Ozone is an established antimicrobial disinfectant in the food industry, and is now showing promise as an antifungal and anti-aflatoxin agent. A study published in the peer-reviewed Brazilian Journal of Biology has demonstrated the efficacy of ozone treatment in reducing fungi and aflatoxin contamination of nuts, as well as explored how ozonation affects the nutritional quality of nuts. The study found that, when used for a suitable length of time, ozonation is a potential solution for reducing the microbial load in nuts.
Samples of pistachios, hazelnuts, cashews, peanuts, almonds, chestnuts, and walnuts were randomly selected from retail markets to be tested in the study. Researchers tested the samples for fungi and identified the species of fungi present. After the samples were subjected to ozonation, the researchers observed the sporicidal activity of ozone through a spore germination assay. The researchers also tested the ozonated nuts to determine the protein, lipid, and sugar contents of the samples.