Cold plasma technology for controlling toxigenic fungi and mycotoxins in food

Abstract

Developing new strategies for controlling toxigenic fungi and mycotoxins is of utmost interest to the food industry due to the irreversible negative impacts caused by them. Cold plasma (CP) is an emerging technology with potential for food applications because of its antimicrobial activity and ability to mitigate chemical contaminants. The reactive species formed by CP promote cellular damage to fungi. Similarly, the chemical degradation of mycotoxins by reactive species occurs through different pathways, forming products that may be less toxic. This review provides an overview of the current CP devices, mechanisms of action of CP, and effects on toxigenic fungi and mycotoxins. Additionally, we present recent studies on the application of CP to control toxigenic fungi and mycotoxins in foodstuffs.