Researchers have already demonstrated the effectiveness of UV-A irradiation on various foods such as chili powder, dried fig, peanut oil, and pistachio, with no substantial formation of mutagenic and cytotoxic photodegraded compounds in the irradiated sample , while degrading mycotoxins. The extent of chemical degradation of beneficial compounds (e.g., amino acids) depends on the presence of photosensitizers (such as vitamins, porphyrins) and single oxygen quenchers (antioxidants) present in the food and the delivered UV-A dosage. In addition, some researches have also shown that UV radiation at lower wavelengths might be used to replace thermal processing in milk and cheese manufacturing with high efficacy in inactivating pathogenic microorganisms . Our recently published paper on aflatoxins showed the UV-A light efficacy in degrading aflatoxins in WM .