International standardization of food products of plant and animal origin


Animal and vegetable products are eaten every day in huge quantities. If we consider this issue on a global scale, this industry, like any other in our time, does not stand still and includes the introduction and operation of new equipment, technologies, and methods of food processing. Despite the fact that certain innovations can significantly increase the productivity of production processes and also improve financial performance, do not forget that this category of human activity is primarily aimed at creating conditions for the healthy functioning of the body of each person, and as a result, requires standardization, creation rules and regulations. One of the international institutions that is engaged in the standardization of this issue is ISO. Today we will introduce you to some of the most recent and relevant documents of the aforementioned industry.

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021)

EN ISO 6321:2021

Vegetable products differ significantly from animal products. Nevertheless, both this and this category of food products are actively consumed by mankind throughout the world. In order for the consumption and production of these food categories to be carried out in the safest way, the following international standards are being created as EN ISO 6321: 2021.

This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter). — Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism. — Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown. For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used.

NOTE 1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B.

NOTE 2 Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.

It should be noted once again that since this standard concerns the food industry, it is directly responsible for human safety and health. That is why, when selecting an international standard, it is necessary to clearly compare the regulatory framework as well as the technological parameters of your organization with the parameters of a particular international standard specified in the annotation.

Cereals and cereal products - Sampling studies (ISO/TR 29263:2021)

CEN ISO/TR 29263:2021

Plant-based products are increasingly being consumed in the food industry. Since globalization processes are accelerating every day, the food industry is closely intertwined with environmental norms and rules, which entails minimizing the consumption of animal products and, as a result, an increase in the share of plant products on the market. To ensure that, like any other activity, the activity of exploitation, cultivation, as well as the consumption of food products is carried out in the most productive, high-quality and safe way, certain international standards are created. When it comes to flakes and their derivatives, it would be appropriate to introduce such an international standard as CEN ISO / TR 29263: 2021 to increase the productivity of the activities carried out.

Animal and vegetable fats and oils - Separation of lipid classes by capillary gas chromatography (fingerprint method) (ISO/TS 22115:2021)

CEN ISO/TS 22115:2021

When we consider the field of food, it is necessary to understand that the international standards created in it can be both global for the entire industry, and very detailed, literally describing molecular research, as well as the use of certain food additives. When it comes to laboratory research, as well as certain empirical conclusions about the lipid content of vegetable and animal fats, you need to adhere to the recommendations prescribed in such an international standard as CEN ISO / TS 22115: 2021.

This method is suitable for the semi-quantitative analysis of oils, fats and oil/fat-related samples (deodistillates). Screening of oils, fats and oil/fat-related samples to obtain main (e.g. TAGs) and minor component (e.g. sterols, sterol esters, tocopherols, squalene, wax esters, fatty alcohols, and glycerol) information in one single analysis. For a truly quantitative analysis of pre-identified compound classes specific methods are more appropriate. Beside the (semi-)quantitative determination of the oil/fat composition mentioned above, the method can also be used as a useful qualitative screening tool for the relative comparison of sample compositions.

It should be understood that underestimating the impact of an international standard on your business can significantly increase both financial and physical risks. It should also be noted that the implementation of international standards is not only a guarantee of security and structuring of your business or organization, but also expands the horizons of interaction at larger and more global levels.

Foodstuffs - General guidelines for the validation of qualitative real-time PCR methods - Part 1: Single-laboratory validation

CEN/TS 17329-1:2021

If your organization is not engaged in specific activities related to food, but, for example, global sales, export-import or sale, it should be understood that the presence of international standards is still necessary, since absolutely any activity at any scale is standardized and regulated, thereby being responsible for the safety of all stages of the process. When it comes to general recommendations in the field of food, it is necessary to pay attention to such an international standard as CEN / TS 17329-1: 2021.

This document describes the performance characteristics and minimum performance criteria for conducting a single-laboratory validation study for qualitative (binary) real-time polymerase chain reaction (PCR) methods applied for the detection of specific DNA sequences present in foods. The protocol was developed for qualitative real-time PCR methods for the detection of DNA sequences derived from genetically modified foodstuffs. It is applicable also for single-laboratory validation of qualitative PCR methods used for analysis of other food materials, e.g. for species detection and identification.

The document does not cover the evaluation of the applicability and the practicability with respect to the specific scope of the PCR method.

Despite the fact that this international document is globalized and generalized, it should be understood that it specifies certain methodologies used in the food industry. That is why we recommend that you clearly delve into the annotations to this document in order not to make the mistake of acquiring the wrong standard for your organization.

Benefits of International Standardization

Production of products is one of the most profitable activities today, however, it should be borne in mind that the establishment of the entire cycle entails thinking through each step, and therefore prescribing the rules and regulations for their functioning. In order to avoid a large number of mistakes and financial losses, attention should be paid to the implementation of international standards. This set of international documents, especially if it is selected correctly and comprehensively by a specialist, will help to significantly simplify the construction of the entire system, as well as to be sure that the possibility of reaching a more global scale is more real than it seems at first glance when analyzing possible risks.