Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O₃) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall. Fusarium is the most sensitive mycotoxigenic fungi to ozonation followed by Aspergillus and Penicillium. Studies have shown complete inactivation of Fusarium and Aspergillus by O₃ gas. Spore germination and toxin production have also been reduced after ozone fumigation. Both naturally and artificially, mycotoxin‐contaminated samples have shown significant mycotoxin reduction after ozonation. Although the mechanism of detoxification is not very clear for some mycotoxins, it is believed that ozone reacts with the functional groups in the mycotoxin molecules, changes their molecular structures, and forms products with lower molecular weight, less double bonds, and less toxicity. Although some minor physicochemical changes were observed in some ozone‐treated foods, these changes may or may not affect the use of the ozonated product depending on the further application of it. The effectiveness of the ozonation process depends on the exposure time, ozone concentration, temperature, moisture content of the product, and relative humidity. Due to its strong oxidizing property and corrosiveness, there are strict limits for O₃ gas exposure. O₃ gas has limited penetration and decomposes quickly. However, ozone treatment can be used as a safe and green technology for food preservation and control of contaminants.

中文翻译：

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臭氧在食品中霉菌毒素降解中的应用：综述

霉菌毒素，如黄曲霉毒素 (AF)、赭曲霉毒素 A (OTA) 伏马菌素 (FMN)、脱氧雪腐镰刀菌烯醇 (DON)、玉米赤霉烯酮 (ZEN) 和棒曲霉素在常规食品加工过程中是稳定的。臭氧 (O ₃ ) 是一种强氧化剂，通常被认为是食品工业中的安全抗菌剂。臭氧通过氧化酶的巯基和氨基酸基团或攻击细胞壁的多不饱和脂肪酸来破坏真菌细胞。镰刀菌是对臭氧化最敏感的产真菌真菌，其次是曲霉和青霉。研究表明O ₃可以完全灭活镰刀菌和曲霉气体。臭氧熏蒸后孢子萌发和毒素产生也减少了。无论是自然的还是人工的，被霉菌毒素污染的样品在臭氧化后都显示出显着的霉菌毒素减少。虽然对某些霉菌毒素的解毒机制还不是很清楚，但认为臭氧与霉菌毒素分子中的官能团发生反应，改变其分子结构，形成分子量较低、双键较少、毒性较小的产物。虽然在一些经臭氧处理的食品中观察到一些轻微的物理化学变化，但这些变化可能会或可能不会影响臭氧产品的使用，具体取决于它的进一步应用。臭氧化过程的有效性取决于产品的暴露时间、臭氧浓度、温度、水分含量，和相对湿度。由于其强氧化性和腐蚀性，对 O 有严格的限制₃气体接触。O ₃气体具有有限的渗透性并且快速分解。然而，臭氧处理可以作为一种安全、绿色的食品保存和污染物控制技术。