Aflatoxins in rice artificially contaminated with aflatoxinproducing Aspergillus flavus under natural storage in Japan

Satoshi Sugihara, Hiroyuki Doi, Masahiko Kato, Yoshihiro Mitoh, Toshihide Tsuda, Satoru Ikeda

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Aflatoxin (AFT) contamination is frequent in foods grown in tropical regions, including rice. Although AFTs are generally not found in temperate-region foods, global warming has affected typical temperate-region climates, potentially permitting the contamination of foods with AFT-producing Aspergillus flavus (A. flavus). Here we investigated the AFT production in rice during storage under natural climate conditions in Japan. We examined AFTs in brown rice and rough rice artificially contaminated with A. flavus for 1 year in Japan, and we subjected AFTs in white rice to the same treatment in airtight containers and examined the samples in warm and cold seasons, simulating the storage of white rice in general households. In the brown rice, AFTs increased after 2 months (March) and peaked after 9 months (October). The AFT contamination in the rough rice was minimal. After the polishing and cooking of the brown rice, AFTs were undetectable. In the white rice stored in airtight containers, AFTs increased after 1 month (August) and peaked after 2 months (September). Minimal AFTs were detected in the cold season. Thus, AFT contamination in rice may occur in temperate regions following A. flavus contamination. The storage of rice as rough rice could provide be useful for avoiding AFT contamination.

Original languageEnglish
Pages (from-to)167-174
Number of pages8
JournalActa Medica Okayama
Issue number3
Publication statusPublished - 2016



  • Aflatoxin
  • Aspergillus flavus
  • Rice
  • Storage
  • Temperate region

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)

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