A Brief Review: Occurrence of Aflatoxins in Raw and Parboiled Rice in Sri Lankan Market
Asian Food Science Journal,
Page 119-124
DOI:
10.9734/afsj/2022/v21i930462
Abstract
Contamination of both raw and parboiled rice in Sri Lankan market with Aflatoxins is a crucial health hazard as Aflatoxins are carcinogenic and immune suppressive. Parboiled rice is found to be more vulnerable for the occurrence of Aflatoxins due to the quality changes happens within the kernel during the process of parboiling. Starch inside the parboiled rice kernel appears to be a better substrate for mould growth and high moisture levels are often available within parboiled rice kernels due to improper drying. Out of the two types of parboiling practiced within Sri Lanka cottage parboiling remains safer with compared to commercial level parboiling. However, Sri Lankans has a potential risk of being exposed to Aflatoxins as a result of consuming both raw and parboiled rice contaminated with Aflatoxins.
Keywords:
- Aflatoxins
- rice
- parboiling
- Sri Lanka
How to Cite
Gunasekara, D. S. (2022). A Brief Review: Occurrence of Aflatoxins in Raw and Parboiled Rice in Sri Lankan Market. Asian Food Science Journal, 21(9), 119-124. https://doi.org/10.9734/afsj/2022/v21i930462
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Nisa A, Zahra N, Hina S. Detection of aflatoxins in rice samples. Bangladesh Journal of Scientific and Industrial Research. 2014; 49(3): 189-194.
Avaialble:https://doi.org/10.3329/bjsir.v49i3.22134
Munasinghe J, De Silva A, Weerasinghe G, Gunaratne A, Corke H. Food safety in Sri Lanka: problems and solutions. Quality Assurance and Safety of Crops & Foods. 2015; 7: 37-44.
Available:https://doi.org/10.3920/QAS2014.x007.
Bandara JMRS, Vithanege AK, Bean GA. Occurrence of aflatoxins in parboiled rice in Sri Lanka. Mycopathologia. 1991; 116(2):65-70.
Avaialbel:https://doi.org/10.1007/BF00436366.
Sittipod S, Shi YC. Changes of starch during parboiling of rice kernels. Journal of Cereal Science. 2016; 69: 238-244.
Available:https://doi.org/10.1016/j.jcs.2016.03.015
Balbinoti TCV, de Matos Jorge LM, Jorge RMM. Modeling the hydration step of the rice (Oryza sativa) parboiling process. Journal of Food Engineering. 2018;216: 81-89. Avaialbel:https://doi.org/10.1016/j.jfoodeng.2017.07.020
Toteja GS, Mukherjee A, Diwakar S, Singh P, Saxena BN, Sinha KK et al. Aflatoxin B1 contamination of parboiled rice samples collected from different states of India: A multi-centre study. Food additives and contaminants. 2018;23(4): 411-414.
Avaialble:https://doi.org/10.1080/02652030500442490.
Available:https://doi.org/10.1007/s11947-018-2105-6.
Bordin K, Sawada MM, da Costa Rodrigues CE, da Fonseca CR, Oliveira CAF. Incidence of aflatoxins in oil seeds and possible transfer to oil: a review. Food Engineering Reviews. 2014; 6(1-2): 20-28.
Available:https://doi.org/10.1007/s12393-014-9076-9.
Chen L, Molla AE, Getu KM, Ma A, Wan C. Determination of Aflatoxins in Edible Oils from China and Ethiopia Using Immunoaffinity Column and HPLC-MS/MS. Journal of Aoac International. 2019;102(1):149-155.
Available:https://doi.org/10.5740/jaoacint.18-0106.
Eom T, Cho HD, Kim J, Park M, An J, Kim M et al. Multiclass mycotoxin analysis in edible oils using a simple solvent extraction method and liquid chromatography with tandem mass spectrometry. Food Additives & Contaminants: Part A. 2017;34(11):2011-2022. Avaialble:https://doi.org/10.1080/19440049.2017.1363416.
World Health Organization (WHO)-IARC Working Group on the Evaluation of Carcinogenic Risks to Humans and International Agency for Research on Cancer. Some traditional herbal medicines, some mycotoxins, naphthalene and styrene. 2002;82.
Available:https://monographs.iarc.who.int/wp-content/uploads/2018/06/mono82.pdf.
Al-Zoreky NS, Saleh FA. Limited survey on aflatoxin contamination in rice. Saudi journal of biological sciences. 2019; 26(2): 225-231.
Avaialble:https://doi.org/10.1016/j.sjbs.2017.05.010.
Elzupir AO, Alamer AS, Dutton MF. The occurrence of aflatoxin in rice worldwide: a review. Toxin Reviews. 2015;34(1):37-42.
Available:https://doi.org/10.3109/15569543.2014.984229.
Mahato DK, Lee KE, Kamle M, Devi S, Dewangan KN, Kumar P et al. Aflatoxins in food and feed: an overview on prevalence, detection and control strategies. Frontiers in microbiology. 2019;10:2266.
Avaialble:https://doi.org/10.3389/fmicb.2019.02266.
Schwartzbord JR, Brown DL. Aflatoxin contamination in Haitian peanut products and maize and the safety of oil processed from contaminated peanuts. Food control. 2015;56:114-118. Available:https://doi.org/10.1016/j.foodcont.2015.03.014.
Dutta TK, Das P. Isolation of aflatoxigenic strains of Aspergillus and detection of aflatoxin B 1 from feeds in India. Mycopathologia. 2001;151(1): 29-33. Avaialble:https://doi.org/10.1023/A:1010960402254.
Food and Agriculture Organization (FAO). Worldwide regulations for mycotoxins in food and feed in 2003. Food and Nutrition paper 81. 2004.
Available: http://www.fao.org/3/y5499e/y5499e00.htm.
He T, Zhou T, Wan H, Han Q, Ma Y, Tan T et al. One‐step deep eutectic solvent strategy for efficient analysis of aflatoxins in edible oils. Journal of the Science of Food and Agriculture. 2020; 100(13): 4840-4848.
Avaialble:https://doi.org/10.1002/jsfa.10544.
Li R, Wang XU, Zhou T, Yang D, Wang QI, Zhou YU. Occurrence of four mycotoxins in cereal and oil products in Yangtze Delta region of China and their food safety risks. Food Control. 2014;35(1): 117-122.
Available:https://doi.org/10.1016/j.foodcont.2013.06.042.
Van Egmond HP, Schothorst RC, Jonker MA. Regulations relating to mycotoxins in food. Analytical and bioanalytical chemistry. 2007;389(1):147-157.
Avaialble:https://doi.org/10.1007/s00216-007-1317-9.
Pankaj SK, Shi H, Keener KM. A review of novel physical and chemical decontamination technologies for aflatoxin in food. Trends in Food Science & Technology. 2018;71:73-83. Avaialble:https://doi.org/10.1016/j.tifs.2017.11.007.
Anukul N, Vangnai K, Mahakarnchanakul W. Significance of regulation limits in mycotoxin contamination in Asia and risk management programs at the national level. Journal of Food and Drug Analysis. 2013; 21(3): 227-241.
Avaialble:https://doi.org/10.1016/j.jfda.2013.07.009.
European Union (EU). COMMISSION REGULATION (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. 2006. Accessed 08 August 2021.
Available:http://extwprlegs1.fao.org/docs/pdf/eur68134.pdf.
European Union (EU). Commission Regulation (EC) No 165/2010 of 26 February 2010 amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins; 2010.
Available:https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32010R0165&qid=1626496960549.
The Sri Lankan scientist. Aflatoxin another serious health hazard to humans. 2016. Accessed 30 July 2021.
Available:http://scientist.lk/2016/11/22/aflatoxin-another-serious-health-hazard-to-humans/.
Bandara JMR., Vithanege AK, Bean GA. Effect of parboiling and bran removal on aflatoxin levels in Sri Lankan rice. Mycopathologia. 1991;115(1):31-35. Available:https://doi.org/10.1007/BF00436418.
Becker‐Algeri TA, Castagnaro D, de Bortoli K, de Souza C, Drunkler DA, Badiale‐Furlong E. Mycotoxins in bovine milk and dairy products: A review. Journal of food science. 1986; 81(3):R544-R552.
Avaialble:https://doi.org/10.1111/1750-3841.13204.
Central Bank of Sri Lanka (CBSL). Economic and Social Statistics of Sri Lanka. 2020. Accessed: 27 May 2021.
Available:https://www.cbsl.gov.lk/sites/default/files/cbslweb_documents/statistics/otherpub/ess_2020_e1.pdf.
Rice Research and Development Institute (RRDI)- Department of Agriculture. Rice Cultivation. 2021.
Accessed 19 July 2021.
Available:https://doa.gov.lk/rrdi/index.php?option=com_sppagebuilder&view=page&id=42〈=en.
Prietto L, Moraes PS, Kraus RB, Meneghetti V, Fagundes CAA, Furlong EB. Post-harvest operations and aflatoxin levels in rice (Oryza sativa). Crop Protection. 2015; 78:172-177. Avaialble:https://doi.org/10.1016/j.cropro.2015.09.011
Nisa A, Zahra N, Hina S. Detection of aflatoxins in rice samples. Bangladesh Journal of Scientific and Industrial Research. 2014; 49(3): 189-194.
Avaialble:https://doi.org/10.3329/bjsir.v49i3.22134
Munasinghe J, De Silva A, Weerasinghe G, Gunaratne A, Corke H. Food safety in Sri Lanka: problems and solutions. Quality Assurance and Safety of Crops & Foods. 2015; 7: 37-44.
Available:https://doi.org/10.3920/QAS2014.x007.
Bandara JMRS, Vithanege AK, Bean GA. Occurrence of aflatoxins in parboiled rice in Sri Lanka. Mycopathologia. 1991; 116(2):65-70.
Avaialbel:https://doi.org/10.1007/BF00436366.
Sittipod S, Shi YC. Changes of starch during parboiling of rice kernels. Journal of Cereal Science. 2016; 69: 238-244.
Available:https://doi.org/10.1016/j.jcs.2016.03.015
Balbinoti TCV, de Matos Jorge LM, Jorge RMM. Modeling the hydration step of the rice (Oryza sativa) parboiling process. Journal of Food Engineering. 2018;216: 81-89. Avaialbel:https://doi.org/10.1016/j.jfoodeng.2017.07.020
Toteja GS, Mukherjee A, Diwakar S, Singh P, Saxena BN, Sinha KK et al. Aflatoxin B1 contamination of parboiled rice samples collected from different states of India: A multi-centre study. Food additives and contaminants. 2018;23(4): 411-414.
Avaialble:https://doi.org/10.1080/02652030500442490.
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