In-depth

SAFETY: SEARCH FOR CONTAMINANTS

Food safety analyses of olive oils: search for contaminants

Analysis relating to the food safety of olive oils are aimed at monitoring the analytical parameters relevant to preserving consumer health, revealing the presence of even the slightest traces of pesticides and other contaminants.

The parameters monitored are numerous and their detection is also crucial in assessing the compliance of oils with the relevant standards, especially if they contain specific limits:

Detection of pesticide residues, multi-residual and single active ingredients
Glyphosate
Quaternary pesticides (Diquat, Paraquat, Clormequat, Mepiquat)
Copper chlorophyll
Heavy Metals
Solvent residues
Polycyclic aromatic hydrocarbons (PAH)
Residues of plasticisers, phthalates, adipates
Mycotoxins (aflatoxins, zearalenone, ochratoxin, deoxynivalenol, fumonisins, trichothecenes);
MCPD and Glycidol
Total Mineral Oils
Mineral oil hydrocarbons: saturated (MOSH) and aromatic MOAH
Clorofilla rameica

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