SIST EN ISO 9233-2:2018

Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)

ISO 9233-2 | IDF 140-2:2018 specifies a method for the determination of natamycin mass fraction in cheese, cheese rind and processed cheese of above 0,5 mg/kg and of the surface-area-related natamycin mass in cheese rind of above 0,03 mg/dm2.

Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 2: Verfahren mit Hochleistungs-Flüssigchromatographie für Käse, Käserinde und Schmelzkäse (ISO 9233-2:2018)

Das vorliegende Dokument legt ein Verfahren für die Bestimmung des Natamycin Massenanteils oberhalb von 0,5 mg/kg in Käse, Käserinde und Schmelzkäse sowie der oberflächenbezogenen Masse von Natamycin oberhalb von 0,03 mg/dm2 in Käserinde fest.

Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en natamycine - Partie 2: Méthode par chromatographie liquide à haute performance pour fromage, croûte de fromage et fromages fondus (ISO 9233-2:2018)

ISO 9233-2 | FIL 140-2:2018 spécifie une méthode de détermination de la teneur en natamycine présente dans le fromage, la croûte de fromage et les fromages fondus supérieure à 0,5 mg/kg et de la masse, exprimée par rapport à la surface, de natamycine de la croûte de fromage supérieure à 0,03 mg/dm2.

Sir, skorja sira in topljeni sir - Določevanje natamicina - 2. del: Metoda tekočinske kromatografije visoke ločljivosti za sir, skorjo sira in topljeni sir (ISO 9233-2:2018)

Ta dokument določa metodo za določevanje natamicina z masnim deležem nad
0,5 mg/kg v siru, skorji sira in topljenemu siru in mase natamicina na površini skorje sira
nad 0,03 mg/dm2.

General Information

• Status: Published
• Public Enquiry End Date: 19-Jan-2018
• Publication Date: 12-Jun-2018
• ICS: 67.100.30 - Cheese
• ICS: 71.040.50 - Physicochemical methods of analysis
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 30-May-2018
• Due Date: 04-Aug-2018
• Completion Date: 13-Jun-2018
• Ref Project: EN ISO 9233-2:2018 - Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)

Relations

• Replaces: SIST EN ISO 9233-2:2013 - Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)
• Effective Date: 01-Jul-2018

Overview

EN ISO 9233-2:2018 (ISO 9233-2 | IDF 140-2:2018) specifies a high-performance liquid chromatographic (HPLC) method for measuring natamycin in cheese, cheese rind and processed cheese. The standard covers quantitative determination of natamycin mass fraction in product matrices at levels above 0.5 mg/kg and the surface-area-related natamycin mass on cheese rinds above 0.03 mg/dm². Published by CEN/ISO in 2018, this document updates earlier editions and is intended for laboratories performing routine and regulatory analyses.

Key Topics

• Analytical principle: extraction of natamycin from cheese matrices followed by separation and quantification using HPLC (high-performance liquid chromatography).
• Scope and limits: applicable for natamycin mass fractions > 0.5 mg/kg and surface-area-related mass > 0.03 mg/dm² (cheese rind).
• Sampling and sample preparation: guidance on representative sampling, preparation of test portions for rind and interior, and generating test solutions prior to HPLC analysis.
• Reagents and apparatus: lists required solvents, standards and chromatographic equipment (HPLC) needed to perform the method.
• Calibration and quantification: preparation of calibration graphs, determination and reporting of detection/quantification limits, and handling of low natamycin contents.
• Calculation and expression of results: procedures to calculate mass fraction, surface-area-related mass, corrections and reporting formats.
• Performance characteristics: data on method precision including repeatability, reproducibility and interlaboratory trial results.
• Quality and reporting: requirements for test reports and examples provided in informative annexes.

Applications and Users

• Food testing laboratories: routine monitoring of natamycin levels in cheeses and processed cheese products using a validated HPLC procedure.
• Dairy industry QA/QC: in-house quality control to verify proper application of natamycin on rinds and compliance with product specifications.
• Regulatory authorities and food safety labs: enforcement of legal limits for natamycin as a permitted antifungal additive/preservative.
• Third-party conformity assessment: independent testing for certification, import/export checks and market surveillance.

Practical benefits include standardized, reproducible quantification across laboratories, clear procedures for sampling and calculation, and defined performance criteria to support compliance and product safety decisions.

Related Standards

• Part of the ISO 9233 / IDF 140 series on natamycin analysis; consult the series for other parts and complementary methods (e.g., alternative analytical techniques or sampling standards).
• Cited as EN ISO 9233-2:2018 for European national adoption and harmonized use across CEN member countries.

Standards Content (Sample)

SLOVENSKI STANDARD
01-julij-2018
1DGRPHãþD
SIST EN ISO 9233-2:2013
6LUVNRUMDVLUDLQWRSOMHQLVLU'RORþHYDQMHQDWDPLFLQDGHO0HWRGDWHNRþLQVNH
NURPDWRJUDILMHYLVRNHORþOMLYRVWL]DVLUVNRUMRVLUDLQWRSOMHQLVLU,62
Cheese, cheese rind and processed cheese - Determination of natamycin content - Part
2: High-performance liquid chromatographic method for cheese, cheese rind and
processed cheese (ISO 9233-2:2018)
Käse, Käserinde und Schmelzkäse - Bestimmung des Natamycingehalts - Teil 2:
Verfahren mit Hochleistungs-Flüssigchromatographie für Käse, Käserinde und
Schmelzkäse (ISO 9233-2:2018)
Fromage, croûte de fromage et fromages fondus - Détermination de la teneur en
natamycine - Partie 2: Méthode par chromatographie liquide à haute performance pour
fromage, croûte de fromage et fromages fondus (ISO 9233-2:2018)
Ta slovenski standard je istoveten z: EN ISO 9233-2:2018
ICS:
67.100.30 Sir Cheese
71.040.50 Fizikalnokemijske analitske Physicochemical methods of
metode analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EN ISO 9233-2
EUROPEAN STANDARD
NORME EUROPÉENNE
May 2018
EUROPÄISCHE NORM
ICS 67.100.30 Supersedes EN ISO 9233-2:2013
English Version
Cheese, cheese rind and processed cheese - Determination
of natamycin content - Part 2: High-performance liquid
chromatographic method for cheese, cheese rind and
processed cheese (ISO 9233-2:2018)
Fromage, croûte de fromage et fromages fondus - Käse, Käserinde und Schmelzkäse - Bestimmung des
Détermination de la teneur en natamycine - Partie 2: Natamycingehalts - Teil 2: Verfahren mit
Méthode par chromatographie liquide à haute Hochleistungs-Flüssigchromatographie für Käse,
performance pour fromage, croûte de fromage et Käserinde und Schmelzkäse (ISO 9233-2:2018)
fromages fondus (ISO 9233-2:2018)
This European Standard was approved by CEN on 4 April 2018.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this
European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references
concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN
member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by
translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management
Centre has the same status as the official versions.

CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2018 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 9233-2:2018 E
worldwide for CEN national Members.

Contents Page
European foreword . 3
European foreword
This document (EN ISO 9233-2:2018) has been prepared by Technical Committee ISO/TC 34 “Food
products” in collaboration with Technical Committee CEN/TC 302 “Milk and milk products - Methods of
sampling and analysis” the secretariat of which is held by NEN.
This European Standard shall be given the status of a national standard, either by publication of an
identical text or by endorsement, at the latest by November 2018, and conflicting national standards
shall be withdrawn at the latest by November 2018.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. CEN shall not be held responsible for identifying any or all such patent rights.
This document supersedes EN ISO 9233-2:2013.
According to the CEN-CENELEC Internal Regulations, the national standards organizations of the
following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria,
Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,
Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Endorsement notice
The text of ISO 9233-2:2018 has been approved by CEN as EN ISO 9233-2:2018 without any
modification.
INTERNATIONAL ISO
STANDARD 9233-2
IDF
140-2
Second edition
2018-03
Cheese, cheese rind and processed
cheese — Determination of natamycin
content —
Part 2:
High-performance liquid
chromatographic method for cheese,
cheese rind and processed cheese
Fromage, croûte de fromage et fromages fondus — Détermination de
la teneur en natamycine —
Partie 2: Méthode par chromatographie liquide à haute performance
pour fromage, croûte de fromage et fromages fondus
Reference numbers
ISO 9233-2:2018(E)
IDF 140-2:2018(E)
©
ISO and IDF 2018
ISO 9233-2:2018(E)
IDF 140-2:2018(E)
© ISO and IDF 2018
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 International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B • B-1030 Brussels
CH-1214 Vernier, Geneva
Phone: [phone] Phone: [phone]
Fax: [phone] Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii © ISO and IDF 2018 – All rights reserved

ISO 9233-2:2018(E)
IDF 140-2:2018(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 3
8 Preparation of test sample . 3
8.1 Cheese rind . 3
8.2 Cheese interior and processed cheese . 4
9 Procedure. 4
9.1 Test portion . 4
9.1.1 Cheese rind . 4
9.1.2 Cheese interior and processed cheese . 4
9.2 Preparation of test solution . 4
9.2.1 Cheese rind . 4
9.2.2 Cheese interior and processed cheese . 4
9.3 Determination . 5
9.3.1 Determination and detection limits . 5
9.3.2 Adjustment of the liquid chromatograph (6.14) . 5
9.3.3 Calibration graph . 5
9.3.4 Test solution. 5
9.3.5 Low natamycin content . 6
10 Calculation and expression of results . 6
10.1 Calculation of natamycin mass fraction . 6
10.2 Calculation of surface-area-related natamycin mass . 7
10.3 Correction of results . 7
10.4 Expression of results . 7
11 Precision . 7
11.1 Interlaboratory tests . 7
11.2 Repeatability . 7
11.3 Reproducibility . 7
12 Test report . 8
Annex A (informative) Examples . 9
Annex B (informative) Results of interlaboratory trial .11
Bibliography .12
ISO 9233-2:2018(E)
IDF 140-2:2018(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 on 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 the following
URL: www .iso .org/ iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products and the International Dairy Federation (IDF). It is being published jointly by ISO
and IDF.
This second edition cancels and replaces the first edition (ISO 9233-2 | IDF 140-2:2007), of which it
constitutes a minor revision to incorporate the amendment ISO 9233-2:2007/Amd.1:2012.
A list of all parts in the ISO 9233 | IDF 140 series can be found on the ISO website.
iv © ISO and IDF 2018 – All rights reserved

ISO 9233-2:2018(E)
IDF 140-2:2018(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF 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.
This document was prepared by the IDF Standing Committee on Analytical methods for additives and
contaminants and ISO Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk
products. It is being published jointly by ISO and IDF.
The work was carried out by the Joint ISO/IDF Action Team on Selected food additives and vitamins of the
Standing Committee on Analytical methods for additives and contaminants under the aegis of its project
leader, Mr. M. Carl (DE).
ISO 9233-2:2018(E)
INTERNATIONAL STANDARD
IDF 140-2:2018(E)
Cheese, cheese rind and processed cheese —
Determination of natamycin content —
Part 2:
High-performance liquid chromatographic method for
cheese, cheese rind and processed cheese
1 Scope
This document specifies a method for the determination of natamycin mass fraction in cheese, cheese
rind and processed cheese of above 0,5 mg/kg and of the surface-area-related nat
...