Adam continued that when the press mentions oil, it does not discriminate between a carefully designed H1 lubricant and crude oil, motor oil or gas oil. The many papers reporting about oil in food often use terms like might cause, could result, and are possibly because many of the effects are not yet sufficiently tested, he said. What is generally accepted, though, is that aromatic hydrocarbons are a risk for human health. But base oils used in H1 lubricants are made of highly refined mineral oil hydrocarbons and should be aromatic free. If aromatic hydrocarbons do get in our food, there must be another source, Adam contended.

U.S. law (21 CFR) permits the use of mineral oil in food production. This could be from a defoamer, mold release agent or sealants, he said. Other sources include oil leaking from production equipment and transfers from packaging materials like plastics and recycled paper.

Can we avoid mineral oil hydrocarbons in our food? Adam asked. Other than naturally occurring mineral oil hydrocarbons, the answer would possibly be yes. However, this would have enormous consequences for our food production. A total redesign of all equipment, from the crop field to the final production plant and different packaging materials would be required, he said. Other expensive steps would also be required, such as eliminating exposure of fields to combustion products.

Must we avoid mineral oil hydrocarbons in our food? Adam continued. This is something we do not know for a fact today. Many studies have been done, and results are not conclusive. Much more work will be required, he said, but with sufficient study, the industry should be able to prove a reasonable level of safety that would be acceptable for the worlds regulatory bodies.

Adam said that several things can be done to help users. The main thing would be to work toward one globally recognized standard in food lubricants. One problem is the difference between Europe and the United States. The U.S. dictates a maximum level of 10 parts per million of mineral oil hydrocarbons in food. The EU approaches food from a different angle, specifying an acceptable daily intake. The problem lies in the fact that this is not measurable at the food production level, said Adam.

Adam suggested that the industry needs fast and affordable test methods to determine the level of mineral oil hydrocarbons in food. We also need clear, global regulations. Many food materials come from countries where no limits are set, or where limits are set at U.S. FDA levels, he added.

There is a future for lubricants in food production, Adam concluded, simply because the vast quantity of food demands mechanized equipment. Whether lubricants will have the same composition as today or if they will be from different base oils is not yet determined.