ABSTRACT Foodborne diseases are very easily transmitted from contaminated food and food handlers. Bacteria and fungi are the major factors for fruit spoilage. Food wastage causes losses to manufacturers, suppliers, and customers in the form of abridged quality and quantity and higher prices. The objective of this study was to isolate and evaluate the antifungal analysis of food-borne fungal pathogens. For the evaluation of pathogenic fungi Milk, Chutney, Apple, Spinach, Salad, Guava, Fish, and Peas were taken. All the other food samples were taken in polythene zip bags. The vegetables and fruits were cut into small pieces with a sterilized blade and then plated on Sabouraud dextrose agar (SDA) aseptically and then incubated for 5 days. To find foodborne pathogenic fungi in various food items, a total of 640 were collected for evaluation. Out of the total food samples (130), 20.31% were found positive for fungal pathogens in various foodstuffs while 510 (79.68%) food samples were found negative. Among the positive food samples, Fusarium spp was more predominant 56(43%) led by Aspergillus spp 50( 38.5%). In comparison, Mucor and Cladosporium were found in low frequency with percentages of 14(10.8%), 10(7.7%). For antifungal activity, a panel of selected drugs was used to assess the susceptibility of pathogens. Among the antifungals best activity was shown by Voriconazole and intermediate activity was shown by Fluconazole. While high resistance was observed in Nystatin as compared to other antifungals.