Determination of aflatoxin M1 in eweʹs milk samples and the produced curd and Feta cheese

Eweʹs milk and the produced curd and Feta cheese samples were examined for the presence of aflatoxin M1, using an enzyme-linked immunoassay. A total of 162 samples of the aforementioned materials was analyzed originating from traditional cheese-making plants of the West side of Thessaloniki Province. Levels of aflatoxin M1 in milk were found far below the tolerance level (highest value 18.2 ng/l). In curd samples higher levels of aflatoxin M1 were detected giving a mean enrichment factor of 4.9. On the contrary, the final ripened cheese was found to be free of aflatoxin M1.