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Mineral Oil (MOSH - MOAH)

General

Mineral Oil Saturated Hydrocarbons (MOSH) and Mineral Oil Aromatic Hydrocarbons (MOAH) are two broad classes of chemical compounds derived from mineral oil – petroleum distillation byproduct. These compounds can potentially end up in food and are a subject of concern due to their persistence in the environment and potential health effects. MOSH and MOAH have been detected in bread and bakery products (from baking paper or cardboard boxes), confectioneries and sweets (from oil migration during packaging), cereals and grains (stored or transported in containers treated with mineral oils), oils and fats.

MOSH and MOAH can contaminate foods by the following ways: 

  • Environmental Contamination: Foods can be contaminated by MOSH and MOAH from polluted air, soil, or water sources where food ingredients are grown or processed.
  • Contamination during Processing: Use of lubricants, coatings, processing aids, release agents and additives during food production and processing.
  • Migration from Contact Materials or Packaging: MOSH and MOAH can leach from packaging materials, such as recycled paperboard or inks, where mineral oils are used as printing inks, adhesives, or coatings.
     

The health risks posed by MOSH and MOAH depend on the specific chemical structures and levels of exposure. Their accumulation is observed in human tissues, depending on the specific compound. Long-term exposure has been linked to liver granulomas and potential hepatic damage (EFSA, 2012). MOAH compounds are more concerning as some MOAH are known or suspected carcinogens, mutagens, or reproductive toxins (WHO, 2003)

Accurate measurement of MOSH and MOAH in foods is critical to assess exposure, however, the analysis of MOSH and MOAH in foods, especially those with high fat content, is onerous and can be inconsistent amongst laboratories. One or two- dimensional Gas Chromatography-Mass Spectrometry or -Flame Ionization Detector (GC-MS, GC x GC-MS, GC x GC-FID) and Liquid Chromatography-Mass Spectrometry (LC-MS) are common methods, reaching detection limits of less than 0.5 mg MOSH or MOAH/kg. However, challenges remain in differentiating closely related hydrocarbons and maintaining extraction efficiencies; a complete chemical characterization of MOSH and MOAH is not possible.

There is no universal consensus on the exact allowable limits for MOSH and MOAH. The general regulatory approach is geared toward minimizing exposure as much as possible, particularly for the more concerning MOAH. One of the hurdles in setting universal limits is the complexity in detecting these compounds reliably and distinguishing them from other hydrocarbons. A reliable and streamline analytical testing routine will lead to more stringent monitoring and transparent reporting for food manufacturers.

Guidance for Industry

Food processors play a crucial role in minimizing MOSH and MOAH contaminations. Reducing exposure requires a systematic approach incorporating material selection, handling practices, processing methods, and quality control. Some strategies to reduce MOSH and MOAH contamination are:

  • Supplier Policies: Work with suppliers who adhere to strict limits on MOSH and MOAH in their products.
  • Process Control: Implement rigorous quality control methods and ensure machinery is well-maintained and lubricants are food-grade.
  • Packaging Materials: Use primary packaging materials that do not contain mineral oils and prevent cross-contamination from secondary packaging.

Information for Consumers to Reduce Exposure

Consumers can minimize their exposure to MOSH and MOAH by storing food in glass, stainless steel, or non-recycled paper/cardboard materials and avoiding prolonged storage of foods in printed or recycled packaging. Focus on fresh foods as they are less likely to have been in contact with contaminated packaging materials.

Resources