Trucksess Mary W, Page Samuel W
Division of Chemistry and Physics, Food and Drug Administration, Washington, D.C. 20204.
J Food Prot. 1986 Aug;49(8):632-633. doi: 10.4315/0362-028X-49.8.632.
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).
对来自13个国家的118种进口奶酪进行了黄曲霉毒素M分析。其中6种是非常硬的类型，包括帕尔马干酪、罗马诺干酪和萨普萨戈干酪；74种是硬奶酪类型，包括瑞士干酪和切达干酪；38种是软质或半软质类型，主要是卡门贝干酪和奶酪酱。8种（6.8%）含有黄曲霉毒素M，含量为0.1至1.0纳克/克（测定限为0.05纳克/克）。
