The usage of natural products and fungicides are the most promising methods which available to control fungal growth and toxins production in food. Our data indicated that the peanut samples that infected with 3.85 x 10⁶/ml Spore suspension have a quickly development after 4 days which increased in the positive control from 1, 2, 0 and 0 for B1, B2, G1 and G2 to 199, 148, 175 and 170 ng/g respectively. The levels of aflatoxins were developed to reach 219, 158, 205 and 185 ng\g after 8 days, respectively. Maximum levels were 224, 188, 235 and 160 ng/g after 12 days. It can also be noticed that a good minimization in toxin production was occurred by the direct usage of 5, 10 ppm Neem leaf extract. The data showed a gradual reduction of Tolcolofos-methyl (Rizolex) residue in the treated samples from 450 ppb at initial time to 10 ppb after 30 days. No detectable amount was observed after 45 days. That clearly indicates the outbreak in fungal growth after the first 45 days. That means when the Rizolex residue was completely disappeared after 45 days, fungal growth and aflatoxins B1 and B2 production started again with an abnormal high level because of the death of fungal antagonistic microorganisms. It can be concluded that when a storage period for more than 45 days, Maize needed a second treatment with 3g/kg Rizolex to guarantee a complete prevention of fungal growth and aflatoxins production