Cold Plasma as a Promising Non-Thermal Strategy for Enhancing Food Safety: A Review of Microbial and Mycotoxin Decontamination

Abstract

Cold plasma (CP) is a novel non-thermal food processing technology characterized by low processing temperatures, high efficiency, and a pollution-free nature. It demonstrates promising application potential in food sterilization, preservation, and the degradation of mycotoxins. This review provides a comprehensive overview of recent advancements in the application of CP for food sterilization and mycotoxin degradation. It also critically analyzes the underlying degradation mechanisms of CP and the key factors affecting its decontamination efficacy. The application efficacy of CP across various food matrices is summarized, demonstrating its significant potential to reduce microbial loads and degrade major mycotoxins with minimal impact on food quality. Critical factors influencing treatment