Adulteration of Olive Oil
Edible Oil and Fat Products: Edible Oils
Magdi Mossoba,
Cynthia Srigley,
Sanjeewa Karunathilaka,
Ali R. Fardin-Kia,
Clark Ridge,
Emmanuel Hatzakis, Betsy Yakes,
Magdi Mossoba
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorCynthia Srigley
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorSanjeewa Karunathilaka
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorAli R. Fardin-Kia
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorClark Ridge
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorBetsy Yakes
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorMagdi Mossoba,
Cynthia Srigley,
Sanjeewa Karunathilaka,
Ali R. Fardin-Kia,
Clark Ridge,
Emmanuel Hatzakis, Betsy Yakes,
Magdi Mossoba
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorCynthia Srigley
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorSanjeewa Karunathilaka
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorAli R. Fardin-Kia
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorClark Ridge
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorBetsy Yakes
US Food and Drug Administration, College Park, MD, USA
Search for more papers by this authorAbstract
The US Food and Drug Administration (US FDA) is mandated with protection of the US public against intentional adulteration of foods for economically motivated gain and deceptive label declarations such as those found with adulterated extra virgin olive oil (EVOO). In April 2016, a US Congressional Committee expressed concerns related to reports of the high prevalence of imported olive oil sold in the United States that is adulterated or mislabeled. Such fraudulence reportedly includes the mixing of EVOO with seed oil, which could adversely impact the health of consumers who are allergic to seed oil. The most serious issue facing regulatory agencies has been the relative ease of adulterating EVOO while meeting the physical and chemical criteria of established trade standards, such as those of the International Olive Council (IOC) and the US Department of Agriculture (USDA). This issue underscores the urgent need for more rigorous and accurate analytical methodologies, including untargeted rapid screening tools, for detecting such fraudulence. This article presents an overview of current official methods, analytical procedures that target specific analytes, and rapid screening tools that rely on chemometric analysis.
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