Worldwide occurrence of mycotoxins in rice

• Published in: Food control 2016-04, Vol.62, p.291-298
• Main Author: Ferre, F. Sempere
• Format: Article
• Language: English
• Subjects: Fungi; Mycotoxins; Rice
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2015.10.051

Mycotoxins are secondary metabolites produced by some species of fungi that may contaminate a wide variety of foods, and which can cause acute and chronic toxic effects in both animals and humans (mycotoxicoses). Their presence has been identified in rice crops. The present manuscript revises several worldwide researches about the various kinds and frequency of occurrence of mycotoxins in rice. Aflatoxins, citrinin, deoxynivalenol, sterigmatocystin, fumonisins, zearalenone, cyclopiazonic acid, patulin, gliotoxin and some trichothecenes are the main mycotoxins that have been identified in this cereal, and their levels variate widely throughout the samples of rice that were analysed. In several countries of the Asian continent the consumption of this cereal constitutes the main source of these secondary metabolites. Due to the importance of rice as a basic element of the human diet, it is necessary to carry out further research about this subject. •A revision of several worldwide researches about kinds and frequency of occurrence of mycotoxins in rice has been reported.•Frequency of the secondary metabolites is higher in countries with lower economic resources.•High variability in contaminated samples and detected levels has been observed.•Due to the importance of rice as a basis for human diet, further research would be very beneficial and needed in this regard.