Risk management towards food safety objective achievement regarding to mycotoxins in pistachio: The sampling and measurement uncertainty issue

► Ocratoxin A and aflatoxins were analysed in raw and toasted pistachio. ► Ochratoxin A was never detected, while aflatoxin B1 was the major aflatoxin. ► Great variability was associated to the sampling and sample preparation. ► Roasting resulted in significant reductions in the levels of mycotoxins.