الفهرس 
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Abstract
Aflatoxins are highly toxic and carcinogenic secondary metabolites produced by Aspergillus flavus, A. parasiticus and others, which contaminate human food commodities and animal diet products. This study included many experiments to determine the mycobiota associated with the different types of food and feed stuffs, study the capability of the fungal isolates of A. flavus group to produce aflatoxins (B1, B2, G1 & G2) in the fermented media, and examined selected kind of foods for aflatoxins contamination. Also, the effect of different physical and chemical factors on the growth and aflatoxins production by selected fungi was investigated. The work was moreover extended to study the possibility for the inhibition of aflatoxins production using some algal filtrates. In this work, 182 samples of different kinds of commodities. Fifty two species and 2 varieties, 2 forma belonging to seventeen genera were isolated and identified throughout this investigation. The most common species was A. niger followed by A. flavus. Moreover, the oily seeds especially peanuts was found the most contaminated kind of food stuffs followed by cereal grains nuts was the least one. Eighty¬nine fungal isolates of Aspergillus flavus group were screened for aflatoxins production by thin layer chromatographic (TIC) analysis using purified chloroform extracts of the fermentation medium for each isolate. The concentrations were quantitatively calculated using high performance liquid chromatography (HPLC).