This has been shown to destroy approximately half of any aflatoxin in the nuts. After roasting, the nuts are sorted to remove damaged or discoloured kernels, which are likely to contain most of any aflatoxin residues present. Peanut processors also analyze samples of finished peanut butter for aflatoxin residues to ensure that they do not exceed the standard set out in the Food and Drug Regulations. Inspectors of the Health Protection Branch inspect peanut processing plants to assess manufacturing procedures for reducing aflatoxins in the finished product. The inspector will identify any specific weakness in a firm's quality control program and will advise the plant managers on any need for improvement.
Inspectors obtain samples of peanut butter for analysis from every manufacturing plant in Canada.
Enforcement action, including product recalls, is initiated when a batch of market-ready peanuts, peanut butter or other nut products is found to contain excessive amounts of aflatoxins. Safety tips for the consumer Throw away all food contaminated with mould. This is a good rule to follow to avoid mycotoxin intake in general. Do not eat shrivelled, discoloured, mouldy or damaged nuts of any variety. Do not allow peanut butter or other foods susceptible to mould growth to stand uncovered for long periods of time.