Aflatoxins, produced by Aspergillus spp, frequently contaminate staple foods and pose health risks to humans and animals. In Cameroon, street foods like kilishi, a dried meat snack, are prone to aflatoxin contamination due to poor food safety practices and favourable environmental conditions. This study evaluates the levels of aflatoxin B1 contamination in kilishi and determined the effectiveness of lemon juice treatment in the detoxification of aflatoxin B1. Kilishi producers and consumers in Yaoundé were surveyed. Kilishi samples were bought from some market and portions treated with lemon juice and analyzed using a direct competitive aflatoxin B1 Enzyme-Linked Immunosorbent Assay (ELISA) kit. Most study participants (74.05%), were aware of aflatoxin contamination in food (Kilishi). The major steps involved in processing kilishi in Yaoundé were identified to include trimming and slicing meat, weighing and drying in sunlight (24 hours), preparing infusion, infusing defatted groundnut and spice on meat (20 minutes), and weighing and drying infused meat in sunlight (24 hours). The mean levels of aflatoxins B1 detected in the kilishi samples without treatment revealed mean (range; 53.85% frequency) aflatoxins B1 contamination levels of 16.31 (range: