Contamination of agricultural and food products by some fungi species that produce mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have disease‐causing activities, including carcinogenicity, immune toxicity, teratogenicity, neurotoxicity, nephrotoxicity, and hepatotoxicity. Most of mycotoxins are heat stable and cannot be easily destroyed by conventional thermal food processing or domestic cooking methods. Postharvest approaches to prevent growth of mycotoxin‐producing fungi and detoxify mycotoxins from contaminated food are important topics in food safety research. Physical, chemical, and biological methods have been applied to prevent fungal growth or mycotoxin production, or to reduce mycotoxin content in the postharvest period and contribute toward mitigating against the effects of mycotoxins on human health. This literature review aims to evaluate postharvest approaches that have been applied to control both fungi growth and mycotoxin content in food and discuss their potential for upscaling to industrial scale.

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减少食品中真菌和霉菌毒素污染的采后方法综述

一些产生霉菌毒素的真菌物种对农产品和食品的污染会导致食品和饲料不安全。霉菌毒素已被证明具有致病活性，包括致癌性、免疫毒性、致畸性、神经毒性、肾毒性和肝毒性。大多数霉菌毒素是热稳定的，不能被传统的热食品加工或家庭烹饪方法轻易破坏。防止产霉菌毒素真菌生长和从受污染食物中解毒霉菌毒素的采后方法是食品安全研究的重要课题。物理、化学和生物方法已被用于防止真菌生长或霉菌毒素的产生，或减少收获后的霉菌毒素含量，并有助于减轻霉菌毒素对人类健康的影响。