Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins
During the production and storage of agricultural products, molds frequently occur as contaminants that can produce a wide range of secondary metabolites, the most important of which are mycotoxins. To solve these problems, the industry uses various methods, products and processes. This review exami...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-03-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1543716/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850033190318637056 |
|---|---|
| author | Junior Bernardo Molina-Hernandez Junior Bernardo Molina-Hernandez Carlos David Grande-Tovar Lilia Neri Johannes Delgado-Ospina Massimiliano Rinaldi Gustavo Adolfo Cordero-Bueso Clemencia Chaves-López |
| author_facet | Junior Bernardo Molina-Hernandez Junior Bernardo Molina-Hernandez Carlos David Grande-Tovar Lilia Neri Johannes Delgado-Ospina Massimiliano Rinaldi Gustavo Adolfo Cordero-Bueso Clemencia Chaves-López |
| author_sort | Junior Bernardo Molina-Hernandez |
| collection | DOAJ |
| description | During the production and storage of agricultural products, molds frequently occur as contaminants that can produce a wide range of secondary metabolites, the most important of which are mycotoxins. To solve these problems, the industry uses various methods, products and processes. This review examines the latest advances in novel non-thermal technologies for post-harvest inactivation of filamentous fungi and reduction of mycotoxins. These technologies include high pressure processes (HPP), ozone treatment, UV light, blue light, pulsed light, pulsed electric fields (PEF), cold atmospheric plasma (CAP), electron beams, ultrasound (US) and nanoparticles. Using data from previous studies, this review provides an overview of the primary mechanisms of action and recent results obtained using these technologies and emphasizes the limitations and challenges associated with each technology. The innovative non-thermal methods discussed here have been shown to be safe and efficient tools for reducing food mold contamination and infection. However, the effectiveness of these technologies is highly dependent on the fungal species and the structural characteristics of the mycotoxins. New findings related to the inactivation of fungi and mycotoxins underline that for a successful application it is essential to carefully determine and optimize certain key parameters in order to achieve satisfactory results. Finally, this review highlights and discusses future directions for non-thermal technologies. It emphasizes that they meet consumer demand for clean and safe food without compromising nutritional and sensory qualities. |
| format | Article |
| id | doaj-art-a682aef93403482ca5e4cd882eaa7acf |
| institution | DOAJ |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-a682aef93403482ca5e4cd882eaa7acf2025-08-20T02:58:18ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-03-011610.3389/fmicb.2025.15437161543716Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxinsJunior Bernardo Molina-Hernandez0Junior Bernardo Molina-Hernandez1Carlos David Grande-Tovar2Lilia Neri3Johannes Delgado-Ospina4Massimiliano Rinaldi5Gustavo Adolfo Cordero-Bueso6Clemencia Chaves-López7Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, Cesena, ItalyGrupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Puerto Colombia, ColombiaFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, ItalyGrupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Cali, ColombiaDepartment of Food and Drug, University of Parma, Parma, ItalyLaboratorio de Microbiología, CASEM, Dpto. Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Cádiz, SpainFaculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, ItalyDuring the production and storage of agricultural products, molds frequently occur as contaminants that can produce a wide range of secondary metabolites, the most important of which are mycotoxins. To solve these problems, the industry uses various methods, products and processes. This review examines the latest advances in novel non-thermal technologies for post-harvest inactivation of filamentous fungi and reduction of mycotoxins. These technologies include high pressure processes (HPP), ozone treatment, UV light, blue light, pulsed light, pulsed electric fields (PEF), cold atmospheric plasma (CAP), electron beams, ultrasound (US) and nanoparticles. Using data from previous studies, this review provides an overview of the primary mechanisms of action and recent results obtained using these technologies and emphasizes the limitations and challenges associated with each technology. The innovative non-thermal methods discussed here have been shown to be safe and efficient tools for reducing food mold contamination and infection. However, the effectiveness of these technologies is highly dependent on the fungal species and the structural characteristics of the mycotoxins. New findings related to the inactivation of fungi and mycotoxins underline that for a successful application it is essential to carefully determine and optimize certain key parameters in order to achieve satisfactory results. Finally, this review highlights and discusses future directions for non-thermal technologies. It emphasizes that they meet consumer demand for clean and safe food without compromising nutritional and sensory qualities.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1543716/fullemerging technologiespost-harvest treatmentfilamentous fungal suppressionreduction of mycotoxinfood safetyfood preservation |
| spellingShingle | Junior Bernardo Molina-Hernandez Junior Bernardo Molina-Hernandez Carlos David Grande-Tovar Lilia Neri Johannes Delgado-Ospina Massimiliano Rinaldi Gustavo Adolfo Cordero-Bueso Clemencia Chaves-López Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins Frontiers in Microbiology emerging technologies post-harvest treatment filamentous fungal suppression reduction of mycotoxin food safety food preservation |
| title | Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins |
| title_full | Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins |
| title_fullStr | Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins |
| title_full_unstemmed | Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins |
| title_short | Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins |
| title_sort | enhancing postharvest food safety the essential role of non thermal technologies in combating fungal contamination and mycotoxins |
| topic | emerging technologies post-harvest treatment filamentous fungal suppression reduction of mycotoxin food safety food preservation |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1543716/full |
| work_keys_str_mv | AT juniorbernardomolinahernandez enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT juniorbernardomolinahernandez enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT carlosdavidgrandetovar enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT lilianeri enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT johannesdelgadoospina enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT massimilianorinaldi enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT gustavoadolfocorderobueso enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins AT clemenciachaveslopez enhancingpostharvestfoodsafetytheessentialroleofnonthermaltechnologiesincombatingfungalcontaminationandmycotoxins |