Mineral oils are hydrocarbon compounds (MOH: Mineral Oil Hydrocarbons). They can be subdivided into the two groups MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons). Structurally related to MOSH are the so-called POSH (Polyolefin Oligomeric Saturated Hydrocarbons). Investigations conducted by the European Food Safety Authority found that MOH are present in almost all food products. In particular, in the case of dried food products with a large surface area, such as e.g. spices, flour, semolina, rice, breadcrumbs, or breakfast cereals, you cannot fully rule out the risk of contamination. Fatty foods as well, such as chocolate, butter, nuts, or cooking oils, could be contaminated with mineral oil hydrocarbons. These compounds can end up in the food products in a variety of ways. Potential paths of contamination include the packaging materials (recycled paper, printer ink, jute or sisal sacks treated with oils for waterproofing), lubricating oils from production or harvesting machines, food additives (anti-sticking agents, coatings, glossy agents, anti-dusting agents), gas emissions from the surrounding environment, and many more.

Every year, certain Christmas treats are specifically tested for undesirable contaminants: Acrylamide in gingerbread, speculoos biscuit and cinnamon stars or mineral oil residues in Advent calendar chocolate. According to the EFSA (European Food Safety Authority), the undesirable production-related substance acrylamide potentially increases the risk of cancer. Critical for the mineral oil residues are the aromatic mineral oil hydrocarbons (MOAH) which are also classified as potentially carcinogenic.

In the last years a positive trend was registered and fewer products were contaminated - does this trend continue?

The so-called process contaminant acrylamide is an undesirable by-product that can be produced in food by certain thermal manufacturing processes. The absorption of acrylamide can have a genetic and carcinogenic potential.

Based on the view of the European Parliament that lower limits for acrylamide in baby and toddler food are possible, the limits proposed by the EU Commission were rejected by a large majority on the grounds that the proposed limits are too high. So it still remains exciting.

Furan and methylfurans are volatile compounds that can be formed when food is heated and can be carcinogenic in higher quantities. Due to their low body weight, the sensitive consumer group of infants and small children tend to consume more furan per kilogram of body weight than adults. The formation of furan during the preparation of food can be significantly minimized by using moderate preparation conditions ("gilding instead of charring").

From a toxicological point of view, the BfR recommends that no lead and cadmium should migrate from ceramics. With modern measurement technology, detection limits in the ppt range (ng/kg food (simulant)) are achieved. Accordingly, a detection limit of 10 µg lead/kg food (simulant) or 5 µg cadmium/kg food (simulant) must not be able to detect the migration of lead and cadmium from ceramic products.