The trend towards increased consumption of livestock products “out of the home” and the haphazard nature of the overall production activities in Fako Division in Cameroon owing to changing lifestyles and increase in population density necessitated this investigation. Increasing non respect of norms in the poultry industry is setting in significant changes in value chain, with possible profound negative health implications on product consumers. The main objective of this study was to assess broiler production, processing and supply practices, procedures, challenges and public health implications within Fako Division. One hundred and twenty (120) smallholder and commercial farmers (83 male and 37 female) were surveyed and a total of 120 questionnaires were administered on broiler value chain, including but not limited to production management (use of antibiotics and other antimicrobials, types of antibiotics, reasons for use, use/misuse pattern/frequencies and their awareness on antibiotics withdrawal periods), transportation (infrastructure/vessels), and processing norms (infrastructure, equipment, source of water and environment). Complementary information was obtained through researcher-participatory involvement in production activities in three of the farms and interviews with key informants. To determine antibiotic residues, 100 broiler meat samples of slaughter weight (7 - 8 weeks) collected from broiler farms, chicken slaughter centers and meat shops/kiosks at the various markets in Buea, Tiko, Mutengene and Limbe, were analysed by agar well diffusion tests. Our results reveal that 96% of respondents used antibiotics and other chemicals (not disclosed) at subtherapeutic levels to enhance growth and prevent disease outbreaks. Likewise, 66% of the respondents were aware of drug withdrawal periods, but only 52.4% of respondents implemented it. Cross tabulation of the results showed that a greater proportion (57.3%) of those who received training implemented withdrawal periods but a majority (64.2%) of them were unaware of the possible negative effects of unorthodox practices on the health of broiler meat consumers. The supply chain was characterised by poor transportation infrastructure and a complete lack of proper storage facilities. Broiler processing facilities in the various markets were rudimentary and in deplorable conditions. Chicken was slaughtered and processed with water of doubtful quality on dirty tables and muddy environments by dirty and improperly dressed personnel. Available materials were used for packaging without
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