Occurrence of Aflatoxin B1 in Fresh and Boiled Liver Broiler Chickens in Zaria, Nigeria

Abstract

There is an increasing concern for the contamination of poultry products with Aspergillus strains, responsible for the aflatoxin production. Therefore, the persistence of aflatoxin B1 was analyzed in 60 fresh liver divided into two-part one remains fresh and the other part boiled from live bird markets in Zaria, Nigeria, using indirect competitive enzyme link immunosorbent Assay (iELISA). A total of 66.7% of fresh liver and 16.7% of boiled liver were found to be contaminated with aflatoxin B1 above maximum detection limits. The levels of aflatoxin B1 contamination varied in decreasing order as follows: Sabon Gari, Zaria city, Dan Magaji and Tudun wada had aflatoxin level of 66.40 µg/kg, 41.45 µg/kg, 35.25 µg/kg and 29.80 µg/kg, respectively in fresh liver samples. The highest level of aflatoxin B1 in boiled liver was 29.02 µg/kg in Sabon Gari. The persistence of boiling aflatoxin B1 was significant (P < 0.05) in the liver of broilers. The occurrence of aflatoxin B1 in the liver of slaughtered broilers is dangerous and may adversely affect human health. It was concluded that the high level of AFB1 in birds sold in live-bird markets, meant for slaughter for human consumption may have adverse effects on human health. Strict measures should be adopted to monitor and regulate aflatoxin level in feeds and, subsequently, in edible tissues. Keywords: AFB1, ELISA, Chickens and Liver.