Combined UV and Formic Acid Treatment Suppresses <i>Aspergillus flavus</i> and Aflatoxin B<sub>1</sub> on Dried Red Chili Powder

Combined UV and Formic Acid Treatment Suppresses <i>Aspergillus flavus</i> and Aflatoxin B<sub>1</sub> on Dried Red Chili Powder

Aflatoxin contamination poses a significant food safety risk, particularly during the storage of dried chili peppers. This study evaluated the efficacy of formic acid treatment, ultraviolet (UV) treatment, and combined UV-formic acid treatment in both preventing and controlling <i>Aspergillus...

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Bibliographic Details
Main Authors: Xiaoman Chen, Gang Yang, Yi Zhang, Yaoyao Su, Jun Huang, Aijun Li, Kewei Chen, Muying Du, Zsolt Zalán, Sameh Awad, Jianquan Kan
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
dried chili
<i>Aspergillus flavus</i>
aflatoxin B<sub>1</sub>
combined prevention and control
formic acid
ultraviolet light
Online Access:https://www.mdpi.com/2304-8158/14/13/2194
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https://www.mdpi.com/2304-8158/14/13/2194

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