Mycotoxins residues in some Egyptian poultry meat products

ABSTRACT

The objective of the present study was to determine the aflatoxin B1 [AFB1] and ochratoxin A [OCHA] level in some chicken meat products. AFB1 and OCHA were evaluated in 68 samples of chicken meat products collected from different companies in Giza City. The tested processed chicken meat products were chicken burger, grilled shish, pre-fried pate, chicken kebbeh balls, chicken nuggets, sesam fillet chicken, chicken luncheon and smoked chicken luncheon. Highest incidence of AFB1 was detected in chicken kebbeh balls [70%], while lowest incidence was reported in chicken nuggets [8.34%]. No AFB1 was detected in grilled shish, chicken luncheon and smoked chicken luncheon. All positive samples contained more than 5 ppb AFB1, except chicken nuggets which contained 3.1 ppb. Frying decreased the level of AFB1 and roasting was more effective in this respect. Highest incidence of OCHA was detected in grilled shish [71.43%], while lowest incidence was reported in chicken nuggets [25%]. No OCHA was detected in chicken luncheon and smoked chicken luncheon. All positive samples contained more than 10 ppb OCHA. Frying and roasting decreased the level of OCHA, but its level is still above the permissible limits [10 ppb]