Abstract
Cereal and its products can be contaminated with fungi in the field, during drying, processing, transportation and subsequent storage, which may lead to secretion of mycotoxins under favourable condition. The aim of this study was the isolation and identification of some fungi associated with four kinds of Libyan food products of different trademarks. Twenty four (24) samples of couscous, macaroni, wheat flour and rice regularly used for human consumption by Libyan family were collected from local markets in the city of Alzawia, west of Tripoli, Libya. The results reveal isolation of 113 isolates belonging to nine genera: Penicillium, Aspergillus, Fusarium, Paecilomyces, Alternaria, Rhizopus, Mucor, Scopulariopsis and Cladosporum. Approximately 24 species were identified to belong to those isolated genera, several of which are known as main producer of mycotoxins especially A. flavus which are known to produce aflatoxins, Aspergillus niger, Aspergillus carbonarious, Penicillium chrysogenum and Penicillium verrucosum known to produce ochratoxin and Fusarium oxysporum and Fusarium chlamydosporum known to produce fumonisins and trichothecenes. Certainly, the occurrence of such types of mycotoxins can pose a health threatening risk for the consumer of those food items. Presence of these fungi in food products could be due to lack of good agriculture and food manufacturing practices throughout the food chain. Key words: Couscous, macaroni, wheat flour, rice, fungi, Libya.  
Highlights
Cereals and derived products represent an important nutrient source for mankind world-wide
In study by Belkacem-Hanfi et al (2013) using a total of 127 durum wheat samples intended for food production that were collected during 2010-2011-2012 season in Tunisia indicated the presence of a total of 6035 postharvest fungi strains
In India, a study for the fungal associated with 36 samples of stored rice showed isolation of 96 isolates belonging to 16 genera of Aspergillus (50%), Penicillium (25%) and Fusarium (25%) (Sawane and Sawane, 2014)
Summary
Cereals and derived products represent an important nutrient source for mankind world-wide. They are often colonised by fungi, including species from the genus Aspergillus, Penicillium and Fusarium, which cause significant reductions in crop yield, quality and safety due to their ability to produce mycotoxins. The researchers reported isolation of eight fungal genera that belongs to Aspergillus, Fusarium, Penicillium, Mucor, Rhizopus, Trichoderma, Alternaria and Cladosporium (ElShanshoury et al, 2014). In North African countries, foods that are most susceptible to contamination by fungi are locally produced or imported cereals, such as wheat This crop is usually staple in dry Mediterranean regions of North Africa, where its consumption is in the form of couscous, pasta, macaroni, and bread. The aim of this study was to isolate and identify some fungi associated with several major food products destined for human consumption and regularly used by most of the Libyan families
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