Mineral oil hydrocarbons (MOSH/MOAH) in cocoa and cocoa products and possible minimization strategies International Symposium on Cocoa Research 13 17 November 2017 Lima/Peru Reinhard Matissek Food Chemistry Institute of the Association of the German Confectionery Industries, Cologne/Germany Lebensmittelchemisches Institut des Bundesverbandes der Deutschen Süßwarenindustrie, Köln/Germany
What you can expect... A new Issue in Food Safety Research Findings Toolbox + Masterplan
What is MOSH/MOAH? How to analyze it?
Mineral Oil Hydrocarbons (MOH) Categories Source: EFSA Journal 2012 / BfR 2009
Myriads of Compounds (Carbon Numbers 10 50) Source: EFSA Journal 2012 / BfR 2009
MOH Brief Toxicology Source: EFSA Journal 2012 / BfR 2009
MOH Brief Toxicology Undesirable Substances in Foods! (EFSA European Food Safety Authority, 2012) Source: EFSA Journal 2012 / BfR 2009
online LC-GC-FID
unresolved complex mixtures hump online LC-GC-FID
online LC-GC-FID
LCI Research Findings 11
Milestone 1: Systematic Approach The most important Milestone 12
Milestone 1: Systematic Approach The most important Milestone Controlled Use: Microcrystalline Waxes Bees wax / Carnauba wax Pesticide Formulations Dust-binding Agents Anti-foam / Release Agents Food Contact Materials: Cardboards and corrugated Cardboard made from Recycled Fibres Printing Inks Jute / Sisal Sacks Hotmelts Accidental: Environment Lubricants / Hydraulic Oils Compressed Air Particulate Matter from Paved Roads Car Exhausts
In the Beginning: Focusing only on End Products
Milestone 2: Prior Migration The most important Milestone 15
Milestone 2: Prior Migration The most important Milestone Prior Migration Identified Main Sources: Use of Recycled Cardbord Use of not really mineral oil free Bags (Jute, Inks)
Migration via Gas Phase Do not only take into account end products! Beware of Commodities & Semi-Finished Products! R. Matissek, 2013
Jute/Sisal Sacks Critical review of Food Grade Quality according to IJO Standard 98/01: Quality parameter: Unsaponifable Matter (USM) IJO International Jute Organisation Our demand: Batching Oils must be free from MOSH/MOAH! Lebensmittelchemisches Institut (LCI) des Bundesverbandes der Deutschen Süßwarenindustrie R. Matissek, 2013 18
Findings regarding Cocoa 19
From Bean to Bar cocoa seeds port of arrival cocoa processor c. liquor c. butter c. powder end product consumer
From Bean to Bar cocoa seeds No MOSH! No MOAH! port of arrival cocoa processing c. liquor c. butter c. powder end product consumer
From Bean to Bar cocoa seeds No MOSH! No MOAH! environment port of arrival jute / board cocoa processing Lubricants lubricants c. liquor c. butter c. powder end product possible entries food contact materials consumer
From Bean to Bar cocoa seeds No MOSH! No MOAH! environment port of arrival rosting shells jute / board cocoa processing deso c. liquor c. butter c. powder conche Lubricants lubricants end product possible entries food contact materials consumer removals
Toolbox + Masterplan 24
Milestone 3: Toolbox The most important Milestone
Milestone 3: Toolbox The most important Milestone
Milestone 4: The Master Plan The most important Milestone 27
Milestone 4: The Master Plan The most important Milestone 1 st Part: Research Work 2 nd Part: Implementation Work TOOLBOX GLOBAL RESEARCH COORDINATION EVIDENCE COLLECTION OPERATORS MINIMIZATION DATABASE FOOD CHAIN EXPERTISE KNOWLEDGE IMPULSES OBJECTIVES
Executive Summary The entry of MOSH/MOAH in foods (cocoa) is a very complex issue! The entire value chain must be considered! The toolbox can help industry to understand and mitigate entries! MOSH and MOAH should be minimized as undesirable contamination! The main contamination with cocoa comes from recycled cardboard and from not really MOSH/MOAH-free jute sacks! A Minimization Concept seems meaningfull and should be encouraged!
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