Résumé
Thirty random poultry meat products fifteen from each [Kiev and Cordon bleu] were collected from different groceries and supermarkets in Cairo and Giza Governorates were analyzed for determination of some mycotoxin residues. Aflatoxins [AFs] and ochratoxin A [OA] could be detected with different percentages and levels, the highest percentages [86.66%] of AFB1 were present in coat of Kiev and Cordon bleu, while the lowest percentage [13.33%] for G[1] and G[2] in the meat part of Kiev and M[1] and M[2] in its coat. OA was detected in all tested samples of Cordon bleu coat, but the lowest percentage [46.66%] in the Cordon bleu core "cheese". On the other hand, the highest estimated level [22.0 microg/kg] of AFB[1] was estimated in Cordon bleu coat and 10.6 microg/kg OA in Kiev coat. The lowest level was found to be 1.1 microg/kg for each of AFs [B[1], B[2], G[1] G[2] in Kiev coat and 1.1 microg/kg OA in each of meat and butter of Kiev and meat and cheese of Cordon bleu samples. The public health significance of mycotoxin residues and measures to prevent contamination of meat products with mycotoxins were discussed