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In suitablemoisture and temperature conditions some fungus such as Aspergillus,Penicillium, Fusarium, Alternaria, Claviceps synthesis the mycotoxins whichhave toxic and carcinogenic properties are fungal metabolites that have lowmolecular weights. Aflatoxin, ochratoxin, trichothecene, zearalenone, patulinand fumonisin are the most common mycotoxins. Aflatoxins, one ofthe mostimportant mycotoxins, are heat- resistant, toxic, immunosuppressive, mutagenic,teratogenic secondary metabolic products produced by toxigenic strains ofAspergillusflavus, Aspergillus paraciticusand Aspergillus nomius. Aflatoxinsare composed of 6 main components as Aflatoxin B1, B2, G1, G2, M1, M2.According to toxic effects generated by aflatoxins, Aflatoxin B1 (AFB1) is themost effective one. The cows fed diets containing AFB1 and AFB2, commonly foundthe derivatives which are similar to the main molecules but show lessbiological effects are called AFM1 and AFM2. Especially, AFM1 make seriousproblems in terms of food hygiene in dairy products. The carcinogenic effect ofAFM1 is 10 times less than AFB1 but their toxicity effects are reported as a samelevel. As a result of negative effects of aflatoxins on human health, AFB1iscategorized in primary level while AFM1 in secondary level among carcinogenicsubstances by the International Agency for Research on Cancerdepending WorldHealth Organization. AFM1 limit values are indicated regulation of Turkish FoodCodex. Due to carryinghigh risk for human heath, the presence of AFM1 in dairy products should becarried out to reduce mold growth in all processes from production toconsumption stage and the feeds which are given to dairy animals should be keptin appropriate storage conditions by controlling them regularly. In addition, modernproduction techniques should be applied and manufacturers should be raisedawareness.