A method is described for the detoxification of food products and/or food raw materials contaminated with aflatoxins, such as for example cereals and tree nuts, particularly pistachios, comprising the step of atomizing or nebulizing hydrogen peroxide at a concentration preferably ranging between 1 and 30% on food products and/or food raw materials to be detoxified. This treatment results in the elimination or reduction of the aflatoxin content both on the surface of the treated food product and deeply therein.
