Mineral Oil Hydrocarbon Testing in Food (MOSH/MOAH): Safety Analysis

Why Test for MOSH/MOAH in Food?

The presence of mineral oil hydrocarbons (MOSH/MOAH) in foods is an important issue for food safety and public health. MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) represent the saturated and aromatic hydrocarbon components of mineral oils. These components, which can enter foods through packaging materials, environmental contamination or production processes, are scrutinized in food safety analyses due to their potential health risks.

What is MOSH/MOAH?

• MOSH (Mineral Oil Saturated Hydrocarbons): Saturated hydrocarbons found in mineral oils. It is thought to accumulate in the liver as a result of long-term consumption. This accumulation may be particularly high in unrefined mineral oils.
• MOAH (Mineral Oil Aromatic Hydrocarbons): Mineral oil components known as aromatic hydrocarbons that pose a higher health risk. They are considered to have potential carcinogenic properties and are therefore given special attention in analysis.

Accurately determining the level of contamination of these components is an important step in reducing long-term health risks in food.

Mineral Oil Hydrocarbons are chemical compounds produced mainly from crude oil, but also synthetically from coal, natural gas and biomass. Mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) belong to the mineral oil hydrocarbon group. Mineral oil saturated hydrocarbons (MOSH) include open chain and cyclic hydrocarbons, while mineral oil aromatic hydrocarbons (MOAH) are highly alkylated mono- and/or poly-aromatic hydrocarbons.

MOSH and MOAH can be found in food oils such as sunflower oil, vegetable oils, other edible oils and fats, rice, pasta, cereals, deep-frozen foods, bakery products and many other processed food products.

• Fatty components found in cosmetic products
• Packaging materials in contact with food
• Packaging printing color materials
• Lubricating oils and surface treatment agents

Foodstuffs, food additives, adhesives, ink used in printers, hydraulic oils, exhaust gases can cause MOSH and MOAH contamination.

The amount of MOSH that should be present in foodstuffs

• Milk and dairy products - 5 mg MOSH/kg
• Cereals - 15 mg MOSH/kg
• Food vegetable products, snacks and sweets - 20 mg/kg MOSH
• Fish and fish products - 60 mg/kg MOSH
• Animal food products, sugar and confectionery - 30 mg/kg MOSH
• Spices and herbs - 70 mg/kg MOSH
• Tree nuts and oilseeds and egg products - 150 mg/kg MOSH
• Animal and vegetable oils - 100 mg/kg MOSH

The amount of MOAH that should be present in foodstuffs

• Dry foods with low fat/oil content equal to or less than 4% - 0.5 mg/kg MOAH
• 1 mg/kg MOAH for foods with solid/liquid fat content above 4
• 2 mg/kg MOAH for fats and oils

MOAH, which can act as genotoxic carcinogens and damage DNA, the genetic material of cells and cause cancer, and MOSH, which can cause health problems as it accumulates in the liver and lymphoid system, should not exceed the specified limits in foods.

Nanolab Laboratories Group continues to provide services within the scope of MOSH/MOAH Analysis in Food. We also provide services in the Determination of Boric Acid in Food.

Contact us for more information.

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