Update on control of olive oil adulteration and misbranding in the United States |
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| Authors: | D Firestone Karen L Carson Robert J Reina |
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| Affiliation: | (1) Division of Contaminants Chemistry, Food and Drug Administration, 20204 Washington, DC;(2) Division of Food Chemistry and Technology, Food and Drug Administration, 20204 Washington, DC;(3) Food and Drug Administration, 02109 Boston, MA;(4) Food and Drug Administration, Center for Food Safety and Applied Nutrition, HFF-426, 200 C St. S.W., 20204 Washington, DC |
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| Abstract: | The Food and Drug Administration has carried out a regulatory program since 1982 to control olive oil adulteration and mislabeling
in the U.S. Analysis of imported and domestically packaged olive oil products and inspection of domestic packers have significantly
reduced the presence of undeclared esterified olive oil in olive oil products. Undeclared esterified olive oil was present
in 13% of olive oils examined in a 1985–86 survey, compared to 65% in a 1983–84 survey. Undeclared olive pomace oil and seed
oils continue to require surveillance in a continuing effort to eliminate olive oil adulteration. |
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