A total number of 60 frozen poultry meat samples (20 of each of chicken, duck and quail carcasses) were randomly collected from various meat markets at Damanhour city for mycological examination and aflatoxin residues detection. The results revealed that the mould counts (mean ± SE) in chicken, duck and quail meats were 2.0x10³ ± 4.6x10²; 2.3x10³ ± 6.2x10²; 7.4x10² ± 1.6x10² mould/g, respectively. Whilst yeast counts were 3.2x10⁴± 7.0x10⁴ ; 1.4x10⁴± 3.1x10³;4.5x10³± 1.6x 10³cfu/g. The most common fungi belonged to genera Aspergilli (A. flavus and A. niger), Pencillum, Fusarium, Mucor, Cladosporium, Nigrospora, Curivlaria, Geotricum, Aurebasida and Drechlera, while three yeast genera were detected: Candida (C.albicans, C.tropicals), Rodotroulla and Cryptococcus. Toxicity screening proved that two isolates (25%) out of eight Asperigillus fungi were toxigenic. ELISA quantification of aflatoxin revealed that AFB₁ was found in four out of the five detected chicken meat samples (20, 20,10 and 16 µg/kg), while the 5th one has 0.4 µg/kg aflatoxin B₂. Two of duck meat samples were positive to aflatoxins. The first one has 0.5 µg/kg of aflatoxin G₂, the second, however, has 8 µg/kg aflatoxin B₁. Also two of quail meat samples were have aflatoxin residues (10%), the first one has 15 µg/kg Aflatoxin B₁ and the second has 10 µg/kg Aflatoxin G₁ and 0.25 µg/kg Aflatoxin G₂. The present study warrants about the need for strict safety measures to coupe the potential hazards via the use of poultry meat as an indispensible protein source that carries with cumulative factors of hepatic failure in a country with a long history of endemic hepatitis.