MOSH and MOAH analysis in edible consumer products: key concepts and considerations during method development from an entry-level perspective

Mineral oil hydrocarbons (MOH) comprise a wide range of chemical compounds obtained mainly from petroleum distillation and refining and are categorized into two main groups referred to as MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons). MOH can enter food in multiple ways such as environmental contamination, lubricants for machinery, process aids, food or feed additives, and migration from food contact materials (European Food Safety Authority, doi:10.2805/984604). The European Food Safety Authority (EFSA) first published a scientific opinion on MOH in 2012, at which point the European Commission (EC) began monitoring MOH in food and food contact materials. Due to the complexity of foods contaminated with MOH, careful consideration of sampling, preparation, and methods of analysis are critical to method development. Specifically, one-dimensional chromatographic methods may be insufficient for successful separation of different MOH fractions. To address this challenge, multidimensional chromatography methods such as online liquid chromatography (LC)-gas chromatography (GC) have been established to provide quantitative information on the presence of each MOH fraction. To this end, we will discuss the basic principles and method considerations necessary when beginning method development for MOSH and MOAH contamination in foods.