Abstract
Mycotoxin contamination in certain agricultural commodities has been a serious concern for human and animal health. Mycotoxins are substances produced mostly as secondary metabolites by filamentous fungi that grow on seeds, grains, and feed in the field, or in storage. The major mycotoxin-producing fungi are species of Aspergillus, Fusarium, and Penicillium. Aflatoxins, fumonisins, trichothecenes, ochratoxins, cyclopiazonic acid, patulin, deoxynivalenol, zearalenone, citrinin, gliotoxin, and sterigmatocystin are some of the important mycotoxins. This paper reviews the mycotoxigenic fungi, their levels of mycotoxins, and their management by using botanicals, microbiologicals, and cooking methods in rice. The data from detailed investigations on rice seeds and grains help to provide safe grains for consumption and export, and prioritize future research programs.
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