Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air

► Gaseous ozone as a treatment to prevent A. ochraceus growth on sausage casings. ► Ozone at ∼1 ppm for 8 h/day from day 0 to day 30 of ripening was effective. ► Treatment was performed at night for safety reasons. ► No A. ochraceus and Ochratoxin A were found in the treated sausages.