The results demonstrated that UV-A irradiation is effective in reducing aflatoxins in WM; an optical thick fluid with the low transmission, without altering the WM quality. Minor changes in amino acids concentration were observed except tryptophan. Lipids were relatively stable indicating a possible oxidation stability. Volatile profiling was also in accordance with the TBARs result. Among the flavor compounds, alcohols that primes the oxidized flavor in WM were not significantly affected at the highest dose delivered. Absence of sulpfur compounds in the 90 percentile of volatile compounds inferred the least probability of development of offflavors. Because the gene p53 was not significantly affected, we may conclude that UV-A irradiation on WM is potentially safe and non-cytotoxic, particularly when using UV-A light even at greater dosages of 838 mJ/cm 2 . It also infers the considerable breakdown of AF in WM by UV-A, as well as no buildup of toxic compounds from protein, lipid, and FAA destruction.