Aflatoxins in food is a group of highly toxic substances produced by certain species of Aspergillus, which is usually a problem for agricultural products such as semolina, sesame, quinoa, corn seeds... A very important part of preventing the proliferation of fungi is drying and storage under controlled conditions of humidity and temperature whose values depend on the characteristics of each product (in general it is recommended to store at 5ºC and relative humidity below 80%)

The fungus grows quickly and needs a few hours to produce aflatoxins, especially if the grain has a high moisture content and a temperature above 25º C. For this reason, the use of ozone is so important as a means to sterilize products contaminated with aflatoxins. The way to apply it is to ensure the homogeneous distribution of ozone in a chamber where the product is located.

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