INFORM March 2025

22 • inform March 2025, Vol. 36 (3)

A strategy for

navigating

Norliza Saparin

MOH risks

Food safety is a critical concern in the palm oil industry. Hazards in palm oil production can be clas sified into three major categories: physical, chemical, and microbiological hazards. While physical hazards involve foreign materials inadvertently introduced during processing, chemical and micro biological hazards present more significant risks due to their potential long-term carcinogenic effects and acute toxicity.

Microbiological hazards stem from pathogenic microorgan isms, including bacteria, viruses, parasites, and fungi. However, chemical hazards are particularly concerning as they can arise from processing conditions, leading to contamination through interac tion with harmful substances or chemical reactions. These hazards can be carcinogenic and pose serious health risks, emphasizing the need for rigorous safety protocols. Certain chemical contaminants in palm oil, such as 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE), have been linked to high-temperature processing in the presence of chloride. Another group of contaminants, like ortho-phthalates plasticizers, has also been detected in the vegeta ble oil supply chain, originating from contact materials during trans portation or manufacturing processes. Our research group has implemented a comprehensive miti gation plan to address and prevent contamination in the palm oil supply chain. The primary focus is on stopping and preventing leaks from machinery, equipment, or processes. Immediate corrective actions are taken whenever potential sources of leakage or con taminants are identified. These initiatives aim to secure a safer sup ply chain, align with global food safety standards, and address both operational and technical hurdles effectively. MINERAL OIL HYDROCARBONS (MOH) Mineral oil hydrocarbons (MOH) have been a food safety issue in the palm oil industry due to their potential to contaminate food products. MOH can enter the food supply chain at various points, from production to packaging. Lubricants used in machinery during palm oil processing are the most common source of MOH contam ination, with high levels detected in crude palm oil and subsequent food products. European food companies are urging major producers in Indonesia and Malaysia to reduce mineral oil hydrocarbons in their

• MOH contamination in palm oil is a critical food safety issue due to potential carcinogenic and genotoxic risks, particularly from mineral oil aromatic hydrocarbons (MOAH). • Regulators and customers have imposed strict limits on MOH levels, but achieving compliance presents challenges due to operational and distributional complexities of the global palm oil supply chain. • Contamination is prevalent at multiple stages, including estate activities, milling, transportation, and packaging. • Key mitigation strategies include supply chain risk assessments, advanced analytical methods, and implementation of comprehensive risk management systems based on hazard control measures.