The qualitative and quantitative estimation of fungal flora of some selected meat products sp < /strong>ices included, white pepper, black pepper, red pepper, cap < strong>sicum and cummin were studied with special references to Aspergillus flavus group < /strong>. The average mould count in the examined samples of sp < /strong>ices ranged from 200 to 3.4 Million mould spores/g. White pepper and black pepp < /strong>er were heavy loaded with mould spores. The isolated Aspergillus flavus group were screened for their toxigenic properties. A total of 507 Aspergillus flavus isolates were tested, 90(48.9%) isolates were confirmed to be aflatoxins producers. 79.5% of the toxic isolates produced aflatoxin B., 19.8% produced By, 21.8% produced G, and only 6.0% produced G, The significance importance of the isolates and preventive measures were discussed.