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Streptomycin is an aminoglycoside antibiotic produced by Streptomyces bacteria. It is closely related to dihydrostreptomycin in terms of chemical structure, pharmacokinetics, and antimicrobial activity, and both are used in veterinary medicine to treat bacterial infections in livestock such as cattle, pigs, sheep, and poultry.

In apiculture, the regulatory status of streptomycin varies by region. It is not permitted in European beekeeping; however, it is allowed in the United States for the treatment of American foulbrood outbreaks, provided a mandatory withdrawal period of four weeks is observed before honey can be harvested for human consumption.

Despite its limited authorised use in some regions, antibiotics are strictly prohibited in honey intended for the food chain. As a result, sensitive and reliable analytical testing is essential to ensure that streptomycin residues do not enter commercial honey products. This is particularly important for maintaining compliance with international food safety regulations.

The presence of antibiotic residues in honey can pose potential health risks to consumers, including allergic reactions in sensitive individuals. In addition, the wider issue of antimicrobial resistance is a significant global concern, and the inappropriate use of antibiotics in food-producing animals may contribute to this problem.

For these reasons, routine monitoring and accurate residue detection are critical. Robust testing methods help ensure food safety, protect public health, and maintain consumer confidence in honey as a natural and uncontaminated food product.