Understanding MOSH & MOAH Risks in Food Production
Mineral oil hydrocarbons (MOH) comprise a wide range of chemical compounds obtained mainly from petroleum distillation and refining. They are categorized into two main groups referred to as MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons). MOSH & MOAH have raised significant concerns in food production and packaging. These substances can inadvertently enter the food chain, leading to potential health risks and regulatory challenges. Our goal at FUCHS is to provide you with expert solutions to help you minimize these risks while maintaining the highest quality standards.
The Impact of MOSH AND MOAH on Food & Beverage and Packaging Industries
Migration of MOSH and MOAH into food & beverages represents a significant health risk to humans and can have serious consequences for the reputation and viability of businesses in the food industry. These contaminants can come from a variety of sources, such as packaging materials, lubricants used in production equipment and other additives present in the food processing environment.
Ingestion of food/beverages contaminated with MOSH and MOAH can cause adverse health effects, including damage to internal organs, hormonal disturbances and possible carcinogenic risks. In addition, the presence of these contaminants can compromise the quality and taste of food, with potential legal, financial and brand trust implications.
It is therefore essential that companies in the food industry implement robust preventative measures to avoid the migration of MOSH and MOAH into food/beverages. This includes careful selection of packaging materials, regular maintenance of equipment and systems, training of staff in good food handling practices and implementation of stringent quality controls at all stages of production and applying the same requirements to companies supplying raw materials, packaging, lubricants and others.
6 key actions to avoid MOSH and MOAH contamination
1. Reduce the complexity and number of lubricant and cleaning product references.
2. Avoid the use of mineral lubricants, even when they are listed as NSF H1 or 3H.
3. Organise the storage of lubricants and cleaning products to avoid cross-referencing or confusion between them.
4. Require suppliers of raw materials, packaging, lubrication and others involved in the production process to certify that their products and processes are free of MOAH/MOSH and that they use food grade synthetic lubricants.
5. Conduct frequent plant audits based on Lubrication Critical Control Point (LCCP) analysis as a systematic preventive process for MOAH/MOSH contamination in the manufacturing plant.
6. Train staff in food safety.
FUCHS’ Expertise in Supporting Your Safety Efforts
With the CASSIDA product range, FUCHS has developed a comprehensive set of lubricants specifically designed to address the challenges associated with MOSH & MOAH. Our team of experts works closely with food manufacturers to identify the best solutions, helping to keep your production running smoothly and safely. Our RIVOLTA brand offers you NSF-registered cleaning products that guarantee safety and efficacy in the demanding cleaning operations of equipment and facilities in food and beverage production plants. For tailored recommendations, consider an LCCP Audit, where our experts visit your facility to assess and optimize your lubrication systems.
All you need to know about MOSH&MOAH in 1 click
Are you a food production or packaging professional? Learn best practices for minimizing MOSH and MOAH risks directly from our expert team who have prepared this valuable resource for you.
Good Practices Manual MOSH MOAH
The objective of this manual is to provide maintenance and operations personnel in the food industry with clear guidance on best practices to prevent the migration of MOSH and MOAH.