Prevalence of antibiotic residues in red meat across Mogadishu, Somalia

Antibiotic residues in meat are a public health concern, especially in settings with veterinary drug regulations. In Somalia, where oversight of veterinary drug use could be strengthened. This study reports the findings of screening for antibiotic residues in beef, goat, and camel meat collected from five districts in Mogadishu.

A cross-sectional survey was conducted from September 2024 to March 2025 across five Mogadishu districts (Hodan, Howlwadaag, Warta Nabadda, Hamarwayne and Daynile). In total, 150 retail meat samples (50 per species) were collected using a purposive sampling approach. The samples were screened for antibiotic residues using the Premi^® Test, a qualitative microbial inhibition assay that does not identify specific antibiotic classes or quantify their concentrations. Prevalence was estimated using exact (Clopper-Pearson) 95% confidence intervals, and differences by meat type were assessed using chi-square and crude logistic regression.

Overall, 10% of samples (15/150) were screening-positive for antibiotic residues. Prevalence was highest in beef 16.0% (8/50; 95% CI: 8.3-28.5), followed by goat at 10.0% (5/50; 95% CI: 4.4-21.4) and camel at 4.0% (2/50; 95% CI: 1.1-13.5). Differences across meat types were not statistically significant ([Formula: see text], [Formula: see text]) although crude logistic regression suggested lower odds of contamination in camel compared to beef (OR = 0.22; 95% CI: 0.05-0.96; [Formula: see text]).

Antibiotic residues were detected in beef, goat, and camel meat sold in Mogadishu. Because the test used was qualitative and the number of positive samples was small, these findings should be interpreted cautiously. They offer preliminary surveillance information for the sampled districts and underscore the need for confirmatory, compound-specific testing to support the development of risk-based residue monitoring in Somalia.