This study was conducted to evaluate the mycological contamination of duck carcasses, and its hazards on public health. A total of two hundred meat samples of duck meat were taken from chilled and frozen breast and thigh (100 of each) that were collected from supermarkets in El- Kaliobia governorate for mycological examination. The mean values of yeast and mold count of the examined chilled samples were 3.1×102 ±0.02×10 (cfu/g) and 5.5 ×102 ±0.4×10 (cfu/g) in breast and thigh, respectively. Also, those frozen samples had mean values of 3.0×102 ±0.3×10 (cfu/g) and 6.0×102± 0.4×10 (cfu/g) for breast and thigh, respectively. PCR ampilication was resulted in (3) toxigenic strains of A.flavus, A.fumigatus and A.niger were isolated from examined
samples. Aflatoxin residues were detected in breast and thigh of 0.26 and 0.33 ng/g. Thus, strict hygienic precautions during processing of duck products should be adopted to reduce mold contamination and mycotoxin production .