During which phase is the prevention of aflatoxin contamination critical for peanuts?

The prevention of aflatoxin contamination is critical during the harvesting and drying phase for peanuts. This is because aflatoxins, which are toxic compounds produced by certain molds (especially Aspergillus species), can thrive under specific environmental conditions typically found when peanuts are harvested and initially handled.

During harvesting, if peanuts are damaged or if they are harvested under wet conditions, they can become more susceptible to mold growth. The subsequent drying process is crucial; peanuts need to be dried to a certain moisture content to inhibit the growth of molds that produce aflatoxins. Proper management of moisture levels and conditions during these early stages significantly reduces the risk of aflatoxin contamination, thereby ensuring that the peanuts remain safe for consumption and suitable for market.

In contrast, while the other phases—processing, packaging, and after sales—are important for maintaining quality and safety, the initial risk of aflatoxin contamination arises primarily from how peanuts are handled during harvesting and drying. If the preventive measures are not taken during these critical stages, the risk carries through to later phases, making early intervention essential.