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Research Article Open access CC BY 4.0

A Brief Review: Occurrence of Aflatoxins in Raw and Parboiled Rice in Sri Lankan Market

D. S. Gunasekara

Asian Food Science Journal · pp. 119–124 · Published 13 Jul 2022

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.

Aflatoxins rice parboiling Sri Lanka

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Cited by 2

Aflatoxins in Staple Foods in Latin America and the Caribbean Countries and Decontamination Strategies

Donna M. Morrison, Ram K. Shrestha, Andréia Bianchini · Battling Aflatoxins - Advances in Food and Feed Research · 2025

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

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