The incidence of fungi in stored rice


Abstract: Rice (Oryza sativa L.) is a staple food for millions of people. In the tropics is theprimary source of human nutrition and is one of the cheapest sources of food energy and protein.In Portugal rice is one of the most consumed cereal with an average consumption of 15kg peryear and person, the highest in Europe. The growth of fungi together with the eventualoccurrence of mycotoxins can be responsible for serious economic losses and public health risks.Knowing the contaminating mycota of different origins is a prerequisite for the establishment ofmycotoxin control programs. In this study we have collected rice samples from different origins(national and imported) which were analyzed for fungal infection. Several genera of fungi wereisolated: Alternaria, Aspergillus, Bipolaris, Botrytis, Curvularia, Fusarium, Helicoma,Nigrospora, Penicillium, Rhizopus, Scytalidium, Stemphylium and Trichoconiella. Some of thefungi isolated from the rice samples are potential mycotoxins producers.

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