الفهرس 
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Abstract
This study investigated the incidence of mycotoxins (AFB1, AFB2,
AFG1, AFG2 and OTA) in120 different chicken parts (chicken wings,
chicken nuggets, chicken liver and chicken thigh) ”30 of each”. The
samples were collected from different supermarkets, Elsharqia. Each
sample was represented by 20 grams. The samples were placed in plastic
bags then transferred to the laboratory without undue delay in an ice box,
without delay.
The used HPLC-FLD method considers a useful analytical tool to
perform different types of mycotoxin and/or a multi-matrix analysis,
depending on either the laboratory research or official control purposes.
The obtained results showedthat the highest mycotoxins residues
(sum. of AFB1, AFB2, AFG1, AFG2 and OTA) were found in chicken
liver (5.37 ± 1.53; 64%), followed by chicken thigh (1.63 ± 0.61; 20%)
and chicken nuggets (1.34 ± 0.45; 16%) and finally chicken wings (not
detected), as the liver is the harbor site of mycotoxinsresidues.
The incidence of mycotoxins in different analyzed chicken
products samples showed that the levels of Afla B1, Afla B2 and Afla G2
were 10 % for each and of Afla G1 and Ochra A were ranged from 10 to
16.7% for each.
The influence of different gamma irradiation rays (6, 8 and 10
kGy) by using P
60
PCO gamma rays (Gamma Cell mold 220 apparatus,
NCRRT, Nasr City, Cairo, Egypt)were studied on the reduction of the
mycotoxins (AFB1, AFB2, AFG1, AFG2 and OTA) in different chicken
samples. there are a positive correlation between the increase of gamma
Summary
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irradiation dose applied to the samples and the level of reduction of total
mycotoxins present in these samples, however, the maximum reduction
percentage of mycotoxins were achieved at 10 kGy; it reaches 37.88 %
for total mycotoxins, 27.22 % for Afla B1, 40.12 % for Afla B2, 63.04 %
for Afla G1, 90.24 % for Afla G2 and 73.83 % for OTA.
Conventional PCR technique was applied to detect aflatoxinproducing
fungii.e., A. flavus in different poultry products. We found that,
there are several limitations in conventional PCR assays. For example, it
is not quantitative and need a separation of the products on gel and their
visualization under UV light
Unfortunately it is not possible to increase the dose of ionizing
radiations since the FAO/IAEA/WHO Expert Committee on Food
Irradiation concluded already in its report of 1981 that “the irradiation of
any food commodity up to an overall average dose of 10 kGy presents no
toxicological hazard, hence, toxicological testing of food so treated no
longer required.”