o:8671 Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages en 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. MOH, MOSH, MOAH, Food contamination, Risk assessment, Chemical risk 1552099 10.18485/meattech.2025.66.3.99 2025-12-10T08:11:34.946Z 44 yes 46 Ivana Branković Lazić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages https://orcid.org/0009-0005-5844-9278 Radivoj Petronijević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages person https://orcid.org/0000-0002-3901-3824 Saša Janković Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages person https://orcid.org/0000-0002-5223-6993 Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages person https://orcid.org/0000-0003-4602-0835 Jelena Jovanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages person https://orcid.org/0000-0003-0301-729X Mirjana Lukić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages person https://orcid.org/0000-0003-0301-729X Mladen Rašeta Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Determining the source of contamination with MOSH and MOAH in the production of finely chopped cooked sausages person https://orcid.org/0000-0001-9860-6681 application/pdf 580926 https://unilib.phaidrabg.rs/o:8671 no yes 16 70 92000001 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 566 571 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com