New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies

Fungi have a very high ability to grow among different food products and can destroy large amounts of food by causing spoilage. Besides, the formation of mycotoxins is a health and economic threaten for food consumption. Furthermore, modern detoxification methods must be economically and eco-friendly appropriate and improve the quality of food products. In this study, new preventive approaches in controlling fungi and mycotoxins that could jeopardize food safety and consumer health were investigated. For this purpose, the green and emerging technologies reviewed, including ionizing and non-ionizing radiation, cold plasma (C.P.), pulsed light (P.L.), ultrasound (U.S.), pulsed electric field (PEF), and high-pressure processing (HPP). Significant reduction in the growth of mycotoxigenic fungi, destruction of the structure of mycotoxins, and the high ability to maintain the nutritional value of food are the main results of the use of these novel technologies.