A total of 118 imported cheeses from 13 countries were analyzed for aflatoxin M. 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 M at levels of 0.1 to 1.0 ng/g (limit of determination was 0.05 ng/g).
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