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

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Status
Published
Publication Date
20-Dec-2020
Current Stage
5060 - Close of voting Proof returned by Secretariat
Start Date
24-Nov-2020
Completion Date
23-Nov-2020
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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 24220:2020(E)
ISO 2020
---------------------- Page: 1 ----------------------
ISO 24220:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 24220:2020(E)
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

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO 24220:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/

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

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO 24220:2020(E)
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
...

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 24220
ISO/TC 34/SC 3
Pao cai (salted fermented
Secretariat: TSE
vegetables) — Specification and test
Voting begins on:
2020­09­28 methods
Voting terminates on:
2020­11­23
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 24220:2020(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. ISO 2020
---------------------- Page: 1 ----------------------
ISO/FDIS 24220:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH­1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/FDIS 24220:2020(E)
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

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/FDIS 24220:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non­governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO’s adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see www .iso .org/

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

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/FDIS 24220:2020(E)
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
...

DRAFT INTERNATIONAL STANDARD
ISO/DIS 24220
ISO/TC 34/SC 3 Secretariat: TSE
Voting begins on: Voting terminates on:
2020-01-10 2020-04-03
Paocai (salted fermented vegetables) — Specification and
test methods
ICS: 67.080.20
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
This document is circulated as received from the committee secretariat.
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference number
NATIONAL REGULATIONS.
ISO/DIS 24220:2020(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION. ISO 2020
---------------------- Page: 1 ----------------------
ISO/DIS 24220:2020(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2020

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting

on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address

below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Fax: +41 22 749 09 47
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii © ISO 2020 – All rights reserved
---------------------- Page: 2 ----------------------
ISO/DIS 24220:2020(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

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 .............................................................................................................................................................................. 2

5.2 Physical and chemical requirements ................................................................................................................................... 2

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 ....................................................................................................................................................................... 3

6.1 Sampling ....................................................................................................................................................................................................... 3

6.2 Sensory inspection .............................................................................................................................................................................. 3

6.3 Inspection of physical and chemical indexes ................................................................................................................ 4

6.4 Detection of microorganisms ..................................................................................................................................................... 4

7 Labelling, transport and storage ......................................................................................................................................................... 4

Bibliography ................................................................................................................................................................................................................................ 5

© ISO 2020 – All rights reserved iii
---------------------- Page: 3 ----------------------
ISO/DIS 24220:2020(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

committee has been established has the right to be represented on that committee. International

organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents shall be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

Any trade name used in this document is information given for the convenience of users and does not

constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and

expressions related to conformity assessment, as well as information about ISO's adherence to the

World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www .iso .org/

iso/ foreword .html.
iv © ISO 2020 – All rights reserved
---------------------- Page: 4 ----------------------
ISO/DIS 24220:2020(E)
Introduction

PAOCAI(salted fermented vegetables) is a representative of traditional fermented vegetables product,

rich in organic acids, amino acids and other nutrients. It is recognized as being conducive to human

health and becomes the world's recognized healthy ferment
...

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