A. Abdoshahi - Health and Medical net of Damghan, Semnan University of Medical Sciences, semnan, Iran
A. Fatah - Health and Medical net of Damghan, Semnan University of Medical Sciences, semnan, Iran
M. Taheri - Islamic Azad University of Damghan Branch, Damghan, Iran,

Aflatoxins are a family of highly toxic and carcinogenic produced by several Aspergillus species. Aflatoxin ontamination of pistachio nut both pre- and post harvest is a serious food safety issue and a significant economic concern. In this regard control strategies to manage aflatoxin contamination of pistachio nut must start from field condition. Factors leading to an increase of aflatoxin before harvest are: insect damage, high temperature, high humidity, water stress, early splitting, raining just prior to or during harvest. Biological control strategies like uses a yeast strain, Pichia anomala to reduce spore production of A. flavus on pistachio nut fruits and use of nonaflatoxigenic A. flavous isolate as a biopesticide called afla-guard have recently been attemped to prevent aflatoxin contamination. In post harvest steps the methods of collecting, dehulling, drying, storage, transportation and conditions of each process in pistachio production chain are closely linked to aflatoxin contamination. So, key ciritcal control points during drying and storage stages are temperature, time of drying, moisture content and water activity. Modified atmosphere, ozonification and use of antiaflatoxigenic chemicals are some strategies can be used in post harvest stages. This paper presents the steps from farm to fork in pistachio nuts production chain that must be monitored and controlled to ensure the safety of final product and aflatoxin contamination is minimized

Aflatoxin, Contamination, Pistachio nut, post harvest, pre harvest, Safety