Growth of fungi can cause physico-chemical spoilage, deterioration, nutritional and organoleptic property losses in food and feed commodities. Furthermore, mycotoxins produced by fungi are tremendous food safety and economic concern, and the maximum contamination levels are regulated by the international organizations. Mycotoxin control strategies include pre- and post-harvest detoxification approaches. Currently available methods are not sufficient for the full elimination or decontamination of mycotoxins. Mild non-thermal disinfection methods, which aim at actively improve the storability of goods and preserve the quality parameters of the product during post-harvest storage are continuously sought by the food industry. Recent studies indicate that application of plasma is among the promising, gentle non-thermal technologies and a new tool for the prevention and decontamination of fungal development and mycotoxin contamination while improving storability of food commodities during post-harvest storage.