To avoid fungicide risks, efficacy of Allium sativum was evaluated against corn grain rotting fungi. Mycotoxigenicity of tested fungi was also investigated using HPLC. All Aspergillus species were toxigenic except corn and popcorn isolates of Aspergillus clavatus as well as corn isolate of Aspergillus terreus. Highest Aflatoxin was produced by corn Aspergillus flavusand popcorn Aspergillus flavus var. columnaris. Meanwhile, three of eight Fusarium isolates were toxigenic and varied in the kind and amount of toxin produced. Although some Fusaria failed to produce any toxins, Popcorn isolate No. 8 of Fusarium subglutinans produced fumonisin, vomitoxin and zearalenone. Corn isolate of Penicillium funiculosum was produced more Patulin and less citreoviridin than corn isolate of P. oxalicum. Garlic juice was effectively inhibited the fungal growth at all concentrations used. All tested isolates were responded to garlic juice regardless of the concentration used. The most sensitive fungi to all garlic juice concentrations used were corn isolates of A. flavus and Penicillium oxalicum. They exhibited significant inhibitory effects of about 63.70 and 75.56%, respectively, at 1.25% concentration. Popcorn isolate of F. subglutinans was the most sensitive Fusaria to all concentrations used with maximum inhibition of about 81%. Efficacy of garlic juice against mycotoxin producing fungi suggests its possible use in minimizing the risk of mycotoxins as well as fungicides exposure.