Abstract
Rice consumption is part of Brazilian food culture, the per capita consumption, considering different forms is approximately of 14.9 kg of rice. The storage of rice grains in inappropriate conditions favor fungal growth and mycotoxin production. A survey was carried out to determine presence of coliforms, Salmonella, Bacillus cereus, fungal and mycotoxin contamination (aflatoxins, ochratoxin A and zearalenone) in 40 rice products (rice flakes and rice dough) samples traded in Terezina. Also, the ability to produce mycotoxins by Aspergillus and Fusarium isolates was shown. Regarding the microbiological standards, the results were within the established pattern. Several fungal species, especially Aspergillus flavus and Penicillium citrinum, were isolates, but the strains were not able to produce aflatoxins and citrinin, respectively. The samples commercialized in Terezina had satisfactory hygienic and sanitary conditions, and free of mycotoxins analyzed. Key words: Rice flakes, rice dough, mycotoxins, fungi, bacteria.
Highlights
A survey was carried out to determine presence of coliforms, Salmonella, Bacillus cereus, fungal and mycotoxin contamination in 40 rice products samples traded in Terezina
A. flavus strains were grown on malt extract agar (MEA) plates at 25°C for 7 days, the mycelium was transferred to an Eppendorf micro-tube and 1000 μL of chloroform was added
The presence of mycotoxins in rice product samples were analyzed follow the methodology proposed by Soares and Rodriguez-Amaya (1989)
Summary
Rice production is of fundamental importance in the world, because it is considered a staple food in many countries. Bacillus cereus is a natural soil bacterium and can contaminate the rice planting, remain viable in the form of spores and subsequent treatment to withstand the processing of rice (Ghelard, 2002) Other bacteria such as Salmonella, an important causative agent of infections have been described as contaminants in feed ingredients, such as corn, sorghum, rice bran and cottonseed meal (Jones and Richardson, 2004). For the development of fungi and their mycotoxins, they need favorable conditions, and the most important factors are: temperature, water activity and moisture content, pH, chemical composition of food, rate of oxygenation, storage period, degree of fungal contamination, physical conditions of grain or seeds, arthropods and microbial interaction (Boeing, 2003). The study aimed to evaluate the microbiological quality, the presence of fungi and mycotoxins in rice products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
