Post-harvest operations and aflatoxin levels in rice (Oryza sativa)

Prietto, Luciana; Moraes, Paola Silveira; Kraus, Rosana Basso; Meneghetti, Volnei Luiz; Fagundes, Carlos Alberto; Badiale‐Furlong, Eliana

doi:10.1016/j.cropro.2015.09.011

Cited by 40 publications

(26 citation statements)

References 19 publications

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“…Prietto et al (2015) analisaram amostras de arroz e suas frações (farelo, endosperma e casca) armazenadas, provenientes de secagem intermitente e secagem estacionária. Concluíram que a secagem intermitente é mais apropriada para a armazenagem por longos períodos, porque houve menos produção de aflatoxinas.…”

Section: Métodos De Redução De Aflatoxinas No Arrozunclassified

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Katsurayama

Taniwaki

2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidorFungi and aflatoxins in rice: occurrence and significance to consumer health ResumoO arroz é um dos cereais mais consumidos no Brasil e no mundo. Devido ao grande impacto do consumo de arroz na população, estudos sobre a qualidade deste produto são de grande importância. É um ótimo substrato para a produção de micotoxinas e, quando os fungos toxigênicos encontram condições de crescer e produzir toxinas, estes as produzem em grandes quantidades. Embora não seja comum a presença de micotoxinas, existem alguns relatos sobre a ocorrência de aflatoxinas e fungos aflatoxigênicos no arroz. O presente artigo é uma revisão sobre os aspectos gerais do arroz, sua produção, ocorrência de fungos, aflatoxinas e micotoxinas no Brasil e no mundo, bem como sobre a redução de aflatoxinas durante o processamento do arroz. Palavras-chave: Arroz; Produção; Aflatoxinas; Fungos; Micotoxinas. AbstractRice is one of the cereals most consumed in Brazil and in the world. Due to the significant impact of rice consumption on the population, studies regarding its quality are of great importance. It is an excellent substrate for fungal growth and mycotoxin production, so when toxigenic fungi find conditions to grow and produce toxins, they produce large quantities. Although the presence of mycotoxins is not common in rice, some previous reports have shown the presence of aflatoxins and aflatoxigenic fungi in rice. Thus the present article is a review concerning the general aspects of rice, its production, and the occurrence of fungi, aflatoxins and other mycotoxins in Brazil and in the world, and also the reduction of aflatoxin during rice processing. Food Technol., v. 20, e2017006, 2017. Received: Jan. 27, 2017 Accepted: Apr. 12, 2017 1 Introdução O arroz é um dos cereais mais consumidos e faz parte da dieta de milhões de pessoas. A garantia de qualidade e sanidade do arroz é de máxima importância, porque qualquer contaminante presente poderá afetar a saúde do consumidor, principalmente nos países como o Brasil, onde o arroz faz parte da dieta diária. KeywordsUm fator preocupante do arroz é que este cereal é um ótimo substrato para a produção de micotoxinas e os fungos as produzem em grandes quantidades (KJER et al., 2010). As micotoxinas que já foram encontradas nas amostras de arroz são: citrinina, luteosquirina, cicloclorotina, islanditoxina, rugulosina, ocratoxina A, aflatoxinas, desoxinivalenol, fumonisinas e zearalenona, entre outras (FREDLUND et al., 2009;AYDIN et al., 2011;ALMEIDA et al., 2012). Na presente revisão, serão tratados os aspectos gerais do arroz, sua produção, ocorrência de fungos, aflatoxinas e micotoxinas no Brasil e no mundo, bem como a redução de aflatoxinas durante o processamento do arroz. Aspectos gera...

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Section: Métodos De Redução De Aflatoxinas No Arrozunclassified

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Katsurayama

Taniwaki

2017

Braz. J. Food Technol.

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“…The European Union has the strictest standard level with AFB 1 and total AFs not beyond 2 μg/kg and 4 μg/kg, respectively, in any product meant for direct consumption [19], [20]. Similarly, the maximum acceptable limit set for AFs in the United States is 20 μg/kg [21]. In Saudi Arabia suggests a ML of total AF 10-15 μg/kg depends on type of food [22].…”

Section: Introductionmentioning

confidence: 99%

“…In Saudi Arabia suggests a ML of total AF 10-15 μg/kg depends on type of food [22]. Besides this, various innovative technologies and control strategies are applied for pre-and post-harvest management of AFs to enhance sustainable agricultural productivity [21].…”

Section: Introductionmentioning

confidence: 99%

Aflatoxins Contamination of Human Food Commodities Collected from Jeddah Markets, Saudi Arabia

Tawila

Sadeq

Awad

et al. 2020

Open Access Maced J Med Sci

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BACKGROUND: Aflatoxins (AFs) are fungal secondary metabolites produced by Aspergillus flavus. They contaminate of dietary food with AFs is a worldwide problem that affects both food safety and agricultural economies. AIM: The aim of this study was designed to investigate the AFs contents of human food commodities mostly consumed in Jeddah, Saudi Arabia. METHODS: The study was designed in vitro, contents in six food categories. A total of 288 samples were collected from 78 different markets in Jeddah. AFs were determined by high-performance liquid chromatography with fluorescence detector using immunoaffinity column clean-up. RESULTS: The results indicated that the incidence rate 27.3% of nut samples collected from Jeddah, were contaminated with AFB1, AFB2. The concentrations of AFs (AFB1, AFB2, AFG1, and AFG2) were ranged from 0.19–482.4, 0.09–3.34, 0.19–87.1, to 0.09–579 μg/kg in the nut samples. CONCLUSION: The results demonstrate the importance of routine monitoring of AFs contamination in various dry foods for human consumed should be performed regularly and the nuts contained high levels of AFs. The legal regulations must be unauthorized for human consumption to control the health risks associated with AFs.

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“…Mycotoxins represent a serious health risk to humans, especially in low‐income countries, where prolonged exposure, even in low quantities, may cause immune disorders as well as liver damage and cancer . In children, aflatoxin contamination of milk can lead to delay in growth, while fumonisins have been reported to be responsible for oesophageal cancer, and ochratoxin can induce nephropathy .…”

Section: Introductionmentioning

confidence: 99%

Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview

et al. 2018

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Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry.

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Post-harvest operations and aflatoxin levels in rice (Oryza sativa)

Cited by 40 publications

References 19 publications

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Fungos e aflatoxinas no arroz: ocorrência e significado na saúde do consumidor

Aflatoxins Contamination of Human Food Commodities Collected from Jeddah Markets, Saudi Arabia

Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview

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