Determination of Fungal Species to Investigate the Aflatoxin Contamination in Rice (Oryza sativa L.)

Aspergillus species produce aflatoxins and raise concerns about food safety in departmental stores and manufacturing mills. To address the risks posed by aflatoxins, and to advise the public on the highest quality rice that serves as a nutritious food source, an inquiry following the guidelines outlined in both local and international standards of food safety for the presence of aflatoxins is an essential requirement. Therefore, 16 white rice samples were selected randomly from low/high socio-economic departmental stores from 16 different localities. Grind powdered rice filtrate was extracted using chloroform. The filtrate applied on TLC plates and the amount of aflatoxin and moisture contents were determined. In the non-infected rice, moisture content was low (9.08%) whereas high [13.65% > 12% (standard value)] in infected ones. Four out of 8 samples of low-quality rice were contaminated with AFB(1 )and AFB(2) (ranging from 22.2 to 29.3 ig/kg). All the samples except one (22.3 ig/kg) from high-quality rice were certified fit despite the contamination with AFB(1). Furthermore, phylogenetic analysis showed Aspergillus flavus from unfit low (Long grain brown and Brown basmati) and high-quality (Basmati-198) rice whereas A. parasiticus from unfit low-quality Mediumgrain brown rice. The presented research proves that the detection of fungi and aflatoxins in rice grains poses a huge risk to the health of consumers. Therefore, it is necessary to check the rice grains before distribution.