possible to restore hives through treatment if  a disease were to arise. However, I believe that the current regulations imposed by the authorities are the right approach.  Of course, infections can potentially be managed with the use of antibiotics.

However, reliance on medications (and this applies not only to beekeeping but also to other industries) inevitably leads to the emergence of  microorganisms that are resistant to these treatments, as living organisms will evolve to ensure their survival. In human, a good example would be  drug-resistant hospital-acquired bacteria, which have now become widespread in medical institutions, which result from the overuse of antibiotics. In the U.S., for instance, one of the first tasks in beekeeping after wintering is to feed bees with antibiotics to significantly reduce the risk of  infections. This practice is also common in Japan, where there are no regulations on the use of antibiotics in beekeeping. Recently,  there have been numerous issues concerning food safety in countries like China and throughout Southeast Asia, which has led to  a general perception among consumers that domestically produced goods are safer.

When it comes to bee products, this belief is a significant misconception. Honey and other bee products from my operation are exported to the  head office, where they undergo antibiotic testing during customs clearance.  All imported foods are subject to the same rules: if levels of residual antibiotics or other substances exceed the limits set by Japan’s  Ministry of Health, Labour and Welfare quarantine stations, the import will not be approved. However, there are no such restrictions on honey produced domestically in Japan, making it potentially riskier compared  to imports. The general idea that domestic products are safer is likely a misconception, and I believe this applies to other food products as well.