Mineral oil aromatic hydrocarbons (MOAHs) can be found in food products as a result of, amongst others, contamination from processing equipment and/or packaging. Safeguarding public health, MOAHs should be avoided and/or prevented in food products to minimize the exposure to consumers. Policy and upcoming legislation for MOAHs in food will have a serious impact on the food industry and the availability of food products to consumers. Preventing the presence of MOAHs in the food chain is an important strategy for limiting the exposure of MOAHs to consumers. Understanding levels and introduction routes of MOAHs in oils will help in designing prevention strategies. Nowadays, regular analyses for the detection of MOAHs requires knowledge and expensive equipment, which is not always available at the primary stages of food production. Having quick methods for the detection of MOAHs at the disposal of the actors in the primary stages of food production, could help identify introduction routes and the presence of MOAHs and could facilitate quick responding to contaminated batches. Furthermore, removal strategies may be of interest, if batches of oils are contaminated.
The possibilities for quick methods of detecting MOAHs are explored in current research. Two concepts for detecting MOAHs in oil, are currently investigated. An antibody-binding methods on one hand, and spectroscopic methods on the other hand. Moreover, removal of MOAHs is explored both via chemical and physical routes.
This research was made possible by funding of the Dutch ministery of agriculture, fishing, food security and nature, project LWV23090 AMOQ Analysing MOAHs Quickly