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Yellow Rice Is Not Necessarily Contaminated By Aflatoxin.

Posted on November 11, 2019 by Josephine

Rice ranking the top in the grain is rich in nutrients and is a staple food in daily life. Normal rice is generally white, but also purple, black and red. In the case of common white rice, if it becomes yellow, is this rice necessarily contaminated with aflatoxin?

What is yellow rice? There are two kinds of yellow rice. The one is called yellowed rice and the other is called yellowing rice. People often confuse it. What makes yellow rice yellow? Rice generally turns yellow in two cases. The one case is that the rice is not dried in time due to rain after harvesting, the wet rice is piled up together and turned yellowed. Or the unventilated storage of rice ventilated or the improper temperature makes the rice become yellowing. The rice turned into yellow by these ways is called yellowing rice. The main reason is that the coloration reaction of the nutrients in rice is generally considered to the reaction between amino acids and sugars in rice, also known as non-enzymatic browning. Yellow grain rice usually does not carry bacteria, but yellowed rice nutrition value and quality are worse than white rice, and it is also susceptible to mold contamination under suitable conditions. Therefore, the national standard of rice(GB1354-2009) stipulates that the yellowed rice in the supply of rice by the market shall not exceed 1%.

In another case, rice is contaminated by various molds during storage due to its high content of moisture. The molds multiply under appropriate conditions and produce toxic metabolites, causing the rice to turn yellow and food contamination. This rice turned into yellow in this way is called yellowing rice, which comes with a variety of toxins. These toxins, a mixture of structurally similar microbial toxins called aflatoxins that are produced in specific high temperature and high humidity environments. Studies have shown that aflatoxin has clear carcinogenicity to the human body, and it can cause acute, chronic poisoning, induce deformity, reduce the immunity of humans or animals, cause nutritional disorders, or even death. There are currently more than 20 aflatoxins isolated, and the common aflatoxins are aflatoxin B1.

Therefore, the state has strictly defined the maximum allowable amount of aflatoxin B1 in rice. Its maximum allowable amount is not more than 10 micrograms per kilogram, which is equivalent to one hundred million of food containing aflatoxin. A large number of data in the sampling test prove that under normal storage conditions, or storage for a long time, the detection rate of aflatoxin B1 in rice containing yellowed rice is still very low, and the content of aflatoxin B1 exceeded the national health standard is lower. However, if the storage is not good and the rice is exposed to high temperature and high humidity, it may product moldy rice. These rice may be contaminated by aflatoxin.

It can be seen that yellow rice is not necessarily contaminated by aflatoxin. There is no necessary relationship between yellow rice and aflatoxin. Yellow rice will not produce aflatoxins as long as they are stored properly. Therefore, although rice contains a small amount of yellow rice, it can be safely eaten as long as it meets the relevant national standards.

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