Screening of aflatoxin B1 and M1 in feed, commercial, and desi chicken eggs using high-performance thin layer chromatography

Publicado 2024-02-09
Sección Research Articles

Autores/as

  • K. M. Gourikrishna Department of Veterinary Pharmacology and Toxicology, Madras Veterinary College, Chennai, Tamil Nadu, India
  • Chandrashekhar Unakal Department of Paraclinical Sciences, University of the West Indies, St. Augustine campus, Trinidad and Tobago.
  • S.P. Preetha Department of Veterinary Pharmacology and Toxicology, Madras Veterinary College, Chennai, Tamil Nadu, India

DOI:

https://doi.org/10.7770/safer-V13N1-art714

Palabras clave:

laying hens, egg production, feedstuffs, mycotoxins, residual effect, albumin, yolk

Resumen

Background: Egg consumption in India has increased due to dietary and lifestyle changes. Thus, there is a need to screen for any contamination hazardous to public health. The objective was to evaluate the presence of aflatoxin B1 (AFB1) and aflatoxin M1(AFM1) in feed and egg samples collected from commercial and desi farms in and around Chennai. Method: To determine the compartment where aflatoxin (AFT) accumulates, egg samples were fractionated into three: whole, yolk, and albumen. Matrixes were screened for AFB1 and AFM1 residues using the AOAC method and quantified using high-performance thin-layer chromatography (HPTLC). Result: Eighty percent of the feed samples from desi chicken farms and 86.67% from commercial farms were positive for AFB1. The highest value of AFB1 was 152.75 ppb in commercial feed samples, which was more than the MRL (20 ppb) by the European Union (EU). Five percent of the commercial and 11.67% of the desi chicken whole egg samples were positive for AFB1. Other samples (yolk and albumen) were below the detection limits. AFB1concentration was more in egg samples collected from commercial chicken farms. Further stringent measures, control, and monitoring programs must be considered to reduce AFT levels in Chennai.

Keywords: laying hens, egg production, feedstuffs, mycotoxins, residual effect, albumin, yolk.