The specifications for refined vegetable and marine oils excluding olive oil of the chain organization MVO provide information on the quality and safety parameters of refined oils and fats to buyers of these oils and fats.
The specifications for refined vegetable and marine oils excluding olive oil 2014 of MVO - the Netherlands Oils and Fats Industry provide information on the quality and safety parameters of refined oils and fats to buyers of these oils and fats. They include:
  • legal limits for contaminants in oils and fats
  • limits in Codex Alimentarius standards
  • MVO guaranteed values for quality and food safety parameters which are not legally regulated
  • recommended methods of analysis for the parameters mentioned
These values apply unless otherwise agreed in additional documents between supplier and buyer.

Contaminant

EC Regulation
1881/2006
(+amendments 1126/2007 and 1259/2011)

Codex Standard for named vegetable oils

MVO Guaranteed value

Reference Method of Analysis (or equivalent)

Mycotoxins

 

 

Aflatoxin B1
- in peanut and coconut oil

 

max 2 µg/kg

    AOCS Ab 6-68 and 
Directive
1998/53/EC
amended by
2002/27/EC,
2002/121/EG and 
2004/43/EG

Aflatoxin B1 +
B2+G1+G2
- in peanut and coconut oil

max 4 µg/kg

   

Zearalenone
- in refined maize oil

max 400 µg/kg

   

Metals

Iron (Fe)

  max 1500 µg/kg max 500 µg/kg ISO 8294

Copper (Cu)

  max 100 µg/kg max 50 µg/kg ISO 8294

Arsenic (As)

  max 100 µg/kg max 100 µg/kg AAS

Lead (Pb)

max 100 µg/kg max 100 µg/kg   ISO 12193

Nickel

    max 200 µg/kg ISO 8294

Sum of dioxins (WHO-PCDD/F-TEQ)

 

- in vegetable oil

max 0,75 pg/g fat    

FEDIOL lists
recommended labs
for analysing dioxins
and dioxin-like PCBs in oils & fats

 

- in fish oil

max 1,75 pg/g fat    

Sum of dioxins and dioxin-like PCBs (WHO-PCDD/F-TEQ)

- in vegetable oil

max 1,25 pg/g fat    

- in fish oil

max 6,0 pg/g fat    

Non dioxin-like PCBs (sum of congeners 28, 52, 101, 138, 153 and 180)

- in vegetable oil

max 40 ng/g      

- in fish oil

max 200  ng/g      

PAHs

Benz(a)pyrene (Ba P)

Sum of benzo(apyrene),
benz(a)anthracene, benzo(b)fluoranthene
and chrysene

- in coconut oil

- other oils

max 2 µg/kg





max 20 µg/kg

max 10 µg/kg

   

ISO 15302

 

 

 

 

1) This applies to hydrogenated refined fats and oils.

Pesticide residues

According to EC Regulation No. 396/2005, European Maximum Residue Limits (MRLs) for processed products like oils and fats should be derived from the European MRLs for raw agricultural products. Concentration or dilution caused by processing must be taken into account. European MRLs for raw agricultural products can be found in the EU MRL database

The reference method of analysis is NEN-EN 1528-1/4. FEDIOL has a list with recommended labs approved for analysing pesticide residues in oils and fats.

Quality parameters for refined oils and fats at loading

Bacteriological specificationsLegal limitCodex limitMVO guaranteed value

Reference Method
of Analysis (or equivalent)

Total plate count     max 1000/g

ISO 4833

Salmonella     absent in 25 g

ISO 6579

Yeasts     max 10/g

ISO 21527

Moulds     max 10/g

ISO 21257

Enterobacteriaceae     max 10/g

ISO 21528-2

E. coli     max 10/g

ISO 16649-2

2) Refined oils are sterile and have a too low moisture content for bacteria to affect the quality of the oil. However, during loading of means of transport contamination can occur. Bacteriological specifications should assure refined oils to be loaded according to good practices.

Other quality 
parameters
Legal
limit

Limit of Codex Standard
for named vegetable oils

MVO guranteed
value

Reference Method of Analysis

(or equivalent)

Soap remains   50 mg/kg
(0.005% m/m)
max 10 mg/kg
(0.001 m/m)
ISO 10539:2002
Free fatty acids   0.3% FFA
(0.6 mg/KOH/g oil)
max 0.1% FFA 
(0.2 mg/KOH/g oil)
ISO 660
Peroxide value   max 10 milli
equivalents O2/kg
max 1.0 milli 
equivalents O2/kg
ISO 3960

 

Mineral oils and thermal heating fluids

Strict legislation for the transport of refined oils and fats by sea and by land prevents the contamination of refined oils and fats with mineral oils.
There is no risk of contamination of refined oils with thermal heating fluids because European oils and fat producers only use steam heating. Refined (or semi refined) products from third countries are regularly checked on the presence of thermal heating fluids.
 
Click here for a pdf-document of the MVO specifications.
Last modified: February 3, 2017 16:02