# _Applied sciences_
###### Abstract  
Alatoxins are foodborne toxins that occur naturally in various crops because of fungal contamination, particularly from two strains, namely _Aspergillus flavus_ and _Aspergillus__pans__  
Aflatoxin contamination levels in food products are impacted by several variables, including crop type, storage circumstances, and environmental elements such as humidity and temperature [7; 8]. Many precautions are being taken during the growth, harvesting, and storage phases to reduce the danger of aflatoxin contamination [9; 10]. Fungicides and insecticides are two conventional strategies for limiting fungal growth and the subsequent formation of aflatoxin. However, their use has sparked worries about the possible health dangers connected to exposure, either directly or indirectly (via residual amounts in food products) [11]. As a result, alternative methods are needed to control aflatoxin contamination without compromising food safety [12].  
Using high-energy \(\gamma\)-rays released from a radioactive source (usually Cobalt-60, \({}^{60}\)Co) to destroy microorganisms in food products is a physical method of food preservation known as \(\gamma\)-irradiation [13]. Since \(\gamma\)-irradiation leaves no residue behind (unlike other chemical agents), it is considered a safe and efficient means of preserving food. Its deep penetration into the product further enhances its effectiveness. Consequently, it has been approved by several international regulatory agencies, including the World Health Organization (WHO) and the International Atomic Energy Agency (IAEA) [13; 14]. \(\gamma\)-irradiation can also be used to inactivate toxins, such as aflat, in food products. The high-energy \(\gamma\)-rays can break the chemical bonds in the toxins, resulting in their inactivation and, as such, lowering toxicity [15; 16].  
The effectiveness of \(\gamma\)-irradiation on aflatoxin inactivation has been studied in several food products, including peanuts, pistachios, and maize, among others [16; 17; 18; 19; 20; 21]. Research has demonstrated that \(\gamma\)-irradiation can lower aflat in food products to varying degrees; aflatoxin B1, the most potent and common type of aflatoxin, is the target of the highest efficiency [16; 17; 18; 19; 20; 21]. Previous studies have shown that aflat in food products can be considerably reduced by \(\gamma\)-irradiation at dosages between 2 and 10 kGy. The best amount to inactivate aflatoxin, however, varies according to the kind of food product, the degree of initial contamination, and the purpose of the food product [16; 17; 18; 19; 20; 21]. For example, higher doses may be required for food products intended for long-term storage, while lower doses may be sufficient for products intended for immediate consumption [16]. Aflatoxin inactivation is generally increased with increasing \(\gamma\)-radiation doses [16]. Nevertheless, elevated dosages may also result in undesired modifications to the food product's sensory and nutritional attributes, including alterations to its texture, color, and flavor [22; 23; 24]. Therefore, to achieve successful aflatoxin inactivation while avoiding any detrimental impacts on the food product's quality, the dosage of \(\gamma\)-irradiation must be optimized.  
The goal of this research is to determine whether \(\gamma\)-irradiation may be used to render aflat in almonds inactive. More precisely, studies were conducted to ascertain the ideal dosage and how well it reduced the concentrations of four different aflat (B1, B2, G1, and G2) in solution and in samples of spiked almonds. Additionally, the microbiological load of the almond samples and the nutritional characteristics of the irradiated almonds were investigated for the impact of \(\gamma\)-irradiation.