67.120 - Meat, meat products and other animal produce
Meat, meat products and other animal produce
Fleisch, Fleischprodukte und sonstige tierische Erzeugnisse
Viande, produits a base de viande ou d'origine animale
Meso, mesni proizvodi in druga živila živalskega izvora
General Information
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- Draft27 pagesEnglish language
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- Amendment7 pagesEnglish language
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- Amendment4 pagesEnglish language
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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 wil...view more
- Standard54 pagesEnglish language
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- Standard54 pagesEnglish language
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- Draft53 pagesEnglish language
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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...view more
- Standard54 pagesEnglish language
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- Standard54 pagesEnglish language
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- Draft53 pagesEnglish language
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This document describes a procedure for the determination of ochratoxin A (OTA) in pork products specifically ham, pork based products (canned chopped pork) and pork liver using high performance liquid chromatography with fluorescence detection (HPLC-FLD).
The method has been validated for ochratoxin A with naturally contaminated ham, pork based products (canned chopped pork) and pork liver containing 0,5 μg/kg to 11 μg/kg [4, 5, 6].
Laboratory experiences have shown that this method is also ...view more
- Standard19 pagesEnglish language
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- Draft20 pagesEnglish language
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This document describes a procedure for the determination of ochratoxin A (OTA) in pork products specifically ham, pork-based products (canned chopped pork) and pork liver using high performance liquid chromatography with fluorescence detection (HPLC-FLD).
The method has been validated for ochratoxin A in naturally contaminated ham, pork based products (canned chopped pork) and pork liver containing 0,5 μg/kg to 11 μg/kg [4], [5], [6].
Laboratory experiences have shown that this method is also...view more
- Standard19 pagesEnglish language
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- Draft20 pagesEnglish language
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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, a...view more
- Standard15 pagesEnglish language
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- Standard15 pagesEnglish language
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- Draft14 pagesEnglish language
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This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener).
Real-time PCR detection of celery is based on an 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082 ) of celery (Apium graveolens).
The method has been validated on emulsion-type sausages (Bavarian “Leberkäse”) spiked with celery. For this purpose meat batter containing mass fractions of 50 % pork meat, 25 % pork ...view more
- Standard20 pagesEnglish language
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- Draft19 pagesEnglish language
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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, a...view more
- Standard15 pagesEnglish language
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- Standard15 pagesEnglish language
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- Draft14 pagesEnglish language
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This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener).
Real-time PCR (polymerase chain reaction) detection of celery is based on an 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082 ) of celery (Apium graveolens).
The method has been validated on emulsion-type sausages (Bavarian “Leberkäse”) spiked with celery. For this purpose meat batter containing mass fractions of...view more
- Standard20 pagesEnglish language
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- Draft19 pagesEnglish language
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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 da...view more
- Technical specification25 pagesEnglish language
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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 commercia...view more
- Technical specification25 pagesEnglish language
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This standard describes the detection and quantification of histamine
- Standard22 pagesEnglish language
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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 Samp...view more
- Standard24 pagesEnglish language
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This document specifies rules for the preparation of meat and meat product samples and their
suspension for microbiological examination when the samples require 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 excludes preparation of samples for both enumeration and detection test methods
where preparation details are specified in the...view more
- Standard16 pagesEnglish language
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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 cer...view more
- Standard65 pagesEnglish language
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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 na...view more
- Standard17 pagesEnglish language
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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 availa...view more
- Standard65 pagesEnglish language
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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 na...view more
- Standard17 pagesEnglish language
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This draft Technical Specification specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya). A mustard content of 10 mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of > 95 %.
- Technical specification13 pagesEnglish language
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