“…Aflatoxins (AFs) are a group of compounds having as basic structure a coumarin and a double-furan ring and are produced as secondary metabolites by fungi of Aspergillus family as A. flavus, A. parasiticus, and A. nomius [ 1 , 2 , 3 ]. AFs can contaminate foodstuffs such as cereals, nuts, fruits, dried fruits, and oilseeds in field (harvest period) or during drying/storage [ 4 , 5 , 6 , 7 ]. The ingestion of large amounts of AFs over a short period can cause vomiting, abdominal pain, swelling, jaundice, acute liver damage, and even death; on the other hand, long-period ingestion of low amounts of AFs is also considered a significant risk for health [ 8 , 9 ].…”