Aims: To estimate the
prevalence and identify
risk factors of
antibiotic residues in
meats and
eggs in
Taiwan through a
cross-sectional study .
Methodology: From 1 Jan 2013 to 31 Dec 2014, we collected 175 samples from
supermarkets (
eggs , n = 50;
chicken meat , n = 50;
pork meat , n = 50; and fish
meat , n = 25) and 175 samples from wet markets (
eggs , n = 50;
chicken meat , n = 50;
pork meat , n = 50; and fish
meat , n = 25) in
Taiwan . Most samples were purchased in southern
Taiwan .
Results: In total, 350 samples were collected, and 8% were determined by the Premi®Test to contain
antibiotic residues. Univariate
analysis showed that the
meat and
eggs purchased from wet markets were more likely to have
antibiotic residues than those purchased from
supermarkets (12% vs. 4%, P = .006).
Multivariate analysis showed that the suburban locale (
odds ratio 4.59; 95%
confidence interval 1.21–17.42) and the wet market type (
odds ratio 3.51; 95%
confidence interval 1.43–8.62) were two independent
risk factors for
meats and
eggs to be positive for
antibiotic residues.
Conclusion: The 2013–14
meat and
egg surveillance for
antibiotic residues found 8% rate of positive samples. The suburban locale and wet market type were two independent
risk factors for
antibiotic residues to be detected in
meats and
eggs in Southern
Taiwan . Further
surveillance of
antibiotic residues in
meats and
eggs in these high
risk areas may be necessary.