ISO 927:2009/Cor 1:2012

Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1

Épices — Détermination de la teneur en matières étrangères — Rectificatif technique 1

General Information

• Status: Published
• Publication Date: 06-Sep-2012
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Start Date: 07-Sep-2012
• Due Date: 28-Aug-2015
• Completion Date: 28-Aug-2015

Relations

• Consolidates: ISO 10939:2007 - Ophthalmic instruments - Slit-lamp microscopes
• Effective Date: 06-Jun-2022
• Corrects: ISO 927:2009 - Spices and condiments - Determination of extraneous matter and foreign matter content
• Effective Date: 28-Aug-2021

Overview

ISO 927:2009/Cor 1:2012 is a technical corrigendum to the ISO 927:2009 standard on spices and condiments - determination of extraneous matter and foreign matter content. Issued by ISO/TC 34/SC 7, this corrigendum clarifies the mass-fraction calculations used in laboratory testing to quantify both endogenous and exogenous (non‑animal) foreign matter in spice samples. The correction ensures consistent reporting of results as percentages and specifies the required level of precision.

Key Topics

• Scope clarification for calculating foreign-matter fractions in spices and condiments.
• Two categories of foreign matter: endogenous (originating from the product itself) and exogenous non‑animal (external contaminants of non‑animal origin).
• Clear percentage formula: the mass fraction (percentage) is calculated by dividing the mass of the identified foreign matter (in grams) by the mass of the laboratory sample or test portion (in grams) and multiplying by 100.
• Reporting precision: results are to be expressed to one decimal place, ensuring uniform reporting across laboratories.
• Authority: corrigendum prepared by ISO Technical Committee ISO/TC 34, Subcommittee SC 7 (spices, aromatic herbs and condiments).

Applications

This corrigendum is practical for professionals who perform or rely on spice and condiment testing:

• Food testing laboratories performing routine quality control and compliance testing for extraneous matter.
• Spice processors and packers who need to monitor and document foreign-matter levels in incoming raw materials and finished products.
• Quality assurance and regulatory teams ensuring product labeling and safety meet national and international requirements.
• Third‑party auditors and certification bodies assessing conformity to commodity quality specifications.
• Researchers studying contamination sources and mitigation in spice supply chains.

Practical benefits:

• Standardized calculations reduce variability between labs.
• A single-decimal reporting requirement improves comparability of results.
• Clear separation of endogenous vs. exogenous contaminants helps target corrective actions in processing or sourcing.

Related Standards

• The corrigendum amends ISO 927:2009 (original standard).
• Users should also consult other ISO food-testing and sampling standards relevant to spices and contaminants for a complete testing protocol.

Keywords: ISO 927:2009/Cor 1:2012, spices and condiments, extraneous matter, foreign matter content, technical corrigendum, mass fraction, percent, laboratory sample, quality control, ISO/TC 34 SC 7.

Standards Content (Sample)

INTERNATIONAL STANDARD ISO 927:2009
TECHNICAL CORRIGENDUM 1
Published 2012-09-15
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION  МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ  ORGANISATION INTERNATIONALE DE NORMALISATION

Spices and condiments — Determination of extraneous matter
and foreign matter content
TECHNICAL CORRIGENDUM 1
Épices — Détermination de la teneur en matières étrangères
RECTIFICATIF TECHNIQUE 1
Technical Corrigendum 1 to ISO 927:2009 was prepared by Technical Committee ISO/TC 34, Food products,
Subcommittee SC 7, Spices, culinary herbs and condiments.

ICS 67.220.10 Ref. No. ISO 927:2009/Cor.1:2012(E)
©  ISO 2012 – All rights reserved
Published in Switzer
...

NORME INTERNATIONALE ISO 927:2009
RECTIFICATIF TECHNIQUE 1
Publié 2012-09-15
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION  МЕЖДУНАРОДНАЯ ОРГАНИЗАЦИЯ ПО СТАНДАРТИЗАЦИИ  ORGANISATION INTERNATIONALE DE NORMALISATION

Épices — Détermination de la teneur en matières étrangères
RECTIFICATIF TECHNIQUE 1
Spices and condiments — Determination of extraneous matter and foreign matter content
TECHNICAL CORRIGENDUM 1
Le Rectificatif technique 1 à l'ISO 927:2009 a été élaboré par le comité technique ISO/TC 34, Produits
alimentaires, sous-comité SC 7, Épices, herbes aromatiques et condiments.

o
ICS 67.220.10 Réf. n ISO 927:2009/Cor.1:2012(F)
Publié en Suisse
...