Methods for determination of aflatoxin M1in milk and milk products—a review of performance characteristics

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Abstract
Among numerous methods that have been published for determination of aflatoxin M1 in milk and milk products, the following have been selected for review of performance characteristics: methods for which interlaboratory testing has been carried out, methods proposed in support of national (Swiss) regulations following inclusion in check sample series, and methods that report detection limits for milk of ≤ 5 ng/1 (≤ 0·005 μg/1) or ≤ 10 ng/kg (≤ 0.01 μg/kg) for cheese. It is practical to determine aflatoxin M1 in milk with good accuracy and precision down to low ng/1 concentrations using thin‐layer chromatography, high‐performance liquid chromatography or enzyme‐linked immunosorbent assay for quantitation. However, measurement at such low levels has not been tested by a true collaborative study. Confirmation of identity of aflatoxin M1 at low ng/1 levels has also been reported. Recent evidence suggests that consideration should be given to inclusion of aflatoxin M4 in methods for aflatoxin M1.