Humans and animals are exposed to aflatoxins by consuming foods contaminated with products of fungal growth. Such exposure is difficult to avoid because fungal growth in foods is not easy to prevent. Even though heavily contaminated food supplies are not distributed at market in developed countries, concern still remains for the possible adverse effects as a consequence of long-term exposure to low levels of aflatoxins in the food supply. Thence the aim of this study was determination of total aflatoxins in dry fruits and nuts. Only products in the open market places such as peanuts, walnuts, hazelnuts, pumpkinseeds and raisins, were analysed. Ninetheen of 30 analysed samples (63.33%) were over the detection limit, whereas 11 of analysed samples (36,6%) were the same limit.The highr then allowed value of aflatoxins concentration was determined only in one sample of walnut (21 µg/kg).