Abstract
Cold plasma (CP) is a novel non-thermal food processing technology characterized by low processing temperatures, high efficiency, and a pollution-free nature. It demonstrates promising application potential in food sterilization, preservation, and the degradation of mycotoxins. This review provides a comprehensive overview of recent advancements in the application of CP for food sterilization and mycotoxin degradation. It also critically analyzes the underlying degradation mechanisms of CP and the key factors affecting its decontamination efficacy. The application efficacy of CP across various food matrices is summarized, demonstrating its significant potential to reduce microbial loads and degrade major mycotoxins with minimal impact on food quality. Critical factors influencing treatment efficiency, particularly the matrix effect and process parameters, are analyzed. Furthermore, the review assesses the toxicological safety of the degradation products, citing evidence of reduced cytotoxicity in in vitro and in vivo models. It also discusses the major obstacles to industrial implementation, including limited penetration depth, challenges in equipment scale-up, and regulatory constraints. On this basis, the review outlines future research priorities, with particular emphasis on the development of intelligent control systems and the establishment of robust regulatory frameworks to support commercial application.