Mitigation strategies for excessive cadmium in rice

Abstract 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.