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The information in the archive was published by MAFF, Department of Health and the
Scottish Executive before April 1st 2000 when the Food Standards
Agency was established.
Food Surveillance Information Sheet Number 64
| Table 3: Summary of aflatoxin M1 found in
cheese |
Cheese Type |
Number of samples |
Number of samples containing aflatoxin M1 in the range (µg/kg) |
Maximum level found (µg/kg) |
0.02 - 0.05
|
0.6 - 0.1
|
0.11 - 0.2
|
> 0.2
|
|
Cheddar
|
12
|
8
|
4
|
0
|
0
|
0.09
|
|
Leicester
|
13
|
6
|
7
|
0
|
0
|
0.09
|
|
Cheshire
|
13
|
3
|
5
|
5
|
0
|
0.17
|
|
Lancashire
|
11
|
1
|
5
|
4
|
1
|
0.21
|
|
Wensleydale
|
11
|
2
|
5
|
3
|
1
|
0.22
|
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Double Gloucester
|
13
|
4
|
8
|
1
|
0
|
0.13
|
Total
|
73
|
24 (33 percent)
|
34 (47 percent)
|
13 (18 percent)
|
2 (3 percent)
|
|
|
Limit of determination = 0.02 µg/kg
Results corrected for recovery |
Table 1
Table 2
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These pages were last updated on 1 October 1996
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