Which food is most likely to be contaminated with aflatoxins?

Aflatoxins are toxic compounds produced by certain molds, primarily Aspergillus species, which thrive in warm and humid environments. Among the given options, peanuts are particularly susceptible to aflatoxin contamination. This typically occurs during pre-harvest and post-harvest stages, especially if peanuts are improperly dried or stored in high-moisture conditions.

Peanuts are known to be a favored substrate for mold growth due to their nutritional content and are often harvested during warm weather, making the conditions ideal for the development of aflatoxin-producing molds. In contrast, potatoes, rice, and tomatoes are less commonly associated with aflatoxin contamination. While other crops can be affected by various types of contamination, peanuts remain the most notable food item linked to aflatoxin risks, emphasizing the importance of handling and storage practices to prevent contamination.