Naslov (eng)

Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages

Autor

Branković Lazić, Ivana
Petronijević, Radivoj
Janković, Saša
Đinović-Stojanović, Jasna
Jovanović, Jelena
Lukić, Mirjana
Rašeta, Mladen

Publisher

Opis (eng)

Testing for the presence of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) hydrocarbon fractions was carried out on finished prod- ucts at a food business entity. On this occasion, the presence of the MOSH fraction beyond the limits of the customer’s internal standard (2 mg/kg) was determined in finely chopped cooked sausages at the end of their shelf life; levels were 48.2±9.37 mg/kg in sausage packed in polyamide casing and 8.41±1.64 mg/kg in sausage packed in collagen casing. The meat batter was tested systematically and in a targeted manner, successively in the production steps of the finished product, showing that aromatic hydrocarbon levels were: after passing through the crusher (0.92±0.18 mg/kg), microcutter (1.63±0.32 mg/kg), cutter (1.14±0.22), and filler (1.19±0.23 mg/kg) machines. The raw materials used in the product were also tested (1.00±0.19 mg/kg), as were the casings (28408.82±5525.51 mg/kg polyamide casing and 25947.15±5046.72 mg/kg collagen casing) into which the final product was filled. The obtained test results determined the casings were the source of contamination.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

MOH, MOSH, MOAH, Food contamination, Risk assessment, Chemical risk

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa