1- Pay attention to cleanliness, disinfection, storage, and climatic conditions, especially temperature and humidity.

2- Adding fungal growth inhibitors.

3- Heat treatment of feed to break down some mycotoxins.

4- Putting coal in the halls.

5- Use calcium silica or aluminum.

6- Using some minerals, such as zeolite and bentonite, which act as adsorption to fungi and their toxins.

7- Use some acids that inhibit the growth of fungi, such as acetic acid, lactic acid, and others

1- Failure to take into account biosecurity in all its aspects. 

2- Providing adulterated and contaminated feed, diets prepared using an unscientific program, and scattering feed.

3- Placing a number of chickens crowded together per square meter exceeding the maximum percentage.

4- Providing long and fluctuating hours of darkness for the herd.

5- Dirt and malfunctions occurring in devices and tools.

6- Fluctuation of temperature and humidity in all areas of poultry farming.

7- Combining more than one type of production in one field, such as a hall for raising broilers and a hall for raising layers.

8- Negligence in getting rid of waste and vaccination waste because they are among the most important causes of disease outbreaks.

9- Fluctuation of electrical energy and hours of light and darkness.

10- Delayed marketing of the herd, poor quality of the product and marketing method

1- Type of mushroom.

2- Duration and nature of storage.

3- Temperature.

4- Air humidity and water.

5- Hydrogen ion concentration.

6- Other factors related to the nature and composition of the feed.

1- Fiber percentage.

2- Storage conditions.

3- Manufacturing period to submission.

4- Rancidity.

5- Plant fungi.

6- Accuracy of feed design according to the breed and nature of production.

1- Preparing the hall (washing and cleaning, disinfection and sterilization by spraying or fumigation, safety of equipment and tools and distributing them in a scientifically calculated manner)

2- Introduce meal to one-day-old chicks, weighed (gm) and vaccinated with coarse spray.

3- Giving water and sugar.

4- Provide a starter diet at the age of (1-21 days).

5- Weigh the chicks weekly, and weigh the feed on the same day to calculate feed consumption, feed conversion efficiency, and weight gain.

6- The preventive program prepared in advance according to the breed bred. 7- Recording losses and disposing of them. 8- Marketing.

It is concerned with administrative procedures related to the health aspect of the animal, including: - Biosecurity.

- Cleaning and disinfectants.

- Vaccines and medications.

- Feed storage conditions and monitoring and treating fungal infections

. - The operation of the hatcheries and their safety before and after the introduction of the hatchlings.

- Clothes and protective gear in fields and laboratories.

- Disposal of waste and waste

1- Factors related to the microbe (its quantity and quality).

2- Factors related to the environment surrounding the microbe: - The presence of organic materials. - the heat. - Exposure time to disinfectant. - pH concentration. - Quality of water used.