Novel non-thermal food processing techniques and their mechanism of action in mycotoxins decontamination of foods

Markos Makiso Urugo, Tilahun A. Teka, Ruth Aweke Berihune, Sifen Liulseged Teferi, Chemeda Abedeta Garbaba, Janet Adeyinka Adebo, Henock Woldemichael Woldemariam, Tess Astatkie

Research output: Contribution to journalReview articlepeer-review

3 Citations (Scopus)


This review describes the major food and feed contaminating mycotoxins and provides a thorough insight about non-thermal food processing techniques and their mycotoxin detoxification mechanisms. Cold plasma, pulsed light, pulsed electric field, high pressure processing, and electron beam irradiation are among the techniques discussed. Mycotoxins decontamination is usually achieved through the release of reactive species and inactivation of toxin-producing microorganisms through alteration of cell membrane integrity and genetic makeup. Destruction of the molecular structure of mycotoxins responsible for toxicity also occurs during these processes. These non-thermal methods are effective in decontaminating mycotoxins with varying degrees of efficiency, and some of the methods do complete decontamination of mycotoxins with minimal processing. Despite their promising efficacy in decontaminating mycotoxins, the feasibility of most of these methods requires scale-up with future potential for commercialization and acceptance. Efforts should be made to increase the scalability and adoption of the technologies, especially in low-income countries where mycotoxin contamination is prevalent.

Original languageEnglish
Article number103312
JournalInnovative Food Science and Emerging Technologies
Publication statusPublished - May 2023
Externally publishedYes


  • Aflatoxin
  • Electron beam irradiation
  • High pressure processing
  • Mycotoxin detoxification
  • Non-thermal plasma

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • Industrial and Manufacturing Engineering


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