Institute of Agricultural Quality Standards and Testing Technology, Sichuan Academy of Agricultural sciences, Chengdu, PR China.
Chengdu Center for Food Quality Supervision, Inspection and Testing, Ministry of Agriculture and Rural Affairs, Chengdu, PR China.
Compr Rev Food Sci Food Saf. 2023 Sep;22(5):3847-3869. doi: 10.1111/1541-4337.13210. Epub 2023 Jul 17.
Cadmium (Cd)-contaminated rice is a human food safety problem that lacks a clear solution. A large amount of rice having an excessive Cd content is processed yearly, but it cannot be discarded and placed in landfills because it will cause secondary pollution. How do we best cope with this toxic rice? From the perspectives of food safety, food waste prevention, and human hunger eradication, the use of contemporary physical, chemical, and biological techniques to lower the Cd content in postharvest Cd-contaminated rice so that it can be used safely is the best course of action. In this review, the contamination, chemical speciation, and distribution of Cd in rice are analyzed and discussed, as are the methods of Cd removal from rice, including a comparison of the advantages and disadvantages of various techniques. Owing to the limitations of current technology, research and technological development recommendations for removing Cd from rice grain are presented. The chemical and biological methods produce higher Cd-removal rates than physical methods. However, they are limited to small-scale laboratory applications and cannot be applied on a large industrial scale. For the efficient safe removal of Cd from food, mixed fermentation with lactic acid bacteria and yeast has good application prospects. However, limited strains having high Cd-removal rates have been screened. In addition, modern biotechnology has rarely been applied to reduce rice Cd levels. Therefore, applying genetic engineering techniques to rapidly obtain microorganisms with high Cd-removal rates in rice should be the focus of future research.
镉（Cd）污染大米是一个人类食品安全问题，目前缺乏明确的解决方案。每年都有大量镉含量超标的大米被加工，但由于会造成二次污染，不能丢弃并放入垃圾填埋场。我们如何最好地应对这种有毒大米？从食品安全、防止食物浪费和消除人类饥饿的角度来看，使用当代物理、化学和生物技术降低收获后镉污染大米中的镉含量，使其可以安全使用是最佳选择。在这篇综述中，分析和讨论了大米中镉的污染、化学形态和分布，以及从大米中去除镉的方法，包括各种技术的优缺点比较。由于当前技术的限制，提出了从稻谷中去除镉的研究和技术发展建议。化学和生物方法比物理方法产生更高的镉去除率。然而，它们仅限于小规模的实验室应用，无法在大规模工业应用。为了有效安全地去除食品中的镉，利用乳酸菌和酵母混合发酵具有良好的应用前景。但是，筛选出的高镉去除率的菌株有限。此外，现代生物技术很少应用于降低大米中的镉含量。因此，应用遗传工程技术快速获得具有高镉去除率的微生物应成为未来研究的重点。
