Processing and Real-Time Monitoring Strategies of Aflatoxin Reduction in Pistachios: Innovative Nonthermal Methods, Advanced Biosensing Platforms, and AI-Based Predictive Approaches

Aflatoxin (AF) contamination in pistachios remains a critical food safety and trade challenge, given the potent carcinogenicity of AF-B1 and the nut’s high susceptibility to Aspergillus infection throughout production and storage. Traditional decontamination methods such as roasting, irradiation, ozonation, and acid/alkaline treatments can reduce AF levels but often degrade sensory and nutritional quality, implying the need for more sustainable approaches. In recent years, innovative...