RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-19991 PART A METHODS OF ANALYSIS BY ALPHABETICAL ORDER OF COMMODITY

CATEGORIES AND NAMES PART B METHODS OF SAMPLING BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND NAMES Table of Contents All Foods Cereals, Pulses and Legumes and Derived Products Cocoa Products and Chocolate Fats and Oils and Related Products Fish and Fishery Products Foods for Special Dietary Uses Fruit Juices Milk and Milk Products Natural Mineral Waters Processed Fruits and Vegetables Processed Meat and Poultry Products and Soups and Broths Quick Frozen Fruits and Vegetables Sugars and Honey Miscellaneous Products

1

The most updated version of the method should be used, in application of ISO/IEC 17025: 1999. The present list of methods reflects the amendments adopted by the 30th Session of the Codex Alimentarius Commission in 2007.

1

PART A METHODS OF ANALYSIS BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND NAMES

Commodity Standard All Foods All foods All foods All foods All foods All Foods (see also meat products) Individual Foods2 Individual Foods3

Provision

Method

Principle High performance liquid chromatography High performance liquid chromatography Spectrophotometry High performance liquid chromatography Part 1- General considerations Part 1: Optimized Monier-Williams method Part 2: Enzymatic method

Type II II III III N/A III III

Acesulfame K, Aspartame Cyclamate Cyclamate Saccharin Nitrates and/or Nitrites Sulphites Sulphites

EN 12856 : 1999-04 EN 12857 : 1999-04 NMKL 123 (1998) EN 12856 : 1999-04 EN 12014-1:1997-04 EN 1988-1 : 1998-02 AOAC 990.28 EN 1988-2:1998 -02 NMKL 135 (1990) ISO 665:1977 (confirmed 1995) AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F; 920.39C ISO 712:1998 ICC Method No 110/1 (1986)

Cereals, Pulses and Legumes and Derived Products Certain pulses Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Moisture Ash Gravimetry Gravimetry I I

Fat, crude Moisture

Gravimetry (ether extraction) Gravimetry

I I

2 3

Hominy, fruit juice, sea food Wine, dried apples, lemon juice, potato flakes, sultanas, beer

3

Commodity Standard Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Instant Noodles Instant Noodles Instant Noodles Maize (corn) Peanuts (raw) Peanuts (raw) Peanuts (intended for further processing) Peanuts (Cereals, shell-fruits and derived products ( including peanuts)) Peanuts (intended for further processing) Pearl millet flour Pearl millet flour

Provision Particle size (granularity) Protein Ash (semolina) Moisture Protein (N x 5.7) Extraction of oil from instant noodles Acid Value Moisture Moisture Aflatoxins, total Aflatoxins, total Aflatoxins, total Sum of aflatoxins B1, B2, G1 and G2 Aflatoxins, total Ash Colour

Method AOAC 965.22 ICC Method No 105/1 (1986) AOAC 923.03 ISO 2171:1993 ISO 712:1998 ICC Method 110/1 (1986) ICC Method No 105/1 described in the standard described in the standard described in the standard ISO 6540:1980 (confirmed 1994) AOAC 991.31 AOAC 993.17 AOAC 975.36 EN 12955 : 1999-07 ISO 16050:2003 AOAC 979.18 AOAC 923.03 Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605612, Food Trade Press Ltd, London, 1969.

Principle Sieving Titrimetry, Kjeldahl digestion Gravimetry Gravimetry Titrimetry, Kjeldahl digestion Gravimetry Titrimetry Gravimetry Gravimetry Immunoaffinity column (Aflatest) Thin layer chromatography Romer minicolmn HPLC with post column derivatization and immunoaffinity column clean up Holaday-Velasco minicolumn Gravimetry Colorimetry using specific colour grader

Type I I I I I I I

I II III III

III III I IV

4

Commodity Standard Pearl millet flour Pearl millet flour Pearl millet flour Pearl millet flour Sorghum flour

Provision Fat, crude Fibre, crude Moisture Protein Ash

Method AOAC 945.38F; 920.39C ISO 5498:1981 (B.5 Separation) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 920.87 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605612, Food Trade Press Ltd, London, 1969. AOAC 945.38F; 920.39C ICC Method No 113 (1972) ISO 6541:1981 (confirmed 1996) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22 ICC Method No 105/1 (1986) ISO 9648:1988 (confirmed 1994) AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F, 920.39C ISO 6540:1980 (confirmed 1994) ICC Method No 105/1 (1986) ISO 9648:1988 (confirmed 1994)

Principle Gravimetry (ether extraction) Gravimetry Gravimetry Titrimetry, Kjeldahl digestion Gravimetry

Type I I I I I

Sorghum flour

Colour

Colorimetry using specific colour grader Gravimetry (ether extraction) Gravimetry Gravimetry Sieving Titrimetry, Kjeldahl digestion Spectrophotometry Gravimetry

IV

Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum grains

Fat, crude Fibre, crude Moisture Particle size (granularity) Protein Tannins Ash

I I I I I I I

Sorghum grains Sorghum grains Sorghum grains Sorghum grains

Fat, crude Moisture Protein Tannins

Gravimetry (ether extraction) Gravimetry Titrimetry, Kjeldahl digestion Spectrophotometry

I I I I

5

Commodity Standard Soy protein products Soy protein products Soy protein products Soy protein products Soy protein products Vegetable protein products Vegetable protein products Vegetable protein products Vegetable protein products Vegetable protein products Wheat flour

Provision Ash Fat Fibre, crude Moisture Protein Ash Fat Fibre, crude Moisture Protein Ash

Method AOAC 923.03 ISO 2171:1993 (Method B) CAC/RM 55-1976 - Method 1 ISO 5498:1981 AOAC 925.09 AOAC 955.04D (using factor 6.25) AOAC 923.03 ISO 2171:1993 (Method B) CAC/RM 55-1976 - Method 1 AACC (1982) 32-17 AOAC 925.09 AOAC 955.04D (using factor 6.25) AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 939.05 ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22 ICC Method No 105/1 (1986) Vital wheat gluten and devitalized wheat gluten AOAC 979.09 (wheat protein in grain Nx5.7) Solubilized wheat protein AOAC 920.87 (wheat protein in flour Nx5.7)

Principle Gravimetry Gravimetry (extraction) Gravimetry Gravimetry (vacuum oven) Titrimetry , Kjeldahl digestion Gravimetry, Direct Gravimetry (extraction) Ceramic fiber filteration Gravimetry (vacuum oven) Titrimetry, Kjeldahl digestion Gravimetry

Type I I I I II I I I I II I

Wheat flour Wheat flour Wheat flour Wheat flour Wheat protein products including wheat gluten

Fat acidity Moisture Particle size (granularity) Protein Protein

Titrimetry Gravimetry Sieving Titrimetry, Kjeldahl digestion Kjeldahl

I I I I I

Kjeldahl

I

6

Commodity Standard Wheat protein products including Wheat gluten Wheat protein products including Wheat gluten Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole maize (corn) meal

Provision Fibre, crude Ash

Method AOAC 962.09 AOAC 923.03 ISO 2171:1980, method B AOAC 923.03 AOAC 945.38F; 920.39C ISO 5498:1981 (B.5 Separation) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 920.87 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F; 920.39C ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22 ICC Method No 105/1 (1986)

Principle Ceramic fiber filteration Gravimetry

Type I I

Ash Fat, crude Fibre, crude Moisture Protein Ash

Gravimetry Gravimetry (ether extraction) Gravimetry Gravimetry Titrimetry, Kjeldahl digestion Gravimetry

I I I I I I

Whole maize (corn) meal Whole maize (corn) meal Whole maize (corn) meal Whole maize (corn) meal Cocoa Products and Chocolate Chocolate and chocolate products Chocolate and chocolate products

Fat, crude Moisture Particle size (granularity) Protein

Gravimetry (ether extraction) Gravimetry Sieving Titrimetry, Kjeldahl digestion

I I I I

Cocoa butter

AOAC 963.15 IOCCC 14-1972

Gravimetry (Soxhlet extraction)

I

7

Commodity Standard Chocolate and chocolate products Chocolate and chocolate products Chocolate and chocolate products Chocolate and chocolate products Chocolate and chocolate products

Provision Fat-free cocoa solids Fat-free milk solids Fat, total Milkfat Moisture

Method AOAC 931.05 IOCCC 17-1973 or AOAC 939.02 AOAC 963.15 IOCCC 5-1962 AOAC 945.34; 925.41B; 920.80 IOCCC 26-1988 or AOAC 977.10 (Karl Fischer method); or AOAC 931.04 or IOCCC 1-1952

Principle Oven evaporation and factor Titrimetry, Kjeldahl digestion; after extraction of milk proteins Gravimetry (Soxhlet extraction) Titrimetry/Distillation Gravimetry

Type I II I I I

Chocolate and chocolate products Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Cocoa butter Cocoa butter

Non-cocoa butter vegetable fat AOCS Ce 10/02 and described in the Standard Cocoa shell Fat Free fatty acids Unsaponifiable matter AOAC 968.10 and 970.23 AOAC 963.15 or IOCCC 14 (1972) ISO660:1996 amended 2003; or AOCS Cd 3d-63 (03) ISO 3596:2000 or ISO 18609: 2000; or AOCS Ca 6b-53 (01) IOCCC 26-1988 or AOAC 977.10 (Karl Fischer method)

Described in the Standard Spiral vessel count, Stone cell count Gravimetry (Soxhlet extraction) Titrimetry Titrimetry after extraction with diethyl ether Gravimetry

I I I I I I

Cocoa powders (cocoa) and dry cocoa- Moisture sugar mixtures Fats and Oils and Related Products Fats and Oils (all) Fats and Oils (all) Fats and Oils (all) Arsenic Arsenic Arsenic

AOAC 952.13 (Codex general method) AOAC 942.17 (Codex general method) AOAC 985.16 (Codex general method)

Colorimetry (diethyldithiocarbamate) Colorimetry (molybdenum blue) Atomic absorption spectrophotometry

II III III

8

Commodity Standard Fats and oils

Provision Butylhydroxyanisole, butylhydroxytoluene, tertbutylhydroquinone, & propyl gallate Insoluble impurities

Method AOAC 983.15; or AOCS Ce-6-86

Principle Liquid chromatography

Type II

Fats and Oils (all) Fats and Oils (all)

Gravimetry ISO 663:2007

I II

Lead

AOAC 994.02 ISO 12193:2004 (Codex general method) or AOCS Ca 18c-91 (03)
ISO 662:1998 BS 684 Section 2.5; or AOCS Cc 17-95 (97)

Atomic absorption spectrophotometry (direct graphite furnace) Gravimetry (open-drying) Gravimetry Titrimetry

Fats and Oils (all) Fats and Oils (all)

Matter volatile at 105°C Soap content

I I I

Fats and oils not covered by individual Acid Value standards Fats and oils not covered by individual Copper and Iron standards

ISO 660:1996; or AOCS Cd 3d-63 (03)

Fats and oils not covered by individual Peroxide value standards Fat spreads and blended spreads Named Animal Fats Named Animal Fats Fat content Acidity GLC ranges of fatty acid composition

AOAC 990.05 ISO 8294:1994 or AOCS Ca 18b-91 (03) (Codex general method) AOCS Cd 8b-90 ISO 3961:1996

Atomic absorption Spectrophotometry (direct graphite furnace) Titrimetry using iso-octane
Gravimetry

II

I

ISO 17189 | IDF 194: 2003 ISO 660:1996 amended 2003; or AOCS Cd 3d-63 (03) ISO 5508: 1990 and ISO 5509: 2000 or AOCS Ce 2-66 (97) and Ce 1e-91 (01) or Ce 1f-96 (02)
Titrimetry

I
I II

Gas chromatography of methyl esters

9

Commodity Standard Named Animal Fats

Provision Copper and Iron

Method

Principle Atomic absorption Spectrophotometry (direct graphite furnace) Wijs-Titrimetry

Type II

Named Animal Fats

Iodine value (IV)

AOAC 990.05 ISO 8294:1994; or AOCS Ca 18b-91 (03) (Codex general method) ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97)
AOCS Cd 8b-90 (97) ISO 3961:1996

I

Named Animal Fats Named Animal Fats Named Animal Fats Named Animal Fats Named Animal Fats Named Animal Fats Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils

Peroxide value Relative density Refractive index Saponification value Unsaponifiable matter Titre Acidity Apparent density

Titrimetry using iso-octane

I II II I I I I

ISO/AOCS method for apparent density to Pycnometry be inserted ISO 6320:2000; or AOCS Cc 7-25 (02) ISO 3657:2002; or AOCS Cd 3-25 (03) ISO 3596:2000 or ISO 18609: 2000; or AOCS Ca 6b-53 (01) ISO 935:1988; or AOCS Cc 12-59 (97) ISO 660: 1996, amended 2003; or AOCS Cd 3d-63 (03) ISO 6883: 2000, with the appropriate conversion factor; or AOCS Cc 10c-95 (02)
Refractometry Titrimetry Titrimetry after extraction with diethyl ether Thermometry Titrimetry Pycnometry Colour reaction

I I

Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils

AOCS Cb 2-40 (97) Baudouin test (modified Villavecchia or sesameseed oil test) BS 684 Section 2.20 Carotenoids, total Copper and iron Crismer value

Spectrophotometry

II II I

ISO 8294: 1994; or AOAC 990.05; or AAS AOCS Ca 18b-91 (03) AOCS Cb 4-35 (97) and AOCS Ca 5a-40 Turbidity (97)

10

Commodity Standard Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils

Provision GLC ranges of fatty acid composition Halphen test Insoluble impurities Iodine value (IV)

Method ISO 5508: 1990 and ISO 5509: 2000; or AOCS Ce 2-66 (97) and Ce 1e-91 (01) or Ce 1f-96 (02) AOCS Cb 1-25 ISO 663: 2000

Principle Gas chromatography of methyl esters

Type II

Colorimetry Gravimetry

I I I

Wijs - ISO 3961: 1996; or AOAC 993.20; Wijs-Titrimetry 4 or AOCS Cd 1d-1992 (97); or NMKL 39 (2003) AOAC 994.02 ; or ISO 12193: 2004; or AOCS Ca 18c-91 (03) ISO 662: 1998 AOCS Cd 8b-90 (03); or ISO 3960: 2001 ISO 6320: 2000; or AOCS Cc 7-25 (02) AOCS Cd 5-40 (97) IUPAC 2.101 with the appropriate conversion factor ISO 3657: 2002; or AOCS Cd 3-25 (03) Atomic Absorption Gravimetry Titrimetry Refractometry Titrimetry Pycnometry Titrimetry

Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils

Lead Moisture & volatile matter at 105°C Peroxide value (PV) Refractive index Reichert value and Polenske value Relative density Saponification value (SV) Slip point

II I I II I II I I

Named Vegetable Oils

Soap content

ISO 6321:2002 for all oils; Open ended capillary tube AOCS Cc 3b-92 (02) for all oils except palm oils; AOCS Cc 3-25 (97) for palm oils only BS 684 Section 2.5; or AOCS Cc 17-95 (97) Gravimetry

I

4

It is possible to calculate the Iodine Value from fatty acid composition data obtained by gas chromatography e.g. using AOCS Cd 1b-87 (97)

11

Commodity Standard Named Vegetable Oils Named Vegetable Oils Named Vegetable Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils

Provision Sterol content Tocopherol content Unsaponifiable matter Absorbency in ultra-violet Acidity, free (acid value) Alpha-tocopherol Difference between the actual and theoretical ECN 42 triglyceride content Erythrodiol + uvaol content Fatty acids in the 2-position of the triglycerides Halogenated solvents, traces Insoluble impurities in light petroleum Iodine value Iron and copper Lead Moisture and volatile matter Organoleptic characteristics Peroxide value

Method ISO 12228: 1999; or AOCS Ch 6-91 (97) ISO 9936: 1997; or AOCS Ce 8-89 (97) ISO 3596: 2000; or ISO 18609: 2000; or AOCS Ca 6b-53 (01) COI/T.20/Doc. No. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01). ISO 660:1996, amended 2003 or AOCS Cd 3d-63 (03) ISO 9936:1997 COI/T.20/Doc. no. 20 or AOCS Ce 5b-89 (97) IUPAC 2.431. ISO 6800:1997 or AOCS Ch 3-91 (02) COI/T.20/Doc. no. 8. ISO 663:2000 ISO 3961:1996 or AOAC 993.20 or AOCS Cd 1d-92 (97) or NMKL 39 (2003) ISO 8294:1994 or AOAC 990.05 AOAC 994.02 or ISO 12193:2004 or AOCS Ca 18c-91(97) ISO 662:1998 COI/T.20/Doc. no. 15. ISO 3960:2001 or AOCS Cd 8b-90 (03).

Principle Gas chromatography HPLC Gravimetry Absorption in ultra violet Titrimetry HPLC Analysis of triglycerides of HPLC and calculation Gas chromatography Gas chromatography Gas chromatography Gravimetry Wijs-Titrimetry AAS AAS Gravimetry Panel test Titrimetry

Type II II I II I II I II I II I I II II I I I

12

Commodity Standard Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Margarine Margarine Margarine Margarine Margarine Margarine Margarine Minarine Minarine Minarine

Provision Relative density Refractive index Saponification value Sterol composition and total sterols Stigmastadienes Stigmastadienes Trans fatty acids content Unsaponifiable matter Wax content Fat Milkfat Sodium chloride Vitamin A Vitamin D Vitamin E Water Fat Milkfat Sodium chloride

Method IUPAC 2.101, with the appropriate conversion factor ISO 6320:2000 or AOCS Cc 7-25 (02) ISO 3657:2002 or AOCS Cd 3-25 (03) COI/T.20/Doc. no. 10 or ISO 12228:1999 or AOCS Ch 6-91 (97). COl/T.20/Doc. no. 11 or ISO 157881:1999 or AOCS Cd 26-96 (03). ISO 15788-2: 2003

Principle Pycnometry Refractometry Titrimetry Gas chromatography Gas chromatography HPLC

Type I II I II II III II I II I I II II II II I I I II

COI/T.20/Doc no. 17 or ISO 15304:2002 or Gas chromatography of methyl esters AOCS Ce 1f-96 (02) ISO 3596:2000 or ISO 18609:2000 or Gravimetry AOCS Ca 6b-53 (01) COI/T.20/Doc. no. 18 or AOCS Ch 8-02 Gas chromatography (02) IUPAC 2.801 Gravimetry CAC/RM 15-1969 AOAC 971.27 (Codex general method) AOAC 960.45 AOAC 936.14 IUPAC 2.411 CAC/RM 17-1969 (described in the Standard) IUPAC 2.801 CAC/RM 15-1969 (described in the Standard) AOAC 971.27 (Codex general method) Titrimetry Potentiometry Spectrophotometry Bioassay TLC followed by spectrophotometry or GLC Gravimetry Gravimetry Titrimetry Potentiometry

13

Commodity Standard Minarine Minarine Minarine Minarine Fish and Fishery Products Fish and fishery products Fish and fishery products Fish and fishery products: canned products Fish and fishery products: canned products Boiled Dried Salted Anchovies Canned shrimps or prawns Frozen fish and fishery products Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh

Provision Vitamin A Vitamin D Vitamin E Water

Method AOAC 960.45 AOAC 936.14 IUPAC 2.411 CAC/RM 17-1969

Principle Spectrophotometry Bioassay TLC followed by spectrophotometry or GLC Gravimetry

Type II II II I

Histamine Mercury Drained weight Net weight Sodium Chloride (chloride expressed as sodium chloride) Size, determination of Thawing and cooking procedures Proportion of fish fillet and minced fish Net content of frozen fish blocks covered by glaze Sodium chloride

AOAC 977.13 AOAC 977.15 Described in the Standard Described in the Standard AOAC 937.09 Described in the Standard Described in the Standards AOAC 988.09

Fluorimetry Flameless atomic absorption spectrophotometry Weighing Weighing Titrimetry Number per 100 g Thawing and heating Physical separation

II III I I II I I I

Described in the Standard

Gravimetry

I

AOAC 971.21 (Codex general method)

Potentiometry

II

14

Commodity Standard Quick frozen fish fillets

Provision

Method

Principle Water spraying and sieving Gravimetry Weighing Gravimetry

Type I I I I

Net weight of products Described in the Standard covered by glaze Quick Frozen Fish sticks (fish fingers) Fish content (declaration) AOAC 996.15 and calculation (described and fish portions - breaded or in batter in the standard) Quick frozen fish sticks (fish fingers) Net weight Described in the Standard and fish portions - breaded or in batter Quick Frozen Fish Sticks (fish fingers) Proportion of fish fillet and WEFTA Method (described in the Stnadard) and Fish Portions-Breaded and in minced fish Batter (except for certain fish species with soft flesh) Quick frozen fish sticks (fish fingers) Sodium chloride AOAC 971.27 (Codex general method) and fish portions - breaded or in batter Salted Atlantic Herring and Salted Water content AOAC 950.46B Sprat Salted Fish of the Gadidae Family Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Foods for Special Dietary Uses Special foods Special foods Special foods Special foods Special foods Special foods Ash Calcium Calories by calculation Carbohydrates Chloride Dietary fibre, total AOAC 942.05 AOAC 984.27 Method described in CAC/VOL IX-Ed.1, Part III Method described in CAC/VOL IX-Ed.1, Part III AOAC 971.27 (Codex general method) AOAC 985.29 Salt Salt Content Water content WEFTA Method Sampling and method described in the Standard

Potentiometry air drying Titrimetry (Mohr) Salt determined as chloride expressed as sodium chloride Gravimetry

II I II I

Gravimetry ICP emission spectrometry Calculation method Calculation Potentiometry Gravimetry (enzymatic digestion)

I III III III II I

15

Commodity Standard Special foods Special foods

Provision Fat Fat in foods not containing starch, meat or vegetable products Fill of containers Folic acid Linoleate (in the form of glycerides) Linoleate (in the form of glycerides) Loss on drying Loss on drying (milk based)

Method CAC/RM 55-1976 CAC/RM 1-1973, B-2

Principle Gravimetry (extraction) Gravimetry

Type I I

Special foods Special foods Special foods

CAC/RM 46-1972 AOAC 944.12 AOAC 922.06; 969.33; 963.22

Weighing Microbioassay Acid hydrolysis, preparation of methyl esters and gas chromatography Acid hydrolysis and spectrophotometry Gravimetry Gravimetry

I II II

Special foods Special foods Special foods

AOAC 922.06; 979.19 AOAC 934.01 AOAC 925.23 AOAC 925.23 IDF Standard 21B:1987 ISO 6731:1989 AOAC 961.14 AOAC 944.13 AOAC 945.74 The Analyst 89 (1964):1, 3-6, ibid. 232 US Dept Agr., Agr. Handbook 97 (1965) AOAC 986.24 AOAC 960.48 Method described in CAC/VOL IX-Ed. 1, Part III

III I I

Special foods Special foods Special foods Special foods Special foods Special foods Special foods

Nicotinamide for foods not based on milk Nicotinamide for milk-based foods Pantothenic acid/enriched foods Pantothenic acid/non-enriched foods Phosphorous Protein efficiency ratio (PER) Protein, crude

Colorimetry Microbioassay Microbioassay Microbioassay Colorimetry (molybdovanadate) Rat bioassay Titrimetry, Kjeldahl digestion

II II II IV II I I

16

Commodity Standard Special foods Special foods Special foods Special foods Special foods Special foods

Provision Riboflavin Sodium and potassium Sodium and potassium Thiamine Vitamin A

Method AOAC 970.65 ISO 8070:1987 (confirmed 1992) IDF Standard 119A:1987 AOAC 984.27 AOAC 942.23 AOAC 974.29

Principle Fluorometry Flame emission spectrophotometry ICP emission spectrometry Fluorometry Colorimetry Spectrophotometry

Type II II III II IV III

Vitamin A in foods in which AOAC 941.15 carotenes have been added as a source of vitamin A Vitamin B12 Vitamin B6 Vitamin C Vitamin C Vitamin D Vitamin E Iodine Silica (colloidal, calcium silicate) Dietary fibre, total Iodine (milk based formula) Pantothenic acid Pantothenic acid Vitamin A Vitamin A (retinol isomers) AOAC 952.20 AOAC 961.15 AOAC 967.22 AOAC 967.21 AOAC 936.14 AOAC 971.30 AOAC 925.56 AOAC 950.85N AOAC 991.43 AOAC 992.24 AOAC 992.07 The Analyst 89 (1964)(1) 3-6, 232 US Dept Agr., Agr. Handbook 97 (1965) AOAC 974.29 AOAC 992.04

Special foods Special foods Special foods Special foods Special foods Special foods Foods with low-sodium content (including salt substitutes) Foods with low-sodium content (including salt substitutes) Follow-up formula Follow-up formula Follow-up formula Follow-up formula Follow-up formula Follow-up formula

Microbioassay Microbioassay Microfluorometry Colorimetry (dichloroindophenol) Rat bioassay Colorimetry Titrimetry Gravimetry Gravimetry (enzymatic digestion) Ion-selective potentiometry Microbioassay Microbioassay Colorimetry Liquid chromatography

II II II III IV IV II IV I II II IV IV II

17

Commodity Standard Follow-up formula Follow-up formula Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars

Provision Vitamin A (retinol) Vitamin K1

Method AOAC 992.06 AOAC 992.27

Principle Liquid chromatography Liquid chromatography

Type II II

Ascorbic acid-L (additives) Ascorbic acid-L (additives) Ascorbic acid-L (additives) Carbon dioxide (additives and processing aids) Cellobiose Citric acid (additives) Citric acid 5(additives) Glucose and fructose (permitted ingredients) Glucose-D and fructose-D (permitted ingredients) HFCS & HIS in apple juice (permitted ingredients) Malic acid (additives) Malic acid-D Malic acid-D in apple juice
5

IFU Method No 17a (1995) ISO 6557-1: 1986 AOAC 967.21 IFU Method No 17 ISO 6557-2: 1984 IFU Method No 42 (1976) IFU Recommendation No.4 October 2000 AOAC 986.13 EN 1137: 1994 IFU Method No 22 (1985) EN 12630 IFU Method No 67 (1996) NMKL 148 (1993) EN 1140 IFU Method No 55 (1985) Determination of HFCS & HIS by Capillary GC method JAOAC 84, 486 (2001) AOAC 993.05 EN 12138 IFU Method No 64 (1995) AOAC 995.06

HPLC Fluorescence spectrometry Indophenol method Titrimetry (back-titration after precipitation) Capillary gas chromatography HPLC Enzymatic determination HPLC Enzymatic determination CAP GC Method Enzymatic determination and HPLC Enzymatic determination HPLC

II IV III IV IV II III III II IV III II II

5

All juices except citrus based juices

18

Commodity Standard Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars

Provision Malic acid-L Pectin (additives) Benzoic acid and its salts; sorbic acid and its salts Benzoic acid and its salts Preservatives in fruit juices (sorbic acid and its salts) Quinic, malic & citric acid in cranberry juice cocktail and apple juice (permitted ingredients and additives) Saccharin Soluble solids

Method EN 1138 (1994) IFU Method No 21 (1985) IFU Method No 26 (1964/1996) IFU Method No 63 (1995) NMKL 124 (1997) ISO 5518:1978 ISO 6560: 1983 ISO 5519: 1978 Determination of quinic, malic and citric acid in cranberry juice cocktail and apple juice AOAC 986.13 NMKL 122 (1997) AOAC 983.17 EN 12143 (1996) IFU Method No 8 (1991) ISO 2173: 2003 EN 12146 (1996) IFU Method No 56 (1985/1998) EN 12630 IFU Method No 67 (1996) NMKL 148 (1993) Optimized Monier Williams AOAC 990.28 IFU method No. 7A (2000) NMKL 132 (1989) NMKL 135 (1990) ISO 5522:1981 ISO 5523:1981 EN 12137 (1997) IFU Method No 65 (1995)

Principle Enzymatic determination Precipitation/photometry HPLC Spectrometry Spectrometry HPLC

Type II I II III III III

Fruit Juices and Nectars Fruit Juices and Nectars

Liquid chromatography Indirect by refractometry

II I

Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars

Sucrose (permitted ingredients) Sucrose (permitted ingredients) Sulphur dioxide (additives) Sulphur dioxide (additives) Sulphur dioxide (additives) Tartaric acid in grape juice (additives)

Enzymatic determination HPLC Titrimetry after distillation Enzymatic determination Titrimetry after distillation HPLC

III II II III III II

19

Commodity Standard Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars Fruit Juices and Nectars

Provision Total nitrogen Sections 3.2 Quality Criteria and 3.3 Authenticity6

Method EN 12135 (1997) IFU Method No 28 (1991) Determination of acetic acid EN 12632; IFU Method No 66 (1996) Determination of alcohol (ethanol) IFU Method No 52 (1996) Detection of anthocyanins IFU Method No 71 (1998) Determination of ash in fruit products AOAC 940.26 ;EN 1135 (1994); IFU Method No 9 (1989) Detection of beet sugar in fruit juices AOAC 995.17 Determination of benzoic acid as a marker in orange juice AOAC 994.11 Determination of C13/C12 ratio of ethanol derived from fruit juices JAOAC 79, No. 1, 1996, 62-72 Determination of carbon stable isotope ratio of apple juice AOAC 981.09 - JAOAC 64, 85 (1981) Determination of carbon stable isotope ratio of orange juice AOAC 982.21

Principle Digestion/titration Enzymatic determination Enzymatic determination HPLC Gravimetry Deuterium NMR HPLC Stable isotope mass spectrometry Stable isotope mass spectrometry Stable isotope mass spectrometry

Type I II II I I II III II II II

6

3.4 Verification of Composition, Quality and Authenticity Fruit juices and nectars should be subject to testing for authenticity, composition, and quality where applicable and where required. The analytical methods used should be those found in Section 9, Methods of Analysis and Sampling. The verification of a sample’s authenticity / quality can be assessed by comparison of data for the sample, generated using appropriate methods included in the standard, with that produced for fruit of the same type and from the same region, allowing for natural variations, seasonal changes and for variations occurring due to processing.

20

Determination of carotenoid, total/individual groups EN 12136 (1997); IFU Method No 59 (1991) Determination of centrifugable pulp EN 12134 (1997) - IFU Method No 60 (1991) Determination of chloride (expressed as sodium chloride) EN12133 (1997) IFU Method No 37 (1991) Determination of chloride in vegetable juice AOAC 971.27 (Codex general method) ISO 3634:1979 Determination of essential oils (Scott titration AOAC 968.20 - IFU 45b* Determination of essential oils (in citrus fruit) (volume determination)* ISO 1955:1982 Determination of fermentability IFU Method No 18 (1974) Determination of formol number EN 1133 (1994) IFU Method No 30 (1984) Determination of free amino acids EN 12742 (xxxx) IFU Method No 57 (1989) Determination of fumaric acid IFU Method No 72 (1998) Determination of glucose fructose and saccharose EN 12630 - IFU Method No 67 (1996) NMKL 148 (1993) Determination of gluconic acid IFU Method No 76 (2001)

Spectrophotometry

I

Centrifugation/% value Electrochemical titrimetry

I III

Titration (Scott) distillation, titration Distillation and direct reading of the volume determination Microbiological method Potentiometric titration Liquid Chromatography HPLC HPLC

II I I I I II II II

Enzymatic determination

II

21

Determination of glycerol IFU Method No 77 (2001) Determination of hesperidin and naringin EN 12148 (1996) - IFU Method No 58 (1991) Determination of hydroxymethylfurfural IFU Method No 69 (1996) Determination of hydroxymethylfurfural ISO 7466:1986 Determination of isocitric acid-D IFU Method No 54 (1984) Determination of Lactic acid- D and L EN 12631 (1999) IFU Method No 53 (1983/1996) Determination of L-malic/total malic acid ratio in apple juice AOAC 993.05 Determination of naringin and neohesperidin in orange juice AOAC 999.05 Determination of pH-value NMKL 179:2005 EN 1132 (1994);IFU Method No 11 (1989);ISO 1842: 1991 Determination of phosphorus/phosphate EN 1136 (1994) IFU Method No 50 (1983) Determination of proline by photometry – non-specific determination EN 1141 (1994); IFU Method No 49 (1983) Determination of relative density EN 1131 (1993); IFU Method No 1 (1989) & IFU Method No General sheet (1971) Determination of Relative density IFU Method No 1A

Enzymatic determination HPLC HPLC Spectrometry Enzymatic determination Enzymatic determination Enzymatic determination and HPLC HPLC Potentiometry

II II II III II II II III

II Photometric determination Photometry Pycnometry Densitometry IV II I II III

22

Determination of sodium, potassium, calcium, magnesium in fruit juices EN 1134 (1994); IFU Method No 33 (1984) Determination of sorbitol-D IFU Method No 62 (1995) Determination of stable carbon isotope ratio in the pulp of fruit juices ENV 13070 (1998) Analytica Chimica Acta 340 (1997) Determination of stable carbon isotope ratio of sugars from fruit juices ENV 12140 Analytica Chimica Acta.271 (1993) Determination of stable hydrogen isotope ratio of water from fruit juices ENV 12142 (1997) Determination of stable oxygen isotope ratio in fruit juice water ENV 12141(1997) Detection of starch AOAC 925.38 (1925) IFU Method No 73 (2000) Determination of sugar beet derived syrups in frozen concentrated orange juice δ18O Measurements in Water AOAC 992.09 Determination of titrable acids, total EN 12147 (1995) IFU Method No Method No 3, (1968) ISO 750:1998 Determination of total dry matter (vacuumoven drying at 70°C)* EN 12145 (1996) IFU Method No 61 (1991) Determination of total solids (Microwave oven drying)* AOAC 985.26

Atomic Absorption Spectroscopy Enzymatic determination Stable isotope mass spectrometry

II II II

Stable isotope mass spectrometry

II

Stable isotope mass spectrometry Stable isotope mass spectrometry Colorimetric Oxygen isotope ratio analysis

II II I I

Titrimetry

I

Gravimetric determination

I

Gravimetric determination

I

23

Determination of Vitamin C (dehydroascorbic acid and ascorbic acid) AOAC 967.22 Determination of Vitamin C EN 14130 : 2004 *

Microfluorometry HPLC

III II

Because there is no numerical value in the Standard duplicate Type I methods have been included which may lead to different results.

Milk and Milk Products Milk products Milk products Milk products (products not completely soluble in ammonia) Blend of evaporated skimmed milk and vegetable fat Blend of evaporated skimmed milk and vegetable fat Blend of evaporated skimmed milk and vegetable fat Reduced fat blend of evaporated skimmed milk and vegetable fat Reduced fat blend of evaporated skimmed milk and vegetable fat Iron Iron Milkfat Total fat Milk solids-not-fat∗ (MSNF) Milk protein in MSNF∗ Total fat MSNF ∗ NMKL 139 (1991) (Codex general method) IDF Standard 103A:1986 ISO 6732:1985 IDF 124-3 | ISO 8262-3:2005 IDF 13C:1987 | ISO 1737:1999 IDF 21B:1987 | ISO 6731:1989 IDF 13C:1987 | ISO 1737:1999 IDF 20-part 1 or 2:2001 | ISO 8968-part 1 or 2:2001 IDF 13C:1987 | ISO 1737: 1999 IDF 21B:1987 | ISO 6731:1989 IDF 13C:1987 | ISO1737:1999 Atomic absorption spectrophotometry Photometry (bathophenanthroline) Gravimetry (Weibull-Berntrop) Gravimetry (Röse-Gottlieb) Calculation from total solids content and fat content Gravimetry (Röse-Gottlieb) Titrimetry (Kjeldahl) Gravimetry (Röse-Gottlieb) Calculation from total solids and fat contents II IV I IV IV IV IV IV

Milk total solids and Milk solids-not-fat content include water of crystallization of lactose

24

Reduced fat blend of Evaporated skimmed milk and vegetable fat Blend of skimmed milk and vegetable fat in powdered form Blend of skimmed milk and vegetable fat in powdered form Blend of skimmed milk and vegetable fat in powdered form Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Blend of sweetened condensed skimmed milk and vegetable fat Blend of sweetened condensed skimmed milk and vegetable fat

Milk protein in MSNF∗ Total fat Water∗* Milk protein in MSNF∗ Total fat

IDF 20-1 or 2:2001 | ISO 8968-1 or 2:2001 IDF 9C:1987 | ISO1736:2000 IDF 26:2004 | ISO 5537:2004 IDF 20-part 1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 IDF 9C:1987 | ISO 1736:2000 IDF 26:2004 | ISO 5537:2004 IDF 20-part 1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 IDF 13C:1987 | ISO 1737:1999 IDF 15B:1991 | ISO 6734:1989 IDF 13C:1987 | ISO 1737:1999

Titrimetry (Kjeldahl) Gravimetry (Röse-Gottlieb) Gravimetry, drying at 87°C Titrimetry (Kjeldahl) Gravimetry (Röse-Gottlieb)

IV IV IV IV IV

Water∗* Milk protein in MSNF∗ Total fat Milk solids-not-fat∗ (MSNF)

Gravimetry, drying at 87°C Titrimetry (Kjeldahl) Gravimetry (Röse-Gottlieb) Calculation from total solids content and fat content Gravimetry (Röse-Gottlieb)

IV IV IV IV

∗ **

Milk total solids and Milk solids-not-fat content including water of crystallization of lactose Water content excluding the crystallized water bound to lactose (in fact to read moisture content)

Milk total solids and Milk solids-not-fat content include water of crystallization of lactose

25

Blend of sweetened condensed skimmed milk and vegetable fat Reduced fat blend of sweetened condensed skimmed milk and vegetable fat Reduced fat blend of sweetened condensed skimmed milk and vegetable fat Reduced fat blend of sweetened condensed skimmed milk and vegetable fat Butter Butter Butter Butter Butter

Milk protein in MSNF∗ Total fat <= 8% m/m >= 1%m/m MSNF ∗ >= 20% m/m Milk protein in MSNF∗ Copper Lead Milk solids-not-fat Milkfat Salt

IDF 20-part1 or part 2:2001 | ISO 8968-part 1 or part 2:2001 IDF 13C:1987 | ISO 1737: 1999 IDF 15B:1991 | ISO 6734:1989 IDF 13:1987 | ISO1737:1999 IDF 20-part 1 or part 2:2001 | ISO 8968-part 1 or part 2:2001

Titrimetry (Kjeldahl) Gravimetry (Röse-Gottlieb) Calculation from total solids and fat contents Titrimetry (Kjeldahl)

IV IV IV IV

IDF Standard 76A:1980/ISO Photometry, diethyldithiocarbamate II 5738:1980/AOAC 960.40 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II

IDF 80-2 | ISO 3727-2:2001 IDF 80-3 | ISO 3727-3:2003 IDF 12 | ISO 1738:2004

Gravimetry Gravimetry Titrimetry (Mohr: determination of chloride, expressed as sodium chloride) Potentiometry (determination of chloride, expressed as sodium chloride) Gas liquid chromatography Phytosteryl acetate test

I I II

Butter

Salt

IDF 179 | ISO 15648:2004

III

Butter Butter

Vegetable fat Vegetable fat

ISO 17670 / IDF 202 IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.34A

II III

Butter Cheese

Water Citric acid

IDF 80 | ISO 37271:2001 IDF RM 34 | ISO TS 2963:2006

Gravimetry Enzymatic method

I II

26

Cheese Cheese Cheese Cheese (and cheese rind)

Citric acid Milkfat Moisture Natamycin

ISO 2963:1997 AOAC 976.15

Photometry Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry, drying at 102 °C Molecular absorption spectrophotometry & HPLC after extraction Gravimetry after solvent extraction Gravimetry, drying at 102°C Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry, drying at 102°C Calculation from dry matter and fat contents Gravimetry (Schmid-BondzinskiRatzlaff) Gravimetry (Weibull-Berntrop)

III I I II

IDF 5 | ISO 1735:2004
IDF Standard 4A:1982 ISO 5534:1985 IDF Standard 140A:1992 ISO 9223:1991 IDF 5:2004 | ISO 1735:2004 ISO 5534/IDF 4: 2004 IDF 5 | ISO 1735:2004 IDF 4:2004 | ISO 5534:2004 IDF 5:2004 | ISO 1735:2004

Cheeses, individual Cheeses, individual Cheeses in brine

Milkfat in dry matter Dry matter (Total solids) Milkfat in dry matter (FDM) Fat-free dry matter

I I I IV IV

Cottage cheese Milkfat Cottage cheese

IDF 124-3:2005 | ISO 8262-3:2005 Cottage cheese Milk fat in dry matter IDF 126A:1988 ISO 8262-3:1987 IDF Standard 20B:1993 AOAC 991.20-23 ISO 8968 Part I ISO 8968-1 /IDF20-1:2001 AOAC 991.20 IDF Standard 16C:1987 ISO 2450:1999 Gravimetry (Weibull-Berntrop) Titrimetry, Kjeldahl I I

Cheese, Unripened Including Fresh Protein Cheese Cream and Prepared Creams Cream Milk protein Milkfat

Titrimetry (Kjeldahl) Gravimetry (Röse-Gottlieb) I

I

27

Cream Creams Lowered in Milkfat Content Creams, Whipped Fermented Creams Cream cheese Cream cheese Creams

Solids Milkfat

and Milk solids-not-fat Dry matter Moisture on fat free basis

Dairy fat spreads

Total fat

IDF Standard 21B:1987 ISO 6731:1989 IDF Standard 16C:1987 ISO 2450:1999 AOAC 995.19 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF 4:2004 | ISO 5534:2004 IDF 4:2004 | ISO 5534:2004 and IDF 5:2004 | ISO 1735:2004 IDF 194:2003 | ISO 17189:2003 IDF 54:1970 | ISO 3594: 1976 IDF 32:1965 | ISO 3595:1976 IDF Standard 91:1979 ISO 5547:1978 IDF Standard 90:1979) ISO 5545:1978 IDF Standard 29:1964 AOAC 985.35 IDF 76 | ISO 5738:2004 IDF 106 | ISO 5548:2004 AOAC 972.25 (Codex general method)

Gravimetry (drying at 102°C) Gravimetry Gravimetry Gravimetry drying at 102°C Calculation from fat content and moisture content

I I I IV IV

Gravimetry Direct determination of fat using solvent extraction Gas liquid chromatography Phytosterol acetate test Titrimetry (aqueous extract) Furnace, 825°C Titrimetry, Kjeldahl Atomic absorption spectrophotometry Colorimetry (diethyldiethiocarbamate) Photometry (phenol and H2SO4) Atomic absorption spectrophotometry

I

Dairy fat spreads

Vegetable fat

II III IV IV I II III IV II

Edible casein products Edible casein products Edible Casein Products Edible casein products Edible casein products Edible casein products Edible casein products

Acids, free Ash (including P2O5) Casein in protein Copper Copper Lactose Lead

28

Edible casein products Edible casein products Edible casein products Edible casein products Edible casein products Edible casein products Edible casein products Edible casein products Emmental Evaporated milks Evaporated Milks Evaporated milks Fermented milks Fermented milks

Lead Lead Lead Milkfat Moisture pH Protein (total N x 6.38 in dry matter) Sediment (scorched particles) Calcium >= 800mg/100g Milkfat Protein Solids, total Protein Milk fat

AOAC 982.23 (Codex general method) IDF RM 133 | ISO TS 6733: 2006 NMKL 139 (1991) (Codex general method) ISO 5543 | IDF 127: 2004 IDF 78 | ISO 5550:2006 IDF Standard 115A:1989 ISO 5546:1979 IDF Standard 92:1979 ISO 5549:1978 IDF 107 | ISO 5739:2003 ISO 8070 | IDF 1197 IDF Standard 13C: 1987 ISO 1737:1999 AOAC 945.48H AOAC 991.20 – IDF 20B:1993 IDF Standard 21B:1987 ISO 6731:1989 ISO 8968-1 | IDF 20-1:2001 AOAC 991.20 ISO 1211:1999 IDF 1D:1996 AOAC 905.02 IDF 150:1991 ISO 11869:1997

Anodic stripping voltanmetry Spectrophotometry (1,5diphenylthiocarbazone) Atomic absorption spectrophotometry Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry (drying at 102°C) Electrometry Titrimetry, Kjeldahl digestion Visual comparison with standard disks, after filtration Flame atomic absorption Gravimetry (Röse-Gottlieb) Kjeldahl, titrimetry Gravimetry (drying at 102°C) Titrimetry (Kjeldahl) Gravimetry Potentiometry, titration to pH 8.30 I

III III III I I IV IV IV IV I

I I I I

Fermented milks

Lactic acid (total acidity expressed as lactic acid)

7

Draft international standard

29

Microorganisms constituting the starter culture Milk powders and cream powders Milk powders and cream powders Milk powders and cream powders Milk powders and cream powders Milk powders and cream powders Milk powders and cream powders Milkfat products Milkfat Products Milkfat products Milkfat products Milkfat Products Milkfat products Milkfat products Milkfat products Milkfat products (anhydrous milkfat) Milkfat Protein (in milk solids-not-fat) Scorched particles Solubility Acidity, titratable Water Antioxidants (phenolic) Copper Fatty acids, free (expressed as oleic acid) Milkfat

IDF 149A:1997 (Annex A) IDF Standard 9C: 1987 ISO 1736:2000 IDF 20-1 | ISO 8968-1:2001 IDF 107 | ISO 5739:2003 IDF 129 | ISO 8156:2005 IDF Standard 86:1981 ISO 6091:1980 IDF 26 | ISO 5537:20048 IDF Standard 165:1993 IDF Standard 76A:1980/ISO 5738:1980/AOAC 960.40 IDF 6 | ISO 1740:2004 IDF Standard 24:1964

Colony count at 25°C, 30°C, 37°C and 45°C according to the starter organism in question Gravimetry (Röse-Gottlieb) Titrimetry, Kjeldahl digestion Visual comparison with standard disks, after filtration Centrifugation Titrimetry, titration to pH 8.4 Gravimetry (drying at 102°C) Reversed phase gradient liquid chromatography Photometry, diethyldithiocarbamate Titrimetry Gravimetry (calculation from solidsnot-fat and water content) Titrimetry Gas liquid chromatography Phytosteryl acetate test Titrimetry (Karl Fischer) Titrimetry

IV I I IV I I IV II II I IV I II III II I

Peroxide value (expressed as AOAC 965.33 meq. of oxygen/kg fat) Vegetable fat (sterols) IDF Standard 54:1979 ISO 3594:1976 Vegetable fat Water Peroxide value IDF Standard 32:1965 ISO 3595:1976 IDF 23 | ISO 5536:2002 AOAC 965.33

8

The replacing method has only been validated for milk powders, not for creams

30

Milk Products obtained from Fermented Milks Heat-Treated after Fermentation Mozzarella Mozzarella Processed cheese products Processed cheese products Processed cheese products Processed cheese products Processed cheese products Processed cheese products

Protein Milkfat in dry matter – with high moisture Milkfat in dry matter – with low moisture Citric acid Citric acid Milkfat Phosphate, added (expressed as phosphorus) Phosphorus Salt

IDF Standard 20B:1993 ISO 8968 Part I AOAC 991.20-23 IDF 5:2004 | ISO 1735:2004 IDF 5:2004 | ISO 1735:2004 IDF RM 34 | ISO TS 2963:2006 AOAC 976.15 IDF 5 | ISO 1735:2004 IDF Standard 51B:1991 IDF Standard 33C: 1987 ISO 2962:1984 IDF 88 | ISO 5943:2004

Titrimetry (Kjeldahl) Gravimetry after solvent extraction Gravimetry after solvent extraction Enzymatic method Photometry Gravimetry (Schmid- BondzynskiRatzlaff) Calculation Spectrophotometry (molybdateascorbic acid) Potentionmetry (determination of chloride, expressed as sodium chloride) Gravimetry (Röse-Gottlieb) Kjeldahl, titrimetry Gravimetry, drying at 102 °C Gravimetry, drying at 88 °C Gravimetry, drying at 88 °C Gravimetry, Drying at 102°C

I IV IV II III I IV II II

Sweetened condensed milk Sweetened and Condensed Milks Sweetened Condensed Milks Whey Cheese Whey cheeses by concentration Whey cheeses by coagulation

Milkfat Protein Solids Dry matter (for denomination) Dry matter (total solids) Dry matter (total solids)

IDF Standard 13C: 1987 ISO 1737:1999 AOAC 945.48H AOAC 991.20 – IDF 20B:1993 IDF Standard 15B:1991 ISO 6734:1989 IDF 58 | ISO 2920:2004 IDF 58 | ISO 2920:2004 IDF 4:2004 ISO 5534:2004

I I I I I IV

31

Whey cheese

Fat on the dry basis

Whey cheese

Milkfat (in dry matter)

Whey cheeses including Whey cheeses Total fat by concentration Whey cheeses by coagulation Total fat Creamed whey cheese Fat on the dry basis

Skimmed whey cheese

Fat on the dry basis

IDF 59 A:1986 | ISO 1854:1999 and IDF 58:2004 | ISO 2920:2004 IDF Standard 59A:1986 ISO 1854:1999 IDF 59A:1986 ISO 1854:1999 IDF 5:2004 | ISO 1735:2004 IDF 59 A: 1986 | ISO 1854: 1999 and IDF 58:2004 | ISO 2920:2004 IDF 59 A:1986 | ISO 1854:1999 and IDF 58:2004 | ISO 2920:2004 IDF Standard 90:1979 ISO 5545:1978 AOAC 985.35 IDF 76 | ISO 5738:2004 IDF 79B:1991

Calculation from fat content and dry matter content

I

Gravimetry (Röse-Gottlieb) Gravimetry (Röse Gottlieb) Gravimetry (Schmid-BondzynskiRatzlaff Calculation from fat content and dry matter content

I I I I

Calculation from fat content and dry matter content

I

Whey powders Whey powders Whey powders Whey Powders

Ash Copper Copper Lactose

Furnace, 825°C Atomic absorption spectrophotometry Photometry (diethyldiethiocarbamate) Enzymatic method: glucose moiety (method A), galactose moiety (method B) Atomic absorption spectrophotometry Gravimetry (Röse-Gottlieb)

IV II III II

Whey powders Whey powders

Lead Milkfat

AOAC 972.25 (Codex general method) IDF Standard 9C:1987 ISO 1736:2000

II I

32

Whey powders Whey powders Whey powders Whey powders Yoghurt products Yoghurt products Yoghurt products Yoghurt

Milk protein Moisture, "Free" Protein (total N x 6.38) Water (not including water of crystallization of lactose) Lactobacillus bulgaricus & Streptococcus thermophilus Lactobacillus bulgaricus & Streptococcus thermophilus Solids, Total Streptococcus thermophilus & Lactobacillus delbrueckii subsp. Bulgaricus >= 107 cfu/g Streptococcus thermophilus & Lactobacillus delbrueckii subsp. bulgaricus >= 107 cfu/g

ISO 8968-1 | IDF 20-1:2001 AOAC 991.20 IDF 58 | ISO 2920:2004 IDF Standard 92:1979 ISO 5549:1978 IDF 26A:1993 AOAC 927.05 IDF 117 | ISO 7889:2003 IDF 146 | ISO 9232:2003 IDF 151 | ISO 13580:2005 ISO 7889/IDF 117: 2003

Titrimetry (modified Kjeldahl) Gravimetry (drying at 88±2°C) Titrimetry, Kjeldahl digestion Gravimetry Colony count at 37°C Test for identification Gravimetry (drying at 102°C) Colony count at 37°C Test for identification: morphological , cultural and biochemical characteristics

I IV IV I

I I

Yoghurt

ISO 9232/IDF 146:2003

I

Natural Mineral Waters Natural mineral waters Natural mineral waters Natural mineral waters Arsenic Arsenic Barium AOAC 986.15 (Codex general method) ISO 6595:1982 (confirmed 1995) Examination of Water Pollution Control WHO Pergamon Press (1982) Vol. 2, pp. 65-66 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 67-68 ISO 9390:1990 Spectrophotometry Atomic absorption spectrophotometry Spectrophotometry II IV IV

Natural mineral waters

Barium

IV

Natural mineral waters

Borate

II

33

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Cadmium Cadmium Cadmium Calcium Calcium Chloride

ISO 8288:1986 (confirmed 1995) AOAC 974.27 AOAC 986.15 (Codex general method) ISO 6058:1984 ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 205-208 AOAC 973.51 ISO 9297:1989 (confirmed 1994) Examination of Water Pollution Control. WHO Pergamon Pres (1982) Vol. 2, pp. 8687 ISO 9308-1:1990

Flame atomic absorption spectrophotometry Atomic absorption spectrophotometry Anodic stripping voltanmetry Titrimetry Atomic absorption spectrophotometry

II III III II III II

Natural mineral waters Natural mineral waters Natural mineral waters

Chloride Chloride Chromium (VI)

Titrimetry (Mercuric nitrate) Titrimetry

III III IV

Natural mineral waters

Coliform organism, thermotolerant organism and presumptive Escherichia coli Copper Copper Faecal Streptococci Fluoride

Membrane filtration

I

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

ISO 8288:1986 (confirmed 1995) AOAC 960.40 (Codex general method) ISO 7899-2:1984 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 245-247 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 247-250

Flame atomic absorption spectrophotometry Colorimetry Membrane filtration

II III I II

Natural mineral waters

Fluoride

III

34

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Iron, dissolved Lead Lead Magnesium Magnesium Manganese

ISO 6332:1988 (confirmed 1995) ISO 8288:1986 (confirmed 1995) AOAC 974.27 ISO 6059:1984 (confirmed 1995) ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 121-122 ISO 6333:1986 (confirmed 1995) ISO 5666-3:1984 (confirmed 1995) AOAC 977.22 ISO 7890-2:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 280-283 Handbuch Lebensmittel Chemie (1969) ISO 6777:1984 ISO 6439:1990 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 142-145 AOAC 986.15

Spectrophotometry Flame atomic absorption spectrophotometry Atomic absorption spectrophotometry Titrimetry Atomic absorption spectrophotometry

II II III II III II

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Manganese Mercury Mercury Nitrates Nitrates

Spectrophotometry Flameless atomic absorption spectrophotometry Flameless atomic absorption spectrophotometry Spectrophotometry

III II III II IV

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Nitrates Nitrites Phenols Potassium

IV Molecular absorption spectrophotometry Spectrophotometry IV I II

Natural mineral waters

Selenium

Atomic absorption spectrophotometry

II

35

Natural mineral waters

Selenium

Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp.320-322 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2 pp. 148-151 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 151-152 ISO 6461-2:1986 (confirmed 1996) ISO 9280:1990 (confirmed 1995) Handb. Spurenanal. 1974 ISO 7875-1:1996 Spectrophotometry (methylene blue) Membrane filtration Gravimetry

III

Natural mineral waters

Sodium

II

Natural mineral waters

Sodium

III

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Processed Fruits and Vegetables Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables

Spores of sulphite-reducing anaerobes (Clostridia) Sulphates Sulphide Surface active agents

I III IV I

Benzoic acid Benzoic acid Calcium Drained Weight

NMKL 124 (1997) NMKL 103 (1984); or AOAC 983.16

Liquid Chromatography Gas Chromatography

II III

AOAC 968.31 AOAC 968.30 (Codex General Method for processed fruits and vegetables) CAC/RM 46-1972 (reference to “metal containers” deleted and refer to ISO 90.1:1986 for determination of water capacity in metal containers) AOAC 972.25 (Codex general method) AOAC 932.12 ISO 2173:1978

Complexometry/ Titrimetry Sieving Gravimetry Weighing

II I

Processed fruits and vegetables

Fill of containers

I

Processed fruits and vegetables Processed fruits and vegetables

Lead Packing medium Canned berry fruits (raspberry, strawberry)

AAS (Flame absorption) Refractometry

III I

36

Processed fruits and Vegetables (except canned bamboo shoots, pH determined by AOAC 981.12) Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables Processed fruits and vegetables Canned green beans and wax beans Canned green peas Canned green peas Canned green peas Canned mangoes Canned mature processed peas Canned mushrooms Canned palmito Canned Stone Fruits Canned Stone Fruits Canned strawberries Canned strawberries

pH

ISO 1842:1991

Potentiometry

IV

pH pH Soluble solids Sorbates Sorbates Tin Total solids Tough strings Proper fill (in lieu of drained weight) Solids, alcohol insoluble Types of peas, distinguishing Syrup Solids, total Washed drained weight Mineral impurities Drained weight Soluble solids Calcium Mineral impurities

AOAC 981.12

Potentiometry Potentiometry Refractometry
Gas Chromatography Liquid Chromatography

III II I
III II

NMKL 179:2005 ISO 2173:2003 AOAC 932.12
NMKL 103 (1984) / AOAC 983.16 NMKL 124 (1997)

AOAC 980.19 (Codex general method) AOAC 920.151 CAC/RM 39-1970 CAC/RM 45-1972 AOAC 938.10 CAC/RM 48-1972 AOAC 932.14C AOAC 964.22 CAC/RM 44-1972 ISO 762:1982 (confirmed 1992) AOAC 968.30 ISO:2173:1978 AOAC 932.14C AOAC 968.31 AOAC 971.33

AAS Gravimetry Stretching Pouring and measuring Gravimetry including sieving Visual inspection Brix spindle method Gravimetry (vacuum oven) Sieving Gravimetry Gravimetry Refractometry Complexometric titrimetry Gravimetry

II I I I I I I I I I I

II I

37

Certain canned citrus fruits Certain canned citrus fruits Citrus marmalade Dates Dates Dried apricots Dried apricots Dried apricots Grated desiccated coconut Grated desiccated coconut Grated desiccated coconut Grated desiccated coconut Grated desiccated coconut Jams (fruit preserves) and jellies Jams (fruit preserves) and jellies Mango chutney Pickled cucumbers Pickled cucumbers Pickled cucumbers Pickled cucumbers Pickled cucumbers Preserved tomatoes Preserved tomatoes Preserved tomatoes

Calcium Calcium Calcium Identification of defects Moisture Identification of defects Moisture Sulphur dioxide Acidity, total (in extracted oil) Ash Extraneous vegetable matter Moisture Oil content Calcium Mineral impurities Ash insoluble in HCl Acidity, total Drained weight Mineral impurities Salt in brine Volume fill by displacement Calcium Calcium Mould count

NMKL 153:1996 AOAC 968.31

Atomic Absorption Spectrophotometry Complexometry Titrimetry

II III

AOAC 968.31 Described in the Standard AOAC 934.06 Described in the Standard AOAC 934.06 AOAC 963.20 Described in the Standard AOAC 950.49 Described in the Standard AOAC 925.40 AOAC 948.22 AOAC 968.31 AOAC 971.33 ISO 763:1982 AOAC 942.15 AOAC 968.30 AOAC 971.33 AOAC 971.27 (Codex general method) Described in the Standard AOAC 968.31
NMKL 153:1996

Complexometric titrimetry Visual inspection Gravimetry (vacuum oven) Visual inspection (weighing) Gravimetry (vacuum oven) Colorimetry Titration of extracted oil Gravimetry Counting extraneous material with the naked eye Gravimery (loss on drying) Gravimetry Complexometric titrimetry Gravimetry Gravimetry Titrimetry Gravimetry Gravimetry Potentiometry Displacement Complexometric titrimetry
Atomic Absorption Spectrophotometry

II I I I I II IV I IV I I II I I I I I II I III
II

AOAC 965.41

Howard mould count

I

38

Processed tomato concentrates Processed tomato concentrates Processed tomato concentrates Processed tomato concentrates Processed tomato concentrates Processed tomato concentrates Raisins Raisins Raisins Raisins Raisins Table olives Table olives Table olives Unshelled pistachio nuts Unshelled pistachio nuts Unshelled pistachio nuts Quick Frozen Fruits and Vegetables Quick frozen fruits and vegetables Quick frozen fruits and vegetables Quick frozen fruits and vegetables: Berries, leek and carrot Quick frozen fruits and vegetables: Berries, Whole kernel corn and Cornon-the-cob

Lactic acid Mineral impurities (sand) Mould count Natural tomato soluble solids Sodium chloride
Tomato soluble solids

EN 2631:1999

Enzymatic determination

II IV I I II
I

AOAC 971.33 AOAC 965.41 AOAC 970.59 AOAC 971.27 (Codex general method)
AOAC 970.59

Gravimetry Howard mould count Refractometry Potentiometry
Refractometry

Mineral impurities Mineral oil Moisture Sorbitol Sulphur dioxide Acidity of brine pH of brine Salt in brine Identification of defects Moisture Size classification

CAC/RM 51-1974 CAC/RM 52-1974 AOAC 972.20 AOAC 973.28 AOAC 963.20 Described in the Standard Described in the Standard AOAC 971.27 (Codex general method) Described in the Standard AOAC 925.40 Described in the Standard

Ashing Extraction and separation on alumina Electrical conductance Gas chromatography Colorimetry Titrimetry Potentiometry Potentiometry Visual inspection Gravimetry (loss on drying) Number per 500 g

I II I II II IV IV II I I I

Net weight Thawing procedure Mineral impurities Soluble solids, total

CAC/RM 34-1970 CAC/RM 32-1970 CAC/RM 54-1974 CAC/RM 43-1971

Weighing Thawing Flotation and sedimentation Refractometry

I I I I

39

Quick frozen fruits and vegetables: Peaches and berries Quick frozen fruits and vegetables: Vegetables Quick frozen French fried potatoes Quick frozen green and wax beans Quick frozen peas Quick frozen spinach

Drained fruit/drained berries Cooking procedure Moisture Tough strings Solids, alcohol insoluble Dry matter, Salt-free

Described in the Standards CAC/RM 33-1970 AOAC 984.25 CAC/RM 39-1970 CAC/RM 35-1970 Described in the Standard

Draining Cooking Gravimetry (convection oven) Stretching Gravimetry Weighing

I I I I I I

Processed Meat and Poultry Products and Soups and Broths Meat Products Meat Products Processed meat and poultry products Processed meat and poultry products Processed meat and poultry products Processed meat and poultry products Processed meat and poultry products Processed meat and poultry products Bouillons and Consommés (soups and broths) Bouillons and Consommés (soups and broths Bouillons and Consommés (soups and broths Nitrates and/or Nitrites Nitrates and/or Nitrites Fat Lead Nitrates Nitrites Tin Nitrogen/protein Amino nitrogen Creatinine Nitrogen, total ENV 12014-3:1998-06 - Part 3 ENV 12014-4:1998-06 - Part 4 NMKL 165 (2000) ISO 1443-1973 AOAC 934.07 ISO 3091:1975 (confirmed 1996) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 937:1978 (confirmed 1995) AIIBP Method No 2/7 AIIBP Method No 2/5 AOAC 928.08 Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite Ion-exchange chromatographic method Gravimetry Colorimetry (dithizone) Colorimetry (cadmium reduction) Colorimetry Atomic absorption spectrophotometry Titrimetry Volumetry (modified Van Slyke) HPLC Kjeldahl III

III I II II IV II II II II II

40

Bouillons and Consommés (soups and Sodium chloride broths) Canned corned beef Canned corned beef Canned corned beef Canned corned beef Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Lead Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin (Products in tinplate and other containers) Fat Lead Nitrites Nitrites Tin Fat Gelatin, added Lead Nitrites Nitrites Protein (conversion factor 6.25) Tin Fat Gelatin, added Lead Nitrites

AIBP Method No 2/4 AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 1443-1973 AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 1443:1973 Described in the Standard AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) ISO 937:1978 (confirmed 1995) AOAC 985.16 (Codex general method) ISO 1443:1973 Described in the Standard AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method)

Potentiometric titration (chloride expressed as sodium chloride) Atomic absorption spectrophotometry Colorimetry Colorimetry Atomic absorption spectrophotometry Gravimetry (extraction) Atomic absorption spectrophotometry Colorimetry Colorimetry Atomic absorption spectrophotometry Gravimetry (extraction) Calculation Atomic absorption spectrophotometry Colorimetry Colorimetry Titrimetry, Kjeldahl digestion Atomic absorption spectrophotometry Gravimetry (extraction) Calculation Atomic absorption spectrophotometry Colorimetry

II II II IV II I II II IV II I I II II IV II II I I II II

41

Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Luncheon meat Luncheon meat Luncheon meat Luncheon meat Luncheon meat Sugars and Honey Honey

Nitrites Protein Tin Fat Lead Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin

ISO 2918:1975 (confirmed 1996) ISO 937:1978 (confirmed 1995) AOAC 985.16 (Codex general method) ISO 1443:1973 AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method)

Colorimetry Titrimetry, Kjeldahl digestion Atomic absorption spectrophotometry Gravimetry (extraction) Atomic absorption spectrophotometry Colorimetry Colorimetry Atomic absorption spectrophotometry

IV II II I II II IV II

Acidity

MAFF Validated Method V19 J. Assoc. Public Analysts (1992) 28 (4) 171175 AOAC 969.38B or MAFF Validated Method V21 AOAC 920.180

Titrimetry

I

Honey

Moisture

Refractometry

I

Honey Honey

Sample preparation Solids, water-insoluble

-

I

MAFF Validated Method V22 Gravimetry J. Assoc. Public Analysts (1992) 28(4) 189193 AOAC 998.18 AOAC 978.17 ISO 5377:1981 Carbon isotope ratio mass spectrometry Carbon isotope ratio mass spectrometry Titrimetry

Honey Honey Sugars (dextrose anhydrous and dextrose monohydrate)

Sugars added (for sugar profile) Sugars added: detection of corn and cane sugar products D-Glucose

I I I

42

Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate, dried glucose syrup, glucose syrup, powdered dextrose, lactose) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (fructose) Sugars (fructose) Sugars (fructose) Sugars (fructose) Sugars (fructose) Sugars (fructose) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (lactose) Sugars (lactose) Sugars (lactose)

Solids, total Sulphated ash

ISO 1741:1980 ISO 5809:1982

Gravimetry (vacuum oven) Single sulphonation

I I

Sulphur dioxide pH Conductivity ash D-Fructose D-Glucose Loss on drying Sulphur dioxide Reducing sugar Solids, total Sulphur dioxide Lactose, anhydrous Loss on drying pH

ISO 5379:1983 ICUMSA GS 1/2/3/4/7/8-23 (1994) ICUMSA GS 2/3-17 (1994) ISO 10504:1988 ISO 10504:1988 ISO 1742:1980 ISO 5379:1983 ISO 5377:1981 ISO 1742:1980 ISO 5379:1983 ICUMSA GS 4/3-3 (1994) USP General Chapter 731 ICUMSA GS 1/2/3/4/7/8-23 (1994) ICUMSA GS 1/3/4/7/8-13 (1994) ICUMSA GS 1/3/7-3 (1994)

Acidimetry and nephelometry Potentiometry Conductimetry Liquid chromatography (refractive index detection) Liquid chromatography (refractive index detection) Gravimetry Acidimetry and nephelometry Titrimetry Gravimetry (vacuum oven) Acidimetry and nephelometry Titrimetry Gravimetry (Drying at 120°C for 16 h) Potentiometry Conductimetry Titrimetry (Lane & Eynon)

IV I I II II I IV I I IV II I I I I

Sugars (plantation or mill white sugar) Conductivity ash Sugars (plantation or mill white sugar) Invert sugar

43

Sugars (plantation or mill white sugar) Loss on drying Sugars (plantation or mill white sugar) Polarization Sugars (plantation or mill white sugar) Sulphur dioxide

ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 1/2/3-1 (1994) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 2/3-9 (1994) ICUMSA GS 2/3-17 (1994) ICUMSA GS 2/3-5 (1997) after filtration if necessary to remove any anticaking agents ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 2/3-1 after filtration if necessary to remove any anticaking agents ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 1/3/4/7/8-13 (1994) ICUMSA GS 4/3-3 (1994) (applicable at levels >10% m/m) ICUMSA GS 1/3/7-3 (1994) (applicable at levels <10% m/m) ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 4/3-7 (1994) ICUMSA GS 1/3/4/7/8-11 (1994)

Gravimetry Polarimetry Enzymatic method

I II II

Sugars (powdered sugar and powdered Sulphur dioxide dextrose) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (raw cane sugar) Colour Conductivity ash Invert sugar Loss on drying Polarization Sulphur dioxide

Enzymatic method

II

Photometry Conductimetry Titrimetry Gravimetry Polarimetry Enzymatic method

I I I I II II

Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft brown sugar)

Conductivity ash Invert sugar Invert sugar Loss on drying Sucrose plus invert sugar Sulphated ash

Conductimetry Titrimetry (Lane & Eynon) Titrimetry (Lane & Eynon) Gravimetry Titrimetry Gravimetry

I I I I I I

44

Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar) Sugars (white sugar) Sugars (white sugar) Sugars (white sugar) Sugars (white sugar) Sugars (white sugar)

Sulphur dioxide

ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 2/3-9 (1994) ICUMSA GS 2/3-17 (1994) ICUMSA GS 2/3-5 (1997) ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 2/3-1 (1994) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998)

Enzymatic method

II

Colour Conductivity ash Invert sugar Loss on drying Polarization Sulphur dioxide

Photometry Conductimetry Titrimetry Gravimetry Polarimetry Enzymatic method

I I I I II II

Miscellaneous Products Edible cassava flour Edible cassava flour Edible cassava flour Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Fibre, crude Granularity Moisture Arsenic Cadmium Calcium and magnesium Copper Halogens Insoluble matter Iodine Iodine Lead Loss on drying ISO 5498:1981 (B.5 separation) ISO 2591-1:1988 ISO 712:1998 ESPA/CN-E/105-1996 ESPA/CN-E/107-1997 ISO 2482:1973 ESPA/CN-E/101-1994 ISO 2481:1973 ISO 2479:1972 ESPA/CN-E/109-1994 AOAC 925.56 ESPA/CN-E/108-1994 ISO 2483:1973 Gravimetry Sieving Gravimetry Photometry Atomic absorption spectrophotometry Complexometric titrimetry Photometry Mercurimetry Gravimetry Titrimetry using sodium thiosulphate Titrimetry using sodium thiosulphate Atomic absorption spectrophotometry Gravimetry (drying at 110°C) I I I II II II II II II II III II I

45

Food grade salt Food grade salt

Mercury Potassium

ESPA/CN-E/106-1994 ESPA/CN-E/104-1994 (applicable to products containing ≥2 mgK/kg)

Cold vapour atomic absorption spectrophotometry Flame atomic absorption spectrophotometry

II II

Food grade salt

Potassium

ESPA/CN-E/103-1994 Titrimetry (applicable to products containing ≥100 mgK/kg) Described in the Standard ISO 2480:1972 ISO 2171:1993 ISO 5498:1981 (B.5 separation) ISO 2591-1:1988 ICC Method No 109/1 (1986) ISO 712:1998 AOAC 985.13 AOAC 988.11 ISO 6401:1985 Calculation Gravimetry Gravimetry Gravimetry Sieving Gravimetry Gas chromatography Atomic absorption spectrophotometry Gas chromatography

III

Food grade salt Food grade salt Gari Gari Gari Gari Guideline level for acrylonitrile Guideline levels for mercury in fish Guideline levels for vinyl chloride monomer Guideline levels for vinyl chloride monomer Guidelines for nutrition labelling Guidelines for nutrition labelling Guidelines for nutrition labelling

Sodium chloride Sulphate Ash Fibre, crude Granularity Moisture Acrylonitrile Methyl mercury Vinyl chloride monomer Vinyl chloride monomer Polyunsaturated fatty acids Saturated fat Saturated fatty acids

I II I I I I II II II III II II II

Commission Directive 81/432/EEC O.J. No. Gas chromatography ("head-space") L.167, p. 6, 24.6.81 AOCS Ce 1h-059 Gas liquid chromatography

AOAC 996.06; or AOCS Ce 1h-05 AOCS Ce 1h-05

Gas liquid chromatography Gas liquid chromatography

9

Can also be used to measure trans unsaturated fatty acids

46

PART B METHODS OF SAMPLING BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND NAMES
Commodity Standard Cereals, Pulses and Legumes and Derived Products Durum wheat semolina and durum wheat flour Wheat protein products including Wheat gluten Fats and Oils Olive Oils and Olive-Pomace Oils Milk and Milk Products Milk products Milk products Milk products Butter Cheese Cheeses in brine Edible casein products Creams, Whipped creams and Fermented
10

Method of Sampling

Notes

Described in the Standard (According to Codex Sampling Instructions) ISO 13690:1999 ISO 661:1989 and ISO 5555:2001. IDF 50 | ISO 70710 IDF 113 | ISO 5538:2004 IDF Standard 136A:1992 ISO 8197:1988 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF Standard 50C:1995 General Instructions for obtaining a sample from a bulk Inspection by attributes Inspection by variables General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General instructions

Draft standard which is publicly available

47

Creams Fermented Milks Evaporated milks Milk powders and cream powders Milkfat products Sweetened condensed milks Whey cheese Whey powders Whey powders Processed Fruits and Vegetables Grated desiccated coconut

ISO 707:1997 AOAC 968.12 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF 50 | ISO 707 IDF 113 | ISO 5538:2004 IDF 50 | ISO 707 General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk Inspection by attributes General Instructions for obtaining a sample from a bulk

Described in the Standard (According to Codex Sampling Instruction)

48

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