Aflatoxin Bioaccumulation in Broiler Chicken Meat and Organs from Selected Farms in Nairobi City County, Kenya

Abstract

Background: Food safety is a worldwide concern not only to policymakers but also to the general population. Food is regarded as safe when there is assurance that no damage will accrue from its consumption. Aflatoxins pose a major risk to the health of both humans and animals. Studies on residue levels in broiler chicken are limited in Kenya hence grounded on this knowledge, this study sought to determine aflatoxin residue levels in broiler meat and organs in Nairobi City County. Materials and Methods: The study employed a longitudinal study design for a period of six weeks. A total of 42 broilers were sampled. Samples were analyzed using the LC-MS/MS technique. Data was analyzed using STATA version 12. Tukey Kramer post hoc test was used for comparison of means and statistical significance was determined at 5%. Ethical approval was sought from relevant authorities before commencement of the study and consent was sought from the participants before taking part in the study. Results: Results from the study show that there was a significant association (p<0.05) in AFB1 and Total Aflatoxin levels in the gizzard, liver and muscle per week. AFB1 levels in the gizzard were below the WHO/FAO limit of 5 ppb however they were above the EU limit of 2ppb in week 5 and 6. In the liver AFB1 levels were above the EU limit in week 4, 5 and 6 and above the WHO/FAO limit in week 6.In the muscle AFB1 levels were all below the WHO/FAO and EU limit. Total Aflatoxin levels in the liver were above the EU limit in week 4, 5 and 6 and above the WHO/FAO limit in week 6. In the muscle Total Aflatoxin levels were all below the WHO/FAO and EU limit. Conclusion:The results of the study suggest that there were appreciable levels of aflatoxin in the liver and gizzard hence there is need for continuous surveillance and monitoring of aflatoxin levels in feed by regulatory bodies, county and national government to prevent carry over in meat.