Aspergillus flavus is a type of fungus commonly found in soil, decaying vegetation, and various food products. It is known for its ability to produce aflatoxins, which are toxic compounds that can contaminate crops like peanuts and corn. These toxins pose health risks to humans and animals, particularly when ingested in large amounts. This fungus thrives in warm and humid environments, making it a concern in agricultural settings. Proper storage and handling of food can help reduce the risk of Aspergillus flavus contamination. Research continues to explore methods for detecting and controlling this fungus to ensure food safety.