Consumption of poultry meat and products has increased as a consequence of economic crisis, driven by several factors, while people keep away from high priced beef/lamb meat or meat products. Meanwhile, due to this increasing demand in industry resulting strict measures in disease control and environmental factors, these products may involve some chemical and natural compounds with hazardous properties at detectable or even very low concentrations. Among these compounds, residues are of concern, including veterinary drugs, environmental pollutants (such as dioxins, pesticides, and phthalates), natural contaminants (mycotoxins, etc), and/or phytosanitary substances accidentally contaminating poultry product during production or marketing stages. In order to keep the consumers safe from the harmful/undesirable effects due to these compounds, such as genotoxic, immunotoxic, carcinogenic, teratogenic, or endocrine disrupting effects, new strategies and concepts for poultry food security have been emerged and developed globally. This chapter includes detailed information on the residues of some potential chemical contaminants in poultry meat and products (eggs, etc.) along with risk analysis regarding their hazardous effects and detection in various matrices.
Part of the book: Poultry Science