Are MOSH and MOAH going to destroy your product?

If you’re in the bakery and confectionary industry, or work as a distributor in the bakery sector, chances are you’ve heard the acronyms MOSH and MOAH before: these are terms popping up more and more in food safety discussions, and for good reason.

But what exactly are they, and .. ?why should you care?

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What are hydrocarbons?

Why are they dangerous?

How can you be sure your production line or your range of products is compliant with the law?

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If this is you, stay with us, and you’ll be a MOSH and MOAH expert by the end of this article.

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So, what are MOSH and MOAH, and how would they end up in your bakery products?

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MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) are chemical substances from mineral oil, and they can be found almost everywhere in the environment: from leaks of diesel or lubricant from machines and vehicles, pesticides and other pollutants, lubricants used in secondary or tertiary packaging and even certain ingredients. ?

Once in contact with food, these substances can contaminate it by migration, making it unsafe for consumption. This is why industries working in the food sector need to be sure the materials they utilise, from bakery moulds to other packaging, are free from MOSH and MOAH.

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But why are they dangerous?

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The primary worry with MOSH and MOAH is their potential long-term health risks. While small amounts are not immediately harmful, prolonged exposure—especially to MOAH—has been linked to health issues, including some cancers: by accumulating in the human body, they can have carcinogenic or mutagenic effects, meaning they are capable of inducing cancer or genetic mutations.

For this reason, regulators around the world are working to limit the presence of these substances in food products, and failing to meet these standards can result in product recalls, fines, and damage to a company’s reputation.

Companies must prioritize eliminating these contaminants to protect their customers, and consumer must become aware of the risks of unregulated industrial productions.

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What’s the impact on the baking industry?

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The consequence for industrial baking and confectionery are clear: they need to pay close attention to MOAH and MOAH and their presence in food moulds and packaging, to avoid contaminating food through commonly used materials and processes.

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But how?

1. Choose the Right Materials: Companies in the baking and confectionery industry often use various packaging and moulds in their industrial lines and understanding the potential for MOSH and MOAH contamination is crucial. Be mindful of the packaging and moulds used in your products and ensure that suppliers provide detailed declarations on their materials, confirming that they’re free of harmful mineral oils and certified for safe food contact.
2. Check your Supply Chain: Businesses must check their entire supply chain, including raw materials and packaging suppliers, to ensure they do not introduce these harmful substances. Regular audits and supplier assessments can help mitigate the risk of contamination.
3. Invest in Product Safety and Quality Assurance: Consistently monitoring for MOSH and MOAH levels in your products is key. Testing, documentation, and other quality control measures will ensure you’re complying with regulations and producing safe, high-quality products.
4. Establish consumer trust: Staying informed about MOSH and MOAH regulations goes beyond simple law compliance, it’s also about safeguarding consumer trust and well-being. Controlling these contaminants protects customers and strengthens your brand’s reputation for quality in a competitive market.

Without proactive measures, MOSH and MOAH contamination could indeed pose severe risks to your product’s safety, compliance, and reputation, leading to potential recalls and fines. However, with the right steps in place, you can safeguard your products and keep these contaminants away from your production line.