Antibiotic Residues in Meat and Eggs in Taiwan: A Local Surveillance
Su-Ching Yang
Department of Nursing, National Tainan Institute of Nursing, Taiwan.
Mei-Chu Yu
Department of Nursing, Yuhing Junior College of Health Care and Management, Taiwan.
Yee-Hua Lee
Department of Nursing, Yuhing Junior College of Health Care and Management, Taiwan.
Jiun-Ling Wang *
Department of Internal Medicine, National Cheng Kung University Hospital, 138 Sheng Li Road, Tainan 704, Taiwan.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Antibiotic residues, poultry products, meat, market, Taiwan