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Mold counts and Aspergillus section Flavi populations in rice and its by-products from the Philippines

Anthony C Sales1, Takumi Yoshizawa

  • 1Department of Biochemistry and Food Science, Faculty of Agriculture, Kagawa University, Miki, Kagawa 761-0795, Japan.

Journal of Food Protection
|February 5, 2005
PubMed

Insights

Mold and Aspergillus section Flavi were found in Philippine rice and by-products. Toxigenic strains producing aflatoxins were present, highlighting the need for strict monitoring of rice, especially during warm, humid seasons.

Area of Science:

  • Food Science
  • Mycology
  • Food Safety

Background:

  • Rice and its by-products are staple foods globally, susceptible to fungal contamination.
  • Aspergillus section Flavi species are known producers of aflatoxins, potent mycotoxins harmful to human and animal health.
  • Previous research indicates a potential risk of mycotoxin contamination in agricultural commodities, necessitating ongoing surveillance.

Purpose of the Study:

  • To quantify mold counts and Aspergillus section Flavi populations in Philippine rice and its by-products.
  • To identify toxigenic potential of isolated Aspergillus section Flavi strains and their aflatoxin production.
  • To assess the risk associated with fungal contamination in rice and inform food safety regulations.

Main Methods:

  • Samples of rough rice, brown rice, polished rice, rice hull, rice bran, and settled dust were collected from the Philippines.
  • Mold enumeration and isolation of Aspergillus section Flavi were performed using standard microbiological techniques.
  • Toxigenic potential was assessed through in vitro aflatoxin production assays, with aflatoxin types (B and G) identified.

Main Results:

  • Significant populations of Aspergillus section Flavi were detected in Philippine rice and by-products, with 27% of isolates belonging to this section.
  • Thirty-one percent of Aspergillus section Flavi isolates were toxigenic, producing aflatoxins ranging from <1 to 6,227 µg/kg.
  • Toxigenic Aspergillus flavus and Aspergillus parasiticus were isolated from various rice matrices, with A. flavus producing B aflatoxins and A. parasiticus producing B and G aflatoxins.

Conclusions:

  • While total mold counts may be within tolerable limits, the presence of toxigenic Aspergillus section Flavi in rice and by-products poses a significant food safety risk.
  • The study underscores the critical need for stringent monitoring of rice quality during storage and marketing, particularly in warm and humid conditions conducive to fungal growth.
  • Establishing maximum limits for potentially aflatoxigenic species in food and feed is crucial for mitigating health risks associated with mycotoxin contamination.

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