Affiliation:
1. Division of Chemistry and Physics, Food and Drug Administration, Washington, D.C. 20204
Abstract
A total of 118 imported cheeses from 13 countries were analyzed for aflatoxin M1. Six were very hard types that included Parmesan, Romano and Sapsago; 74 were hard types that included Swiss and Cheddar; and 38 were soft or semisoft types, mainly Camembert and cheese spreads. Eight (6.8%) contained aflatoxin M1 at levels of 0.1 to 1.0 ng/g (limit of determination was 0.05 ng/g).
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
19 articles.
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