مقالات پذیرفته شده در نهمین کنگره بین المللی زیست پزشکی
Occurrence and Control of Aflatoxins in Pistachios: Microbiological and Post-Harvest Strategies
Occurrence and Control of Aflatoxins in Pistachios: Microbiological and Post-Harvest Strategies
Amirreza Normohammadi,1,*Abolfazl Khosh Kholgh,2Mahdi Yargholi,3
1. Department of Microbiology, TeMS.C., Islamic Azad University, Tehran, Iran 2. Department of Microbiology, TeMS.C., Islamic Azad University, Tehran, Iran 3. Department of Microbiology, TeMS.C., Islamic Azad University, Tehran, Iran
Introduction: Aflatoxins are highly toxic and carcinogenic compounds primarily produced by Aspergillus flavus and A. parasiticus, fungi that commonly contaminate pistachios, especially during post-harvest storage under warm and humid conditions. Due to the high fat content and open-shell structure of pistachios, they are particularly vulnerable to fungal invasion and toxin accumulation. This contamination poses significant health risks and is a major barrier to international trade. Hence, developing effective strategies to detect, prevent, and reduce aflatoxin levels in pistachios is a critical concern in food microbiology and safety.
Methods: This review examines scientific literature from 2018 to 2024, focusing on microbiological and post-harvest approaches to aflatoxin control in pistachios. Research databases such as PubMed, ScienceDirect, and Google Scholar were searched using keywords including “aflatoxins,” “pistachio contamination,” “biocontrol,” “post-harvest treatment,” and “probiotic detoxification.” Only studies reporting practical applications and measurable reduction of aflatoxins were included.
Results: Biocontrol using non-toxigenic strains of Aspergillus flavus has shown promise in reducing the formation of aflatoxins during storage. In addition, certain bacterial strains like Lactobacillus rhamnosus and Bacillus subtilis have been investigated for their binding and degradation capacity. Natural antifungal agents such as essential oils (e.g., thyme, clove) and chitosan-based coatings have demonstrated inhibitory effects on fungal growth in stored pistachios. Controlled atmosphere storage (low oxygen, high CO₂) and proper drying practices after harvest also play critical roles in minimizing contamination.
Conclusion: Controlling aflatoxins in pistachios requires a combination of preventive and microbiological strategies. The integration of biological control agents, improved drying technologies, and antifungal coatings can significantly reduce aflatoxin risk without compromising product quality. Continued research into microbial detoxification and low-impact preservation methods is essential for ensuring food safety and maintaining the marketability of pistachios globally.