Mycotoxins in rice

Tanaka, Kenji; Sago, Yuki; Zheng, Yazhi; Nakagawa, Hiroyuki; Kushiro, Masayo

doi:10.1016/j.ijfoodmicro.2007.08.002

Cited by 190 publications

(122 citation statements)

References 12 publications

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“…In the literature potential contamination of rice with sterigmatocystin has been reported. High levels have been found in the past, but in a survey done in Japan none of the 48 samples analysed were contaminated (Tanaka et al, 2007). No recent surveys of rice for sterigmatocystin could be found in the literature to compare with the results from this survey.…”

Section: Ricementioning

confidence: 65%

Survey on sterigmatocystin in food

Pietri

MacDonald

et al. 2015

EFSA Supporting Publications

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A total of 1 259 samples of cereal grains, cereal products, beer and nuts were analysed for the presence of the mycotoxin sterigmatocystin. Samples were mainly collected at processing plants, storage facilities, wholesale and retail between August 2013 and November 2014, in nine European countries (mostly Greece, Italy, the Netherlands and the United Kingdom (UK), additionally in Cyprus, Germany, Latvia, Lithuania, and Poland). The products originated from 27 European countries and 18 other countries (mostly rice and nuts). The samples comprised cereal grains (221 wheat, 35 rye, 33 maize, 59 barley, 51 oats, 2 spelt, 117 rice), grain milling products (125), pasta (115), bread/rolls (143), breakfast cereals/muesli (97), fine bakery ware (90), cereal-based infant food (54), beer (53), peanuts (28) and hazelnuts (36). All samples were analysed by methods based on liquid chromatography with tandem mass spectrometry (LC-MS/MS). The limit of quantification, defined as the lowest validated level, was 0.5 µg/kg and the limit of detection (LOD) was in the range 0.05-0.15 µg/kg (0.005-0.01 µg/kg for beer). Overall, sterigmatocystin was identified in 10 % of the samples. More than 50 % of the contaminated samples contained levels between LOD and 0.5 µg/kg. In the other cases levels were all in the range 0.5-6 µg/kg with one exception (33 µg/kg in oats). Rice and oats were identified as the cereals most prone to sterigmatocystin contamination (virtually all unprocessed rice samples (all from Europe), 21 % of the processed rice samples, 22 % of the oats grains). In cereal products, levels were typically lower than in grains. The highest incidence was in breakfast cereals/muesli (19 %) while for the other cereal products the detection rate was 5-7 %. In the contaminated cereal products, rice and oats were often present as ingredients. For beer and nuts, none of the samples were found to be contaminated with sterigmatocystin. DISCLAIMERThe present document has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European Food Safety Authority and the author(s). The present document is published complying with the transparency principle to which the Authority is subject. It cannot be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors. The present document has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European Food Safety Authority and the author(s). The present document is published complying with the transparency principle to which the A...

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Section: Ricementioning

confidence: 65%

Survey on sterigmatocystin in food

Pietri

MacDonald

et al. 2015

EFSA Supporting Publications

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“…wheat and maize), the frequency of mycotoxin (including OTA) contamination is lower in rice (Tanaka et al 2007). Margo et al (2006) reported higher levels of mycotoxins in paddy rice and brown rice compared to white and long rice that had undergone technological processing.…”

Section: Resultsmentioning

confidence: 99%

The occurrence of ochratoxin A in white and parboiled rice

Toman¹,

Malíř²,

Ostrý³

et al. 2016

Czech J. Food Sci.

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“…Meanwhile, several other fungal species within the three genera, Penicillium (P. expansum, P. verrucosum), Aspergillus (A. terreus), and Monascus (M. ruber) were also found to produce this mycotoxin [56,57]. CTN contaminates maize [58], wheat, rye, barley, oats [59], and rice [60]. CTN has antibiotic properties against gram-positive bacteria, but it has never been used as a drug due to its high nephrotoxicity.…”

Section: Historical Perspective and Producing Fungal Speciesmentioning

confidence: 99%

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

2015

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Abstract:Mycotoxins are secondary fungal metabolites, toxic to humans, animals and plants. Among the hundreds of known mycotoxins, aflatoxins, citrinin, patulin, penicillic acid, tenuazonic acid, ochratoxin A, cytochalasins, deoxynivalenol, fumonisins, fusarin C, fusaric acid, and zearalenone are considered the types that most contaminate cereal grain. The majority of the mycotoxins in these groups are produced by three fungal genera: Aspergillus, Penicillium and Fusarium. These metabolites primarily affect the seed quality, germination, viability, seedling vigour, growth of root and cleoptile. Additionally, since the fungi responsible for the production of these mycotoxins are often endophytes that infect and colonize living plant tissues, accumulation of mycotoxins in the plant tissues may at times be associated with development of plant disease symptoms. The presence of mycotoxins, even in the absence of disease symptoms, may still have subtle biological effects on the physiology of plants. Several studies highlight the toxic effects of mycotoxins on animals and cell lines but little is known about the mode of action of most of these metabolites on plant cells. The most important mycotoxins with phytotoxic effects and their producers in addition to their discovery are briefly outlined below and will be addressed in this article.

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Mycotoxins in rice

Cited by 190 publications

References 12 publications

Survey on sterigmatocystin in food

Survey on sterigmatocystin in food

The occurrence of ochratoxin A in white and parboiled rice

Mycotoxins: Producing Fungi and Mechanisms of Phytotoxicity

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