Cold plasma treatment is a promising intervention in food processing to boost product safety
and extend the shelf‐life. The activated chemical species of cold plasma can act rapidly …

Rapidly evolving cold atmospheric pressure plasma (CAPP)–based technology has been
actively used not only in bioresearch but also in biotechnology, food safety and processing …

Colletotrichum asianum (C. asianum) is a new pathogenic fungus that causes mango
anthracnose. Cold plasma is a novel non-thermal decontamination technology, which has …

Background Aflatoxins are one of the maximal menaces to food safety and public health and
can contaminate food during the entire process from field to table, which can then be …

Background Rice is a staple food globally and plays a key role in the food system of many
countries in the world. However, rice is prone to contamination by mycotoxins such as …

Food safety is the primary goal for food and drink manufacturers. Cleaning and disinfection
practices applied to the processing environment are vital to maintain this safety; yet, current …

Background Agricultural products are a vital component of the human diet. However, these
products can be contaminated by health-threatening pesticides and mycotoxins due to …

The production of mycotoxin-free food is challenging the food industry due to the difficulties
in contamination prevention and the inefficiencies of traditional mycotoxin removal …

Fusarium spp. is one of the most destructive plant pathogenic fungi worldwide, not only
causing many devastating crop diseases with huge economic losses, but also threatening …

Aspergillus flavus (A. flavus) and its toxic metabolites, aflatoxins, are widely distributed in
agricultural products and foods, posing a grave threat to food safety and public health. This …