ISO/TC 34 - Food products

This document specifies a rapid method for the determination of the oil and water contents in oilseeds using pulsed nuclear magnetic resonance (NMR). It is applicable to rapeseeds, linseeds and sunflower seeds with a water content less than 10 % and soya beans with a water content less than 14 %. For seeds with higher water contents, drying is necessary before the water and oil content can be determined by pulsed NMR. NOTE 1 This method has been tested with rapeseeds, soya beans, linseeds and sunflower seeds. This does not, however, preclude its applicability to other commercial seeds whose oil is liquid at the temperature of measurement. NOTE 2 The reproducibility values obtained are generally higher than those obtained by the reference methods (see ISO 659 and ISO 665) because they depend on the variability between the instruments and on that existing between the calibrations, which depends on the measurement accuracy of the reference methods. NOTE 3 The results of the comparison test between different magnets and different volumes of seed samples (see Annex B) are in coherence with the results of the interlaboratory test (see Annex A).

This document gives the botanical names of the main species of oleaginous plants, together with the names of the corresponding raw materials and oils (fats). This document is applicable to both edible oil and non-edible oils. An alphabetical index of the raw materials is also given to assist in the use of this document.

This document specifies a liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of nitroimidazole residues in eggs and egg products. This document is applicable to eggs and egg products, including whole eggs (fresh, frozen or pasteurized), egg yolk (liquid, frozen, dried or pasteurized), egg white (liquid, frozen, dried or pasteurized), whole egg powder, egg white powder, egg yolk powder, and liquid or dried albumin preparations.

This document specifies the requirements for dehydrated tarragon (Artemisia dracunculus Linnaeus) (methylchavicol type; also called “estragole -type tarragon”) in the form of whole or cut leaves and powder. It does not apply to the elemicin-sabinene-type tarragon. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies the definition and technical criteria for whole grain as a food ingredient (or “raw material”) and further specifies the requirements for designating whole-grain foods derived from cereals and certain pseudocereals on packaging, labelling and claims. The document is applicable to business-to-business and business-to-consumer communication, to the food trade and to food labelling and claims. The definition and technical criteria are only applicable to post-harvest/collecting of the grain. The document specifies technical criteria to all food and beverage companies, applicable to all organizations, regardless of size or complexity. This document is intended for use in business-to-business and business-to-consumer communications, relationships in the global supply chain, the international trade of food products, and food labelling and claims. NOTE The definition, technical criteria and criteria for food labelling and claims are generic. This document does not specify detailed criteria or technical guidance for specific types of grains and products.

This document specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This document is directly applicable to flours. It is also applicable to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1. NOTE This document is related to ICC 137/1[7], ICC 155[8] and AACC Method 38-12.02[9].

This document specifies procedures for the detection of a DNA sequence of a construct used to (genetically) enhance the growth of fish commonly found in aquaculture. The genetically modified AquAdvantage Atlantic salmon (Salmo salar) carries the construct expressing CS-GHc2 growth hormone and can be detected based on a real-time polymerase chain reaction (PCR) targeting either the border between the growth hormone coding sequence (CS-GHc2) of Oncorhynchus tshawytscha (Chinook salmon) and the antifreeze terminator (T-AFP) of (Macro-) Zoarces americanus (ocean pout), i.e. with the construct-specific method, or the border between the Atlantic salmon genomic DNA and the antifreeze promoter (P-AFP) of ocean pout, i.e. with the event-specific method. These methods can be applied to identify the genetically modified (GM) fish or for screening purposes. This document is applicable for the analysis of DNA extracted from foodstuffs. It can also be suitable for the analysis of DNA extracted from other products such as feedstuffs. The application of these methods requires the extraction of an adequate amount of amplifiable DNA from the relevant matrix.

This document specifies a procedure for determining whether a perceptible sensory difference or similarity exists between samples of two products. The method is a forced-choice procedure. The method is applicable whether a difference exists in a single sensory attribute or in several attributes. The method is statistically less efficient than the triangle test (described in ISO 4120) but is easier to perform by the assessors. The method is applicable even when the nature of the difference is unknown (i.e. it determines neither the size nor the direction of difference between samples, nor is there any indication of the attribute(s) responsible for the difference). The method is applicable only if the products are fairly homogeneous. The method is effective for: determining that either: a perceptible difference results (duo-trio testing for difference); or a meaningful perceptible difference does not result (duo-trio testing for similarity) when, for example, a change is made in ingredients, processing, packaging, handling or storage; selecting, training and monitoring assessors. Two forms of the method are described: the constant-reference technique, used when one product is familiar to the assessors (e.g. a sample from regular production); the balanced-reference technique, used when one product is not more familiar than the other.

This document specifies the determination of fluoroquinolone residue content in meat, fish and their products by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method. This document is applicable to the determination of enrofloxacin, ciprofloxacin, norfloxacin, ofloxacin and pefloxacin residues in meat, fish and their products, including livestock and poultry.

This document specifies a liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the determination of marker residues of nicarbazin (4,4-dinitrocarbanilide) in chicken tissue and eggs. This document is applicable to the determination of marker residues of nicarbazin (4,4-dinitrocarbanilide) in chicken tissue (including muscle, liver and kidney) and eggs.

This document specifies methods for the enumeration of thermoresistant spores of thermophilic bacteria in heat-processed milk and dried milk products by using a colony-count technique at 55 °C after heating the sample at 106 °C or 100 °C. The applicability of this document is limited to heat-processed milk including pasteurized, ultra-high temperature (UHT) processed and sterilized milk; as well as dried whole milk, skim milk, buttermilk and whey products.

This document specifies the definitions of Zhacai (pickled and squeezed vegetables) and its requirements, including sensory, physical and chemical, contaminants, microorganisms, packaging, labelling, storage and transport. It also describes the corresponding test methods. This document is only applicable to Zhacai.

This document specifies the requirements for pimento or allspice [Pimenta dioica (L.) Merr.], whole or ground. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies requirements for white pepper (Piper nigrum L.) (see ISO 676), whole or ground, at the following commercial stages: semi-processed white pepper (SP); processed white pepper (P). This document is not applicable to white pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-1. Recommendations relating to storage and transport conditions are given in Annex B.

This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: non-processed black pepper (NP) or semi-processed black pepper (SP); processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers. This document does not apply to black pepper categories called “light”. NOTE Specifications for white pepper are given in ISO 959-2. Recommendations relating to storage and transport conditions are given in Annex C. Information regarding the microscopic structure of the pepper berry is given in Annex D.

This document specifies the requirements of winter savory (Satureja montana Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to summer savory (Satureja horfensis Linnaeus), which forms the subject of ISO 7928-2. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies the requirements for dried thyme (Thymus vulgaris L.) in the form of rubbed leaves. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies the requirements of summer savory (Satureja hortensis Linnaeus) in the form of sprigs, and whole or broken leaves. It does not apply to winter savory (Satureja montana Linnaeus), which forms the subject of ISO 7928-1. Recommendations relating to storage and transport conditions are given in Annex A.

This document specifies a method of preparing a ground sample of spice or condiment for analysis, from a laboratory sample obtained by the method specified in ISO 948. This document is applicable to the majority of spices and condiments. However, in view of the large number and diversity of spices and condiments, it can be necessary in certain special cases, for example, considerable hardness, or high moisture, volatile oil or fat content, to use a modified procedure or to choose another more suitable method. Any such modified procedure or alternative method will be indicated in the International Standard appropriate to the spice or condiment concerned.

This document specifies a method for the determination of the ash content in milk, milk powder, whey powder, whey protein concentrate, infant formula, milk permeate powder and milk protein concentrate. NOTE For the determination of ash (“fixed ash”) of caseins and caseinates, see ISO 5544 | IDF 89.

This document specifies requirements for reference next generation nucleotide sequences.[1][2] This document is applicable to all verified next generation (VNGS) nucleotide sequences determined by next generation sequence (NGS) technology that are accessible on the semantic web and included in a database (public or private).[3][4][5][6]

This document specifies the determination of the absolute value of diacylglycerols as well as the degree of isomerization of diacylglycerols in vegetable fats and oils. 1,2-diacylglycerols are transformed to the more stable 1,3-isomers during storage or due to acidic catalysed reaction. NOTE Results obtained using this document have not been compared with results obtained using ISO 29822.

This document specifies a method for the determination of fatty acid methyl esters (FAMEs) derived by transesterification or esterification from fats, oils, and fatty acids by capillary gas chromatography (GLC). FAMEs from C4 to C24 can be separated using this document including saturated FAMEs, cis- and trans-monounsaturated FAMEs, and cis- and trans-polyunsaturated FAMEs. This document is applicable to crude, refined, partially hydrogenated or fully hydrogenated fats, oils and fatty acids derived from animal and vegetable sources, and fats extracted from foodstuff. This document does not apply to milk and milk products (or fat coming from milk and milk products) or products supplemented with conjugated linoleic acid (CLA). This document does not apply to di-, tri-, polymerized, hydroxylated and oxidized fatty acids, and fats and oils. A method for the determination of the composition of FAMEs expressed by area % in liquid vegetable oils is proposed in Annex E.

This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography. This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).

This document specifies a method using automated Randall extraction for the determination of the hexane extract (or light petroleum extract), called the “oil content”, of oilseeds used as industrial raw materials. The procedure for sunflower seed is different from those for others seeds as it includes an additional moisture content determination after the seed has been ground to prepare the test sample. If required, the pure seeds and the impurities can be analysed separately. In the case of groundnuts, the pure seeds, the total fines, the non-oleaginous impurities and the oleaginous impurities can be analysed separately.

This document specifies a procedure for the prediction by near infrared spectroscopy (NIRS) of constituents such as moisture, fat and protein and some minor parameters such as total glucosinolates in oilseeds and oilseed meals. The determinations are based on spectrometric measurement in the near infrared spectral region.

This document establishes basic principles and specifies requirements and methods to determine the cardinal values of bacteria and yeast strains and use them to predict microbial growth. The four main steps of the approach are: determination of the cardinal values in culture medium; determination of the correction factor in the target food; validation of the model; simulations. Four environmental factors are considered: temperature, pH, aw and inhibitors (e.g. organic acids). NOTE 1 Microbial competition is not considered as an inhibitor in this document and can be addressed by proper modelling approaches. The determination of cardinal values is performed in a two-step approach: the determination of maximum specific growth rates of the studied strain grown in broth under a defined range of values of the studied environmental factor(s); the use of recognized predictive microbiology secondary models to fit the obtained experimental data to obtain the cardinal values. The use of cardinal values in microbial growth simulation is based on predictive microbiology primary and secondary models. The cardinal values are combined with challenge test data to consider the matrix effect. Depending on the goal of the growth simulation, it is important to account for variation of cardinal values between strains within a bacterial or yeast species. Cardinal values are a good indicator of a strain growth ability for the studied environmental factors. They are therefore used as criteria to select strains, in addition to their origin and virulence, when performing growth challenge tests (see ISO 20976-1) or in methods validation (see ISO 16140 series). NOTE 2 This document focuses on the determination of cardinal values for one strain. The same methodology can be used to characterize multiple strains independently to cover biological strain variability and include these results in the predictions.

This document specifies a procedure for the detection of a DNA sequence of the modified cry1Ab/Ac gene and a procedure for the detection of the DNA transition sequence between the maize ubiquitin promoter (Pubi) and the cry1Ab/Ac gene. The modified cry1Ab/Ac gene and the Pubi-cry construct are frequently found in genetically modified Bt (Bacillus thuringiensis) plants. Both detection methods are based on real-time PCR and can be used for qualitative screening purposes. For identification and quantification of a specific genetically modified plant (event) a follow-up analysis has to be carried out. This document is applicable to the analysis of DNA extracted from foodstuffs. It can also be suitable for the analysis of DNA extracted from other products such as feedstuffs and seeds. The application of these methods requires the extraction of an adequate amount of amplifiable DNA from the relevant matrix.

This document specifies a semi-micro nitrogen determination method for total volatile basic nitrogen in meat, including livestock and poultry, and fish products.

This document specifies a method for the enumeration of the characteristic microorganisms Lactobacillus delbrueckii subsp. bulgaricus (in short: L. bulgaricus) and Streptococcus thermophilus (in short: S. thermophilus) by means of the colony-count technique. The method is applicable to yoghurts (for the definition see CXS 243‑2003[7]). The colony-count technique (pour plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 100 cfu/g. The colony-count technique (spread plates) is suitable for, but not limited to, the enumeration of L. bulgaricus and S. thermophilus in test samples with a minimum of 10 colonies counted on a plate. This corresponds to a level of the characteristic microorganisms L. bulgaricus and S. thermophilus that is expected to be higher than 1 000 cfu/g.

This document specifies the determination of nitrite and nitrate content by continuous flow analysis (CFA) method in meat, poultry and their products.

This document specifies a method for the quantification of individual and/or all fatty acids content in the profile of milk, milk products, infant formula and adult nutritional formula, containing milk fat and/or vegetable oils, supplemented or not supplemented with oils rich in long chain polyunsaturated fatty acids (LC-PUFA). This also includes groups of fatty acids often labelled [i.e. trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3, omega-6 and omega-9 fatty acids] and/or individual fatty acids [i.e. linoleic acid (LA), α-linolenic acid (ALA), arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)]. The determination is performed by direct transesterification in food matrices, without prior fat extraction, and consequently it is applicable to liquid samples or reconstituted powder samples with water having total fat ≥ 1,5 % (mass fraction). The fat extracted from products containing less than 1,5 % (mass fraction) fat can be analysed with the same method after a preliminary fat extraction using methods referenced in Clause 2. Dairy products, such as soft or hard cheeses with acidity level ≤ 1 mmol/100 g of fat, can be analysed after a preliminary fat extraction using methods referenced in Clause 2. For products supplemented or enriched with PUFA with fish oil or algae origins, the evaporation of solvents is performed at the lowest possible temperature (e.g. max. 40 °C) to recover these sensitive fatty acids.

This document specifies the general requirements and provides guidance for the development and application of loop-mediated isothermal amplification (LAMP) to detect microorganisms and associated genetic markers (e.g. antimicrobial resistance genes, virulence genes) in the food chain. This document is applicable to all LAMP methods, platforms, and items from the food chain and laboratories. This document does not apply to the use of LAMP for quantification. Validation and verification of LAMP methods as either alternative or reference methods are not covered in this document. Both validation and verification of microbiological methods are described in detail in the ISO 16140 series and ISO 17468. General requirements for isothermal methods including LAMP for molecular biomarker analysis are given in ISO 22942-1, and general requirements and definitions for polymerase chain reaction (PCR) for the detection and quantification of microorganisms in the food chain are given in ISO 22174. This document has been established for microorganisms in the food chain and is applicable to: — products intended for human consumption; — products for feeding animals; — environmental samples in the area of food and feed production and handling; — samples from the primary production stage for the above items.

This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].

1.1 This document specifies a sampling method for a consignment of instant coffee, shipped in 10 package units or more. This document is applicable to cases which have inner linings of moisture-resistant material hermetically sealed because of the hygroscopic nature of instant coffee and which are in package units greater than 10 kg net mass, typically up to 50 kg. This document is also applicable to units of more than 50 kg, usually called “big bags” or “supersacks”. The cases are generally made of cardboard of appropriate strength and the big bags are made of suitable plastic material. 1.2 This document is also applicable to the selection and preparation of a sufficiently representative sample of the consignment, which is intended: a) to serve as a basis for an offer for sale; b) for examination to verify that the instant coffee to be offered for sale satisfies the producer’s sales specification; c) for examination to determine one or more of the characteristics of the instant coffee for technical, commercial, administrative and arbitration purposes; d) for retention as a reference sample for use, if required, in litigation. 1.3 This document is applicable to all types of instant coffee, as defined in ISO 3509, contained in all types of units with liners, with the exception stated in 1.4. 1.4 For bulk density and particle size, this document is applicable to spray-dried powder and freeze-dried instant coffees only, as defined in ISO 3509, due to the intrinsic fragility of particles of agglomerated instant coffee, which leads to greater breakdown and headspace in the final packed units for the consumer.

This document specifies the enumeration of Pseudomonas spp. by the colony-count technique. This document is applicable to: — milk and milk products; — environmental samples in the area of dairy production and handling. The method allows the isolation of all pigmented and non-pigmented psychrotrophic Pseudomonas spp.

This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.

This document defines terms related to coffee sensory analysis. This document includes definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terms related to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.

This document specifies a method for the determination of the loss in mass at 105 °C of green coffee. This document is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This method serves as a reference method for calibrating methods of determining the water content.

This document specifies methods for the olfactory and visual examination and determination of foreign matter and defects in green coffee from all origins. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This document is applicable to green coffee as defined in ISO 3509.

This document specifies the operating procedures for chicken slaughtering.

This document establishes a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: — firmness, by chewing; — liveliness, by manual handling; — starch release, by manual handling. This document does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta. It does not apply to small pasta shapes usually consumed in soups. This document is applicable to all forms of alimentary pasta produced from durum wheat and to products made from common wheat or a mixture of common wheat and durum wheat. NOTE National regulations can apply. This document has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.

This document specifies methods for the extraction or separation of a representative part of the fat, containing lipids and liposoluble compounds, from milk and milk products. The method is applicable to the methods described in ISO 12078 | IDF 159, ISO 15884 | IDF 182, ISO 15885 | IDF 184 and ISO 18252 | IDF 200. NOTE Free fatty acids are not part of extracted fat as described in methods for the fat determination in milk, condensed milk, dried milk products, cream and fermented milk.

This document specifies the determination of composition of triacylglycerols and the determination of the composition and content of diacylglycerols by capillary gas chromatography in vegetable oils with a lauric acid content below 1 %. Applying certain technological processing 1,2-diacylglycerols (1,2-DAGs) are transformed to the more stable isomeric 1,3-diacylglycerols (1,3-DAGs) due to acidic catalysed reaction. During storage, the speed and amount of this rearrangement depends on the acidity of the oil. The transformation normally reaches an equilibrium between the two isomeric forms. The relative amount of 1,2-DAGs is related to oil freshness or to a possible technological treatment. Therefore, it is possible to use the ratio of 1,2-DAGs to 1,3-DAGs as a quality criterion for vegetable fats and oils. The triacylglycerols profile is of potential interest for the fingerprint of each vegetable oil and may help the detection of certain types of adulteration, such as the addition of high oleic sunflower oil or palm olein in olive oil. NOTE This document is based on Reference [ REF Reference_ref_3 \r \h 3 08D0C9EA79F9BACE118C8200AA004BA90B0200000008000000100000005200650066006500720065006E00630065005F007200650066005F0033000000 ].

This document gives guidance on methods of specification to be used to describe green coffee for sale and purchase. It also gives guidance on procedures for sampling, packing, marking, storage and shipping of green coffee. This document is applicable to green coffee as defined in ISO 3509.

This document specifies a method to classify six tea types (black tea, green tea, white tea, oolong (blue) tea, dark tea and yellow tea) based on statistical analysis of chemical compositions. The key X1 to X6 determinants (total catechins, caffeine, theanine, epigallocatechin gallate (EGCG)/total catechins, theanine × theanine, theanine × caffeine) for tea chemical classification were extracted from these critical compositions by statistical methods, from a large-scale chemical analysis of samples of six tea types, which can be used as principal components to classify the particular tea by Fisher’s step-by-step discrimination formulae.[6][7] This document is applicable to the classification of both primary and refined teas, and is particularly suitable for teas produced in China. It does not apply to reprocessed teas.

This document specifies requirements for the seasoning oil of Zanthoxyli pericarpium.