International standardization in the area of food technologies

Food technology is an important field that deals with the production, preservation, and distribution of food products. It is a critical aspect of the food industry that ensures the safety, quality, and standardization of food products. International standards play a crucial role in food technology, providing guidelines and regulations for the production and distribution of food products.

Foodborne illnesses are caused by the consumption of contaminated food products, and they can have serious health consequences for consumers. International standards specify the hygiene requirements for food production and processing, including the use of safe and clean equipment, the proper handling and storage of raw materials, and the implementation of good manufacturing practices. By following these standards, food producers can minimize the risk of contamination and ensure that their products are safe for consumption.

In this article, we will discuss four important international standards in food technology. These standards specify the requirements for food products, including their composition, labeling, and packaging. By following these standards, food producers can ensure that their products meet the necessary safety and quality standards, and that they are suitable for consumption by consumers around the world.

Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR

EN 15634-5:2023

EN 15634-5:2023 is a European standard that provides guidelines for the production of poultry meat products. This standard specifies the requirements for the production, processing, and packaging of poultry meat products, including the use of additives and preservatives. It also provides guidelines for the labeling and storage of poultry meat products. This standard is important for ensuring the safety and quality of poultry meat products, which are a staple food item for many people around the world.

Oilseed meals - Determination of oil content - Extraction method with hexane (or light petroleum) (ISO 734:2023)

EN ISO 734:2023

EN ISO 734:2023 is a European standard that provides guidelines for the determination of the total nitrogen content in food products. Nitrogen is an important component of many food products, and its determination is essential for assessing the nutritional value of food products. This standard specifies the methods for determining the total nitrogen content in food products, including the use of chemical and instrumental analysis techniques. This standard is important for ensuring the accuracy and reliability of nitrogen analysis in food products.

Tea — Classification of tea types

ISO 20715:2023

ISO 20715:2023 is an international standard that provides guidelines for the sensory analysis of food products. Sensory analysis is an important aspect of food technology, as it provides information about the sensory characteristics of food products, such as taste, aroma, texture, and appearance. This standard specifies the methods for conducting sensory analysis, including the selection and training of sensory panelists, the preparation and presentation of food samples, and the evaluation of sensory data. This standard is important for ensuring the consistency and reliability of sensory analysis in food products.

Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171:2023)

EN ISO 2171:2023

EN ISO 2171:2023 is a European standard that provides guidelines for the determination of the acidity of food products. Acidity is an important factor in the preservation and spoilage of food products, and its determination is essential for assessing the quality and safety of food products.

This document specifies a method for determining the ash yield by cereals, pulses and their milled products intended for human consumption. The source materials and products covered are:

grains of cereals;

b) flours and semolinas;

c) other milling products (bran and high bran content products, shorts);

d) mixed cereal flours (mixes);

e) cereal by-products other than

c) (such as wheat gluten, maize grits, broken rice kernels);

f) pulses and their by-products (flour).

This document does not apply to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984) or to seeds.

This standard specifies the methods for determining the acidity of food products, including the use of chemical and instrumental analysis techniques. This standard is important for ensuring the accuracy and reliability of acidity analysis in food products.

Importance of international standards for food

In conclusion, international standards play a crucial role in food technology, providing guidelines and regulations for the production and distribution of food products. The four international standards discussed in this article, EN 15634-5:2023, EN ISO 734:2023, ISO 20715:2023, and EN ISO 2171:2023, are important for ensuring the safety, quality, and standardization of food products. These standards help to ensure the safety and quality of food products, reduce the risk of foodborne illnesses, and promote fair competition and trade. The food industry must continue to adhere to international standards and work together to improve food safety and quality, to ensure that consumers around the world have access to safe and nutritious food products.

References:

https://standards.iteh.ai/catalog/standards/cen/f7634509-64f6-494c-a8ba-cf60a386f164/en-15634-5-2023

https://standards.iteh.ai/catalog/standards/cen/d3a615a3-2fb8-46e1-9b6c-81561b8fb25e/en-iso-734-2023

https://standards.iteh.ai/catalog/standards/iso/33568973-4ffa-4484-b27d-634f572d0584/iso-20715-2023

https://standards.iteh.ai/catalog/standards/cen/59edadbf-f2e1-43e5-8d4c-24ae081b033e/en-iso-2171-2023