Method for killing aspergillus flavus spores by infrared radiation in coordination with essential oil fumigation

A method for preventing aflatoxin contamination in agricultural products, comprising:

• (A) fumigating the agricultural products with 810 mg of essential oil, wherein the essential oil is one or more of aromatic oils of labiate plants, wherein carvacrol is a main ingredient of the essential oil, and wherein the fumigating is performed for 6 hours, and
• (B) radiating the agricultural products with medium and short wave infrared,
• wherein the medium and short wave infrared are at a wavelength of 0.7 μm to 2 μm for short wave infrared and 2 μm to 4 μm for medium wave infrared,
• wherein the radiation is performed at a temperature of 100° C. to 110° C. for 5 to 10 minutes, and
• wherein the method decreases Aspergillus flavus contamination in the agricultural products by 4 log CFU per ml to 5.65 log CFU per ml as compared to agricultural products that are not subjected to steps (A) and (B).

A method for removing Aspergillus flavus (A. flavus) spores from agricultural products, comprising:

• (A) fumigating the agricultural products with 810 mg of an essential oil selected from one or aromatic oils of labiate plants, and wherein carvacrol is a main ingredient of the essential oil, and wherein the fumigation is performed for 6 hours, and
• (B) radiating the agricultural products with medium and short wave infrared,
• wherein the medium and short wave infrared are at a wavelength of 0.7 μm to 2 μm for short wave infrared and 2 μm to 4 μm for medium wave infrared,
• wherein the medium and short wave infrared radiation is performed at a temperature of 100° C. to 110° C. for 5 to 10 minutes, and
• wherein the method decreases A. flavus spores in the agricultural products by 4 log CFU per ml to 5.65 log CFU per ml as compared to agricultural products that are not subjected to steps (A) and (B).