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Aflatoxins are mycotoxins produced by two species of Aspergillus present in the soil and on plants, Aspergillus flavus and Aspergillus parasiticus, occurring in grains, nuts, cottonseed and other commodities associated with human food or animal feeds. The mycotoxins of most concern from a food safety perspective include the aflatoxins B1, B2, G1, G2 and M1. When cows consume aflatoxin-contaminated feeds, they metabolically biotransform aflatoxin B1 into a metabolite hydroxylated form called aflatoxin M1. Milk products can also serve as an indirect source of aflatoxin.

Aflatoxin M1 is quite stable towards the normal milk processing method such as pasteurization and if present in raw milk, it may persist into final products for human consumption. Since aflatoxins are known to be cause hepatotoxic, genotoxic and carcinogenic effects, kidney and liver damage, gastrointestinal disturbances, reproductive disorders or suppression of the immune system, exposure through food should be kept as low as possible.