[1] This species is an unspecialized saprophytic mold, mostly found outdoors in areas of rich soil with decaying plant material as well as in dry grain storage facilities.

[2] In humans, exposure to A. parasiticus toxins can cause delayed development in children and produce serious liver diseases and/or hepatic carcinoma in adults.

[2] When grown on "Aspergillus flavus and parasiticus" agar (AFPA), colonies show an orange yellow reverse colouration.

A. parasiticus produces aflatoxins B1, B2, G1, and G2, named for the colours emitted under UV light on thin-layer chromatography plates—either blue and green.

[3] Light exposure, oxidative growth conditions, fungal volatiles and nutrient availability (sugars and zinc) affect the production of these toxins.

[12] Environmental stress caused by drought and/or high temperatures during the latter part of the growing season of crops increases the likelihood of fungal growth.

[13] The aflatoxins produced by A. parasiticus are hazardous under normal food handling conditions and are especially stable when absorbed by starch or protein on the surfaces of seeds.

[3] This fungus has low resistance to heat,[3] so in order to reduce [aflatoxin] levels and its toxic effects, foods such as peanuts, hazelnuts, walnuts, pistachios, and pecans[3] can be roasted, can be treated with an alkali such as ammonia, or the crops can be given a microbial treatment.

[14] Exposure of the fungus to phenolic compounds destabilizes the cellular lipoprotein membrane by increasing hydrophobicity, resulting in a lengthened lag phase, reduction of growth rate and diminished aflatoxin production.

[16] Aspergillus parasiticus can be found outdoors commonly within an agricultural setting of soil on fields and through the improper handling, drying, transportation and storage of grains and fresh produce.

[18] A. parasiticus is a tropical and subtropical species found in the United States, Latin America, South Africa, India and Australia.