*2.2. Physical Treatments*

Many traditional methods, such as cleaning and sorting, are used. These methods are capable of physical separation by removing the contaminated portions from the crops and preventing the transfer of the pathogens to the non-contaminated portions. These are not able to neutralize or degrade the mycotoxins already produced in the crops; they only isolate the contaminated portions [28,66,67]. Several industrial processes require the use of conventional cooking at temperatures below 100 ◦C. Most mycotoxins are heat stable, and it is not possible to mitigate them by these conventional heat treatment processes [68].

The physical detoxification methods explained in this section (Table 2) include thermal treatments or invasive methods such as extrusion [68], and non-thermal treatments or noninvasive methods such as photocatalysis [69], cold plasma [70,71], electrolyzed oxidizing water [72], and irradiation [73,74]. These technologies are beneficial since they are safely used for many food matrices without causing negative effects on the nutritional and organoleptic quality of treated food. The limited scalability at the industrial level may be considered a disadvantage of many physical treatments [75].
