‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺯﻋﻔﺭﺍﻥ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

‫‪Spices and condiments – Saffron – Specifications‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٣/٤‬ﺍﻟﻤﻨﻌﻘـﺩﺓ ﺒﺘﺎﺭﻴﺦ ‪ ٢٠١٣/٦/٢٤‬ﻋﻠﻰ‬
‫ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٣/٢٠٢٨‬ﻜﻘﺎﻋﺩﺓ ﻓﻨﻴﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ ﻭﺍﻋﺘﺒﺎﺭﻫﺎ ﺴﺎﺭﻴﺔ ﺍﻟﻤﻔﻌﻭل ﻤـﻥ ﺘﺎﺭﻴــﺦ‬
‫‪ ٢٠١٣/١١/١‬ﻭﺫﻟﻙ ﺍﺴﺘﻨﺎﺩﺍﹰ ﻟﻠﺼﻼﺤﻴﺎﺕ ﺍﻟﻤﺨﻭﻟـﺔ ﻟـﻪ ﺒﻤﻭﺠﺏ ﺍﻟﻤﺎﺩﺓ )‪ (٨‬ﻓﻘـﺭﺓ )ﺏ( ﻤﻥ ﻗﺎﻨﻭﻥ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬
‫ﺭﻗﻡ ‪.٢٠٠٠/٢٢‬‬

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
JS 2028:2013 ٢٠١٣/٢٠٢٨ ‫م ق أ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺯﻋﻔﺭﺍﻥ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

Spices and condiments – Saffron – Specifications

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
Licensed by JSMO to JFDA
Order # /Downloaded: 2013-10-30
Single-user licence only, copying and networking prohibited.
 ‫ﺍﶈﺘﻮﻳﺎﺕ‬

‫ﺍﳌﻘﺪﻣﺔ‬
‫‪١‬‬ ‫‪ -١‬ﺍ‪‬ﺎﻝ ‪.............................................................................................‬‬
‫‪١‬‬ ‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ‪....................................................................................‬‬
‫‪١‬‬ ‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ‪.............................................................................‬‬
‫‪٣‬‬ ‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ‪........................................................................................‬‬
‫‪٣‬‬ ‫‪ -٥‬ﺍﳌﻠﻮﺛﺎﺕ ‪...........................................................................................‬‬
‫‪٣‬‬ ‫‪ -٦‬ﺗﺼﻨﻴﻒ ﺍﻟﺰﻋﻔﺮﺍﻥ ‪...................................................................................‬‬
‫‪٥‬‬ ‫‪ -٧‬ﻃﺮﻕ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﻔﺤﺺ ‪.........................................................................‬‬
‫‪٦‬‬ ‫‪ -٨‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪..............................................................................‬‬
‫‪٧‬‬ ‫‪ -٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪........................................................................................‬‬
‫‪٧‬‬ ‫ﺍﳌﺮﺍﺟﻊ ‪.................................................................................................‬‬

‫ﺍﳉﺪﺍﻭﻝ‬
‫‪٤‬‬ ‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺗﺼﻨﻴﻒ ﺧﻴﻮﻁ ﺍﻟﺰﻋﻔﺮﺍﻥ ﺣﺴﺐ ﺍﳌﻌﺎﻳﲑ ﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ ‪............................................‬‬
‫‪٤‬‬ ‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻠﺰﻋﻔﺮﺍﻥ ﺑﺄﺷﻜﺎﻟﻪ ‪...................................................‬‬
‫‪٦‬‬ ‫ﺍﳉﺪﻭﻝ ‪ ٣‬ـ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﻟﻠﺰﻋﻔﺮﺍﻥ ‪..............................................................‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﺍﳌﻘﺪﻣﺔ‬
‫ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺍﻷﺭﺩﻧﻴﺔ ﻫﻲ ﺍﳍﻴﺌﺔ ﺍﻟﻮﻃﻨﻴﺔ ﻟﻠﺘﻘﻴﻴﺲ ﰲ ﺍﻷﺭﺩﻥ‪ ،‬ﺣﻴﺚ ﻳﺘﻢ ﺇﻋﺪﺍﺩ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳـﻴﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ﻣﻦ ﺧﻼﻝ ﳉﺎﻥ ﻓﻨﻴﺔ‪ ،‬ﻭﺗﻜﻮﻥ ﻫﺬﻩ ﺍﻟﻠﺠﺎﻥ ﻋﺎﺩﺓﹰ ﻣﺸﻜﻠﺔﹰ ﻣﻦ ﺃﻋﻀﺎﺀ ﳑﺜﻠﲔ ﻟﻠﺠﻬـﺎﺕ ﺍﻟﺮﺋﻴﺴﻴﺔ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ‬
‫ﺍﳌﻮﺍﺻﻔـﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‪ ،‬ﻭﻳﻜﻮﻥ ﳍﺬﻩ ﺍﳉﻬﺎﺕ ﺍﳊﻖ ﰲ ﺇﺑـﺪﺍﺀ ﺍﻟـﺮﺃﻱ ﻭﺍﳌﻼﺣﻈﺎﺕ ﺣﻮﻝ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‪ ،‬ﻭﺫﻟﻚ‬
‫ﺃﺛﻨﺎﺀ ﻓﺘﺮﺓ ﺗﻌﻤﻴﻢ ﻣﺸﺮﻭﻉ ﺍﻟﺘﺼﻮﻳﺖ ﺳﻌﻴﺎﹰ ﳉﻌـﻞ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻣﻮﺍﺋﻤﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ‬
‫ﻭﺍﻹﻗﻠﻴﻤﻴﺔ ﻭﺍﻟﻮﻃﻨﻴﺔ ﻗﺪﺭ ﺍﻹﻣﻜﺎﻥ ﻭﺫﻟﻚ ﻣﻦ ﺃﺟﻞ ﺇﺯﺍﻟﺔ ﺍﻟﻌﻮﺍﺋﻖ ﺍﻟﻔﻨﻴﺔ ﻣﻦ ﺃﻣﺎﻡ ﺍﻟﺘﺠﺎﺭﺓ ﻭﺗﺴﻬﻴﻞ ﺍﻧﺴﻴﺎﺏ ﺍﻟﺴـﻠﻊ ﺑـﲔ‬
‫ﺍﻟﺪﻭﻝ‪.‬‬

‫ﺗﺘﻢ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻭﻓﻘﺎﹰ ﻟﺪﻟﻴﻞ ﺍﻟﻌﻤﻞ ﺍﻟﻔﻨـﻲ ﳌﺪﻳﺮﻳﺔ ﺍﻟﺘﻘﻴﻴﺲ ‪ ،٢٠٠٥/٢-١‬ﺍﳉـﺰﺀ ‪:٢‬‬
‫ﻗﻮﺍﻋﺪ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ *‪.‬‬

‫ﻭﺑﻨﺎﺀً ﻋﻠﻰ ﺫﻟﻚ ﻓﻘﺪ ﻗﺎﻣﺖ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺍﻟﺪﺍﺋﻤﺔ ﻟﻠﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ‪ ٥٥‬ﺑﺪﺭﺍﺳﺔ ﻣﺸﺮﻭﻉ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫‪ ٢٠١٣/٢٠٢٨‬ﺍﳋﺎﺻﺔ ﺑﺎﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺰﻋﻔﺮﺍﻥ ـ ﺍﳋﺼﺎﺋﺺ‪ ،‬ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩ ﺍﳌﺸﺮﻭﻉ ﺍﳌﻌﺪ‪‬ﻝ ﻛﻘﺎﻋﺪﺓ‬
‫ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٣/٢٠٢٨‬ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (٥‬ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ )‪ (١‬ﻣﻦ ﻗﺎﻧﻮﻥ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺭﻗﻢ ‪ ٢٢‬ﻟﻌﺎﻡ‬
‫‪.٢٠٠٠‬‬

‫ـــــــــ‬
‫* ﻗﻴﺪ ﺍﻟﺘﻌﺪﻳﻞ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺰﻋﻔﺮﺍﻥ ـ ﺍﳋﺼﺎﺋﺺ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﺍﻟﺰﻋﻔﺮﺍﻥ ﺍ‪‬ﻔﹼﻒ‪ ،‬ﺑﺸﻜﻠﻴﻪ ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻄﺤﻮﻥ‪.‬‬

‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ‬
‫ﺍﻟﻮﺛﺎﺋﻖ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻻ ﳝﻜﻦ ﺍﻻﺳﺘﻐﻨﺎﺀ ﻋﻨﻬﺎ ﻟﺘﻄﺒﻴﻖ ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ‪ .‬ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﺍﳌﺆﺭﺧﺔ ﺗﻄﺒﻖ ﺍﻟﻄﺒﻌـﺔ ﺍﳌـﺬﻛﻮﺭﺓ‬
‫ﻓﻘﻂ‪ ،‬ﺃﻣﺎ ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﻏﲑ ﺍﳌﺆﺭﺧﺔ ﻓﺘﻄﺒﻖ ﺁﺧﺮ ﻃﺒﻌﺔ ﻣﻦ ﺍﻟﻮﺛﻴﻘﺔ ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺬﻛﻮﺭﺓ ﺃﺩﻧﺎﻩ )ﻣﺘﻀﻤﻨﺔ ﺃﻱ ﺗﻌﺪﻳﻼﺕ(‪،‬‬
‫ﻋﻠﻤﺎﹰ ﺑﺄﻥ ﻣﻜﺘﺒﺔ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﲢﺘﻮﻱ ﻋﻠﻰ ﻓﻬﺎﺭﺱ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﺴﺎﺭﻳﺔ ﺍﳌﻔﻌﻮﻝ ﰲ ﺍﻟﻮﻗﺖ ﺍﳊﺎﺿﺮ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٩٤١‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﳌﺴﺘﺨﻠﺺ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳌﺎﺀ ﺍﻟﺒﺎﺭﺩ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺰﻋﻔﺮﺍﻥ‪ ،‬ﺍﳉﺰﺀ ‪ :٢‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ‪.‬‬
‫‪ -‬ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،١٩٣‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﰲ ﺍﻷﻏﺬﻳﺔ ﻭﺍﻷﻋﻼﻑ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ـ ﺍﳌﻌﻴﺎﺭ ﺍﻟﻌﺎﻡ ﻟﻮﺿﻊ ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٢٨٨‬ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ـ ﻣﺪﺩ ﺍﻟﺼﻼﺣﻴﺔ ﻟﻠﻤﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٠٤‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٠٨‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٩٣‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ـ ﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻌﺎﻣﺔ ﻟﺸﺆﻭﻥ ﺻﺤﺔ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٥٣٣‬ﺍﳊﺪﻭﺩ ﺍﻟﻌﻠﻴﺎ ﳌﺘﺒﻘﻴﺎﺕ ﺍﻷﺩﻭﻳﺔ ﺍﻟﺒﻴﻄﺮﻳﺔ ﰲ ﺍﻟﻐﺬﺍﺀ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٩٢٥‬ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﰲ ﺍﻷﻏﺬﻳﺔ ـ ﺍﳊﺪﻭﺩ ﺍﻟﻘﺼﻮﻯ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻭﺍﳌﺘﺒﻘﻴـﺎﺕ‬
‫ﺍﻟﻌﺮﺿﻴﺔ ﰲ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺗﻌﻠﻴﻤﺎﺕ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﻟﻌﺎﻡ ‪ ٢٠١١‬ﻭﺗﻌﺪﻳﻼﺗﻪ‪ ،‬ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬
‫‪١-٣‬‬
‫ﺧﻴﻮﻁ ﺍﻟﺰﻋﻔﺮﺍﻥ ﺍﻟﻜﺎﻣﻠﺔ‬
‫ﺍﳌﻴﺴﻢ ﺍﳌﻜﻮﻥ ﻣﻦ ﺍﳉﺰﺀ ﺍﳍﻮﺍﺋﻲ ﻣﻦ ﺍﳌﺪﻗﺔ ﺍﳉﺎﻓﺔ )ﻋﻀﻮ ﺍﻟﺘﺄﻧﻴﺚ ﰲ ﺍﻟﺰﻫﺮﺓ( ﻟﻠﺰﻫﺮﺓ ‪Crous sativus L.‬‬
‫ﻣﻼﺣﻈﺔ‪ :‬ﻳﻜﻮﻥ ﺍﳌﻴﺴﻢ ﺫﺍ ﻟﻮﻥ ﺃﲪﺮ ﺩﺍﻛﻦ ﺑﻮﻗﻲ ﺍﻟﺸﻜﻞ ﻣﺴﻨﻦ ﻋﻨﺪ ﺍﻷﻃﺮﺍﻑ‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/١‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫‪٢-٣‬‬
‫ﺧﻴﻮﻁ ﺍﻟﺰﻋﻔﺮﺍﻥ ﺍﳌﻘﻄﻌﺔ‬
‫ﺍﳌﻴﺴﻢ ﺍ‪‬ﻔﻒ ﻟﺰﻫﺮﺓ‪Crous sativus L.‬ﻣﻨـﺰﻭﻉ ﺍﻟﻘﻠﻢ ﻭﺍﳌﻨﻔﺼﻞ ﻛﻠﻴﺎﹰ ﻋﻦ ﺑﻌﻀﻪ ﺍﻟﺒﻌﺾ‪ ‬‬
‫‪٣-٣‬‬
‫ﻣﺴﺤﻮﻕ ﺍﻟﺰﻋﻔﺮﺍﻥ‬
‫ﻧﺎﺗﺞ ﻃﺤﻦ ﺍﳋﻴﻮﻁ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻘﻄﻌﺔ ﻟﻠﺰﻋﻔﺮﺍﻥ‬
‫‪٤-٣‬‬
‫ﺍﳌﺘﻚ ﺃﻭ ﺍﻟﺴﺪﺍﺓ‬
‫ﺍﻟﻌﻀﻮ ﺍﻟﺘﻜﺎﺛﺮﻱ ﺍﻟﺬﻛﺮﻱ ﺍﻷﺻﻐﺮ ﻣﻦ ﺍﻟﺰﻫﺮﺓ‪ Crous sativus L.‬‬
‫‪٥-٣‬‬
‫ﺍﻟﻘﻠﻢ‬
‫ﺟﺰﺀ ﻣﻦ ﺍﳌﺪﻗﺔ ﺃﺳﻔﻞ ﺍﳌﻴﺴﻢ ﻭﺃﻋﻠﻰ ﺍﳌﺒﻴﺾ‬
‫‪٦-٣‬‬
‫ﺍﳌﻴﺴﻢ‬
‫ﻣﻘﻄﻊ ﻣﻦ ﺍﳉﺰﺀ ﺍﳍﻮﺍﺋﻲ ﺍﻟﻌﻠﻮﻱ ﻟﻠﻤﺪﻗﺔ‬
‫‪٧-٣‬‬
‫ﺍﻟﺸﻮﺍﺋﺐ‬
‫ﺃﺟﺰﺍﺀ ﻣﻦ ﺍﻟﺰﻫﺮﺓ ﻭﺗﺸﻤﻞ ﻛﻞ ﺍﳌﻮﺍﺩ ﻣﻦ ﺃﺻﻞ ﺍﻟﻨﺒﺎﺕ ﺍﻟﱵ ﻻ ﺗﺴﺘﺨﺪﻡ ﻛﺒﻬﺎﺭﺍﺕ ﺃﻭ ﺃﻋﺸﺎﺏ‪ ،‬ﻭﺗﺸﻤﻞ ﺍﻟﺒﻘﺎﻳﺎ ﺍﻟﺰﻫﺮﻳﺔ‬
‫)ﻛﺎﻟﺒﺘﻼﺕ ﻭﺍﻷﻗﻼﻡ ﺍﳌﻨﻔﺼﻠﺔ ﻭﺍﻟﺴﺪﺍﺓ ﺃﻭ ﺍﳌﺘﻚ ﻭﺣﺒﻮﺏ ﺍﻟﻠﻘﺎﺡ ﻭﺍﳌﺒﻴﺾ( ﻭﺃﺟﺰﺍﺀ ﺃﺧﺮﻯ ﻣﻦ ﺍﻟﻨﺒﺎﺕ ﻋﺪﺍ ﻋﻦ ﺍﻟﺒﻘﺎﻳﺎ‬
‫ﺍﻟﺰﻫﺮﻳﺔ‬
‫‪٨-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﻛﻞ ﺍﳌﻮﺍﺩ ﺍﻟﱵ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﺍﻟﻨﺒﺎﺕ ﻭﺗﺸﻤﻞ ﺍﳌﻮﺍﺩ ﻣﻦ ﺃﺻﻞ ﺣﻴﻮﺍﻧـﻲ )ﺣﺸﺮﺍﺕ ﺣﻴﺔ ﻭﺣﺸﺮﺍﺕ ﻣﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ(‬
‫ﻭﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ‪ ،‬ﺃﻭ ﻣﻮﺍﺩ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﺣﻴﻮﺍﻧـﻲ )ﻗﺪ ﺗﻜﻮﻥ ﻣﻦ ﺃﺻﻞ ﻧﺒﺎﺗﺎﺕ ﺃﺧﺮﻯ ﻣﺜﻞ‪ :‬ﻣﻮﺍﺩ ﺧﻀﺮﻳﺔ ﺃﺧﺮﻯ‪،‬‬
‫ﺃﻭﺭﺍﻕ‪ ،‬ﺳﻴﻘﺎﻥ‪ ،‬ﻗﺶ( ﺃﻭ ﻣﻮﺍﺩ ﺃﺧﺮﻯ )ﻣﻌﺎﺩﻥ‪ ،‬ﺑﻼﺳﺘﻴﻚ(‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/٢‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫‪-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫‪ ١-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-١-٤‬ﻳﻌﺘﱪ ﺍﻟﺰﻋﻔﺮﺍﻥ ﻧﻘﻲ ﰲ ﺣﺎﻝ ﺗﻄﺎﺑﻘﻪ ﻣﻊ ﻣﺘﻄﻠﺒﺎﺕ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺩﻭﻥ ﺃﻱ ﺇﺿﺎﻓﺔ ﻟﻠﻤﻨﺘﺞ‬
‫ﺍﻟﻄﺒﻴﻌﻲ‪.‬‬
‫‪ ٢-١-٤‬ﻳﻜﻮﻥ ﺫﺍ ﻧﻜﻬﺔ ﳑﻴﺰﺓ ﻟﻠﺰﻋﻔﺮﺍﻥ ﻓﻴﻬﺎ ﻣﺮﺍﺭﺓ ﺧﻔﻴﻔﺔ‪.‬‬
‫‪ ٣-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻨﻜﻬﺎﺕ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬
‫‪ ٤-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳊﺸﺮﺍﺕ ﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﻣﻦ ﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ ﻋﻨﺪ ﻓﺤﺼﻪ ﺑﺎﻟﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪ ٢-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٢-٤‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٢-٤‬ﳜﻠﻮ ﻣﻦ ﺃﻱ ﻣﻮﺍﺩ ﳍﺎ ﺃﺛﺮ ﺿﺎﺭ ﻋﻠﻰ ﺍﻟﺼﺤﺔ‪.‬‬
‫‪ ٣-٢-٤‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﻋﻠﻰ ‪ ٪ ٨٠‬ﻣﻦ ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻘﻴﻤﺔ )ﺹ( ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٣‬ﻷﻱ ﻋﻴﻨﺔ ﻣﺮﻛﺒﺔ‪.‬‬

‫‪ -٥‬ﺍﳌﻠﻮﺛﺎﺕ‬
‫‪ ١-٥‬ﳚﺐ ﺃﻥ ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻣﻦ ﲰﻮﻡ ﻓﻄﺮﻳﺔ ﻭﺇﺷﻌﺎﻋﻴﺔ ﻭﻣﻌﺎﺩﻥ ﻋﻠﻰ ﻣﺎ ﻫـﻮ ﻭﺍﺭﺩ ﰲ ﻣﻮﺍﺻـﻔﺔ ﻫﻴﺌـﺔ‬
‫ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬
‫‪ ٢-٥‬ﳚﺐ ﺃﻥ ﻻ ﺗﺰﻳﺪ ﺣﺪﻭﺩ ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﺿﻤﻦ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٩٢٥‬‬
‫‪ ٣-٥‬ﳚﺐ ﺃﻥ ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﳌﺘﺒﻘﻴﺎﺕ ﺍﻷﺩﻭﻳﺔ ﺍﻟﺒﻴﻄﺮﻳﺔ ﻋﻠﻰ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٥٣٣‬‬

‫‪ -٦‬ﺗﺼﻨﻴﻒ ﺍﻟﺰﻋﻔﺮﺍﻥ‬
‫ﻳﺼﻨﻒ ﺍﻟﺰﻋﻔﺮﺍﻥ )ﺧﻴﻮﻁ ﺃﻭ ﻣﻄﺤﻮﻥ( ﺇﱃ ‪ ٣‬ﺃﺻﻨﺎﻑ ﻭﻳﺘﻢ ﲢﺪﻳﺪﻫﺎ ﺑﻨﺎﺀً ﻋﻠﻰ ﻣﻌﺎﻳﲑ ﻓﻴﺰﻳﺎﺋﻴـﺔ ﺣﺴـﺐ ﺍﳉـﺪﻭﻝ ‪١‬‬
‫ﻭﺧﺼﺎﺋﺺ ﻛﻴﻤﻴﺎﺋﻴﺔ ﺣﺴﺐ ﺍﳉﺪﻭﻝ ‪.٢‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/٣‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺗﺼﻨﻴﻒ ﺧﻴﻮﻁ ﺍﻟﺰﻋﻔﺮﺍﻥ ﺣﺴﺐ ﺍﳌﻌﺎﻳﲑ ﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ‬

‫ﻃﺮﻕ ﺍﻟﻔﺤﺺ‬ ‫ﺍﻟﺘﺼﻨﻴﻔﺎﺕ‬
‫ﺣﺴﺐ ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ‬
‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ‬ ‫‪٣‬‬ ‫‪٢‬‬ ‫‪١‬‬
‫‪٢-٣٦٣٢‬‬
‫ﺍﻟﺒﻨﺪ ‪٨‬‬ ‫‪٥‬‬ ‫‪٣‬‬ ‫‪٠,٥‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺃ(‬
‫ﺍﻟﺸﻮﺍﺋﺐ‪ ٪ ،‬ﻧﺴﺒﻪ ﻛﺘﻠﻮﻳﺔ‬
‫ﺍﻟﺒﻨﺪ ‪٩‬‬ ‫‪١‬‬ ‫‪٠,٥‬‬ ‫‪٠,١‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‪ ٪ ،‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﺃ( ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ :‬ﻛﺘﻠﺔ‪/‬ﻛﺘﻠﺔ‪.‬‬

‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻠﺰﻋﻔﺮﺍﻥ ﺑﺄﺷﻜﺎﻟﻪ‬

‫ﺍﻟﺘﺼﻨﻴﻒ‬
‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫‪٣‬‬ ‫‪٢‬‬ ‫‪١‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﻟﺮﻃﻮﺑﺔ ﻭﳏﺘﻮﻯ ﺍﳌﻮﺍﺩ ﺍﳌﺘﻄﺎﻳﺮﺓ ‪٪‬‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫‪١٢‬‬ ‫‪١٢‬‬ ‫‪١٢‬‬ ‫‪ -‬ﺧﻴﻮﻁ ﺍﻟﺰﻋﻔﺮﺍﻥ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻘﻄﻌﺔ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪٧‬‬
‫‪١٠‬‬ ‫‪١٠‬‬ ‫‪١٠‬‬ ‫‪ -‬ﻣﺴﺤﻮﻕ ﺍﻟﺰﻋﻔﺮﺍﻥ‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ‪ ٤٠٤‬ﺃﻭ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫‪٨‬‬ ‫‪٨‬‬ ‫‪٨‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪١٢‬‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻋﻠﻰ ﺃﺳﺎﺱ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ‪ ٤٠٨‬ﺃﻭ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫‪١,٠‬‬ ‫‪١,٠‬‬ ‫‪١,٠‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪١٣‬‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﺍﳌﺴﺘﺨﻠﺺ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳌﺎﺀ ﺍﻟﺒﺎﺭﺩ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻋﻠﻰ ﺃﺳﺎﺱ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ٩٤١‬ﺃﻭ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫‪٦٥‬‬ ‫‪٦٥‬‬ ‫‪٦٥‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪١١‬‬
‫ﻗﻴﺎﺱ ﺷﺪﺓ ﺍﳌﺬﺍﻕ ﻣﻌﱪﺍﹰ ﻋﻨﻪ ﺑﺎﻝ ‪Picrocrocin‬‬
‫ﺍﻻﻣﺘﺼﺎﺹ ﺍﻟﻨﻮﻋﻲ ﻟـ ‪ ٪ ١‬ﻣﻦ ﺍﶈﻠﻮﻝ ﺍﳌﺎﺋﻲ ﻋﻨﺪ ﺍﻟﻄﻮﻝ‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫‪٤٠‬‬ ‫‪٥٥‬‬ ‫‪٧٠‬‬ ‫ﺍﳌﻮﺟﻲ ‪ ٢٥٧‬ﻧﺎﻧﻮﻣﻴﺘﺮ‪ ،‬ﻣﻦ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‪ ،‬ﻛﺤﺪ ﺃﺩﻧـﻰ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪١٤‬‬
‫)ﻋﻨﺪ ﻫﺬﺍ ﺍﻟﻄﻮﻝ ﺍﳌـﻮﺟﻲ ﻳﻜـﻮﻥ ﺃﻋﻠـﻰ ﺍﻣﺘﺼـﺎﺹ ﻟـﻞ‬
‫‪(Picrocrocin‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/٤‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻠﺰﻋﻔﺮﺍﻥ ﺑﺄﺷﻜﺎﻟﻪ )ﺗﺘﻤﺔ(‬

‫ﺍﻟﺘﺼﻨﻴﻒ‬
‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫‪٣‬‬ ‫‪٢‬‬ ‫‪١‬‬
‫ﻗﻴﺎﺱ ﺷﺪﺓ ﺍﻟﻨﻜﻬﺔ ﻣﻌﱪﺍﹰ ﻋﻨﻪ ﺑﺎﻝ ‪Safranal‬‬
‫ﺍﻻﻣﺘﺼﺎﺹ ﺍﻟﻨﻮﻋﻲ ﻝ ‪ ٪ ١‬ﻣﻦ ﺍﶈﻠﻮﻝ ﺍﳌﺎﺋﻲ ﻋﻨـﺪ ﺍﻟﻄـﻮﻝ‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫ﺍﳌﻮﺟﻲ ‪ ٣٣٠‬ﻧﺎﻧﻮﻣﻴﺘﺮ‪ ،‬ﻣﻦ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫‪٢٠‬‬ ‫‪٢٠‬‬ ‫‪٢٠‬‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪١٤‬‬ ‫ﺍﳊﺪ ﺍﻷﺩﻧـﻰ‬
‫‪٥٠‬‬ ‫‪٥٠‬‬ ‫‪٥٠‬‬
‫ﺍﳊﺪ ﺍﻷﻋﻠﻰ‬
‫)ﻋﻨﺪ ﻫﺬﺍ ﺍﻟﻄﻮﻝ ﺍﳌﻮﺟﻲ ﻳﻜﻮﻥ ﺃﻋﻠﻰ ﺍﻣﺘﺼﺎﺹ ‪(Safranal‬‬
‫ﻗﻴﺎﺱ ﺷﺪﺓ ﺍﻟﻠﻮﻥ ﻣﻌﱪﺍﹰ ﻋﻨﻪ ﺑﺎﻝ ‪crocin‬‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫ﺍﻻﻣﺘﺼﺎﺹ ﺍﻟﻨﻮﻋﻲ ﻝ ‪ ٪ ١‬ﻣﻦ ﺍﶈﻠﻮﻝ ﺍﳌﺎﺋﻲ ﻋﻨﺪ ﺍﻟﻄﻮﻝ‬
‫‪١٢٠‬‬ ‫‪١٧٠‬‬ ‫‪٢٠٠‬‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪١٤‬‬ ‫ﺍﳌﻮﺟﻲ ‪ ٤٤٠‬ﻧﺎﻧﻮﻣﻴﺘﺮ‪ ،‬ﻣﻦ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‪ ،‬ﻛﺤﺪ ﺃﺩﻧـﻰ‬
‫)ﻋﻨﺪ ﻫﺬﺍ ﺍﻟﻄﻮﻝ ﺍﳌﻮﺟﻲ ﻳﻜﻮﻥ ﺃﻋﻠﻰ ﺍﻣﺘﺼﺎﺹ ﻟﻞ ‪(crocin‬‬
‫ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢-٣٦٣٢‬ﺍﻟﺒﻨﺪ ‪ ١٦‬ﺃﻭ ﺍﻟﺒﻨﺪ‬ ‫‪-‬‬ ‫‪-‬‬ ‫‪-‬‬ ‫ﺍﻷﻟﻮﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫‪١٧‬‬

‫‪ -٧‬ﻃﺮﻕ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﻔﺤﺺ‬

‫ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﻔﺤﺺ ﺣﺴﺐ ﺍﻟﻄﺮﻕ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ ١-٧‬ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٢-٣٦٣٢‬‬
‫‪ ٢-٧‬ﳚﺮﻯ ﺍﻻﺧﺘﺒﺎﺭ ﻋﻠﻰ ﻋﻴﻨﺔ ﻣﺮﻛﺒﺔ ﳑﺜﻠﺔ‪ ،‬ﻭﺇﺫﺍ ﻛﺎﻥ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﻳﺰﻳﺪ ﻋﻠﻰ ‪ ٪ ٨٠‬ﻣﻦ ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻘﻴﻤـﺔ‬
‫)ﺹ( ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٣‬ﺗﻌﺘﱪ ﺍﻟﻌﻴﻨﺔ ﳐﺎﻟﻔﺔ‪ ،‬ﻭﰲ ﺣﺎﻝ ﺇﻋﺎﺩﺓ ﻓﺤﺺ ﺍﳌﻨﺘﺞ ﻳﺘﻢ ﺍﻻﺧﺘﺒﺎﺭ ﻋﻠﻰ ﻋﻴﻨﺎﺕ ﻳﻌﺘﻤﺪ ﰲ ﲨﻌﻬﺎ‬
‫ﻧﻈﺎﻡ ﺍﻟﻮﺣﺪﺍﺕ ﺣﺴﺐ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳉﺪﻭﻝ ‪ ،٣‬ﻭﺗﻔﺤﺺ ﻛﻞﹲ ﻣﻨﻬﺎ ﻋﻠﻰ ﺣﺪﺓ ﻭﺗﻌﺘﻤﺪ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ‬
‫ﺍﳉﺪﻭﻝ ‪.٣‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/٥‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫ﺍﳉﺪﻭﻝ ‪ – ٣‬ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﻟﻠﺰﻋﻔﺮﺍﻥ‬

‫ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ‬ ‫ﺍﻟﻌﻴﻨﺎﺕ‬ ‫ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ‬
‫ﻭﺣﺪﺓ ﻣﻜﻮﻧﺔ ﻟﻠﻤﺴﺘﻌﻤﺮﺓ‪/‬ﻏﺮﺍﻡ‬
‫‪(٤‬‬
‫ﺹ‬ ‫ﻡ‬
‫‪(٣‬‬
‫ﻕ‬
‫‪(٢‬‬
‫ﻉ‬
‫‪(١‬‬

‫‪-‬‬ ‫ﺧﺎﻟﻴﺔ‬ ‫ﺧﺎﻟﻴﺔ‬ ‫‪٥‬‬ ‫ﺃﻋﻔﺎﻥ ﻇﺎﻫﺮﺓ‬

‫‪-‬‬ ‫ﺻﻔﺮ‬ ‫ﺻﻔﺮ‬ ‫‪٥‬‬ ‫ﺍﻳﺸﲑﻳﺸﻴﺎ ﻛﻮﻻﻱ‬
‫‪-‬‬ ‫ﺻﻔﺮ‬ ‫ﺻﻔﺮ‬ ‫‪٥‬‬ ‫ﺍﻟﺴﺎﳌﻮﻧﻴﻼ‬
‫‪٤‬‬
‫‪١٠‬‬ ‫‪١٠‬‬
‫‪٢‬‬
‫‪١‬‬ ‫‪٥‬‬ ‫ﺍﺳﺘﺎﻓﻴﻠﻮﻛﻮﻛﺲ ﺃﻭﺭﻳﺲ‬
‫‪٤‬‬
‫‪١٠‬‬ ‫‪١٠‬‬
‫‪٣‬‬
‫‪٢‬‬ ‫‪٥‬‬ ‫ﺑﺎﺳﻴﻠﺲ ﺳﲑﻳﺲ‬
‫‪٢‬‬
‫‪٣‬‬
‫‪١٠‬‬ ‫‪١٠‬‬ ‫‪٢‬‬ ‫‪٥‬‬ ‫ﻛﻠﻮﺳﺘﺮﺩﱘ ﺑﲑﻓﺮﳒﻨﺲ‬
‫‪ (١‬ﻉ‪ :‬ﻋﺪﺩ ﻭﺣﺪﺍﺕ ﺍﻟﻌﻴﻨﺔ ﺍﻟﱵ ﳚﺐ ﲢﻠﻴﻠﻬﺎ‪.‬‬
‫‪ (٢‬ﻕ‪ :‬ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻌﺪﺩ ﻭﺣﺪﺍﺕ ﺍﻟﻌﻴﻨﺔ ﺍﳌﺴﻤﻮﺡ ﻓﻴﻪ ﺑﺄﻥ ﻳﻌﻄﻲ ﺭﻗﻢ ﺃﻛﱪ ﻣﻦ ﻗﻴﻤﺔ )ﻡ( ﻭﻻ ﺗﺼﻞ ﻟﻘﻴﻤﺔ )ﺹ(‪.‬‬
‫‪ (٣‬ﻡ‪ :‬ﻣﺴﺘﻮﻯ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﺍﳌﺴﻤﻮﺡ ﺑﻪ ﰲ ﺍﳌﻨﺘﺞ‪.‬‬
‫‪ (٤‬ﺹ‪ :‬ﺃﻗﺼﻰ ﻗﻴﻤﺔ ﻟﻠﺤﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﳚﺐ ﺃﻥ ﻻ ﻳﺴﺎﻭﻳﻬﺎ ﺃﻭ ﻳﺰﻳﺪ ﻋﻠﻴﻬﺎ ﰲ ﺃﻱ ﻭﺣﺪﺓ ﻣﻦ )ﻉ(‪.‬‬
‫‪ ٣-٧‬ﲣﻀﻊ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٣‬ﻟﻠﻤﺮﺍﺟﻌﺔ ﻭﺍﻟﺘﻌﺪﻳﻞ ﻋﻨﺪ ﺍﳊﺎﺟﺔ ﲝﻴﺚ ﻳﺆﺧﺬ ﺑﻌﲔ ﺍﻻﻋﺘﺒﺎﺭ ﺃﻱ‬
‫ﺗﻄﻮﺭﺍﺕ ﻋﻠﻤﻴﺔ ﺟﺪﻳﺪﺓ ﰲ ﳎﺎﻝ ﺻﺤﺔ ﻭﺳﻼﻣﺔ ﺍﻷﻏﺬﻳﺔ ﻭﻫﺬﺍ ﻳﺘﻀﻤﻦ ﺍﻟﺘﻄﻮﺭﺍﺕ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺃﻱ ﻣﺆﺷﺮﺍﺕ ﺗﻠﻮﺙ‬
‫ﻣﻴﻜﺮﻭﺑـﻲ ﺫﺍﺕ ﺃﳘﻴﺔ ﻣﺮﺿﻴﺔ ﺧﺎﺭﺟﺔ ﻋﻦ ﺍﳌﺄﻟﻮﻑ ﺑﺎﻹﺿﺎﻓﺔ ﺇﱃ ﻧﺘﺎﺋﺞ ﺗﻘﻴﻴﻢ ﺍﳌﺨﺎﻃﺮ‪ ،‬ﻭﺗﻜﻮﻥ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ‬
‫ﻭﺍﳌﻘﺎﻳﻴﺲ ﻫﻲ ﺍﳌﺴﺆﻭﻟﺔ ﻋﻦ ﻣﺮﺍﺟﻌﺔ ﻭﺗﻌﺪﻳﻞ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.٣‬‬
‫‪ ٤-٧‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ ﺣﺴﺐ ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‪.‬‬

‫‪ -٨‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻟﺸﺮﻭﻁ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ ﲝﻴﺚ‪:‬‬
‫‪ ١-٨‬ﻳﻌﺒﺄ ﰲ ﻋﺒﻮﺍﺕ ﻧﻈﻴﻔﺔ ﻭﺟﺎﻓﺔ ﻭﺳﻠﻴﻤﺔ ﻭﻣ‪‬ﺼﻨ‪‬ﻌﺔ ﻣﻦ ﻣﻮﺍﺩ ﻻ ﺗﺆﺛﺮ ﻋﻠﻰ ﺧﺼﺎﺋﺺ ﺍﳌﻨﺘﺞ‪.‬‬
‫‪ ٢-٨‬ﻳﺘﻢ ﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺪﺍﻭﻝ ﺑﺸﻜﻞ ﻣﻼﺋﻢ ﳛﻤﻴﻬﺎ ﻣﻦ ﺍﳌﻄﺮ ﻭﺍﻟﺸﻤﺲ ﺃﻭ ﺃﻱ ﻣﺼﺎﺩﺭ ﺃﺧﺮﻯ ﻟﻠﺤﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ ﻭﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ‬
‫ﺍﳌﺮﻏﻮﺏ ﻓﻴﻬﺎ ﻭﺃﻱ ﻣﺼﺎﺩﺭ ﺃﺧﺮﻯ ﻟﻠﺘﻠﻮﺙ ﺧﺎﺻﺔ ﻋﻨﺪ ﻧﻘﻠﻬﺎ ﺑﺎﻟﺴﻔﻦ‪.‬‬
‫‪ ٣-٨‬ﻳﺘﻢ ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﺗﺪﺍﻭﻝ ﺍﳌﻨﺘﺞ ﺑﻨﺎﺀً ﻋﻠﻰ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﻭﺍﳋﺎﺻﺔ ﺑﻨﻘﻞ‬
‫ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﻟﻌﺎﻡ ‪٢٠١١‬ﻭﺗﻌﺪﻳﻼ‪‬ﺎ‪.‬‬
‫‪ ٤-٨‬ﺗﻜﻮﻥ ﻏﺮﻑ ﺍﻟﺘﺨﺰﻳﻦ ﺟﺎﻓﺔ ﻭﺧﺎﻟﻴﺔ ﻣﻦ ﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ ﺍﳌﺮﻏﻮﺏ ﻓﻴﻬﺎ ﻭﳏﻤﻴﺔ ﻣﻦ ﺩﺧﻮﻝ ﺍﳊﺸﺮﺍﺕ ﻭﺍﻟﻘﻮﺍﺭﺽ‪ ،‬ﻭﺃﻥ‬
‫ﺗﻜﻮﻥ ﺍﻟﺘﻬﻮﻳﺔ ﻣﻨﻈﻤﺔ ﺑﺸﻜﻞ ﻳﻀﻤﻦ ﺃﻥ ﺗﻜﻮﻥ ﺟﻴﺪﺓ ﰲ ﻓﺘﺮﺍﺕ ﺍﳉﻔﺎﻑ ﻭﳝﻜﻦ ﺇﻳﻘﺎﻓﻬﺎ ‪‬ﺎﺋﻴﺎﹰ ﰲ ﻓﺘﺮﺍﺕ ﺍﻟﺮﻃﻮﺑﺔ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/٦‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٢٨‬‬

‫‪ ٥-٨‬ﲣﺰﻥ ﰲ ﻏﺮﻑ ﳏﻤﻴﺔ ﻣﻦ ﺍﻟﺸﻤﺲ ﻭﺍﳌﻄﺮ ﻭﺍﳊﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ‪.‬‬

‫‪ -٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ‬
‫ﺇﺿﺎﻓﺔﹰ ﺇﱃ ﻣﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﳚﺐ ﺃﻥ ﺗﺪﻭﻥ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﻭﳚﻮﺯ‬
‫ﻛﺘﺎﺑﺘﻬﺎ ﺑﺄﻱ ﻟﻐﺔ ﺃﺧﺮﻯ ﺇﱃ ﺟﺎﻧﺐ ﺍﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻷﺳﺎﺳﻴﺔ‪:‬‬
‫‪ ١-٩‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ "ﺯﻋﻔﺮﺍﻥ ﳎﻔﻒ"‪ ،‬ﻭﺷﻜﻞ ﺍﻟﺘﺠﻬﻴﺰ‪ ،‬ﻭﺻﻨﻔﻪ‪.‬‬
‫‪ ٢-٩‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫ﺍﳌﺮﺍﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢٠١١/١-٣٦٣٢‬ﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺰﻋﻔﺮﺍﻥ‪ ،‬ﺍﳉﺰﺀ ‪ :١‬ﺍﳋﺼﺎﺋﺺ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ ‪ ،١٩٩٨/١-١٥٥٦‬ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﻟﻠﺴﻠﻊ ﻭﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٧/٧‬‬