eng Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 566 endpage: 571 Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages http://creativecommons.org/licenses/by/4.0/legalcode 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. https://unilib.phaidrabg.rs/o:8671 doi:10.18485/meattech.2025.66.3.99 application/pdf 580926 bytes 2025-12-01 Branković Lazić, Ivana Petronijević, Radivoj Janković, Saša Đinović-Stojanović, Jasna Jovanović, Jelena Lukić, Mirjana Rašeta, Mladen info:eu-repo/semantics/article MOH, MOSH, MOAH, Food contamination, Risk assessment, Chemical risk Institute of Meat Hygiene and Technology