Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 10 1-4 1981 12 15 29 36 V.Parvaneh M.Shahin G.Karim J.Kordi 2015 10 03 In this investigation Aflatoxin contamination of eighty different Iranian white cheeses were determined by T.L.C. method. The result of this study showed that, 97.5% of the samples contained Aflatoxin M1 & M2 which are transferred from milk. As far as direct contamination, 30% of the samples contained aflatoxin B1, G1, G2, from which 2.5% contained aflatoxin B1, 5% contained aflatoxin B2, 20% contained aflatoxin G1 and 7.5% were contained aflatoxin G2. The amount of aflatoxin M1 was determined in 21 different samples (Table 3), the maximum amount of 250 µg/kg was found. In this paper, necessary hygienic recommendation was given to prevent and control aflatoxin contamination in cheese and other dairy products. https://ijph.tums.ac.ir/index.php/ijph/article/view/2818 https://ijph.tums.ac.ir/index.php/ijph/article/download/2818/2798