My approach is to prevent residues from occurring and not trying to fix problems somewhere else in the chain. That is often not effective or even possible.

The tolerances in the EU in food are based on the analytically determined values and do - and probably cannot - take into account whether binding agents might be present that might or might not be effective in reducing the actual exposure of the consumer to toxic substances.

In commercial operations, no feed is 100% free of aflatoxins and therefore the use of toxin binders in increasingly important. Your target will be to keep aflatoxin levels below 8 ppb (EU standard). However, the selection of an appropriate toxin binder for cheese will depend on the properties toxin binder and its effect on your final product. Certain factors to consider include:

Ability to adsorb a wide range of mycotoxins

Low effective inclusion rate

Rapid and uniform dispersion in the feed during mixing

Heat stability during pelleting, extrusion, and during

storage

No affinity for vitamins, minerals or other nutrients

High stability over a wide pH range

Biodegradability after excretion

Safety to animals and/or humans

Palatability (effect on overall cheese quality). 

You might need to read about each marketed product andd compare before you make a choice. 

My starting point is that prevention of the occurrence of mycotoxins is and should remain the first priority. Other (end of pipe) approaches are always less effective and sometimes impossible.

Before you are allowed to use binders directly in human food, you have many items to approach as nicely outlined in the previous answer. Acceptance by authorities, let alone the general public, might be by far the biggest hurdle to take.

I do not believe that you can add mycotoxin binder to food items for many reasons. I agree with Kan that no food items should contain any type of mycotoxin in first place. So, all preventive measures should be taken prior to producing any food item.

Also as Festus mentioned what can you do to neutralize taste effect of a binder!

Last, but not least you need to pay attention that a mycotoxin binder acts within digestive system so there are many other factors that might affect its binding ability.

I agree with Mr  Festus and also you should check the regulation regarding finished products for human consumption.

all feed stuff contain mycotoxin so it should be add antimycotoxin may be clay As  HASCS or enzymes  or  prebiotics