Estimation of Penicillic acid in Poultry Edible Tissue (Gizzard)

Chicken is very sensitive to mycotoxin. Due to that, this study was planned to identify the presence of penicillic acid (PA) residues and quantum of this compound in 100 samples (Gizzard) were collected at random from various butcher shops in Baghdad Provincefor the period from October 2017 to January 2018 by using high-performance liquid chromatography (HPLC) for analyzed. The residues analysis showed that all poultry gizzard were positive for PA residues. The highest mean levels of PA residues in poultry gizzard samples recorded in January (26.46±0.05) as compared to those recorded in December (22.79±0.07), November (19.35±0.62) and October (15.87±0.03). The statistical analysis revealed that the levels of PA residues were significantly higher (P≤ 0.05) in January as compared to those recorded in October, November, and December.This study indicated that the presence of toxicogenic fungi in the poultry feeds increases the risk of mycotoxin food poison for animals and in turn for human beings and that we need to create awareness by the Ministry of Agriculture and Health on the work of preventive measures to reduce mycotoxins in poultry products levels.