Pre- and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

A. Gonçalves, A. Gkrillas, J. L. Dorne, C. Dall'Asta, Chiara Dall'Asta, Roberta Palumbo, N. Lima, Paola Battilani, A. Venâncio*, Paola Giorni

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

25 Citazioni (Scopus)


Rice is part of many people's diet around the world, being the main energy source in some regions. Although fewer reports exist on the occurrence of mycotoxins in rice compared to other cereals, fungal contamination and the associated production of toxic metabolites, even at lower occurrence levels compared to other crops, are of concern because of the high consumption of rice in many countries. Due to the diversity of fungi that may contaminate the rice food chain, the co-occurrence of mycotoxins is frequent. Specific strategies to overcome these problems may be applied at the preharvest part of the crop chain, while assuring good practices at harvest and postharvest stages, since different fungi may find suitable conditions to grow at the various stages of the production chain. Therefore, the aim of this review is to present the state-of-the-art knowledge on such strategies in an integrated way, from the field to the final products, to reduce mycotoxin contamination in rice.
Lingua originaleEnglish
pagine (da-a)441-454
Numero di pagine14
RivistaComprehensive Reviews in Food Science and Food Safety
Stato di pubblicazionePubblicato - 2019


  • Food Science
  • mycotoxin contamination
  • mycotoxin mixtures
  • postharvest strategies
  • preharvest strategies
  • rice


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