Several methods including thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), mass spectroscopy, enzyme-linked immune-sorbent assay (ELISA), and electrochemical immunosensor, among others, have been described for detecting and quantifying aflatoxins in foods.

Pre-harvest contamination with aflatoxins is mainly limited to maize, cottonseed, peanuts and tree nuts. Post-harvest contamination can be found in a variety of other crops such as coffee, rice and spices.

Research done on nuts indicates that cashews are less prone to aflatoxins. One kilogram of cashew nuts also can contain only 4 ppb of total aflatoxins and 2 ppb of aflatoxin B1. Although all the nuts may be affected by these fungi, the mentioned nuts are most prone to aflatoxin contamination.

The most common way to remove AFB1 using physical methods is to heat and use gamma rays. Aflatoxins are highly thermostable. Studies have shown that AFB1 levels are significantly reduced by heating at 100 and 150°C for 90 minutes, respectively, at 41.9 and 81.2%.

There is no antidote for aflatoxins, so the aim of treatment is usually to remove the source of aflatoxins to prevent additional exposure (e.g., stop the feeding of contaminated pet food), to provide supportive care management of the specific blood and biochemical imbalances in the pet’s system.

Heat is relatively ineffective for destruction of aflatoxin although normal roasting, as of peanuts for the preparation of peanut butter, results in considerable reduction in aflatoxin content. Oxidizing agents readily destroy aflatoxin, and treatment with hydrogen peroxide may be useful.

Aflatoxin toxicity may result in nausea, vomiting, abdominal pain, convulsions, and other signs of acute liver injury. Long-term exposure also leads to various complications like growth retardation, cirrhosis, and hepatocellular carcinoma.

Respectively, 58.6%, 48.4% and 47.6% of salt-roasted pistachios, salt-roasted peanuts and walnut samples had aflatoxin contamination, which were more than the maximum tolerated level of Iran (MTL, 15 ppb).

Aflatoxin-producing molds are common in nature, affecting a number of crops. In almonds, the source of the contamination is from the soil, previously infested almonds (mummy nuts), and Navel Orangeworm (NOW) or other pests. Spores of the molds can be transferred by now and grow on nutmeats that have been damaged.

One strategy to reduce the entry of aflatoxin into the peanut chain is the use of chemical treatments such as acetosyringone, syringaldehyde and sinapinic acid and ammonia applications during post‐harvest to reduce both fungal growth and toxin production [76].

Aflatoxin makes its way into the nut through fungus that can penetrate the soft, porous shell of a peanut. Slashfood reported that peanut butter may contain aflatoxin, a carcinogen that has been shown to cause liver cancer.

The average percentage of positive samples was: 32.8% for peanut candy, 52.8% for peanut butter, 7.8% for peanuts, and 44.1% for peanut flour. Aflatoxins were detected in 32.7% of samples and the levels from 0.2 μg/kg to 513.4 μg/kg [8].

Aflatoxin Introduction Aflatoxin is a potent human carcinogen. It is a naturally occurring toxic metabolite produced by certain fungi (Aspergillus flavis), a mold found on food products such as corn and peanuts, peanut butter. It acts as a potent liver carcinogen in rodents (and, presumably, humans).