Food Contaminants in Poultry and Eggs

Le résumé fourni par la source

Poultry products form one of the main nutritious protein sources for the human diet. However, there are several issues concerning various kinds of contamination in poultry and egg products. In this chapter, we discuss several harmful chemical contaminants and their sources in poultry meat and eggs, along with risk analysis of their hazardous effects and detection in various matrices. Compared to backyard hen eggs, chicken farm eggs have greater concentrations of metals like Pb, Mn, Cr, Cu, and Se, which may be related to the consumption of contaminated feed. There are numerous ways that chlorinated insecticides and halogenated environmental pollutants might get into laying hens. Residues from veterinary drugs, environmental pollutants (dioxins, pesticides, phthalates, polycyclic aromatic hydrocarbons), natural contaminants (mycotoxins, microbial contaminants), and phytosanitary substances can accidentally contaminate poultry meat and eggs during the production or marketing stages. These items might include some chemical and natural components with harmful qualities at detectable or even very low quantities because of the growing industry demand that is leading to disease control and environmental issues. Globally, new concepts and solutions for chicken food security have been created to protect consumers from unwanted effects such as genotoxic, immunotoxic, carcinogenic, teratogenic, or endocrine disrupting effects.

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