ISO 24220:2020

Pao cai (salted fermented vegetables) - Specification and test methods

This document specifies the categories of pao cai (salted fermented vegetables) and its requirements, including sensory, physical and chemical, safety, labelling, transport and storage. It also describes the corresponding test methods. This document does not apply to kimchi.

Pao cai (légumes fermentés salés) — Spécification et méthodes d'essais

General Information

• Status: Published
• Publication Date: 20-Dec-2020
• ICS: 67.080.20 - Vegetables and derived products
• Technical Committee: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
• Drafting Committee: ISO/TC 34/SC 3 - Fruits and vegetables and their derived products
• Current Stage: 9020 - International Standard under periodical review
• Start Date: 15-Oct-2025
• Completion Date: 15-Oct-2025

Overview

ISO 24220:2020 is the international standard specifying the requirements for pao cai, a traditional salted fermented vegetable product. This standard defines the classification, sensory, physical, chemical, microbiological, and safety criteria for pao cai, along with detailed test methods to ensure product quality and safety. While pao cai shares similarities with other fermented vegetables, this document explicitly excludes kimchi from its scope.

Developed by ISO Technical Committee ISO/TC 34/Subcommittee SC 3 for fruits and vegetables and their derivatives, ISO 24220:2020 aims to unify product specifications to facilitate international trade and consumer confidence. The standard addresses product testing, labelling, transport, and storage of pao cai, contributing to the widespread availability of safe and high-quality fermented vegetables in global markets.

Key Topics

• Product Classification
  Pao cai products are categorized based on processing technology into sterilized and non-sterilized types. Sterilization parameters adjust according to product composition and microbial safety thresholds.

• Sensory Requirements
  Pao cai must retain inherent characteristics such as:

  • Colour consistent with natural product types
  • Flavor typical of salted fermented vegetables without off-odors
  • Crisp and tender texture, free from deterioration
  • Clear appearance with vegetables cut in various forms and free from white mildew films
  • Absence of visible external impurities

• Physical and Chemical Parameters
  Essential quality indicators include:

  • Filtration mass ratio to net mass ≥ 50%
  • Titration acidity (as lactic acid) between 0.2 to 2.5 g/100 g
  • Salinity (as sodium chloride) ranging from 0.5 to 10.0 g/100 g

• Microbial Safety Limits
  Strict limits are set for coliform bacteria and Staphylococcus aureus, with different thresholds depending on sterilization. Non-sterilized products allow higher microbial counts but remain carefully regulated.

• Additives, Heavy Metals, and Pesticide Residues
  Compliance with Codex Alimentarius standards ensures that food additives are within safe limits. Heavy metal content is tested per ISO methods and must meet established maximum residue levels. Pesticide residues are similarly controlled via recognized analytical methods, safeguarding consumer health.

• Sampling and Testing Methods
  Sampling follows ISO 2859-1 protocols for lot inspection. Sensory evaluation uses visual and olfactory inspection under natural light. Physical and chemical properties are tested using established methods like AOAC 968.30, ISO 750, and ISO 3634. Microbial enumeration employs ISO standards 4832 and 6888-1 for coliforms and Staphylococcus aureus, respectively.

• Labelling, Transport, and Storage
  Labelling adheres to the Codex General Standard for Labelling Prepacked Foods (CXS 1-1985), using the unified product name "pao cai (salted fermented vegetables)." Transport and storage require protection from weather elements and separate handling from toxic or odorous materials. Storage should occur in dry, well-ventilated environments to maintain product quality.

Applications

ISO 24220:2020 serves as a vital resource for food manufacturers, quality control professionals, regulatory authorities, and exporters/importers dealing with pao cai products. Its practical value includes:

• Ensuring Consistent Quality
  Manufacturers can uniformly produce pao cai meeting international sensory, chemical, and microbiological standards.

• Enhancing Consumer Safety
  Compliance with microbial and contaminant limits protects consumers from health risks associated with fermented vegetables.

• Facilitating International Trade
  The standard removes technical barriers by aligning product specifications and testing procedures globally, enabling smoother market access.

• Supporting Regulatory Compliance
  Food safety authorities can reference the standard to evaluate pao cai products in domestic and export markets.

• Optimizing Handling and Storage Practices
  Guidance reduces losses due to spoilage and contamination throughout the supply chain.

Related Standards

• ISO 2859-1: Sampling procedures for inspection by attributes – relevant to pao cai sample collection
• ISO 750: Determination of titratable acidity – used for acidity testing in pao cai
• ISO 3634: Determination of chloride content – applied in salinity measurement of pao cai
• ISO 4832 and ISO 6888-1: Microbiological detection methods for coliform and Staphylococcus aureus bacteria
• Codex Alimentarius Standards (CXS 1-1985, CXS 192-1995, CXS 193-1995): General standards for labelling, food additives, and contaminants
• CXG 90-2017 and EN 15662: Methods for pesticide residue analysis in food products

By integrating these documents, stakeholders can ensure comprehensive quality control and regulatory compliance for pao cai production and distribution.

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ISO 24220:2020 is essential for anyone involved in the production and trade of pao cai, offering a clear framework to maintain traditional flavors and textures while meeting modern safety and quality expectations. It supports the growth of a trusted global market for salted fermented vegetables by providing internationally recognized specifications and test methods.

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 24220
First edition
2020-12
Pao cai (salted fermented
vegetables) — Specification and test
methods
Pao cai (légumes fermentés salés) — Spécification et méthodes
d'essais
Reference number
©
ISO 2020
© ISO 2020
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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ii © ISO 2020 – All rights reserved

Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3  Terms and definitions . 2
4  Classification . 2
5 Product requirements . 2
5.1 Sensory requirements . 2
5.1.1 Colour . 2
5.1.2 Flavour . 2
5.1.3 Texture . 2
5.1.4 Appearance . 2
5.1.5 Impurities . 3
5.2 Physical and chemical requirements . 3
5.3 Limits of microorganisms . 3
5.4 Limits of food additives . 3
5.5 Limits of heavy metals . 3
5.6 Limits of pesticide residue . 3
6 Sampling and test methods . 4
6.1 Sampling . 4
6.2 Sensory inspection . 4
6.3 Inspection of physical and chemical indexes . 4
6.4 Detection of microorganisms . 4
7 Labelling, transport and storage . 4
Foreword
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iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,
Fruits and vegetables and their derived products.
Any feedback or questions on this document should be directed to the user’s national standards body. A
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iv © ISO 2020 – All rights reserved

Introduction
Pao cai (salted fermented vegetables) is a traditional fermented vegetable product, rich in organic acids,
amino acids and other nutrients. It is recognized as being conducive to human health and has become
one of the world’s recognized healthy fermented vegetable products.
Pao cai has a long history of production. It was introduced into Europe in the 17th century. Nowadays, it
sells well all over the world, especially in countries and regions where it is regularly consumed, such as
in China, Japan, Korea and Europe. Accordingly, an industry to supply pao cai h
...