In the Post-COVID-19 era， people have higher and more urgent requirements for food safety， such as control of microbial hazards and chemical contaminant hazards in food， food quality including nutritional properties. In this context， low-temperature technologies has been explored in the food industry and low-temperature plasma has raised high attention in the filed including physics research， food sciences and the food industry. Low-temperature plasma is the fourth state of matter after solid， liquid， and gaseous states. The active chemical substances produced by plasma can quickly kill microorganisms and degrade mycotoxins at ambient temperature without leaving any known chemical residues. In food processing， the application of low-temperature plasma technology can improve product safety and extend shelf life， degrade mycotoxins and reduce their toxicity. This review presents an overview of the action of cold plasma against molds and mycotoxins， improvement of food characteristics， and the underlying mechanisms， so as to provide a reference of plasma technology for ensuring food safety and quality.