MYCOTOXINS RESIDUES IN SOME EGYPTIAN POULTRY MEAT PRODUCTS | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 49, Issue 4, October 2001, Page 591-598 PDF (2.55 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2001.372278 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| SAMIA EL-ZEINI* | ||||
| Animal Health Research Institute- Doki- Giza. | ||||
| Abstract | ||||
| he objective of the present study is to determine the aflatoxin B (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 keb- beh balls (70%), while lowest incidence was re- ported 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 de- creased 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 chick- en 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). | ||||
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