Trends in Food Science and Technology | 2021

Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review



Abstract Background Using emerging technologies such as electromagnetic radiation is introduced to cover a wide range of food processing targets, including decontamination of mycotoxin as a global concern. In this regard, ionising and non-ionising radiations are widely used for mycotoxin decontamination and fungi inactivation in the food and agriculture sectors. Scope and approach The current article provides an overview regarding the applications of electromagnetic radiation techniques such as Gamma irradiation, X-ray, accelerated electron, ultraviolet, visible, infrared, microwave, and radio waves for decontamination of fungi and mycotoxins in food products. Besides, the mechanism involved and legislative aspects were discussed. Key findings and conclusions Most radiation treatments offer remarkable effects on fungi’ inactivation and a further reduction in mycotoxin content. Simultaneously, decontamination efficacy depends on fungi and mycotoxin and used a dose of radiation and food characteristics. However, the most efficient decontamination was shown by UV and electron beam. Further studies are recommended to evaluate the efficacy of decontamination by X-rays and visible light. Combining preventive methods with decontamination techniques can result in further reduction in the risk of mycotoxin contamination.

Volume 114
Pages 399-409
DOI 10.1016/J.TIFS.2021.06.013
Language English
Journal Trends in Food Science and Technology

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