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Mycotoxin Residues in Chicken Breast Muscle and Liver
Tina Lešić1, Jelka Pleadin1, Nina Kudumija1
1Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia.
Foods (Basel, Switzerland)
|June 26, 2025
Summary
This study found cyclopiazonic acid (CPA) in Croatian chicken meat for the first time. While mycotoxin levels were low, liver contamination was higher than muscle, indicating a need for further poultry safety research.
Area of Science:
- Food Science
- Mycology
- Toxicology
Background:
- Global chicken production increases food safety concerns.
- Mycotoxins from Penicillium and Aspergillus species pose risks.
- Assessing mycotoxin contamination in poultry is crucial.
Purpose of the Study:
- Investigate Penicillium and Aspergillus mycotoxins in Croatian chicken meat.
- Quantify aflatoxins (B1, G1, B2, G2), sterigmatocystin, ochratoxin A, cyclopiazonic acid, and citrinin.
- Determine mycotoxin accumulation sites (muscle vs. liver).
Main Methods:
- Analyzed 50 chicken breast and liver samples from Croatia.
- Used liquid chromatography-tandem mass spectrometry (LC-MS/MS).
- Employed immunoaffinity columns for cleanup and QuEChERS for CPA analysis.
Main Results:
- Mycotoxins were more prevalent in liver than muscle tissue.
- Cyclopiazonic acid (CPA) detected in 20% of samples, first time in fresh meat.
- Aflatoxin B1 and Ochratoxin A found in 10% of samples; Citrinin in 4% (liver only).
Conclusions:
- Liver is a primary site for mycotoxin accumulation in chicken.
- Detected mycotoxin levels are unlikely to cause immediate health risks.
- Further research on mycotoxins in chicken and poultry is warranted due to contamination rates.
