Honey is a very important natural food consumed as a source of healing. However, it can become harmful due to different chemicals mixed into the content of honey. Naphthalene is a carcinogenic hydrocarbon compound that forms residues in honey. Naphthalene, which beekeepers use to prevent honeycombs from mothballing but are prohibited from using, has many harmful effects on health. The Turkish Food Codex Honey Communiqué states that naphthalene in honey can be at a maximum concentration of 10 µm/kg. Many international organizations and states have set this limit. Therefore, naphthalene analysis is an important parameter required in honey analysis. In this chapter, the importance of naphthalene analysis in honey and current practices are explained.