Aflatoxin B1, a mycotoxin that belongs to the group of aflatoxins, is mostly produced by A. flavus or A. parasiticus species of Aspergillus. Both human and animal health are adversely affected by these hazardous secondary metabolites. They can get into the food chain through tainted fruits and crops as well as through processed foods and animal feed. Products from agriculture and the food industry, such as cereals, spices, nuts, fruits, vegetables, and dry fruits, might contain aflatoxin B1. It has been shown in numerous investigations that feeding broilers pure aflatoxin B1 has a negative impact on their growth. Higher levels of Aflatoxin B1 (1–5 mg/kg) have been shown to be hepatotoxic to broilers, causing pathological liver lesions. The impact of broiler food contaminated with high or low levels of aflatoxins on the health and sustainability of production, however, has not been thoroughly explored in the literature. Although most of the experiments produced modestly beneficial benefits, substantial outcomes were infrequent. There needs to be more investigation because there are practically infinite options for aflatoxin B1 dosage and length of exposure. Results comparison becomes challenging when there is a lack of standardization. To assess the ideal aflatoxin B1 dosage, the precise mechanism of action, and its effects on the sustainability of broiler meat production and residues of aflatoxin B1 in broiler meat, additional research under more standardized conditions is still required.