67.120.30 - Fish and fishery products
ICS 67.120.30 Details
Fish and fishery products
Fisch. Fischereiprodukte
Poissons et produits de la peche
Ribe in ribji proizvodi
General Information
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This document specifies the requirements for frozen surimi and the test methods for its quality control. It also specifies the requirements of packaging, marking, storage and transportation. This document is applicable to tropical and cold-water surimi.
- Standard11 pagesEnglish languagesale 15% off
- Standard11 pagesEnglish languagesale 15% off
This part of ISO 23036 specifies a method that is applicable for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method can be applied to fresh fish and/or frozen fish, lightly processed fish products, such as marinated, salted or cold smoked.
This method allows quantifying parasitic infections by estimating the number of parasites in the fish musculature.
This method doesn’t allow determining species or genotype of detected parasites, which identification
is made by morphological and/or molecular methods
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
This part of ISO 23036 specifies a method that is applicable for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method can be applied to fresh fish and/or frozen fish, lightly processed fish products, such as marinated, salted or smoked, and it’s also suitable for visceral organs as confirmatory method for visual inspection scheme.
The artificial digestion method allows quantifying parasitic infections by estimating the number of parasites in the fish musculature and, when applied to fresh fish or lightly processed fish products (never frozen before processing), determining the viability of Anisakidae L3, which may be present.
This method doesn’t allow determining species or genotype of detected parasites, which identification is made by morphological and/or molecular methods.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard14 pagesGerman languagesale 10% offe-Library read for1 day
This document specifies requirements for calculating the carbon footprint specific to finfish product category rules (CFP?PCR). This methodology builds on the requirements of International Standards for life cycle assessment (LCA) and products' carbon footprints. This document is applicable to the calculation and communication of finfish products' carbon footprints from fishing and/or cultivation of feed ingredients to the consumption of finfish products. It is applicable to the carbon footprints of products from both fisheries and aquaculture value chains. This document used alone does not apply to specifying a product's overall environmental or sustainability characteristics.
- Standard27 pagesEnglish languagesale 15% off
- Standard27 pagesEnglish languagesale 15% off
- Amendment7 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies requirements for labels to be used on distribution units (boxes, cartons, bags, etc.), and logistic units (pallets, cages, trolleys, etc.) for fishery and aquaculture products, ensuring uniform labels with human readable text and bar codes using a common data set, thereby fulfilling EU regulations and facilitating traceability.
NOTE Other labelling systems could also address European regulatory requirements.
This document does not address the exchange of any information by means other than the use of labels
The technologies referred to in this document are examples of methods that are suitable to provide product traceability.
This document does not cover requirements on the labelling or marking of consumer packaging but aims to ensure that the necessary information for consumer packaging labelling or marking is available through the supply chain.
- Standard54 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard54 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a method for the determination of organomercury in seafood/fishery products by elemental mercury analysis. The method has been successfully valideted in an interlaboratory study with a working range from 0,013 mg/kg to 5,12 mg/kg (HORRAT values <2) in seafood/fishery products [1], [2]. The limit of quantification is approximately 0,010 mg/kg organomercury (referring to dry weight, expressed as mercury) [3], [4].
Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood/fishery products the contribution from organic species of mercury other than monomethylmercury is negligible.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This standard specifies design requirements for labels to be used on distribution units and pallets for seafood
products, ensuring a uniform label design that will facilitate the flow of information on the products and on
their production along the value chain, including traceability information using text and machine readable
codes in the form of bar codes.
The traceability of fish is generally covered by ISO 12875 and ISO 12877.
This standard will not cover consumer packaging.
The standard will consider radio frequency identification (RFID) and 2D bar codes as part of the scope.
- Standard54 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard54 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a method for the determination of organomercury in seafood/fishery products by elemental mercury analysis. The method has been successfully valideted in an interlaboratory study with a working range from 0,013 mg/kg to 5,12 mg/kg (HORRAT values <2) in seafood/fishery products [1], [2]. The limit of quantification is approximately 0,010 mg/kg organomercury (referring to dry weight, expressed as mercury) [3], [4].
Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood/fishery products the contribution from organic species of mercury other than monomethylmercury is negligible.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This method specifies a procedure for the identification of raw, cold smoked, salted, frozen or cooked (boiled, fried, deep-fried, hot smoked) single fish and fish filets to the level of genus or species.
The identification of fish species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) or the cytochrome c oxidase I gene (cox1, syn COI) or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases. The methodology allows the identification of a large number of commercially important fish species.
The decision whether the cytb or cox1 gene segment or both are used for fish identification depends on the declared fish species, the applicability of the PCR method for the fish species and the availability of comparative sequences in the public databases.
This standard is usually unsuitable for the analysis of highly processed foods, e. g. tins of fish, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex fish products containing mixtures of two or more fish species.
- Technical specification25 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of single fish and fish fillets to the level of genus or species.
The identification of fish species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) or the cytochrome c oxidase I gene (cox1, syn COI) or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases. The methodology allows the identification of a large number of commercially important fish species.
The decision whether the cytb or cox1 gene segment or both are used for fish identification depends on the declared fish species, the applicability of the PCR method for the fish species and the availability of comparative sequences in the public databases.
This method has been successfully validated on raw fish fillets, however, laboratory experience is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, deep-fried samples.
This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of fish, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex fish products containing mixtures of two or more fish species.
- Technical specification25 pagesEnglish languagesale 10% offe-Library read for1 day
This standard describes the detection and quantification of histamine
- Standard22 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method [1] for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5 also called B1), gonyautoxin 6 (GTX6 also called B2), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl-gonyautoxin 1 and 2 (C1,2; sum of isomers) and (depending on the availability of certified reference materials (CRMs)) N-sulfocarbamoyl-gonyautoxin 3 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown that it is also be applicable in other shellfish [2], [3] and cooked shellfish products. The method described was validated in an interlaboratory study [4], [5] and was also verified in a EURL-performance test aiming the total toxicity of the samples [6]. Toxins which were not available in the first interlaboratory study [4], [5] as dcGTX2,3 and dcNEO were validated in two additional interlaboratory studies [7], [8]. The lowest validated levels [4], [5], [8], are given in µg toxin (free base) per kg shellfish tissue and also as µmol/kg shellfish tissue and are listed in Table 1.
A quantitative determination of GTX6 (B2) was not included in the first interlaboratory study but several laboratories detected this toxin directly after solid phase extraction with ion-exchange (SPE-COOH) clean-up and reported a mass concentration of 30 µg/kg or higher in certain samples. For that reason, the present method is applicable to quantify GTX6 (B2) directly, depending on the availability of the standard substance. Currently it is possible to determine GTX6 after a hydrolysis of Fraction 2 of the SPE-COOH clean-up, described in 6.4 as NEO. The indirect quantification of GTX6 was validated in two additional interlaboratory studies [7], [8].
A quantitative determination of C3,4 was included in the first interlaboratory study. The present method is applicable to quantify C3,4 directly, depending on the availability of the standard substance. If no standard substances are available, C3,4 can only be quantified as GTX1,4 if the same hydrolysis protocol used for GTX6 (6.4) is applied to Fraction 1 of the SPE-COOH clean-up, see [10].
- Standard65 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. The limit of quantification for DA by these methods is at least 2,7 mg/kg. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels.
For further information on validation data, see Clause 8 and Annex A.
Laboratory experience has shown that this standard can also be applied to other shellfish species, however, no complete validation study according to ISO 5725 has been carried out so far.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies rules for the preparation of fish and fishery product samples and their suspension for microbiological examination when the samples require a different preparation from the
methods described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and dilutions for microbiological examination.
This document includes special procedures for sampling raw molluscs, tunicates and echinoderms from primary production areas.
NOTE 1 Sampling of raw molluscs, tunicates and echinoderms from primary production areas is included in this document, rather than ISO 13307, which specifies rules for sampling from the terrestrial primary production stage.
This document excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards (e.g. ISO/TS 15216-1 and ISO/TS 15216-2 for determination of hepatitis A virus and norovirus in food using real-time RT-PCR).
This document is intended to be used in conjunction with ISO 6887-1. It is applicable to the following raw, processed or frozen fish and shellfish and their products (see Annex A for classification of major taxa):
a) Raw fishery products, molluscs, tunicates and echinoderms including:
— whole fish or fillets, with or without skin and heads, and gutted;
— crustaceans, whole or shelled;
— cephalopods;
— bivalve molluscs;
— gastropods;
— tunicates and echinoderms.
b) Processed products including:
— smoked fish, whole or prepared fillets, with or without skin;
— cooked or partially cooked, whole or shelled crustaceans, molluscs, tunicates and echinoderms;
— cooked or partially cooked fish and fish-based multi-component products.
c) Raw or cooked frozen fish, crustaceans, molluscs and others, in blocks or otherwise, including:
— fish, fish fillets and pieces;
— whole and shelled crustacean (e.g. flaked crab, prawns), molluscs, tunicates and echinoderms.
NOTE 2 The purpose of examinations performed on these samples can be either hygiene testing or quality control. However, the sampling techniques described in this document relate mainly to hygiene testing (on muscle tissues).
- Standard24 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. The limit of quantification for DA by these methods is at least 2,7 mg/kg. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels.
For further information on validation data, see Clause 8 and Annex A.
Laboratory experience has shown that this standard can also be applied to other shellfish species, however, no complete validation study according to ISO 5725 has been carried out so far.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5 also called B1), gonyautoxin 6 (GTX6 also called B2), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl-gonyautoxin 1 and 2 (C1,2; sum of isomers) and (depending on the availability of certified reference materials (CRMs)) N-sulfocarbamoyl-gonyautoxin 3 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown, that it is also be applicable in other shellfish [10], [13] and cooked shellfish products. The method described was validated in a collaborative study [1], [2] and published as AOAC Official Method [3]. This method was also verified in a EURL-performance test aiming the total toxicity of the samples [4]. Toxins which were not available in the first collaborative study [1], [2] as dcGTX2,3 and dcNEO were validated in two additional studies [5], [6]. The lowest validated levels [1], [2], [6], are given in µg toxin (free base) per kg shellfish meat and also as µmol/kg shellfish meat and are listed in Table 1.
A quantitative determination of GTX6 (B2) was not included in the first study but several laboratories detected this toxin directly after the ion exchange clean-up and reported a mass concentration of 30 µg/kg or higher in certain samples. For that reason, the present method is applicable to quantify GTX6 (B2) directly, depending on the availability of the standard material. Currently it is possible to determine GTX6 after a hydrolysis as NEO. The indirect quantification of GTX6 was validated in two additional studies [5], [6].
A quantitative determination of C3,4 was included in the first study. The present method is applicable to quantify C3,4 directly, depending on the availability of the standard material. The same hydrolysis protocol used for GTX6 can be applied to Fraction 1 of the SPE-COOH if C3,4 is present, to quantify this toxin as GTX1,4 [8].
- Standard65 pagesEnglish languagesale 10% offe-Library read for1 day
This final draft European Standard describes a method for the determination of monomethylmercury (MMHg) in foodstuffs of marine origin. The method has been validated in an interlaboratory test on mussel tissue, squid muscle, crab claw muscle, dog fish liver, whale meat, cod muscle and Greenland halibut muscle (all freeze-dried) at levels from 0,04 mg/kg to 3,6 mg/kg dry weight according to ISO 5725 2 [1].
Laboratory experiences have shown that this method is also applicable on fresh samples [2].
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard describes a procedure for the determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS following waterbath extraction.
This method has been validated in an interlaboratory test on white rice, wholemeal rice, leek, blue mussels, fish muscle and seaweed with an inorganic arsenic mass fraction in the range 0,073 mg/kg to 10,3 mg/kg [1].
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard describes a procedure for the determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS following waterbath extraction.
This method has been validated in an interlaboratory test on white rice, wholemeal rice, leek, blue mussels, fish muscle and seaweed with an inorganic arsenic mass fraction in the range 0,073 mg/kg to 10,3 mg/kg.
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
This draft European Standard describes a method for the determination of monomethylmercury (MMHg) in foodstuffs of marine origin. The method has been validated in an interlaboratory test on mussel tissue, squid muscle, crab claw muscle, dog fish liver, whale meat, cod muscle and Greenland halibut muscle at levels from 0,04 mg/kg to 3,6 mg/kg dry weight (dw).
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 18537:2015 specifies the information to be recorded in wild-caught crustacean supply chains in order to establish the traceability of products originating from wild-caught crustacean. It specifies how crustacean products traded are to be identified and the information to be generated and held on those products by each of the food businesses that physically trade them through the distribution chains. It is specific to the distribution for human consumption of crustacean and their products, from wild-caught through to retailers or caterers. The types of businesses identified in this International Standard for wild-caught crustacean distribution chains are: - capture operators; - landing businesses and first sale; - processors; - transporters and store operators; - traders and wholesalers; - retailers and caterers; - logistics including materials brought from other domains. Any given crustacean distribution chain may be made up of some or all of the above components but not necessarily in the sequence listed.
- Standard25 pagesEnglish languagesale 15% off
- Standard29 pagesFrench languagesale 15% off
ISO 18539:2015 specifies the information to be recorded in wild-caught molluscs supply chains in order to establish the traceability of products originating from wild-caught molluscs. It specifies how molluscan products traded are to be identified and the information to be generated and held on those products by each of the food businesses that physically trade them through the distribution chains. It is specific to the distribution for human consumption of molluscs and their products, from wild caught through to retailers or caterers. The types of businesses identified in ISO 18539:2015 for wild-caught molluscan distribution chains are the following: ? capture; ? landing business and first sale; ? depuration and shucking, etc.; ? processors; ? transporters and store operators; ? traders and wholesalers; ? retailers and caterers; ? logistics including materials brought from other domains. Any given molluscan distribution chain can be made up of some or all of the above components but not necessarily in the sequence listed.
- Standard26 pagesEnglish languagesale 15% off
- Standard29 pagesFrench languagesale 15% off
ISO 16741:2015 specifies the information to be recorded in farmed crustacean supply chains in order to establish the traceability of products originating from farm raised crustaceans. It specifies how farmed crustacean products traded are to be identified and the information to be generated and held on those products by each of the food businesses that physically trade them through the distribution chains. It is specific to the distribution for human consumption of crustacean and their products, from farm through to retailers or caterers. The types of business identified in ISO 16741:2015 for farmed crustacean distribution chains are the following: a) farming 1) broodstock collection 2) hatcheries and nurseries 3) crustacean farm 4) harvesting; b) processors; c) traders and wholesalers; d) retailers and caterers; e) logistics including materials brought from other domains; f) feed production.
- Standard33 pagesEnglish languagesale 15% off
- Standard35 pagesFrench languagesale 15% off
ISO 18538:2015 specifies the information to be recorded in farmed molluscs supply chains (excluding cephalopods) in order to establish the traceability of products originating from farm-raised molluscs. It specifies how molluscan products traded are to be identified and the information to be generated and held on those products by each of the food businesses that physically trade them through the distribution chains. It is specific to the distribution for human consumption of molluscs and their products from farm through to retailers or caterers.
- Standard38 pagesEnglish languagesale 15% off
ISO 16488:2015 presents a general method to be followed for the systematic analysis, design, and evaluation of net cage marine finfish farms. One common style of a net cage finfish farm is shown in Figure 1. A mooring system holds together a series of net cages which contain finfish. Water from the outside environment freely passes through the nets, providing the necessary environment for farming finfish. The methodology presented in this International Standard allows for determination of the adequacy of a given finfish farm's floating structure, nets, and mooring equipment for a given environment. The standard addresses specification of a design basis through evaluation of environmental conditions and acceptable risk, and specifies acceptable techniques for the design and analysis of finfish farms. This International Standard also provides guidelines for development of a handbook which documents procedures for correct maintenance and operation of the finfish farm. The application of the standard is intended to reduce the risk of escape from marine finfish farms. This International Standard is designed to be used by the operator of a net cage marine finfish farm. It is intended that through application of this International Standard that increased human safety and system integrity levels can be achieved.
- Standard24 pagesEnglish languagesale 15% off
ISO 16541:2015 specifies both a method for sea lice counts on marine finfish farms and a method for sea lice surveillance that can be carried out in any farming area to provide consistent estimates of sea lice infestation. It specifies the best practices associated with monitoring sea lice levels on marine finfish farms for various purposes including the assessment of abundance, prevalence, and treatment efficacy. This will include identifying minimum requirements for specific monitoring program elements (e.g. number of fish and cages to be sampled, frequency of sampling, the level of detail recorded, etc.). It will apply to all marine finfish farms which experience infestation with any of the range of "sea lice" (copepodid) parasites.
- Standard12 pagesEnglish languagesale 15% off
This European Standard specifies a multi-reference method for the determination of lipophilic algal toxins (fat-soluble algal toxins produced by some dinoflagellates) in raw shellfish and shellfish products including cooked shellfish, by liquid chromatography coupled to tandem mass spectrometry LC-MS/MS [1], [2], [3]. This method has been validated in an inter-laboratory study consisting of three parts via the analysis of both naturally contaminated homogenates of blue mussel and spiked extracts of blue mussel, oyster and clam. For further information on the validation, see Annex A. Additional studies have investigated further matrices (see [4], [5]).
The detection limit for toxins of the okadaic acid group, azaspiracids and pectenotoxins was determined to be 6 µg/kg shellfish meat and for yessotoxins 10 µg/kg shellfish meat.
Quantitative determination of okadaic acid (OA), pectenotoxin 2 (PTX-2), azaspiracid-1 (AZA-1) and yessotoxin (YTX) can be carried out directly by means of standard substances available commercially. Assuming an equal response factor, okadaic acid is used for the indirect quantitative determination of the two dinophysistoxins dinophysistoxin-1 (DTX-1) and dinophysistoxin 2 (DTX-2); likewise azaspiracid 1 (AZA-1) is used for the indirect quantitative determination of azaspiracid-2 (AZA-2) and azaspiracid-3 (AZA-3), while YTX is used for homo-yessotoxin, 45-OH-yessotoxin and 45-OH-homo-yessotoxin, and PTX-2 for pectenotoxin-1 (PTX-1).
The limit of quantification (LOQ) for toxins of the okadaic acid group, azaspiracids and pectenotoxins was determined to be 20 µg/kg shellfish meat and for yessotoxins 35 µg/kg shellfish meat.
By means of hydrolysis [6], the esters of okadaic acid, DTX-1 and DTX-2 can also be determined quantitatively as the corresponding free acids.
- Standard39 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a multi-reference method for the determination of lipophilic algal toxins (fatsoluble algal toxins produced by some dinoflagellates) in raw shellfish and shellfish products including cooked shellfish, by liquid chromatography coupled to tandem mass spectrometry LC-MS/MS [1], [2], [3]. This method has been validated in an inter-laboratory study consisting of three parts via the analysis of both naturally contaminated homogenates of blue mussel and spiked extracts of blue mussel, oyster and clam. For further information on the validation, see Annex A. Additional studies have investigated further matrices (see [4], [5]). The detection limit for toxins of the okadaic acid group, azaspiracids and pectenotoxins was determined to be 6 μg/kg shellfish meat and for yessotoxins 10 μg/kg shellfish meat. Quantitative determination of okadaic acid (OA), pectenotoxin-2 (PTX-2), azaspiracid-1 (AZA-1) and yessotoxin (YTX) can be carried out directly by means of standard substances available commercially. Assuming an equal response factor, okadaic acid is used for the indirect quantitative determination of the two dinophysistoxins dinophysistoxin-1 (DTX-1) and dinophysistoxin-2 (DTX-2); likewise azaspiracid-1 (AZA-1) is used for the indirect quantitative determination of azaspiracid-2 (AZA-2) and azaspiracid-3 (AZA-3), while YTX is used for homo-yessotoxin, 45-OH-yessotoxin and 45-OH-homo-yessotoxin, and PTX-2 for pectenotoxin-1 (PTX-1). The limit of quantification (LOQ) for toxins of the okadaic acid group, azaspiracids and pectenotoxins was determined to be 20 μg/kg shellfish meat and for yessotoxins 35 μg/kg shellfish meat. By means of hydrolysis [6], the esters of okadaic acid, DTX-1 and DTX-2 can also be determined quantitatively as the corresponding free acids.
- Standard39 pagesEnglish languagesale 10% offe-Library read for1 day
This Technical Specification describes a method for the determination of the astaxanthin enantiomer ratio in fish flesh by high performance liquid chromatography (HPLC).
- Technical specification11 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 12875:2011 specifies the information to be recorded in marine-captured finfish supply chains in order to establish the traceability of products originating from captured finfish. It specifies how traded fishery products are to be identified, and the information to be generated and held on those products by each of the food businesses that physically trade them through the distribution chains. It is specific to the distribution for human consumption of marine-captured finfish and their products, from catch through to retailers or caterers.
- Standard28 pagesEnglish languagesale 15% off
- Standard31 pagesFrench languagesale 15% off
This Technical Specification specifies a method for the determination of canthaxanthin and astaxanthin in fish flesh by high performance liquid chromatography (HPLC). The method can be applied at a range above 0,02 mg/kg. The method should not be applied to the determination of canthaxanthin in poultry tissues, egg yolks and shrimp tissues due to a possible interference of canthaxanthin with cryptoxanthin and xanthophyll esters sometimes present in these matrices.
- Technical specification16 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 12877:2011 specifies the information to be recorded in farmed finfish supply chains in order to establish the traceability of products originating from farmed finfish. It specifies how traded fishery products are to be identified, and the information to be generated and held on those products by each of the food businesses that physically trade them through the distribution chains. It is specific to the distribution for human consumption of farmed finfish and their products, from finfish meal, breeding and finfish farming through to retailers or caterers.
- Standard41 pagesEnglish languagesale 15% off
This Technical Specification describes a method for the determination of the astaxanthin enantiomer ratio in fish flesh by high performance liquid chromatography (HPLC).
- Technical specification11 pagesEnglish languagesale 10% offe-Library read for1 day
This Technical Specification specifies a method for the determination of canthaxanthin and astaxanthin in fish flesh by high performance liquid chromatography (HPLC). The method can be applied at a range above 0,02 mg/kg. The method should not be applied to the determination of canthaxanthin in poultry tissues, egg yolks and shrimp tissues due to a possible interference of canthaxanthin with cryptoxanthin and xanthophyll esters sometimes present in these matrices.
- Technical specification16 pagesEnglish languagesale 10% offe-Library read for1 day
Defines terms concerning fish-meal, in English and French. An alphabetical index of the French terms is not included.
- Standard4 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of arsenic in seafood by graphite furnace atomic absorption spectrometry (GFAAS) after microwave digestion [1], [2]. The collaborative study has included food having an arsenic content ³ 2 mg/kg dry matter.
Specific foodstuffs for which European Standards exist are excluded from the scope of this horizontal document. It is the task of the analyst to review if vertical documents exist.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of arsenic in seafood by graphite furnace atomic absorption spectrometry (GFAAS) after microwave digestion [1], [2]. The collaborative study has included food having an arsenic content 3 2 mg/kg dry matter.
Specific foodstuffs for which European Standards exist are excluded from the scope of this horizontal document. It is the task of the analyst to review if vertical documents exist.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of single fish and fish fillets to the
level of genus or species.
The identification of fish species is carried out by PCR amplification of either a segment of the
mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (cox1, syn COI)
[2], [3] or both, followed by sequencing of the PCR products and subsequent sequence
comparison with entries in databases [4], [5]. The methodology allows the identification of a large
number of commercially important fish species.
The decision whether the cytb or cox1 gene segment or both are used for fish identification
depends on the declared fish species, the applicability of the PCR method for the fish species
and the availability of comparative sequences in the public databases.
This method has been successfully validated on raw fish fillets, however, laboratory experience
is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted,
frozen, cooked, fried, deep fried
samples.
This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of fish,
with highly degraded DNA where the fragment lengths are not sufficient for amplification of the
targets. Furthermore, it is not applicable for complex fish products containing mixtures of two or
more fish species.
- Draft24 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the taxonomic identification of a single bivalve or piece of bivalve to the genus or species level using DNA barcoding. It allows the identification of a large number of commercially important bivalve species.
This method was validated on raw mussels. Laboratory experience indicates additional applicability to processed bivalve products, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, and deep-fried samples.
The described method is usually unsuitable for the analysis of highly processed foods, e.g. tins of mussels, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the target. Furthermore, it is not applicable for complex seafood products containing mixtures of two or more bivalve species.
The identification of bivalve species is carried out by PCR amplification of a segment of the mitochondrial 16S rRNA gene, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases.
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of single fish and fish fillets to the
level of genus or species.
The identification of fish species is carried out by PCR amplification of either a segment of the
mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (cox1, syn COI)
[2], [3] or both, followed by sequencing of the PCR products and subsequent sequence
comparison with entries in databases [4], [5]. The methodology allows the identification of a large
number of commercially important fish species.
The decision whether the cytb or cox1 gene segment or both are used for fish identification
depends on the declared fish species, the applicability of the PCR method for the fish species
and the availability of comparative sequences in the public databases.
This method has been successfully validated on raw fish fillets, however, laboratory experience
is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted,
frozen, cooked, fried, deep fried
samples.
This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of fish,
with highly degraded DNA where the fragment lengths are not sufficient for amplification of the
targets. Furthermore, it is not applicable for complex fish products containing mixtures of two or
more fish species.
- Draft24 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of single bivalves to the level of genus or species.
The identification of bivalve species is carried out by PCR amplification of a segment of the mitochondrial 16S rRNA gene [1], [2] followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [5]. The methodology allows the identification of a large number of commercially important bivalve species.
This method has been successfully validated on raw mussels, however, laboratory experience is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, deep-fried samples.
This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of mussels, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex seafood products containing mixtures of two or more bivalve species.
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a procedure for the identification of single fish and fish fillets to the level of genus or species. The identification of fish species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (cox1, syn COI) [2], [3] or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [4], [5]. The methodology allows the identification of a large number of commercially important fish species. The decision whether the cytb or cox1 gene segment or both are used for fish identification depends on the declared fish species, the applicability of the PCR method for the fish species and the availability of comparative sequences in the public databases. This method has been successfully validated on raw fish fillets, however, laboratory experience is available that it can also be applied to processed, e.g. cold smoked, hot smoked, salted, frozen, cooked, fried, deep fried samples. This document is usually unsuitable for the analysis of highly processed foods, e.g. tins of fish, with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex fish products containing mixtures of two or more fish species.
- Draft18 pagesEnglish languagesale 15% off
- Draft18 pagesEnglish languagesale 15% off
This European Prestandard specifies a method for the quantitative determination of saxitoxin, dc-saxitoxin and the qualitative determination of neo-saxitoxin, and the gonyau toxins GTX-2 and GTX-3 in mussels. The method can also be used to identify the toxins C-1, C-2, GTX-5 and GTX-6 after hydrolysis and, if these toxins are present, to exclude false positive results for GTX-2, GTX-3, neo-saxitoxin and saxitoxin. For mussel the lowest limit of determination is for saxitoxin 0,04 mg/kg mussel meat and for dc-saxitoxin 0,03 mg/kg mussel meat (signal/noise = 10).
The upper limits of determination have not been determined. The limits of detection for C-1, C-2, GTX-2, GTX-3, GTX-5, GTX-6 and neo-saxitoxin have not been determined.
- Standardization document11 pagesEnglish languagesale 10% offe-Library read for1 day
This European Prestandard specifies a method for the quantitative determination of saxitoxin, dc-saxitoxin and the qualitative determination of neo-saxitoxin, and the gonyau toxins GTX-2 and GTX-3 in mussels. The method can also be used to identify the toxins C-1, C-2, GTX-5 and GTX-6 after hydrolysis and, if these toxins are present, to exclude false positive results for GTX-2, GTX-3, neo-saxitoxin and saxitoxin. For mussel the lowest limit of determination is for saxitoxin 0,04 mg/kg mussel meat and for dc-saxitoxin 0,03 mg/kg mussel meat (signal/noise = 10).
The upper limits of determination have not been determined. The limits of detection for C-1, C-2, GTX-2, GTX-3, GTX-5, GTX-6 and neo-saxitoxin have not been determined.
- Standardization document11 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the quantitative determination of saxitoxin (STX) and decarbamoyl saxitoxin (dc-STX) in mussels. It may also be applicable in other shellfish, for example scallops. The limit of determination of this method (signal/noise = 10) is 0,006 mg/kg for saxitoxin and 0,02 mg/kg for dc-saxitoxin in mussel meat. The method has been tested for saxitoxin at levels at 0,4 mg/kg and 0,5 mg/kg and for dc-saxitoxin at levels at 0,4 mg/kg and 1,6 mg/kg.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of domoic acid in mussels using high performance liquid chromatography (HPLC).
The method has been successfully validated in an interlaboratory study according to AOAC guidelines on mussels containing 14,1 mg/g (spiked sample) to 186 mg/g (naturally contaminated sample) domoic acid.
Laboratory experiences show that the method is also applicable on the common cockle (Cerastoderma edule), the peppery furrow shell (Scrobicularia plana), clams (Venerupis pullastra, Ruditapes decussata), oyster (Crassostrea japonica) and razor clams (Ensis spp., Solen spp) [1].
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard specifies a method for the quantitative determination of saxitoxin (STX) and decarbamoyl saxitoxin (dc-STX) in mussels. It may also be applicable in other shellfish, for example scallops. The limit of determination of this method (signal/noise = 10) is 0,006 mg/kg for saxitoxin and 0,02 mg/kg for dc-saxitoxin in mussel meat. The method has been tested for saxitoxin at levels at 0,4 mg/kg and 0,5 mg/kg and for dc-saxitoxin at levels at 0,4 mg/kg and 1,6 mg/kg.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the determination of domoic acid in mussels using high performance liquid chromatography (HPLC).
The method has been successfully validated in an interlaboratory study according to AOAC guidelines on mussels containing 14,1 mg/g (spiked sample) to 186 mg/g (naturally contaminated sample) domoic acid.
Laboratory experiences show that the method is also applicable on the common cockle (Cerastoderma edule), the peppery furrow shell (Scrobicularia plana), clams (Venerupis pullastra, Ruditapes decussata), oyster (Crassostrea japonica) and razor clams (Ensis spp., Solen spp) [1].
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies a method for the quantitative determination of the content of okadaic acid in mussels and mussel products. The content of okadaic acid is determined as free extractable acid of mussel hepatopancreas. Okadaic acid, a fat-soluble toxin from dinophysis algae, is a main component of dinophysis toxins.
The method has been validated in an interlaboratory study according to ISO general principles on assessing accuracy of measurement methods and results. The limit of determination of this method (signal/noise = 10) is 100 µg/kg for okadaic acid in mussel hepatopancreas. The method has been validated for okadaic acid in cooked mussels at levels of 441 µg/kg to 1 467 µg/kg.
Laboratory experiences have shown that this method can also be used to determine other dinophysis toxins, e.g. dinophysis toxins 1, 2 and 3 (DTX-1, DTX-2 and DTX-3), see [1], [2], [3], [4], [5] and [6]
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day