TABLE 1.

The occurrence of aflatoxins in peanuts from different countries.

Country	Type of peanuts	No. of	Aflatoxin level		∗Non-compliant	References
		samples	(μg/kg)		samples (%)
			Mean	Range
aKenya (Nairobi and Nyanza)	Raw peanut	3	18.3	0.0 – 52.4	20	Ndungu et al., 2013
	Roasted peanut	8	54.8	2.4–297.7	50	Ndungu et al., 2013
	Peanut butter	11	318.3	0.0–2377.1	73	Ndungu et al., 2013
	Unsorted peanut	11	111.2	0.0–364.7	74	Ndungu et al., 2013
	Sorted peanut	4	24.0	0.0–82.4	18	Ndungu et al., 2013
aKenya (Eldoret and Kericho)	Raw peanut	78	146.8	37.8–340.2	n.a.	Nyirahakizimana et al., 2013
	Roasted coated	101	56.5	29.4–93.1	n.a.	Nyirahakizimana et al., 2013
	Roasted de-coated	49	19.9	0.0–42.3	n.a.	Nyirahakizimana et al., 2013
Nigeriab	Peanut cake	29	200.0	10–2820	90	Ezekiel et al., 2012
Brazil	Raw peanut	48	12.9	n.a.	8.3	Oliveira et al., 2009
	Raw peanut	58	45.3	n.a.	n.a.	Hoeltz et al., 2012
	Peanut product	43	49.8	n.a.	n.a.	Hoeltz et al., 2012
	Ground candy peanut	48	9.0	n.a.	8.3	Oliveira et al., 2009
	Salty roasted peanut	48	1.6	n.a.	–	Oliveira et al., 2009
	Salty dragee peanut	48	3.32	n.a.	2.1	Oliveira et al., 2009
Malawi	Raw peanut (local market)	69	122.3	0–501.0	n.a.	Matumba et al., 2015
	Raw peanut (for export)	27	2.6	0–9.3	–	Matumba et al., 2015
	Peanut butter	14	72.0	34.2–115.6	n.a.	Matumba et al., 2015
bHaiti	Raw peanut	21	n.a.	2.0–787	14	Schwartzbord and Brown, 2015
	Peanut butter	11	n.a.	2.0–2720	82	Schwartzbord and Brown, 2015
Korea	Raw peanut	27	4.07	0.1–18.0	n.a.	Ok et al., 2007
	Peanut butter	19	3.6	1.3–6.4	n.a.	Ok et al., 2007
Taiwan	Raw peanut	257	14.9	0.3–107.1	0.8	Chen et al., 2013
	Peanut butter	142	2.8	0.2–32.5	4.9	Chen et al., 2013
cThailand	Raw peanut	20	47.1	n.d.–303.6	5	Kooprasertying et al., 2016
	Raw peanut	28	102	4 - 576	n.a.	Lipigorngoson et al., 2003
	Peanut product	713	n.a.	0.7–3238	n.a.	Songsermsakul, 2015
	Roasted peanut	20	13.5	0.7–41.6	5	Kooprasertying et al., 2016
	Ground peanut	20	68.2	0.9–362.5	9	Kooprasertying et al., 2016
dIndonesia	Peanut products	15	8.0	0.4–53.1	13.3	Aisyah et al., 2015
	Roasted peanut	33	43.2	0–316.8	42	Ambarwati et al., 2011
	Flour-coated peanut	33	34.28	0–160	30	Ambarwati et al., 2011
	Pecel/gado-gado sauce	33	17.1	0–197.8	21	Ambarwati et al., 2011
	Siomay sauce	18	4.41	0–39.9	11	Ambarwati et al., 2011
	Peanut sauce	12	23.17	0–198.6	17	Ambarwati et al., 2011
	Roasted peanut	12	n.a.	0–204	n.a.	Razzazi-Fazeli et al., 2004
	Coated peanut	16	n.a.	5–870	n.a.	Razzazi-Fazeli et al., 2004
	Peanut cake	10	n.a.	5–302	n.a.	Razzazi-Fazeli et al., 2004
	Peanut sauce	12	n.a.	7–613	n.a.	Razzazi-Fazeli et al., 2004
	Peanut butter	10	n.a.	7–228	n.a.	Razzazi-Fazeli et al., 2004
eMalaysia	Raw peanut	6	146.5	0–537.1	33	Farawahida et al., 2017
	Raw peanut	6	6.1	0.6–19.3	n.a.	Afsah-Hejri et al., 2013a
	Raw peanut	9	2.0	2.2–6.4	-	Khayoon et al., 2012
	Raw peanut	13	4.25	1.47–15.3	n.a.	Reddy et al., 2011
	Raw peanut	77	n.a.	0.1 – > 50	21	Ali, 2000
	Raw peanut	84	11.3	0–103.2	10.7	Arzandeh et al., 2010
	Raw peanut	14	n.a.	17.8–711	n.a.	Leong et al., 2010
	Raw peanut	20	n.a.	0–33.4	n.a.	Hong et al., 2010
	Raw peanut	145	n.a.	0.85–547.5	45	Sulaiman et al., 2007
	Raw peanut	210	n.a.	0.3–762.1	n.a.	Abidin et al., 2003
	Peanut sauce	6	22	0–59.5	33	Farawahida, 2018
	Roasted peanut (in shell)	10	n.a.	29.7–179	n.a.	Leong et al., 2010
	Roasted peanut (shelled)	20	n.a.	40.1–46.0	n.a.	Leong et al., 2010
	Peanut butter	12	n.a.	16.6–67.3	n.a.	Leong et al., 2010
	Coated nut product	20	n.a.	113.0–514.0	n.a.	Leong et al., 2010
	Peanut butter	23	n.a.	0.1–35	17	Ali, 2000
	Other peanut product	74	n.a.	0.1–>50	26	Ali, 2000

^∗Maximum regulatory limit for total aflatoxins set by respective countries. ^aKenya Bureau of Standard (KEBS): 10 μg/kg. ^bUSDA maximum limit of total aflatoxins: 20 μg/kg. ^cThai National Bureau of Agricultural Commodity and Food: 20 μg/kg. ^dIndonesian Regulation: 15 μg/kg (raw peanut), 20 μg/kg (peanut product). ^eMalaysian Regulation (1985): 15 μg/kg (raw peanut), 10 μg/kg (peanut product). n.a., data not available. n.d., not detected.