Nuts are a staple food consumed throughout the world, and their purity is essential to maintaining human health. However, fungal mycotoxins pose one of the real challenges in keeping nuts clean for human consumption. The high cost of equipment, reagents used, standard samples, as well as increased requirements for personnel qualifications limit the use of chromatographic methods in testing laboratories, both manufacturing enterprises and organizations monitoring food safety. The present study aimed to test a new method for extracting aflatoxin B1 using sodium chloride and citric acid instead of methanol present in imported nuts obtained from local markets in Astana (Kazakhstan). The proposed method for extracting aflatoxin B1 from nuts is chemically safe, since the substances used belong to hazard class 3 of the international classification and do not require separate premises in food safety laboratories of the Astana markets and special training of specialists. The technical objective of the method is to replace the reagent (methanol) during the sample preparation process when conducting cocuret enzyme-linked immunosorbent assay. Aflatoxin B1 levels varied depending on the type of nut. Aflatoxin contamination was observed in 35.8% of samples analyzed. These levels of mycotoxin contamination are alarming and raise serious questions about the purity of imported nuts to ensure food safety.

The article is dedicated to the analysis of challenges and prospects in the halal industry in Kazakhstan, with a specific focus on the Karaganda region. Amid the dynamically expanding global halal products market, which is forecasted to reach a value of $4.1 trillion by 2028, particular emphasis is placed on the critical importance of adhering to quality standards and preventing product falsification. The study addresses instances of counterfeit meat products, which undermine consumer confidence, particularly among Muslim populations. It examines halal meat products manufactured by three meat processing plants and a slaughterhouse in Karaganda, evaluating their compliance with food safety standards and the halal requirements stipulated by the Republic of Kazakhstan. Certified halal enterprises, such as "Karaganda Meat Processing Plant No. 1" and LLC "Tai," operate in Karaganda, producing halal goods, including sausages. The article presents research findings on the organoleptic and physico-chemical properties of meat samples obtained from the Karaganda halal slaughterhouse "ARAY KZ," alongside data on sausage and meat samples from "Karaganda Meat Processing Plant No. 1," LLC "Tai," "Dedov" meat processing plant, and local Karaganda markets. In Kazakhstan, several organizations, 164including "Halal Damu," "KazStandard," and the Halal Industry Association, are actively involved in the certification of halal products. Notably, "Halal Damu," established in 2014 under the Spiritual Administration of Muslims of Kazakhstan (DUMK), has played a pivotal role in certifying over 1,800 companies