“…According to the published literature, some researchers used UVC (254 nm or 265 nm) to inhibit the survival of A. parasiticus and other aflatoxigenic fungi, and then significantly reduced aflatoxin production in foods (Atalla et al, 2004;Basaran, 2009;Jubeen et al, 2012;Moreno, Ramos, Gonz alez, & Su arez, 1987;Samarajeewa & Gamage, 1988). While others used UVA (362 nm or 365 nm) to effectively reduce the aflatoxin in foods (Samarajeewa et al, 1985;Tripathi & Mishra, 2010;Yousef & Marth, 1986).…”