This study aimed to evaluate the efficiency of some physical means in degrading Aflatoxin B1. Thirty five isolates of Aspergillus flavus were obtained from different dry fruits and their capacity to produce Aflatoxin B1 was determined by different methods such as Ultra Violet light at 365 ƞm, ammonia vapor and thin layer chromatography (TLC). Some physical methods were used to test their ability in degrading Aflatoxin B1 by some physical means such as regular cooking and cooking with vapor, use of ozone, UV light or microwave cooking. Concentration of aflatoxin B1 was determined by the enzyme linked immunosorbent assay (ELISA). Twenty four isolates showed blue fluorescence which represent 68% of total isolates, whereas 11 isolate did not show fluorescence after exposure to UV light. The same isolate showed positive response to ammonia vapor test as plates bottom color changed from white to red-purplish. Results of ELISA and TLC showed that A7ar2 isolate produced the highest concentration of B1 toxin which reached 138.28 mg/kg. It was also found that treatment with Ozone + water and Ozone alone were more effective in detoxification of B1 toxin compared with microwave and regular cooking methods.