Green Technologies for Reduction of Toxins in Food Production and Processing

Food products get contaminated during the extensive processing and storage of food derived from animals and agricultural practices. Toxins are induced in several ways, including fungal growth, heat exposure, and thermal reaction between various functional groups present in food ingredients. The toxins generated by fungal communities (mycotoxins) can withstand conventional sterilization methods and thus remain a major concern for food industries. Mycotoxins pose a multitude of health hazards as they are carcinogenic and mutagenic. Therefore, a new challenge for the food industry remains in ensuring consumer safety as well as organoleptic characteristics of food items. Emerging green technologies utilize green phytochemicals, nanocomposites, irradiation, ultrasound, pulsed light, pulsed electric field, high-pressure processing, and cold plasma for preventing toxin formation in food items. These technologies have gained much attention in the last decade owing to their eco-friendly status, an advantage over thermal processes and efficacy for retaining food functionality without posing any harmful effects. In this chapter, we have comprehensively discussed the current and emerging green technologies employed for detoxification during food production and processing.