ISO 23394:2006

Dried oleaster - Specification and test methods

ISO 23394:2006 specifies requirements and test methods for dried oleaster obtained from the fruits of the tree Eleagnus angustifolia L. destined for human consumption.

Oléastre séché — Spécifications et méthodes d'essai

General Information

• Status: Published
• Publication Date: 27-Aug-2006
• ICS: 67.080.10 - Fruits 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: 9060 - Close of review
• Completion Date: 02-Dec-2026

Overview

ISO 23394:2006 - Dried oleaster: Specification and test methods defines quality, safety and test procedures for dried oleaster (fruits of Eleagnus angustifolia L.) intended for human consumption. The standard covers product description, classification (Extra, Class I, Class II), sensory requirements, freedom from pests and contaminants, sampling, laboratory test methods and packing/marking rules. Key normative test methods are given in Annex A (visual inspection / category separation) and Annex B (moisture determination).

Key topics and technical requirements

• Product definition: sun-dried or artificially dried fruits prepared from sufficiently ripe Eleagnus angustifolia L.; stems and calyx ends removed; fruits sound and clean.
• Classification & sizing:
  • Three quality classes: Extra, Class I, Class II (criteria based on colour, defects, extraneous matter and broken pieces).
  • Sizing thresholds: Extra > 12 mm, Class I 10–12 mm, Class II > 10 mm; maximum size spread 4 mm in a package.
• Defect limits: Maximum permitted mass fractions for pest-infested, spoiled, immature or gritty fruits, extraneous matter and fermented pieces are specified in Table 1 of the standard.
• Moisture: Maximum moisture content specified (7.0% mass fraction). Annex B details the moisture test: drying at 70 °C ±1 °C under reduced pressure (≤13 kPa / 100 mmHg) after sample preparation.
• Contaminants: Maximum elemental limits provided (examples):
  • Iron 15.0 mg/kg max
  • Copper 5.0 mg/kg max
  • Arsenic 0.2 mg/kg max
  • Lead 0.2 mg/kg max
  • Zinc 5.0 mg/kg max These should comply with Codex Alimentarius and national legislation.
• Hygiene & microbiology: The standard requires compliance with Codex hygiene codes. Microbiological limits include zero tolerance for E. coli, Salmonella (per 25 g), and Staphylococcus aureus; additional microbial limits are specified in clause 9.2.
• Sampling and testing: Annex A prescribes visual separation and mass-based calculation of defect categories (manual sorting of ~500 g test portions). Test reports must document sample ID, methods and results.
• Packing & marking: Packaging must be clean, dry and inert; wooden boxes lined if used. Consumer pack examples: 0.5, 1.0, 2.5 kg; large cases ≤ 25 kg. Mandatory labelling items include product name/variety, producer/packer, batch code, net/gross mass, class, origin, expiry date and optional reference to ISO 23394:2006.

Applications and users

• Food processors, packers and exporters of dried oleaster implementing product specification and QA/QC.
• Food safety laboratories performing conformity testing (moisture, contaminants, visual defect classification).
• Regulatory authorities and importers verifying compliance with international quality and hygiene requirements.
• Trade partners and retailers using class/size criteria for product grading and labelling.

Related standards

• Codex Alimentarius hygiene and contaminant standards (for maximum limits and codes of practice)
• National food safety legislation and sampling standards referenced for dry/dried fruit products

Keywords: ISO 23394:2006, dried oleaster, Eleagnus angustifolia, specification, test methods, moisture determination, contaminants, sampling, product classification.

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 23394
First edition
2006-09-01
Dried oleaster — Specification and test
methods
Oléastre séché — Spécifications et méthodes d’essai

Reference number
©
ISO 2006
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©  ISO 2006
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ii © ISO 2006 – All rights reserved

Contents Page
Foreword. iv
1 Scope . 1
2 Terms and definitions. 1
3 Requirements . 2
3.1 Description . 2
3.2 Classification. 2
3.3 Odour and taste . 2
3.4 Freedom from insects, moulds, etc. . 2
4 Classification. 2
4.1 General. 2
4.2 Extra class . 2
4.3 Class I . 2
4.4 Class II . 3
4.5 Sizing. 3
4.6 Tolerances . 3
5 Sampling. 3
6 Test methods. 3
7 Packing and marking. 3
7.1 Packing . 3
7.2 Marking . 4
8 Contaminants . 4
9 Hygienic requirements . 4
Annex A (normative) Determination of the content of pest-infested and spoiled oleaster,
immature fruits, extraneous matter and deviations from the main colour. 6
Annex B (normative) Determination of moisture content of dried oleaster. 8
Bibliography . 11

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.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
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.
ISO 23394 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 14, Fresh,
dry and dried fruits and vegetables.
iv © ISO 2006 – All rights reserved

INTERNATIONAL STANDARD ISO 23394:2006(E)

Dried oleaster — Specification and test methods
1 Scope
This International Standard specifies requirements and test methods for dried oleaster obtained from the fruits
of the tree Eleagnus angustifolia L. destined for human consumption.
2 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
2.1
oleaster
fruit of the tree Eleagnus angustifolia L.
2.2
pest-infested oleaster
dried oleaster damaged by insect and/or mite infestation
2.3
spoiled oleaster
dried oleaster damaged by bruises, or darkened in colour, or showing the presence of mushy tissue, visible
decomposition caused by bacteria, fungi, visible mould hyphae or any other indications of disease
2.4
immature oleaster
dried oleaster obtained from an unripe oleaster, having poor flavour, hard tissue and undesirable appearance
2.5
gritty
distinct particles in the fruit flesh
2.6
stem or seeds
piece of dried oleaster with stem and/or seeds attached
2.7
fermented oleaster
piece of dried oleaster damaged by fermentation to the extent that the characteristic appearance and/or
flavour is substantially affected
2.8
extraneous matter
dirt, pieces of skin, calyx, leaf, peduncle, twigs, bits of wood, soil or any other foreign matter among or on the
dried oleaster
2.9
mineral impurities
acid-insoluble ash content
2.10
moisture content
loss in mass determined under the operating conditions specified in Annex B
3 Requirements
3.1 Description
Dried oleasters are the sun-dried or artificially dried fruits of Eleagnus angustifolia L. prepared from sufficiently
ripe fruits. The stems shall be pulled or cut off and the calyx ends removed. The fruits shall be sound and
clean.
3.2 Classification
Dried oleaster shall be classified on the basis of colour and the presence of defects, extraneous matter and
broken pieces, as specified in Table 1. They may also be separated into sizes.
3.3 Odour and taste
Dried oleaster shall have an odour and taste characteristic of the variety. They shall be free from foreign odour
and odour traces coming from abnormal fermented oleaster.
3.4 Freedom from insects, moulds, etc.
Dried oleaster shall be free from living insects, mites or other parasites and moulds, and shall be practically
free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if
necessary, for abnormal vision). When such magnification exceeds ×10, this fact shall be stated in the test
report.
4 Classification
4.1 General
Dried oleasters are classified into three classes defined in 4.2 to 4.4.
4.2 Extra class
Dried oleasters in this class shall be of superior quality. They shall be characteristic of the variety and/or
commercial type. They shall be practically free from defects, provided that these do not affect the general
appearance of the product, the quality, or its presentation in the package. Dried oleaster in this class shall not
exceed the allowable percentages for the various defects given in Table 1.
4.3 Class I
Dried oleasters in this class shall be of good quality. They shall be characteristic of the variety and/or
commercial type.
The following slight defects are allowed, provided that the dried oleasters retain their essential characteristics
as regards general appearance, quality and presentation: skin defect, coloration defects.
2 © ISO 2006 – All rights reserved

4.4 Class II
This class includes dried oleasters which do not qualify for inclusion in the higher classes but which satisfy the
requirements specified in Table 1.
The following defects are allowed, provided that the dried oleasters retain their essential characteristics as
regards general appearance, quality and presentation: skin defect, coloration defects.
4.5 Sizing
Sizing is determined by the diameter of the widest part. The following minimum diameter is required for each
class:
⎯ Extra > 12 mm;
⎯ Class I
...