Determination of Mycotoxins and Veterinary Medicines in Duck Flesh and Viscera and Assessment of Their Exposure

Table 8

Levels of OTA in duck meats (μg/kg).

Source of samples	Number of samples	Average (μg/kg)
		Duck breast	Duck gizzard	Duck neck	Duck heart	Duck leg	Duck lung
Market 1	3	0.96	0.94	0.95	0.95	—	0.93
Market 2	3	0.93	0.94	—	0.92	0.92	0.94
Market 3	3	0.93	—	—	0.94	0.92	1.02
Market 4	3	—	—	—	—	—	0.94
Market 5	3	—	0.93	0.95	—	—	0.92
Market 6	3	—	0.93	—	—	—	—
Market 7	3	0.86	—	—	—	—	—
Market 8	3	—	0.72	—	—	—	—

Not detected. The maximum number of mycotoxins found simultaneously in duck samples was six in duck lung, followed by neck and gizzard with five mycotoxins, and heart and breast with four mycotoxins each. There were three types of mycotoxins detected in duck leg samples, which was the least. Thus, high co-occurrence of mycotoxins was verified in these samples.