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Research done by Doctor Peter Molan and his team at the University of Waikato showed that three types of honey were identified as having outstanding hydrogen peroxide activity; these were Penny royal and Rewarewa , which are harvested in significant quantities by New Zealand's beekeepers.

The high levels of hydrogen peroxide indicate there are high levels of glucose oxidase. Hydrogen peroxide is created when the bees add glucose oxidase to the nectar in the honey sac. Then it is put into the was chamber. Hydrogen peroxide, H202, helps the defense mechanisms in the body to repair cells. It will also kill bacteria, through a process when the hydrogen peroxide comes in contact with tissue it 'fizzes' and releases the O and this kills the sick cell. As a honey that assists with healing, it is very exciting. Situations where these sorts of honeys could be invaluable are in killing bacteria, such as Ecoli, on meat.

Tatua Dairy Company has been doing research on developing a preservative for meat made from milk and honey. When meat is cooked on a barbecue, for example, the bacteria on the surface is killed through the heat applied. In meats that are minced up like hamburger, this process cannot kill any Ecoli that might have got inside the beef pattie. The meat preservative with the high hydrogen peroxide levels would prevent the food poisoning that could occur.