Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods
Lizhen Deng, Parag Prakash Sutar, Arun S. Mujumdar, Yang Tao, Zhongli Pan, Yanhong Liu, Hong‐Wei Xiao
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.