International standards for different types of beverages


Drinks are in our lives every day. The mass consumption of beverages by people causes a high need for industries to increase the level of competitiveness, create new tastes or features. Since this industry is directly responsible for human safety and health, it must be understood that it is clearly standardized by the relevant documents. One of these documents are international standards, which are mainly used by manufacturers or distributors of beverages. Today we will provide a list of the most relevant international standards in the field of beverages.

Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements, migration test

SIST EN 16889:2016

Since drinks are the product that is consumed daily by each of us, special attention is paid to its production and rationing. When it comes to the consumption of beverages in catering establishments, hygiene becomes the main aspect of safety, which is regulated by international standards such as SIST EN 16889:2016.

This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard.
 For this purpose, this standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration
This European Standard applies to appliances before their entering on the market (new machines) and it also gives an informative Annex for appliances already in use (see Annex A). 
This European Standard does not deal with any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN 60335-2-15 and EN 60335-2-75 have to be used for commercially used appliances.

It should be noted that this International Standard focuses only on hygienic safety and methods of processing equipment used. If you are interested in safety issues for employees when interacting with a certain type of equipment, you can go to our website and get acquainted with the full list of standards for the category of drinks.

Methods for measuring the performance of electric household coffee makers are provided in EN 60661.

Coffee is one of the most consumed beverages on the planet. In accordance with this increased demand, a large number of equipment for its processing and preparation have been created. Each type of equipment has certain operating requirements for the safety of personnel, and it is these safety issues that are regulated by international standards that must be available without fail.

Foodstuffs - Determination of patulin in fruit juice and fruit based purée for infants and young children - HPLC method with liquid/liquid partition cleanup and solid phase extraction and UV detection

EN 15890:2010

Since most juices have a large proportion of fruits, there are therefore a significant number of risks in case of improper storage and production, which can affect the health of the consumer in a bad way. To minimize such risks, juices are produced in accordance with the requirements of international standards such as EN 15890:2010.

This European Standard specifies a method for the determination of patulin in fruit juices and fruit-based purée, such as baby food purée, using high performance liquid chromatography with ultra-violet detection (HPLC-UV).

Using naturally contaminated and spiked samples this method has been validated for the determination of patulin in apple juice, at levels ranging from 3,0 μg/kg to 15,5 μg/kg, and in fruit-based baby food purée, at levels ranging from 3,4 μg/kg to 17,9 μg/kg.

Baby food fruit purée (commercially available on the European market) used in this study contained the following ingredients: blueberry; apple; banana; lemon; wheat biscuits; wheat syrup; whole milk; and vegetable oil. A detailed listing, including the fractions, of each product used in this study is given in [1].
Further information on validation, see Clause 9 and Annex B.

A feature of this international standard is a large number of technical issues that clearly standardize the stages of juice production. If your company operates or plans to enter the European market, we recommend that you have this document available to minimize all possible risks.

Apple juice, apple juice concentrates and drinks containing apple juice -- Determination of patulin content -- Part 1: Method using high-performance liquid chromatography

SIST ISO 8128-1:2000

Apple juice and its derivatives contain certain chemical elements that, when exposed to temperatures, can become toxic and have a significant impact on human health. That is why, in order to minimize all kinds of risks, and especially in large-scale production, certain requirements and norms are created, prescribed in such international standards as SIST ISO 8128-1:2000.

The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.

Since each drink has a certain allowable limit for the presence of one or another element, it is necessary to have international standards for each individual type of drink that is used in the production of your organization. After all, the reputation and competitiveness of an organization primarily depends on the quality of products and the level of customer satisfaction.

Foodstuffs - Determination of ethyl carbamate in stone fruit spirits, fruit marc spirits and other spirit drinks - GC-MS method

SIST EN 16852:2017

Because many fruits and vegetables are chemically processed to improve aesthetics and taste, these chemicals need to be controlled to ensure safety in their final consumption. The function of this regulation is carried out by such international standards as SIST EN 16852:2017.

This European Standard specifies a gas chromatographic method using mass spectrometric detection for the determination of ethyl carbamate (EC) in stone fruit spirits, fruit marc spirits and other spirit drinks. 
The method has been validated in an interlaboratory study for stone fruit spirits and fruit liqueurs, at levels ranging from 0,253 mg/l to 1,11 mg/l. However, linearity of the instrument response was proven for the concentration range 0,10 mg/l to 4,0 mg/l (simplified method) and 0,025 mg/l to 3,0 mg/l (procedure including sample clean-up), respectively.

Since these international recommendations were derived empirically, namely by laboratory studies, then with a certain processing of fruits or the production of chemical elements for product activities, the application of this document will have a huge impact on the pace and quality of development of your organization.

Safe production is possible only with the acquisition of international standards

As we mentioned above, the safety and health of a person largely depends not only on the initial indicators, but also mainly on the foods and drinks that he consumes. That is why beverage producers must approach production issues with full responsibility and, moreover, constantly monitor the updated rules and regulations in the global market. Indeed, in addition to a successful marketing campaign for any company and certain taste qualities, a significant role in the success of development is played by the quality of products, which can only be observed if international standards are applied in production.