The internet is full of claims that peanut butter is harmful because it contains carcinogenic aflatoxins. Instead of arguing about it, we sent our organic peanut paste to the accredited GBA Polska laboratory (PCA accreditation).
The laboratory required 900 g of the product, which meant three jars from the same batch (L1182, July 2026). We ordered the full package: aflatoxins, ochratoxin A, and microbiology. Below, we explain what aflatoxins are, what the limits are, and what the test results showed.
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What are aflatoxins (and what they are not)
Aflatoxins are toxins produced by certain molds of the genus Aspergillus. They are not the mold itself, but a substance that mold leaves behind. Not all mold is dangerous: blue cheeses, salami, soy sauce, and miso are made using specific, selected strains.
This distinction has practical implications. Roasting nuts kills mold, but it does not remove aflatoxins: they only break down at temperatures of 237–306°C (Toxins, 2017), and heat treatment only partially reduces their levels. This is why high-quality raw materials and strict controls are essential.
Types of aflatoxins: B1, B2, G1, and G2
The letters in their names come from the color they glow under ultraviolet light: B for blue, G for green. B1 is the most toxic and most commonly found. That is why EU regulations set a separate limit for B1 and another for the total of all four.
Why are peanuts mainly mentioned?
First, the scale. According to INC, the world produces around 41 million tons of peanuts in shells and around 4.5 million tons of all tree nuts combined, measured mainly as kernels. Where the volume is highest, there are the most potential problems.
Second, biology. Peanuts are not nuts, but the seeds of a legume, and their pods ripen underground in moisture that favors mold growth. When pests damage the shell, mold can more easily enter the seeds.
EU limits: different nuts, different standards
For peanuts and products made from them, including peanut butter, EU limits are much stricter than for almonds or pistachios (Regulation (EU) 2023/915).
| Product for direct consumption | Aflatoxin B1 (µg/kg) | Total B1+B2+G1+G2 (µg/kg) | Ochratoxin A (µg/kg) |
|---|---|---|---|
| Peanuts and products made from them (EU) | 2 | 4 | no limit |
| Almonds and pistachios (EU) | 8 | 10 | 5 (pistachios only) |
| All peanut products (USA, FDA) | no separate limit | 20 | no limit |
We believe that all nuts should be subject to the same rules. The difference dates back to 2010: at that time, the EU raised the limits for almonds, hazelnuts, and pistachios to align them with Codex Alimentarius standards. It relied on an EFSA opinion stating that such a change would have a minor impact on the estimated cancer risk (memorandum to Reg. 165/2010). The limits for peanuts remained unchanged.
Pistachios, or what to really watch out for
In 2003, 763 notifications regarding aflatoxins entered the EU RASFF system. As many as 508 of them, or two-thirds, concerned pistachios, while 132 concerned peanuts (RASFF 2003 report). The limits for both products were the same at that time.
More recent data look different, but the conclusion remains the same:
| Period | Peanuts | Pistachios | Hazelnuts | Almonds |
|---|---|---|---|---|
| 2011–2021 (mycotoxin notifications) | 1545 | 795 | 311 | 149 |
Source: analysis of RASFF data in Food Research International (Food Safety News).
Pistachios are second, although they are subject to a B1 limit four times higher, and far fewer reach Europe than peanuts. When calculated by the amount of raw material, they therefore perform the worst of the four. In our opinion, the high price of pistachios also makes it tempting to opt for cheaper, lower-quality raw materials.
Our laboratory results
No aflatoxins could be quantified in our paste. A result of "< 0.1 µg/kg" means that the concentration is below the method's limit of quantification, so when comparing it to the limits, we write "at least".
| Parameter | Result | Limit | Result relative to the limit |
|---|---|---|---|
| Aflatoxin B1 | < 0.1 µg/kg | 2 µg/kg (EU) | at least 20× lower |
| Total aflatoxins B1+B2+G1+G2 | < 0.1 µg/kg | 4 µg/kg (EU) | at least 40× lower |
| Total aflatoxins according to US standards | < 0.1 µg/kg | 20 µg/kg (FDA) | at least 200× lower |
| Ochratoxin A | below the limit of quantification | no limit for peanuts | for comparison: the limit for pistachios is 5 µg/kg |
Microbiology is just as clean: every result is at the detection limit of the method.
| Parameter | Result | Reference |
|---|---|---|
| Salmonella | not detected in 25 g | must be absent (USDA: negative) |
| Listeria monocytogenes | not detected in 25 g | EU limit: 100 CFU/g (Reg. 2073/2005) |
| Total plate count | < 10 CFU/g | USDA: < 10,000/g, at least 1,000× lower |
| Molds | < 10 CFU/g | USDA: < 100/g, at least 10× lower |
| Yeasts | < 10 CFU/g | USDA: < 100/g, at least 10× lower |
| Enterobacteriaceae | < 10 CFU/g | hygiene indicator after roasting |
| Anaerobic spore-forming bacteria | not detected in 0.1 g | no limits |
The USDA figures are the requirements for peanut butter purchased for US federal food programs (USDA PP16).
Summary: Is peanut butter harmful?
Aflatoxins are a real threat, but it concerns the raw material, not peanut butter itself. Safety depends on the quality of the nuts and the control of every batch.
You can download the test results on the page of each of our nut pastes and check them yourself. We will repeat the tests regularly.
Video - Is peanut butter harmful?
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