Fig fruits have high aflatoxin-forming capacity due to its high water activity and sugar content from the phase of harvest to the phase of drying. During aflatoxin formation, mycotoxigenic molds produce kojic acid as a metabolic residue. In the presence of kojic acid, aflatoxin-containing products emit greenish yellow and blue color while viewed under long-wave (365nm) UV (Ultraviolet) light. Scanning under UV light is a unique method commonly used for physically separating the aflatoxin-containing fruits from dried figs. With this study, the processes of aflatoxin-containing figs seperation were analyzed in one fig enterpris operating at Aydın province. At each stage of screening, starting from raw to final product, a total of 35 samples as BGYF (+) and BGYF (-), were subjected to some quality criteria and aflatoxin analyzes. Aflatoxin was analyzed from 5 raw fig samples and the highest total aflatoxin value was found to be 29.03 μg/kg. From the 15 samples viewed BGYF(+) and seperated as possible aflatoxin-containing figs in enterpris, wholly aflatoxin was detected, 15 of which were above the total aflatoxin limit value of 10 ppb and a maximum value of 402.10 μg / kg was analyzed.  Aflatoxin was not detected in any of the final product figs separated as BGYF (-).