Determination of aflatoxin M1 levels in cheese in Iran's market

Dairy products, particularly cheese, are prone to contamination by aflatoxin M1 (AFM1), a toxic compound generated by Aspergillus fungi. This study aims to determine the content of AFM1 in various types of cheese using high-performance liquid chromatography with fluorescence detection. Among the 109 cheese samples analyzed (probiotic, ripened in brine, pizza, UF, cream cheese, pasteurized white cheese, gouda, processed cheese, traditional, and mozzarella), 61.3 % were found to contain detectable levels of AFM1. There was a significant difference (p = 0.036) between cheese ripened in brine (0.05674 mu g/kg) and traditional cheese (0.00169 mu g/kg). A slight difference (p = 0.057) was observed between traditional cheese (0.00169 mu g/kg) and white pasteurized cheese (0.05217 mu g/kg). These findings emphasize the importance of ongoing monitoring and regulatory measures to mitigate AFM1 contamination in dairy products and ensure consumer safety.