Nuts & Dried Fruit Processing

In nut and dried fruit production, mycotoxins — primarily aflatoxin and ochratoxin — pose first-tier risks to both human health and export eligibility. EU legislation (EC 1881/2006) sets a limit of 8 μg/kg for aflatoxin B1 in nuts and tree nuts.

Ozone delivers dual protection in this area: 99.99% inactivation rates against mould spores in storage environments can be achieved (Aspergillus flavus, AOAC test protocol). Research on peanuts shows that 1 ppm ozone at 360 minutes exposure markedly reduces E. coli and B. cereus counts; this can be achieved without affecting physical properties (pH, fatty acids, colour, fatty acid composition) (E. coli O157:H7 Reduction with Ozone, Oxidation Technologies). Unlike chemical fumigants, ozone leaves no residue and preserves organic certification compliance. These qualities make compliance with the strict mycotoxin regulations of export markets such as the EU and USA far more manageable.