In the current study mycoflora have been isolated from potential edible sources; Cauliflower, Green peas, Raisins, Groundnut and Rice collected from different retailers in Vellore, TN, India and were further tested for producing mycotoxins. A total of 15 isolates belonging to 8 different species were isolated. Among them Aspergillus was predominant. The Aspergillus isolates were further screened for their toxigenicity. Out of 9 isolates 2 were found positive producing aflatoxins. Maximum contaminants were obtained from Cauliflower but none of them was toxigenic. Further, to find if Cauliflower is resistant to aflatoxin production, studies were carried out by inoculating toxigenic strain on it. Aflatoxin production wasnegligible in Cauliflower in comparison to Rice. None of the edibles showed natural contamination of aflatoxin. This studyshows that it is not necessary if toxigenic fungi are present, there will be toxic level of mycotoxin in naturally occurring food materials.