The research of contaminants is part of multiple controls conducted by fat and oil industry to verify the conformity of products placed on the market in relation to regulations as for instance the commission regulation EC n o 1881/2006 setting maximum levels for some contaminants in food as lead, some mycotoxins, dioxins, polychlorobiphenyls, benzo[a]pyrene. In the absence of regulation, the detection of contaminants must be addressed in partnership with authorities according to the toxicity of molecules. The

controls are not confined to environmental contaminants. They also include compounds that can be formed during the production process of vegetable oils such as esters of 3-monochloropropanediol. This article focuses on recent research analytical development more particularly on those related to polycyclic aromatic hydrocarbons, mineral oils, phthalates and esters of 3-monochloropropanediol.

Authors : Florence Lacoste, Florent Joffre, Jean-Louis Coustille, Odile Morin, Bénédicte Soulet, Evelyne Brenne, Hugues Griffon , ITERG, Institut des corps gras, rue Monge, 33600 Pessac, France (www.iterg.com).

Oléagineux, Corps Gras, Lipides. Volume 17, Numéro 2, 75-80, EXTENSIONS DU DOMAINE DE L’ANALYSE – santé, qualité, sécurité sanitaire (photo ITERG), Qualité – sécurité sanitaire

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