|
- What Are MOAH? Health Risks, Food Safety Regulations and… | NSF
Learn what MOAH (Mineral Oil Aromatic Hydrocarbons) are, how they contaminate food and equipment, their health risks, and how global food safety regulations address them
- MOAH - Lancaster Museum of Art and History | United States
The Lancaster Museum of Art and History (MOAH) celebrates the art, history, and culture of the Antelope Valley through engaging exhibitions, educational programs, and community events
- Mineral Oil (MOSH - MOAH) - UC Food Quality
GeneralMineral Oil Saturated Hydrocarbons (MOSH) and Mineral Oil Aromatic Hydrocarbons (MOAH) are two broad classes of chemical compounds derived from mineral oil – petroleum distillation byproduct
- Mineral oil hydrocarbons | EFSA
Mineral oil hydrocarbons (MOH) comprise a wide range of chemical compounds obtained mainly from petroleum distillation and refining They are categorised into two main groups referred to as MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons)
- MOSH MOAH – QUESTIONS AND ANSWE - SGS
food contamination with MOSH MOAH In Germany, a third draft regulation published in July 2014, which amended the "German Bedarfsgegenständeverordnung" proposed a maximum level for MOSH C16-35 of 24 mg kg and for MOAH C16-35
- MOAH
The Museum of American Heritage (MOAH) is the Bay Area's only museum exclusively dedicated to the history of technological innovation before the Information Age Founded in 1985, MOAH took up residence in the historic Williams House in downtown Palo Alto in 1998
- EU measures for dealing with MOSH MOAH findings in food
In September 2023, the European Food Safety Authority (EFSA) published its Scientific Opinion on the risk assessment of mineral oil hydrocarbons in food This opinion forms the basis for the planned introduction of maximum levels for MOAH
- Mineral Oil in Food: MOSH and MOAH Contamination Risks
MOSH consists of saturated hydrocarbons, while MOAH comprises aromatic hydrocarbons, some of which have been linked to carcinogenic and mutagenic effects Because these compounds are lipophilic (fat-loving), they are particularly prevalent in fatty foods such as oils, chocolates, and dairy products
|
|
|