Incidence of Aflatoxins in Poultry Meat and Giblets

Résumé fourni par la source

Aflatoxins are one of the most dangerous, toxic, teratogenic, and carcinogenic residues in various foods including poultry. This study was conducted to assess the prevalence of aflatoxins in poultry meat, skin, and liver. A total of 80 random samples of different poultry carcasses were collected from 30 carcasses each of 10 fresh broiler carcasses, 10 fresh native poultry carcasses and 10 frozen broiler carcasses represented by 10 muscle samples of each fresh broiler, fresh native and frozen broiler poultry, 10 skin samples of each fresh broiler, fresh native and frozen broiler poultry, and 10 liver samples of only fresh broiler and fresh native poultry. All samples were collected from random retail shops at Beni Suef Governorate to assess the prevalence of Aflatoxins B1, B2 and G2 as well as to compare the levels of contamination among different types of products and poultry breeds. The obtained results clarified that the examined fresh broiler samples showed higher rates of contamination than those of fresh native and frozen broilers carcasses. Whereas liver samples displayed higher levels of aflatoxins when compared with muscles and skin samples. The results were discussed from a hygienic point of view and compared with the international standards to assess their reliability for consumption. In conclusion, poultry carcasses sold in retail markets at Beni Suef governorate contain considerable levels of aflatoxins which could have some public health risks to consumers which may need further investigation to determine the safety of these products.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.