Vol. 12, Issue 3 (2023)

Author(s):
Sai Kiran Rudraboyina, Meghalatha Kammara, Yogita, Sanjoy Samanta and Hema Prasanthi Laxmi Potnuri

Abstract:
Cereals and cereal-based products are the most common foods consumed by humans globally. Among cereals, rice, maize and sorghum are mostly contaminated by aflatoxins in natural conditions due to changes in agricultural practices. During the early phase of crop development and the second phase of crop maturation, aflatoxins are contaminated. Warm, humid, and even hot deserts and drought conditions increase contamination. The aflatoxins are produced both in pre-harvest and post-harvest conditions. Cereal crops like rice is more prone to aflatoxins contamination as compared to other cereals. The poor drying of rice grains results in greater moisture content (>14%) and the growth of the fungus Aspergillus flavus. Hence, these fungus result in grain and/or husk discoloration, which lowers grain quality. The extent of fungal growth and aflatoxins production in cereals depends on temperature, moisture, soil type, and storage conditions. The current review provides insight into the sources of integrated management practices of aflatoxins to ensure food safety and security.