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Annual Review of Food Science and Technology

Volume 12, 2021

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

Abstract

The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.

Keyword(s): aflatoxin, low-moisture foods, microorganism, mycotoxin, pathogens, water activity
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/content/journals/10.1146/annurev-food-062220-112934
2021-03-25
2024-04-25
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/content/journals/10.1146/annurev-food-062220-112934
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Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods
Annual Review of Food Science and Technology 12, 287 (2021); https://doi.org/10.1146/annurev-food-062220-112934
/content/journals/10.1146/annurev-food-062220-112934
/content/journals/10.1146/annurev-food-062220-112934
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