Introduction: Potassium bromate (KBrO3) is an oxidizing agent that has been used as a food additive mainly in the bread-making process as well as a dough conditioner for flour. It is generated as a contaminant in drinking water due to conversion of bromide found naturally in water to bromate by ozone which is used as disinfectant. Materials and Methods: Thirty animals were randomly divided into six groups, five rats each. The treated groups received potassium bromate in drinking water for 21 days. Control group received distilled water and feed, group one, received 140 mg/L of KBrO3 in drinking water for 3 week, group two: This group contained 10 rats which were divided into two group containing 5 rats each i.e. group A & B. The rats in Group 2A and 2B received 170 mg/L of KBrO3 in drinking water, thereafter, KBrO3 was withdrawn from the animals in group 2B for another 2 weeks, group three received 200 mg/L of KBrO3 in drinking water for 3 weeks, group four: This group contained 5 rats which received KBrO3 at dose level of 200mg/L in drinking water with co – administration of vitamin E through oral route for 3 weeks. Results: The histology results revealed distortion in tissue architecture, congestion of the central vein and sinusoidal dilatation as well as cell necrosis in all the treatment. Conclusion: The use of KBrO3 in edibles may not be advisable as it is not liver friendly.