The aim of this study is to find out the relation between broiler feed contaminated with mycotoxins and shelf life of chilled broiler meat. A total of 50 samples of broiler feed and their meat collected (from the same farm) and analyzed for incidence of total aflatoxins and ochratoxin A and total fungal count. Meat samples examined for aerobic plate count, thiobarbituric acid values “TBA" and total volatile basic nitrogen values “TVN" on day of sample collection (zero day) to assess broiler meat quality. Such examinations were repeated on the chilled broiler meat at constant time interval (every three days) until meat spoilage. The results shown that 100% of samples contaminated with various levels of both mycotoxins. In broiler feed samples, mean value of total aflatoxins was 4.67±1.20 ppb, five samples (10%) exceeded FAO permissible limit; while, mean value of ochratoxin A was 6.73±0.73 ppb, twenty-six samples (52%) exceeded the permissible limit (5ppb). In broiler meat samples, mean value of total aflatoxins was 0.80 ±0.09 ppb; While, mean value of ochratoxin A was 1.80±0.47 ppb. All tested meat samples were within FAO permissible limits. The mean count of fungi of broiler feed was 3.45±0.19 (log10) cfu/g, while in meat samples were 2.12±0.08, 2.75±0.16 and 3.13±0.31 (log10) cfu/g on zero day, 3^rd day and 6^th day, respectively. Moreover, mean values of total aerobic plate count were 4.30±0.12, 4.58±0.11 and 5.50±0.16 (log10) cfu/g on zero day, 3^rd day and 6^th day, respectively. Results showed that 34% of samples became unacceptable on the 6^th day of chilling. TVN mean values of broiler meat were 14.35±0.72, 16.23±0.33 and 19.41±0.44 mg % on zero day, 3^rd day and 6^th day, respectively. Resulting in 40% unacceptable samples on the 6^th day of chilling. TBA mean values were 0.25±0.05, 0.38±0.04 and 0.70±0.18 mg malondialdehyde/kg on zero day, 3^rd day and 6^th day, respectively. Resulting in 30% unacceptable samples on the 6^th day of chilling. All samples were totally spoiled on 9^th day of chilling.
It could be concluded that broiler ration is the main source of mycotoxin and fungal contamination of broiler meat. The more mycotoxin and fungal contamination that broiler ration contain, the less broiler meat shelf life will be.