Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels

► We examine effects of five EOs by contact and volatile assays on Aspergillus section Nigri. ► We evaluate lag phase, growth rate and OTA at different water activities on peanut based medium. ► Contact exposure by 1500 μL/L of boldo, poleo and clove inhibited growth and OTA. ► Volatile exposure by 1000 μL/L of these EOs significantly inhibited OTA accumulation at all aW. ► These EOs have potential to preserve stored peanut quality.