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Peanuts are susceptible to fungal infections, particularly by Aspergillus flavus, a fungus that produces aflatoxin. A known carcinogen that is twenty times more toxic than DDT, aflatoxin has also been linked to intellectual disabilities. A. flavus grows when the temperature is between 86-96°F and when the humidity is high. Improved storage and handling methods, along with USDA inspection, have virtually eliminated the risk of consuming aflatoxin in the US. If you purchase raw peanuts, ensure that they have been stored in a dry, cool environment. Roasted peanuts are thought to offer more protection against aflatoxin, plus roasting peanuts improves their digestibility and antioxidant content.

Peanut kernels should be stored in a tightly sealed container in the refrigerator or freezer, because excess exposure to heat, humidity, or light will cause them to become rancid. They will keep in the refrigerator for about three months and in the freezer for up to six months. Do not chop them prior to storage; chop them right before eating them or using them in a recipe. Peanuts still in their shells can be kept in a cool, dry dark place, but keeping them in the refrigerator will extend their shelf life to about nine months.

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