The contamination risks of microorganisms and mycotoxins in low-moisture foods have
heightened public concern. Developing novel decontamination technologies to improve the
safety of low-moisture foods is of great interest in both economics and public health. This
review summarizes the working principles and applications of novel thermal
decontamination technologies such as superheated steam, infrared, microwave, and radio-
frequency heating as well as extrusion cooking. These methods of decontamination can …