Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products and highlight the parameters influencing the effectiveness of this method. Therefore, the related article with inactivation of fungi and mycotoxins by ultrasound among last four years (2018–2021) by using terms such as 'mycotoxin,' 'inactivation,' 'ultrasound,' 'decontamination' among some international databases such as PubMed, Web of Science, Embase and Google Scholar“ was retrieved. Ultrasound (US) is considered a non-thermal decontamination method for food products. In US, the release of energy due to the acoustic phenomenon destroys microorganisms. This technology is advantageous as it is inexpensive, eco-friendly, and does not negatively affect food products' food structure and organoleptic properties. The influence of the US on food structure and organoleptic properties dramatically depends on the intensity and energy density applied In addition, it can preserve higher levels of ascorbic acid, lycopene, and chlorophyll in sonicated food products. The treatment conditions, including frequency, intensity, duration, temperature, and processing pressure, influence the effectiveness of decontamination. However, US displays synergistic or antagonistic effects on bacteria, yeasts, molds, and mycotoxins when combined with other types of decontamination methods such as chemical and thermal approaches. Thus, further research is needed to clarify these effects. Overall, the application of US methods in the food industry for decreasing the microbial content of food products during processing has been applied. However, the use of US with other techniques needs to be studied further.

由于全球对更高质量食品的需求，用于食品巴氏杀菌的创新技术有所增加。在这方面，本文旨在概述美国在食品中真菌净化方面的最新应用，并重点介绍影响该方法有效性的参数。因此，最近四年（2018-2021）的相关文章使用“真菌毒素”、“灭活”、“超声”、“去污”等术语在PubMed等国际数据库中进行了超声灭活真菌和真菌毒素的研究， Web of Science、Embase 和 Google Scholar”被检索。超声波 (US) 被认为是一种用于食品的非热净化方法。在我们中，由于声学现象而释放的能量会破坏微生物。该技术的优势在于它价格低廉、生态友好，并且不会对食品的食品结构和感官特性产生负面影响。美国对食品结构和感官特性的影响极大地取决于应用的强度和能量密度。此外，它可以在超声处理的食品中保留更高水平的抗坏血酸、番茄红素和叶绿素。处理条件，包括频率、强度、持续时间、温度和处理压力，会影响去污的有效性。然而，当与其他类型的去污方法（如化学和热方法）结合使用时，US 对细菌、酵母菌、霉菌和霉菌毒素显示出协同或拮抗作用。因此，需要进一步研究来阐明这些影响。总的来说，在食品工业中应用美国方法来降低加工过程中食品的微生物含量已经得到应用。但是，需要进一步研究 US 与其他技术的结合使用。