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CODEX STAN 234-1999 RECOMMENDED METHODS OF ANALYSIS AND SAMPLING

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关键词:CODEX  STAN  234  1999  RECOMMENDED  METHODS  OF  ANALYSIS  AND  SAMPLING  
RECOMMENDED METHODS OF ANALYSIS AND SAMPLING

CODEX STAN 234-1999

PART I
METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICAL ORDER OF
COMMODITY CATEGORIES AND NAMES


1



Table of Contents

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


2



Commodity
Standard
Provision
Method
Principle
Type
Cereals,
Pulses
and Legumes
and Derived
Products
Certain
pulses
Moisture
ISO
665:
1977
(confirmed 1995)
Gravimetry
I
Degermed
maize
(
corn)
meal
and
maize
(
corn)
grits
Ash
AOAC
923.03
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Gravimetry
I
Degermed
maize
(
corn)
meal
and
maize
(
corn)
grits
Fat,
crude
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
I
Degermed
maize
(
corn)
meal
and
maize
(
corn)
grits
Moisture
ISO 712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Degermed
maize
(
corn)
meal
and
maize
(
corn)
grits
Particle
size
(
granularity)
AOAC
965.22
Sieving
I
Degermed
maize
(
corn)
meal
and
maize
(
corn)
grits
Protein
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Durum
wheat
semolina
and
durum
wheat
flour
Ash
(
semolina)
AOAC
923.03
ISO 2171:
1993
Gravimetry
I
Durum
wheat
semolina
and
durum
wheat
flour
Moisture
ISO 712:
1998
ICC
Method
110/1
(
1986)
Gravimetry
I
Durum
wheat
semolina
and
durum
wheat
flour
Protein
(
N
x
5.7)
ICC
Method
No
105/1
Titrimetry,
Kjeldahl
digestion
I
Durum
wheat
semolina
and
durum
wheat
flour
Sampling
Described
in
the
Standard
(
According
to
Codex Sampling
Instructions)
-
-
Maize
(
corn)
Aflatoxins,
total
AOAC
979.18
Holaday-
Velasco
mini
column
II
Maize
(
corn)
Moisture
ISO
6540:
1980
(confirmed
1994)
Gravimetry
I
Peanuts
(raw)
Aflatoxins,
total
AOAC
991.31
Immunoaffinity
column
(
Aflatest)
II
Peanuts
(raw)
Aflatoxins,
total
AOAC
993.17
Thin
layer
chromatography
III

3



Commodity
Standard
Provision
Method
Principle
Type
Peanuts
(
intended
for
further
processing)
Aflatoxins,
total
AOAC
975.36
Romer
minicolmn
III
Peanuts
(
intended
for
further
processing)
Aflatoxins,
total
AOAC
979.18
Holaday-
Velasco
minicolumn
III
Pearl
millet
flour
Ash
AOAC
923.03
Gravimetry
I
Pearl millet
flour
Colour
Modern Cereal Chemistry, 6th
Ed.
,
D.
W.
Kent-Jones
and
A.
J.
Amos
(Ed.
),
pp.
605612,
Food
Trade
Press
Ltd,
London,
1969.
Colorimetry
using
specific
colour
grader
IV
Pearl
millet
flour
Fat,
crude
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
I
Pearl
millet
flour
Fibre,
crude
ISO
5498:
1981
(B.
5
Separation)
Gravimetry
I
Pearl millet
flour
Moisture
ISO 712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Pearl
millet
flour
Protein
AOAC
920.87
Titrimetry,
Kjeldahl
digestion
I
Sorghum
flour
Ash
AOAC
923.03
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Gravimetry
I
Sorghum flour
Colour
Modern Cereal Chemistry, 6th
Ed.
,
D.
W.
Kent-Jones
and
A.
J.
Amos
(Ed.
),
pp.
605612,
Food
Trade
Press
Ltd,
London,
1969.
Colorimetry
using
specific
colour
grader
IV
Sorghum
flour
Fat,
crude
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
I
Sorghum
flour
Fibre,
crude
ICC
Method
No
113
(
1972)
ISO 6541:
1981 (
confirmed
1996)
Gravimetry
I
Sorghum flour
Moisture
ISO 712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Sorghum
flour
Particle
size
(
granularity)
AOAC
965.22
Sieving
I
Sorghum
flour
Protein
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Sorghum
flour
Tannins
ISO
9648:
1988
(confirmed 1994)
Spectrophotometry
I

4



Commodity
Standard
Provision
Method
Principle
Type
Sorghum
grains
Ash
AOAC
923.03
Gravimetry
I
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Sorghum
grains
Fat,
crude
AOAC
945.38F,
920.39C
Gravimetry
(
ether
extraction)
I
Sorghum
grains
Moisture
ISO
6540:
1980
(confirmed
1994)
Gravimetry
I
Sorghum
grains
Protein
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Sorghum
grains
Tannins
ISO
9648:
1988
(confirmed
1994)
Spectrophotometry
I
Soy protein products
Ash
AOAC
923.03
Gravimetry
I
ISO 2171:
1993 (
Method
B)
Soy
protein
products
Fat
CAC/
RM
55-
1976
-
Method
1
Gravimetry
(
extraction)
I
Soy
protein
products
Fibre,
crude
ISO
5498:
1981
Gravimetry
I
Soy
protein
products
Moisture
AOAC
925.09
Gravimetry
(
vacuum
oven)
I
Soy
protein
products
Protein
AOAC
955.04D
(using
factor
6.25)
Titrimetry
,
Kjeldahl
digestion
II
Vegetable
protein
products
Ash
AOAC
923.03
Gravimetry,
Direct
I
ISO 2171:
1993 (
Method
B)
Vegetable
protein
products
Fat
CAC/
RM
55-
1976
-
Method
1
Gravimetry
(
extraction)
I
Vegetable
protein
products
Fibre,
crude
AACC
(
1982)
32-
17
Ceramic
fiber
filteration
I
Vegetable
protein
products
Moisture
AOAC
925.09
Gravimetry
(
vacuum
oven)
I
Vegetable
protein
products
Protein
AOAC
955.04D
(using
factor
6.25)
Titrimetry,
Kjeldahl
digestion
II
Wheat
flour
Ash
AOAC 923.03
Gravimetry
I
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Wheat flour
Fat
acidity
AOAC
939.05
Titrimetry
I
Wheat
flour
Moisture
ISO 712:
1998
Gravimetry
I
ICC
Method
No
110/1
(
1986)
Wheat
flour
Particle
size
(
granularity)
AOAC
965.22
Sieving
I

5



Commodity
Standard
Provision
Method
Principle
Type
Wheat
flour
Protein
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Wheat gluten
Denaturation
of
gluten
AACC
Method
38-
20
Pharinography
I
Wheat gluten
Fibre,
crude
AOAC
962.09
Ceramic
fiber
filteration
I
Wheat
gluten
Protein
AOAC
976.05
(using
factor
6.25)
Titrimetry,
Kjeldahl
digestion
II
Wheat gluten
Sampling
ISO
2170:
1980
-
-
Whole
and
decorticated
pearl
millet
Ash
AOAC
923.03
Gravimetry
I
grains
Whole
and
decorticated
pearl
millet
Fat,
crude
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
I
grains
Whole
and
decorticated
pearl
millet
Fibre,
crude
ISO
5498:
1981
(B.
5
Separation)
Gravimetry
I
grains
Whole
and
decorticated
pearl
millet
Moisture
ISO 712:
1998
Gravimetry
I
grains
ICC
Method
No
110/1
(
1986)
Whole
and
decorticated
pearl
millet
Protein
AOAC
920.87
Titrimetry,
Kjeldahl
digestion
I
grains
Whole maize
(
corn)
meal
Ash
AOAC
923.03
Gravimetry
I
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Whole
maize
(
corn)
meal
Fat,
crude
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
I
Whole maize
(
corn)
meal
Moisture
ISO 712:
1998
Gravimetry
I
ICC
Method
No
110/1
(
1986)
Whole
maize
(
corn)
meal
Particle
size
(
granularity)
AOAC 965.22
Sieving
I
Whole
maize
(
corn)
meal
Protein
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Cocoa
Products
and
Chocolate
Cocoa
products and
chocolate
Arsenic
AOAC
952.13 (
Codex general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Chocolate
Ash,
total
AOAC
972.15
Gravimetry
(
at
600°
C)
I

6



Commodity
Standard
Provision
Method
Principle
Type
Chocolate
Cocoa
butter,
percentage
of
AOAC
963.15
IOCCC 14-
1972
(Gravimetry
(
Soxhlet
extraction)
I
Chocolate
Cocoa
solids,
fat-
free
AOAC
931.05
Oven
evaporation
and
factor
I
Chocolate
Copper
AOAC
960.40 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Chocolate
Fat,
total
AOAC
963.15
Gravimetry
(Soxhlet
extraction)
I
Chocolate
Lead
AOAC
986.15 (
Codex
general
method)
Anodic
stripping
voltammetry
II
Chocolate
Moisture
/
Loss
on
drying
AOAC
931.04
IOCCC 1-
1952
Gravimetry
I
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
Ash
insoluble
in
HCl
AOAC
972.15
Gravimetry
(
at
600°
C)
I
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
Ash,
total
AOAC
972.15
Gravimetry
(
at
600°
C)
I
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
Cocoa
shell
AOAC
968.10
and
970.23
Spiral
vessel
count,
Stone
cell
count
I
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
Copper
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II

7



Commodity
Standard
Provision
Method
Principle
Type
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing of
cocoa
and
chocolate
products
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cocoa
butter
confectionery
Ash,
total
AOAC
972.15
Gravimetry
(
at
600°
C)
I
Cocoa butter confectionery
Cocoa butter
AOAC
963.15
IOCCC 14-
1972
Gravimetry
(
Knorr
tube
extraction,
Soxhlet
extraction)
I
Cocoa
butter
confectionery
Copper
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cocoa
butter
confectionery
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cocoa
butter
confectionery
Milk
protein
IOCCC 17-
1973
AOAC
939.02
Titrimetry,
Kjeldahl
digestion;
after
extraction
of
milk
proteins
II
Cocoa
butter
confectionery
Milkfat
IOCCC
5-
1960
AOAC
945.34; 925.41B;
920.80
Titrimetry/
Distillation
I
Cocoa
butter
confectionery
Moisture
IOCCC 26-
1988
AOAC
977.10
Karl
Fischer
II
Cocoa
butter
confectionery
Sugars
AOAC
980.13
Liquid
chromatography
II
Cocoa butters
Copper
AOAC
990.05
ISO 8294:
1994
IUPAC
2.631
(Codex general
method)
Atomic
absorption
spectrophotometry
(direct
graphite
furnace)
II
Cocoa
butters
Copper
AOAC
960.40 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
III
Cocoa
butters
Fatty
acids,
free
IUPAC
2.201
Titrimetry
II
Cocoa
butters
Iodine
value
IUPAC
2.205
Titrimetry
I
Cocoa
butters
Iron
AOAC
990.05
ISO 8294:
1994
IUPAC
2.631
(Codex general
method)
Atomic
absorption
spectrophotometry
(direct
graphite
furnace)
II

8



Commodity
Standard
Provision
Method
Principle
Type
Cocoa butters
Iron
BS
684
Section
2.17:
1976
Colorimetry
III
Cocoa butters
Lead
AOAC
934.07
Colorimetry
(
dithizone)
II
Cocoa
butters
Lead
IUPAC
Method
(
Pure
and
Appl.
Chem.
63)
Atomic
absorption
Spectrophotometry,
graphite
furnace
III
Cocoa
butters
Melting
behaviour
(
i)
Slip
point
(
ii)
Clear
melting
point
IOCCC 4-
1961
Melting
point
measurement
I
Cocoa
butters
Refractive
index
IUPAC
2.102
Refractometry
II
Cocoa
butters
Saponification
value
IUPAC
2.202
Titrimetry
II
Cocoa
butters
Unsaponifiable
matter
IUPAC
2.401
Gravimetry
I
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Ash,
total
(
in
cocoa mass
and
cocoa press
cake)
AOAC
972.15
Gravimetry
(
at 600°
C)
I
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Cocoa butter
IOCCC
14-
1972
and
18-
1973
Through
total
fat
and
total
sterol
content
by
GLC
I
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Copper
AOAC
960.40 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Lead
AOAC
986.15 (
Codex
general
method)
Anodic
stripping
voltammetry
II
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Lead
AOAC
934.07
Colorimetry
(
dithizone)
III
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Moisture
/
Loss
on
drying
AOAC
931.04
IOCCC 1-
1952
Gravimetry
I
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
Sugars
AOAC 980.13
Liquid
chromatography
II
Composite
and filled chocolate
Centre
in
composite
and
filled
chocolate
Method
described
in
ALINORM
83/23,
p.
27
Gravimetry
III
Composite
and filled chocolate
Coating
in
composite
and
filled
chocolate
Method
described
in
ALINORM
83/23,
p.
27
Gravimetry
III

9



Commodity
Standard
Provision
Method
Principle
Type
Fats
and Oils
and Related Products
Fats
and
oils
Acidity
IUPAC
2.201
ISO 660:
1996
Titrimetry
I
Fats
and
oils
Arsenic
AOAC
952.13 (
Codex
general
method)
IUPAC
3.136
Colorimetry
(
diethyldithiocarbamate)
II
Fats
and
oils
Arsenic
AOAC
942.17
(Codex
general
method)
Colorimetry
(
molybdenum
blue)
III
Fats
and
oils
Arsenic
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
III
Fats
and
oils
Baudouin
test
(
modified
Villavecchia
or
sesameseed
oil
test)
AOCS
Cb
2-40
Colour
reaction
I
Fats
and
oils
Carotenoids,
total
BS
684
Section
2.20
Spectrophotometry
II
Fats
and
oils
Copper
AOAC
990.05
ISO 8294:
1994
IUPAC
2.631
(Codex general
method)
Atomic
absorption
Spectrophotometry (
direct
graphite
furnace)
II
Fats
and
oils
Crismer
value
AOCS
Cb
4-35
Turbidity
I
Fats
and
oils
Fatty
acid
composition
IUPAC
2.301+2.302+2.304
ISO 5509:
1978+5508:
1990
Gas
chromatography
of
methyl esters
II
Fats
and
oils
Halphen
test
AOCS
Cb
1-25
Colorimetry
I
Fats
and
oils
Insoluble
impurities
IUPAC
2.604
ISO 663:
1992
Gravimetry
I
Fats
and
oils
Iron
AOAC 990.05
ISO 8294:
1994
IUPAC
2.631
(Codex general
method)
Atomic
absorption
spectrophotometry
(direct
graphite
furnace)
II

10



Commodity
Standard
Provision
Method
Principle
Type
Fats
and
oils
Lead
AOAC
994.02
IUPAC
2.623
ISO 12193:
1994
(Codex general
method)
Atomic
absorption
spectrophotometry
(direct
graphite
furnace)
II
Fats
and
oils
Matter
volatile
at
105°
C
IUPAC
2.601
ISO 662:
1996
Gravimetry
(open-
drying)
I
Fats
and oils
Peroxide
value
IUPAC
2.501
(as
amended)
AOCS
Cd
8b-
90
Titrimetry
using
iso-octane
I
Fats
and
oils
Refractive
index
IUPAC
2.102
ISO 6320:
1995
Refractometry
II
Fats
and
oils
Reichert
& Polenske
values
IUPAC
2.204
Titrimetry
I
Fats
and
oils
Relative
density
IUPAC
2.101
Pycnometry
II
Fats
and
oils
Saponification
value
IUPAC
2.202
ISO 3657:
1988 (
confirmed
1992)
Titrimetry
I
Fats
and
oils
Slip
point
ISO
6321:
1991
Open
ended
capillary
tube
I
Fats
and
oils
Soap
content
BS
684 Section
2.5
Gravimetry
I
Fats
and
oils
Sterol
composition
ISO
6799:
1991
IUPAC
2.403
Gas
chromatography
II
Fats
and
oils
Titre
IUPAC
2.121
ISO 935:
1988
Thermometry
I
Fats
and
oils
Tocopherol
composition
IUPAC
2.432
HPLC
II
Fats
and
oils
Unsaponifiable
matter
IUPAC
2.401
(part
1-
5)
ISO 3596-
1:
1996
Titrimetry
after
extraction
with
diethyl
ether
I
Margarine
Fat
IUPAC
2.801
Gravimetry
I
Margarine
Milkfat
CAC/
RM
15-
1969
Titrimetry
I
Margarine
Sodium
chloride
AOAC
971.27 (
Codex general
method)
Potentiometry
II
Margarine
Vitamin
A
AOAC
960.45
Spectrophotometry
II

11



Commodity
Standard
Provision
Method
Principle
Type
Margarine
Vitamin
D
AOAC
936.14
Bioassay
II
Margarine
Vitamin
E
IUPAC
2.411
TLC
followed
by
spectrophotometry
or
GLC
II
Margarine
Water
CAC/RM 17-1969
Gravimetry
I
Minarine
Fat
IUPAC
2.801
Gravimetry
I
Minarine
Milkfat
CAC/RM 15-
1969
Titrimetry
I
Minarine
Sodium
chloride
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Minarine
Vitamin
A
AOAC
960.45
Spectrophotometry
II
Minarine
Vitamin
D
AOAC
936.14
Bioassay
II
Minarine
Vitamin
E
IUPAC
2.411
TLC
followed
by
spectrophotometry
or
GLC
II
Minarine
Water
CAC/RM 17-
1969
Gravimetry
I
Olive
oil
Sesameseed oil
test
AOCS
Cb
2-40
Colorimetry
I
Palm
oil
Density,
apparent
ISO
6993:
1995
with
the
appropriate
conversion
factor
Pycnometry
I
Palm
oil
Slip
point
AOCS
3-
25
(
1992)
Open
ended
capillary
tube
(
for
60°
C)
I
Fish
and
Fishery
Products
Fish
and
fishery
products
Mercury
AOAC
977.15
Flameless
atomic
absorption
spectrophotometry
III
Fish
and
fishery
products:
Frozen
fish
and fishery products
Thawing
and
cooking
procedures
Described in
the
Standards
Thawing
and heating
I
Canned
crab
meat
Drained weight
Described in
the
Standard
Weighing
I
Canned
crab
meat
Net
weight
Described in
the
Standard
Weighing
I
Canned
finfish (
mackerel
and
jack
mackerel)
Net
weight
Described
in
the
Standard
Weighing
I

12



Commodity
Standard
Provision
Method
Principle
Type
Canned
salmon
Defectives
Described
in
the
Standard
Classification
I
Canned
salmon
Net
weight
Described
in
the
Standard
Weighing
I
Canned
sardines
and sardine-
type
products
Net
weight
Described
in
the
Standard
Weighing
I
Canned
shrimps
or
prawns
Drained weight
Described in
the
Standard
Draining
I
Canned
shrimps
or
prawns
Net
weight
Described in
the
Standard
Weighing
I
Canned
shrimps
or
prawns
Size,
determination
of
Described
in
the
Standard
Number
per
100
g
I
Canned
tuna
and
bonito
Net
weight
Described in
the
Standard
Weighing
I
Quick frozen
blocks
of
fish
fillet,
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Net
content
of
frozon
fish
blocks
covered
by
glaze
Described
in
the
Standard
Gravimetry
I
Quick frozen
blocks
of
fish
fillet,
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Parasites
Described
in
the
Standard
Visual
examination
I
Quick frozen
blocks
of
fish
fillet,
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Proportion
of
fish
fillet
and
minced
fish
AOAC
988.09
Physical
separation
I
Quick frozen
blocks
of
fish
fillet,
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Sodium
chloride
AOAC
971.21 (
Codex
general
method)
Potentiometry
II
Quick
frozen
fish
fillets
Net
weight
of
products
covered
by
glaze
Described in
the
Standard
Water
spraying
and sieving
I
Quick
frozen
fish
sticks
(fish
fingers)
and fish
portions
-
Breaded or
in
batter
Histamine
AOAC
977.13
Fluorimetry
II
Quick
frozen
fish
sticks
(fish
fingers)
and fish
portions
-
Breaded or
in
batter
Net
weight
Described
in
the
Standard
Weighing
I
Quick
frozen
fish
sticks
(fish
fingers)
and fish
portions
-
Breaded or
in
batter
Proportion
of
fish
fillet
and
minced
fish
AOAC
988.09
Gravimetry
I
13


Commodity
Standard
Provision
Method
Principle
Type
Quick
frozen
fish
sticks
(fish
fingers)
and fish
portions
-
Breaded or
in
batter
Proportion
of
fish
fillet
and
minced
fish
(
for
certain
fish
species
with
soft
flesh,
such
as
hakes
from
the
Southern
Hemisphere)
Described
in
the
Standard
Gravimetry
IV
Quick
frozen
fish
sticks
(fish
fingers)
and fish
portions
-
Breaded or
in
batter
Sodium
chloride
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Foods
for
Special
Dietary
Uses
Special
foods
Ash
AOAC
942.05
Gravimetry
I
Special
foods
Calcium
AOAC
984.27
ICP
emission
spectrometry
III
Special foods
Calories
by
calculation
Method
described
in
CAC/
VOL
IX-Ed.
1,
Part
III
Calculation method
III
Special
foods
Carbohydrates
Method
described
in
CAC/
VOL
IX-Ed.
1,
Part
III
Calculation
III
Special
foods
Chloride
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Special
foods
Dietary
fibre,
total
AOAC
985.29
Gravimetry
(
enzymatic
digestion)
I
Special
foods
Fat
CAC/
RM
55-
1976
Gravimetry
(
extraction)
I
Special
foods
Fat
in
foods
not
containing
starch,
meat
or
vegetable
products
CAC/
RM
1-
1973,
B-
2
Gravimetry
I
Special
foods
Fill
of
containers
CAC/
RM
46-
1972
Weighing
I
Special
foods
Folic
acid
AOAC 944.12
Microbioassay
II
Special foods
Linoleate
(
in
the
form
of
glycerides)
AOAC
922.06; 969.33; 963.22
Acid
hydrolysis,
preparation
of
methyl esters
and
gas
chromatography
II
Special
foods
Linoleate
(
in
the
form
of
glycerides)
AOAC
922.06; 979.19
Acid
hydrolysis and
spectrophotometry
III

14



Commodity
Standard
Provision
Method
Principle
Type
Special
foods
Loss
on
drying
AOAC
934.01
AOAC
925.23
Gravimetry
I
Special
foods
Loss
on
drying
(
milk
based)
AOAC
925.23
IDF Standard
21B:1987
ISO 6731:
1989
Gravimetry
I
Special foods
Nicotinamide
for
foods
not
based
on
milk
AOAC
961.14
Colorimetry
II
Special foods
Nicotinamide
for
milk-
based
foods
AOAC
944.13
Microbioassay
II
Special foods
Pantothenic
acid/
enriched
foods
AOAC
945.74
Microbioassay
II
Special foods
Pantothenic
acid/
non-
enriched
foods
The Analyst
89
(1964)
:1, 3-6,
ibid.
232
US
Dept
Agr.
,
Agr.
Handbook
97 (1965)
Microbioassay
IV
Special
foods
Phosphorous
AOAC
986.24
Colorimetry
(
molybdovanadate)
II
Special
foods
Protein
efficiency
ratio
(
PER)
AOAC
960.48
Rat
bioassay
I
Special
foods
Protein,
crude
Method
described
in
CAC/
VOL
IX-Ed.
1,
Part
III
Titrimetry,
Kjeldahl
digestion
I
Special
foods
Riboflavin
AOAC
970.65
Fluorometry
II
Special foods
Sodium
and potassium
ISO 8070:
1987 (
confirmed
1992)
IDF Standard
119A:1987
Flame
emission
spectrophotometry
II
Special
foods
Sodium
and
potassium
AOAC
984.27
ICP
emission
spectrometry
III
Special
foods
Thiamine
AOAC 942.23
Fluorometry
II
Special
foods
Vitamin
A
AOAC
974.29
Colorimetry
IV
Special foods
Vitamin
A
in
foods
in
which
carotenes
have
been
added
as
a
source
of
vitamin A
AOAC
941.15
Spectrophotometry
III
Special foods
Vitamin
B12
AOAC
952.20
Microbioassay
II

15



Commodity
Standard
Provision
Method
Principle
Type
Special foods
Vitamin
B6
AOAC
961.15
Microbioassay
II
Special
foods
Vitamin
C
AOAC
967.22
Microfluorometry
II
Special
foods
Vitamin
C
AOAC
967.21
Colorimetry
(
dichloroindophenol)
III
Special
foods
Vitamin
D
AOAC
936.14
Rat
bioassay
IV
Special foods
Vitamin
D
(
D3,
milk
based
AOAC
992.26
Liquid
chromatography
II
infant
formula)
Special
foods
Vitamin
E
AOAC
971.30
Colorimetry
IV
Special foods
Vitamin E
(
milk based infant
AOAC
992.03
Liquid
chromatography
II
formula)
Foods
with
low-sodium
content
Iodine
AOAC
925.56
Titrimetry
II
(including
salt
substitutes)
Foods
with
low-sodium
content
Silica
(
colloidal,
calcium
AOAC
950.85N
Gravimetry
IV
(including
salt
substitutes)
silicate)
Infant
formula
and
follow-up
formula
Dietary
fibre,
total
AOAC
991.43
Gravimetry
(
enzymatic
digestion)
I
Infant
formula
and
follow-up
formula
Iodine
(
milk
based formula)
AOAC
992.24
Ion-selective
potentiometry
II
Infant
formula
and
follow-up
formula
Pantothenic
acid
AOAC
992.07
Microbioassay
II
Infant
formula
and
follow-up
formula
Pantothenic
acid
The Analyst
89
(1964)(1) 3-6, 232
Microbioassay
IV
US
Dept
Agr.
,
Agr.
Handbook
97 (1965)
Infant
formula
and
follow-up
formula
Vitamin
A
AOAC
974.29
Colorimetry
IV
Infant
formula
and
follow-up
formula
Vitamin
A
(retinol
isomers)
AOAC 992.04
Liquid
chromatography
II
Infant
formula
and
follow-up
formula
Vitamin
A
(retinol)
AOAC 992.06
Liquid
chromatography
II
Infant
formula
and
follow-up
formula
Vitamin
K1
AOAC
992.27
Liquid
chromatography
II
Fruit Juices
Fruit juices
Arsenic
AOAC
952.13 (
Codex
General
method)
Colorimetry
(
diethyldithiocarbamate)
II
Fruit juices
Arsenic
AOAC
942.17 (
Codex
General
method)
Colorimetry
(
molybdenum
blue)
III

16



Commodity
Standard
Provision
Method
Principle
Type
Fruit juices
Arsenic
AOAC
986.15 (
Codex
General
method)
Atomic
absorption
spectrophotometry
III
Fruit juices
Ascorbic
acid,
LAOAC
967.22
Microfluorometry
II
Fruit
juices
Carbon
dioxide
IFJU
Method
No
42,
1976
Titrimetry
(
back-titration
after
IV
precipitation)
Fruit juices
Copper
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Fruit juices
Essential
oils
AOAC
944.06; 942.08
Babcock
method
I
Fruit
juices
Essential
oils
(
Citrus
fruit
IFJU
Method
No.
45A,
1972
Distillation
and
titration
I
juices)
Fruit
juices
Expression
of
results
as
m/
m
IFJU
Method
No
1,
1989
&
IFJU
General
Pycnometry
I
sheet,
1971
Fruit
juices
Fermentability,
test
of
IFJU
Method
No
18,
1974
Microbiological
method
I
Fruit juices
Fill
of
containers
CAC/
RM
46-
1972
Weighing
I
Fruit
juices
Iron
IFJU
Method
No
15,
1964
Photometry
II
Fruit juices
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Fruit
juices
Mineral
impurities insoluble
in
AOAC
941.12C
Gooch
filtration
I
HCl
Fruit juices
Salt,
added
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Fruit
juices
Salt,
added
IFJU
Method
No
37,
1968
Electrochemical
titrimetry
III
Fruit
juices
Sampling
IFJU
Method
No
1,
1989
-
-
Fruit
juices
Soluble
solids
IFJU
Method
No
8B,
1968
Refractometry
I
Fruit
juices
Sugars
IFJU
Method
No
4,
1985
Titrimetry
I
Fruit
juices
Sulphur
dioxide
IFJU
Method
No
7,
1968
Titrimetry
after
distillation
II
Fruit juices
Tin
AOAC
980.19 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Fruit
juices
Titratable
acids,
total
IFJU
Method
No
3,
1968
Titrimetry
I
Fruit juices
Viscosity,
apparent
AOAC
967.16
Capillary
viscometry
I

17



Commodity
Standard
Provision
Method
Principle
Type
Fruit
juices
Volatile
acids
IFJU
Method
No
5,
1985
Titrimetry
after
distillation
I
Fruit juices
Zinc
AOAC
969.32 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Fruit juices
Zinc
AOAC
986.15 (
Codex
general
method)
Atomic
absorption
spectrophotometry
III
Milk
and
Milk
Products
Milk
products
Iron
NMKL 139 (1991)
(
Codex general
method)
Atomic
absorption
spectrophotometry
II
Milk
products
Iron
IDF Standard
103A:1986
ISO 6732:
1985 (
confirmed
1995)
Photometry
(
bathophenanthroline)
IV
Milk
products
Sampling
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Milk
products
Sampling
IDF Standard
113A:1990
ISO 5538:
1987 (
confirmed
1992)
Inspection
by
attributes
-
Milk
products
Sampling
IDF
Standard
136A:1992
ISO 8197:
1988 (
confirmed
1993)
Inspection by
variables
-
Milk
products
Sampling
of
milk
from
bulk
tanks
AOAC
970.26
Instructions
for
obtaining
a
sample
-
Milk
products (
products not
completely
soluble
in
ammonia)
Milkfat
IDF
Standard
126A:1988
ISO 8262-
3:
1987
Gravimetry
(
Weibull-Berntrop)
I
Butter
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Butter
Milk
solids-
not-
fat
IDF Standard
80:1977
ISO 3727:
1977
AOAC 920.116
Gravimetry
I
Butter
Milkfat
IDF Standard
80:1977
ISO 3727:
1977
AOAC
920.116
Gravimetry
I
Butter
Salt
IDF
Standard
12B:
1988
ISO 1738:
1997
AOAC
960.29
Titrimetry
(
Mohr:
determination
of
chloride,
expressed
as
sodium
chloride)
II

18



Commodity
Standard
Provision
Method
Principle
Type
Butter
Salt
IDF
Standard
179:1997
AOAC
971.27 (
Codex
general
method)
Potentiometry
(
determination
of
chloride,
expressed
as
sodium
chloride)
III
Butter
Sampling
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Butter
Vegetable
fat
IDF Standard
54:1970
ISO 3594:
1976 (
confirmed
1996)
AOAC
970.50A
Gas
liquid
chromatography
II
Butter
Vegetable
fat
IDF Standard
32:1965
ISO 3595:
1976 (
confirmed
1996)
AOAC
955.34A
Phytosteryl acetate
test
III
Butter
Water
IDF Standard
80:1977
ISO 3727:
1977
AOAC
920.116
Gravimetry
I
Cheese
Citric
acid
IDF
Standard
34C:1992
Enzymic
method
II
Cheese
Citric
acid
ISO 2963:
1997
AOAC
976.15
Photometry
III
Cheese
Milkfat
IDF
Standard
5B:
1986
ISO 1735:
1987
AOAC
933.05
Gravimetry
(
Schmid-
Bondzynski-
Ratslaff)
I
Cheese
Sampling
IDF Standard
50C:1995
ISO 707:
1997
AOAC 968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Cheese
(
and
cheese
rind)
Natamycin
IDF Standard
140A:1992
ISO 9223:
1991 (
confirmed
1996)
Molecular
absorption
spectrophotometry
&
HPLC
after
extraction
II
Cheeses
in
brine
Milkfat
in
dry
matter
IDF
Standard
5B:1986
ISO 1735:
1987
AOAC
933.05
Gravimetry
(
Schmid-
Bondzynski-
Ratslaff)
I

19



Commodity
Standard
Provision
Method
Principle
Type
Cheeses
in
brine
Sampling
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
A representative
piece
of
cheese is
placed
on
a
cloth
or
on
a
sheet
of
non-absorbent
paper
for
5
to
10
min.
A
slice
of
2-
3
cm
is
cut
off
and
sent
to
the
laboratory
in
a
sealed
insulated
box
for analysis.
Cream
Milkfat
IDF Standard
16C:1987
ISO 2450:
1985
AOAC
920.111A
Gravimetry
(
R.se-Gottlieb)
I
Cream
Solids
IDF
Standard
21B:1987
ISO 6731:
1989
AOAC
920.107
Gravimetry
(
drying
at
102°
C)
I
Edible
casein
products
Acids, free
IDF Standard
91:
1979 (confirmed
1986)
ISO 5547:
1978 (
confirmed
1993)
Titrimetry
(
aqueous
extract)
IV
Edible
casein
products
Ash
(
including
P2O5)
IDF Standard
90:
1979 (confirmed
1986)
ISO 5545:
1978
Furnace,
825°
C
IV
Edible
casein
products
Copper
AOAC
985.35
Atomic
absorption
spectrophotometry
II
Edible
casein
products
Copper
IDF
Standard
76A:1980
ISO 5738:
1980 (
confirmed
1995)
AOAC
960.40 (
Codex
general
method)
Colorimetry
(diethyldiethiocarbamate)
III
Edible
casein
products
Lactose
IDF Standard
106:1982
ISO 5548:
1980 (
confirmed
1996)
Photometry
(
phenol
and
H2SO4) IV
Edible
casein
products
Lead
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Edible
casein
products
Lead
AOAC
982.23
(Codex
general
method)
Anodic
stripping
voltanmetry
III
Edible
casein
products
Lead
IDF
Standard
133A:1992
Spectrophotometry
(
1,5diphenylthiocarbazone)
III
Edible
casein
products
Lead
NMKL
139
(1991)
(
Codex
general
method)
Atomic
absorption
spectrophotometry
III

20



Commodity
Standard
Provision
Method
Principle
Type
Edible casein
products
Milkfat
IDF Standard
127A:1988
ISO 5543:
1986 (
confirmed
1996)
Gravimetry
(
Schmid-
Bondzynski-
Ratslaff)
I
Edible
casein
products
Moisture
IDF Standard
78C:1990
ISO 5550:
1978
Gravimetry
(
drying
at
102°
C)
I
Edible
casein
products
pH
IDF
Standard
115A:1989
ISO 5546:
1979
(confirmed 1996)
Electrometry
IV
Edible
casein
products
Protein (
total
N
x
6.38
in dry
matter)
IDF Standard
92:
1979 (confirmed1986)
ISO 5549:
1978 (
confirmed
1993)
Titrimetry,
Kjeldahl
digestion
IV
Edible
casein
products
Sampling
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Edible
casein
products
Sediment
(scorched
particles)
IDF Standard
107A:1995
ISO 5739:
1983
Visual
comparison
with
standard
disks,
after
filtration
IV
Evaporated
milks
Milkfat
IDF Standard
13C:
1987
ISO 1737:
1985
AOAC
945.48G
Gravimetry
(
R.se-Gottlieb)
I
Evaporated
milks
Protein
(
in
milk
solids-
not-
fat)
AOAC
945.48H
Titrimetry,
Kjeldahl
digestion
I
Evaporated
milks
Sampling
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Evaporated
milks
Solids
IDF
Standard
21B:1987
ISO 6731:
1989
AOAC 925.23A
Gravimetry
(
drying
at
102°
C)
I
Milk
powders
and
cream
powders
Milkfat
IDF
Standard
9C:
1987
ISO 1736:
1985
AOAC
932.06
Gravimetry
(
R.se-Gottlieb)
I
Milk
powders
and
cream
powders
Protein
(in
milk
solids-
not-fat)
IDF Standard
20B:1993
AOAC
991.20-
23
Titrimetry,
Kjeldahl
digestion
I

21



Commodity
Standard
Provision
Method
Principle
Type
Milk powders
and
cream
powders
Sampling
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Milk
powders
and
cream
powders
Scorched
particles
IDF
Standard
107A:1995
ISO 5739:
1983
Visual
comparison
with
standard
disks,
after
filtration
IV
Milk
powders
and
cream
powders
Solubility
IDF Standard
129A:1988
ISO 8156:
1987
Centrifugation
I
Milk
powders
and
cream
powders
Acidity,
titratable
IDF Standard
86:1981
Titrimetry,
titration
to
pH
8.4
I
Milk
powders
and
cream
powders
Water
IDF
Standard
26A:1993
Gravimetry
(
drying
at
102°
C)
IV
Milkfat
products
Antioxidants
(
phenolic)
IDF
Standard
165:1993
Reversed
phase
gradient
liquid
chromatography
II
Milkfat
products
Fatty
acids,
free
(
expressed
as
oleic acid)
IDF Standard
6B:1989
ISO 1740:
1991 (
confirmed
1996)
AOAC
969.17
Titrimetry
I
Milkfat
products
Milkfat
IDF Standard
24:1964
Gravimetry
(
calculation
from
solids-
not-
fat
and
water
content)
IV
Milkfat
products
Sampling
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Milkfat
products
Vegetable
fat
(
sterols)
IDF
Standard
54:1979
ISO 3594:
1976 (
confirmed
1996)
AOAC
970.50A
Gas
liquid
chromatography
II
Milkfat products
Vegetable
fat
IDF Standard
32:1965
ISO 3595:
1976 (
confirmed
1996)
AOAC
955.34A
Phytosteryl acetate
test
III
Milkfat
products
Water
IDF Standard
23A:1988
Titrimetry
(
Karl
Fischer)
II
Milkfat products (
anhydrous milkfat)
Peroxide
value
AOAC
965.33
Titrimetry
I
Processed
cheese
products
Citric
acid
IDF Standard
34C:1992
Enzymic
method
II

22



Commodity
Standard
Provision
Method
Principle
Type
Processed
cheese
products
Citric
acid
ISO
2963:
1997
AOAC
976.15
Photometry
III
Processed
cheese
products
Milkfat
IDF Standard
5B:1986
ISO 1735:
1987
AOAC
933.05
Gravimetry
(
Schmid-
Bondzynski-
Ratzlaff)
I
Processed cheese
products
Phosphate,
added
(
expressed
as
phosphorus)
IDF Standard
51B:1991
Calculation
IV
Processed
cheese
products
Phosphorus
IDF Standard
33C:
1987
ISO 2962:
1984 (
confirmed
1994)
AOAC
990.24
Spectrophotometry (
molybdateascorbic
acid)
II
Processed cheese
products
Salt
IDF Standard
88A:1979
ISO 5943:
1988 (
confirmed
1996)
AOAC
983.14
Potentionmetry
(
determination of
chloride,
expressed
as
sodium
chloride)
II
Sweetened
condensed
milk
Milkfat
IDF Standard
13C:
1987
ISO 1737:
1985
AOAC
920.115F
Gravimetry
(
R.se-Gottlieb)
I
Sweetened
condensed
milks
Protein
(
in
milk
solids-
not-
fat)
AOAC
920.115G
Titrimetry,
Kjeldahl
digestion
I
Sweetened
condensed
milks
Sampling
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Whey
cheese
Dry
matter
IDF Standard
58:
1970 (confirmed
1993)
ISO 2920:
1974 (
confirmed
1996)
Gravimetry
(drying
at
88±2°C)
IV
Whey
cheese
Milkfat
(in
dry
matter)
IDF
Standard
59A:1986
ISO 1854:
1987
AOAC
974.09
Gravimetry
(
R.se-Gottlieb)
I
Whey
cheese
Sampling
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Whey
powders
Ash
IDF Standard
90:
1979 (confirmed
1986)
ISO 5545:
1978
Furnace,
825°
C
IV

23



Commodity
Standard
Provision
Method
Principle
Type
Whey powders
Copper
AOAC
985.35
Atomic
absorption
spectrophotometry
II
Whey
powders
Copper
IDF
Standard
76A:1980
ISO 5738:
1980 (
confirmed
1995)
AOAC
960.40 (
Codex
general
method)
Photometry
(
diethyldiethiocarbamate)
III
Whey
powders
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Whey
powders
Milkfat
IDF Standard
9C:1987
ISO 1736:
1985
AOAC
932.06
Gravimetry
(
R.se-Gottlieb)
I
Whey
powders
Moisture,
"
Free"
IDF Standard
58:
1970 (confirmed
1993)
ISO 2920:
1974 (
confirmed
1996)
Gravimetry
(drying
at
88±2°C)
IV
Whey
powders
Protein
(
total
N
x
6.38)
IDF Standard
92:
1979 (confirmed
1986)
ISO 5549:
1978 (
confirmed
1978)
Titrimetry,
Kjeldahl
digestion
IV
Whey
powders
Sampling
IDF
Standard
113A:1990
ISO 5538:
1987 (
confirmed
1992)
Inspection
by
attributes
-
Whey
powders
Sampling
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Yoghurt products
Lactobacillus bulgaricus
&
Streptococcus thermophilus
IDF Standard
117A:1988
Colony
count at
37°
C
Yoghurt products
Lactobacillus bulgaricus
&
Streptococcus thermophilus
IDF Standard
146:1991
Test for
identification
Yoghurt
products
Solids,
Total
IDF
Standard
151:1991
Gravimetry
(
drying
at
102°
C)
I
Natural
Mineral
Waters
Natural
mineral
waters
Arsenic
AOAC
986.15
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Natural
mineral
waters
Arsenic
ISO
6595:
1982
(confirmed
1995)
Spectrophotometry
IV

24



Commodity
Standard
Provision
Method
Principle
Type
Natural
mineral
waters
Barium
Examination
of
Water
Pollution
Control
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
65-
66
IV
Natural
mineral
waters
Barium
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
67-
68
IV
Natural
mineral
waters
Borate
ISO
9390:
1990
Spectrophotometry
II
Natural
mineral
waters
Cadmium
ISO
8288:
1986
(confirmed
1995)
Flame
atomic
absorption
spectrophotometry
II
Natural
mineral
waters
Cadmium
AOAC
974.27
Atomic
absorption
spectrophotometry
III
Natural
mineral
waters
Cadmium
AOAC
986.15
(Codex
general
method)
Anodic
stripping
voltanmetry
III
Natural
mineral
waters
Calcium
ISO
6058:
1984
Titrimetry
II
Natural
mineral
waters
Calcium
ISO
7980:
1986
(confirmed
1995)
Atomic
absorption
spectrophotometry
III
Natural
mineral
waters
Chloride
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
205-
208
II
Natural
mineral
waters
Chloride
AOAC
973.51
Titrimetry
(
Mercuric
nitrate)
III
Natural
mineral
waters
Chloride
ISO
9297:
1989
(confirmed
1994)
Titrimetry
III
Natural
mineral
waters
Chromium
(VI)
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Pres
(
1982)
Vol.
2,
pp.
8687
IV
Natural
mineral
waters
Coliform
organism,
thermotolerant
organism
and
presumptive
Escherichia
coli
ISO 9308-
1:
1990
Membrane
filtration
I
Natural
mineral
waters
Copper
ISO
8288:
1986
(confirmed
1995)
Flame
atomic
absorption
spectrophotometry
II

25



Commodity
Standard
Provision
Method
Principle
Type
Natural
mineral
waters
Copper
AOAC
960.40
(Codex
general
method)
Colorimetry
III
Natural
mineral
waters
Faecal
Streptococci
ISO
7899-
2:
1984
Membrane
filtration
I
Natural
mineral
waters
Fluoride
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
245-
247
II
Natural
mineral
waters
Fluoride
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
247-
250
III
Natural
mineral
waters
Iron,
dissolved
ISO
6332:
1988
(confirmed
1995)
Spectrophotometry
II
Natural
mineral
waters
Lead
ISO
8288:
1986
(confirmed
1995)
Flame
atomic
absorption
spectrophotometry
II
Natural
mineral
waters
Lead
AOAC
974.27
Atomic
absorption
spectrophotometry
III
Natural
mineral
waters
Magnesium
ISO
6059:
1984
(confirmed
1995)
Titrimetry
II
Natural
mineral
waters
Magnesium
ISO
7980:
1986
(confirmed
1995)
Atomic
absorption
spectrophotometry
III
Natural
mineral
waters
Manganese
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
121-
122
II
Natural
mineral
waters
Manganese
ISO
6333:
1986
(confirmed
1995)
Spectrophotometry
III
Natural
mineral
waters
Mercury
ISO
5666-
3:
1984
(confirmed
1995)
Flameless
atomic
absorption
spectrophotometry
II
Natural
mineral
waters
Mercury
AOAC
977.22
Flameless
atomic
absorption
spectrophotometry
III
Natural
mineral
waters
Nitrates
ISO 7890-2:
1986
(confirmed 1995)
Spectrophotometry
II
Natural
mineral
waters
Nitrates
Examination
of
Water
Pollution
Control.
WHO Pergamon
Press (
1982)
Vol.2, pp.
280-
283
IV

26



Commodity
Standard
Provision
Method
Principle
Type
Natural
mineral
waters
Nitrates
Handbuch Lebensmittel
Chemie
(
1969)
IV
Natural
mineral
waters
Nitrites
ISO
6777:
1984
Molecular
absorption
spectrophotometry
IV
Natural
mineral
waters
Phenols
ISO
6439:
1990
(confirmed 1995)
Spectrophotometry
I
Natural
mineral
waters
Potassium
Examination
of
Water
Pollution
Control.
WHO Pergamon
Press (
1982)
Vol.2, pp.
142-
145
II
Natural
mineral
waters
Selenium
AOAC
986.15
Atomic
absorption
spectrophotometry
II
Natural
mineral
waters
Selenium
Examination
of
Water
Pollution
Control.
WHO Pergamon
Press (
1982)
Vol.2,
pp.
320-
322
III
Natural
mineral
waters
Sodium
Examination
of
Water
Pollution
Control.
WHO Pergamon
Press
(
1982)
Vol.
2 pp.
148-
151
II
Natural
mineral
waters
Sodium
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
151-
152
III
Natural
mineral
waters
Spores
of
sulphite-reducing
anaerobes
(
Clostridia)
ISO
6461-
2:
1986
(confirmed
1996)
Membrane
filtration
I
Natural
mineral
waters
Sulphates
ISO
9280:
1990
(confirmed 1995)
Gravimetry
III
Natural
mineral
waters
Sulphide
Handb.
Spurenanal.
1974
IV
Natural
mineral
waters
Surface
active
agents
ISO
7875-
1:
1996
Spectrophotometry
(
methylene
blue)
I
Processed Fruits
and
Vegetables
Processed
fruits
and
vegetables
Drained
weight
AOAC
968.30
Sieving
I
Processed
fruits
and
vegetables
Fill
of
containers
CAC/
RM
46-
1972
Weighing
I

27



Commodity
Standard
Provision
Method
Principle
Type
Processed
fruits
and
vegetables
Soluble
solids
ISO
2173:
1978
Refractometry
I
AOAC
932.14C
Canned
green
beans
and wax
beans
Tough
strings
CAC/
RM
39-
1970
Stretching
I
Canned
green
peas
Calcium
AOAC
968.31
Complexomteric
titrimetry
II
Canned
green
peas
Proper
fill
(
in
lieu
of
drained
CAC/
RM
45-
1972
Pouring
and
measuring
I
weight)
Canned
green
peas
Solids,
alcohol
insoluble
AOAC
938.10
Sieving
I
Canned
green
peas
Types
of
peas,
distinguishing
CAC/
RM
48-
1972
Visual
inspection
I
Canned
mangoes
Syrup
AOAC
932.14C
Brix
spindle
method
I
Canned
mature
processed
peas
Solids,
total
AOAC
964.22
Gravimetry
(
vacuum
oven)
I
Canned
mushrooms
Washed
drained
weight
CAC/
RM
44-
1972
Sieving
I
Canned
palmito
Mineral
impurities
ISO
762:
1982
(confirmed
1992)
Gravimetry
I
Canned
strawberries
Calcium
AOAC
968.31
Complexometric
titrimetry
II
Canned
strawberries
Mineral
impurities
AOAC
971.33
Gravimetry
I
Canned
tomatoes
Calcium
AOAC
968.31
Complexometric
titrimetry
II
Canned
tomatoes
Drained
weight
CAC/
RM
37-
1970
-
Method
II
Sieving
I
Canned
tomatoes
Mould
count
AOAC
965.41
Howard
mould
count
I
Citrus
marmalade
Calcium
AOAC
968.31
Complexometric
titrimetry
II
Dates
Identification
of
defects
Described
in
the
Standard
Visual
inspection
I
Dates
Moisture
AOAC 934.06
Gravimetry
(
vacuum
oven)
I
Dried
apricots
Identification
of
defects
Described
in
the
Standard
Visual
inspection
(
weighing)
I
Dried
apricots
Moisture
AOAC
934.06
Gravimetry
(
vacuum
oven)
I
Dried
apricots
Sulphur
dioxide
AOAC
963.20
Colorimetry
II
Grated
desiccated
coconut
Acidity,
total
(
in
extracted
oil)
Described
in
the
Standard
Titration
of
extracted
oil
IV

28



Commodity
Standard
Provision
Method
Principle
Type
Grated
desiccated
coconut
Ash
AOAC
950.49
Gravimetry
I
Grated
desiccated
coconut
Extraneous
vegetable
matter
Described
in
the
Standard
Counting
extraneous
material
with
the
IV
naked eye
Grated
desiccated coconut
Moisture
AOAC
925.40
Gravimery
(
loss
on
drying)
I
Grated
desiccated
coconut
Oil
content
AOAC
948.22
Gravimetry
I
Grated
desiccated
coconut
Sampling
Described
in
the
Standard
(According
to
-
-
Codex Sampling
Instruction)
Jams
(
fruit preserves)
and
jellies
Calcium
AOAC
968.31
Complexometric
titrimetry
II
Jams
(fruit
preserves)
and
jellies
Mineral
impurities
AOAC
971.33
Gravimetry
I
Mango
chutney
Ash
insoluble
in
HCl
ISO
763:
1982
Gravimetry
I
Pickled
cucumbers
Acidity,
total
AOAC
942.15
Titrimetry
I
Pickled
cucumbers
Drained weight
AOAC
968.30
Gravimetry
I
Pickled
cucumbers
Mineral
impurities
AOAC
971.33
Gravimetry
I
Pickled
cucumbers
Salt
in
brine
AOAC
971.27
(Codex
general
method)
Potentiometry
II
Pickled
cucumbers
Volume
fill
by
displacement
Described
in
the
Standard
Displacement
I
Processed
tomato
concentrates
Mineral
impurities
AOAC
971.33
Gravimetry
IV
Processed
tomato
concentrates
Natural
tomato
soluble
solids
AOAC
970.59
Refractometry
I
Processed
tomato
concentrates
Sodium
chloride
AOAC
971.27
(Codex
general
method)
Potentiometry
II
Raisins
Mineral
impurities
CAC/RM
51-
1974
Ashing
I
Raisins
Mineral
oil
CAC/RM
52-
1974
Extraction
and
separation
on
alumina
II
Raisins
Moisture
AOAC
972.20
Electrical
conductance
I
Raisins
Sorbitol
AOAC
973.28
Gas chromatography
II
Raisins
Sulphur
dioxide
AOAC
963.20
Colorimetry
II
Table
olives
Acidity
of
brine
Described
in
the
Standard
Titrimetry
IV

29



Commodity
Standard
Provision
Method
Principle
Type
Table
olives
pH
of
brine
Described
in
the
Standard
Potentiometry
IV
Table
olives
Salt
in
brine
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Unshelled pistachio nuts
Identification of
defects
Described
in
the
Standard
Visual
inspection
I
Unshelled
pistachio
nuts
Moisture
AOAC
925.40
Gravimetry
(
loss
on
drying)
I
Unshelled
pistachio
nuts
Size
classification
Described
in
the
Standard
Number
per
500
g
I
Processed Meat
and Poultry
Products
and Soups
and Broths
Processed
meat
and poultry products
Fat
ISO
1443-
1973
Gravimetry
I
and soups
and broths
Processed
meat
and poultry products
Lead
AOAC
934.07
Colorimetry
(
dithizone)
II
and soups
and broths
Processed
meat
and poultry products
Nitrates
ISO
3091:
1975
(confirmed
1996)
Colorimetry
(
cadmium
reduction)
II
and soups
and broths
Processed
meat
and poultry products
Nitrites
ISO 2918:
1975
(confirmed 1996)
Colorimetry
IV
and soups
and broths
Processed
meat
and poultry products
Tin
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
and soups
and broths
Processed
meat
and
poultry
products
Nitrogen/
protein
ISO
937:
1978
(confirmed 1995)
Titrimetry
II
Bouillons
and
consommes
Amino
nitrogen
AIIBP
Method
No
2/7
Volumetry
(
modified
Van
Slyke)
II
Bouillons
and consommes
Creatinine
AIIBP
Method
No
2/
5
Colorimetry
(
Hadorn)
II
Bouillons
and
consommes
Lead
AOAC 934.07
Colorimetry
(
dithizone)
II
Bouillons
and
consommes
Nitrogen,
total
AIIBP
Method
No
2/6
Titrimetry,
Kjeldahl
digestion
II
Bouillons
and
consommes
Sodium
chloride
AOAC
971.27
(Codex
general
method)
Potentiometry
II
Bouillons
and
consommes
Tin
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Canned
corned
beef
Lead
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II

30



Commodity
Standard
Provision
Method
Principle
Type
Canned
corned
beef
Nitrites,
potassium
and/
or
AOAC
973.31 (
Codex
general
method)
Colorimetry
II
sodium
salt
Canned
corned
beef
Nitrites,
potassium
and/
or
ISO 2918:
1975
(confirmed 1996)
Colorimetry
IV
sodium
salt
Canned
corned
beef
Tin (
Products
in
tinplate
and
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
other
containers)
Cooked
cured
chopped
meat
Fat
ISO
1443-
1973
Gravimetry
(
extraction)
I
Cooked
cured
chopped
meat
Lead
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cooked
cured
chopped
meat
Nitrites
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Cooked
cured
chopped
meat
Nitrites
ISO 2918:
1975
(confirmed 1996)
Colorimetry
IV
Cooked
cured
chopped
meat
Tin
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cooked
cured
ham
Fat
ISO
1443:
1973
Gravimetry
(
extraction)
I
Cooked cured ham
Gelatin,
added
Described
in
the
Standard
Calculation
I
Cooked
cured
ham
Lead
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cooked
cured
ham
Nitrites
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Cooked
cured
ham
Nitrites
ISO
2918:
1975
(confirmed 1996)
Colorimetry
IV
Cooked cured ham
Protein
(
conversion
factor
ISO 937:
1978
(confirmed 1995)
Titrimetry,
Kjeldahl
digestion
II
6.25)
Cooked
cured
ham
Tin
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cooked
cured
pork
shoulder
Fat
ISO
1443:
1973
Gravimetry
(
extraction)
I
Cooked
cured
pork
shoulder
Gelatin,
added
Described
in
the
Standard
Calculation
I
Cooked
cured
pork
shoulder
Lead
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Cooked
cured
pork
shoulder
Nitrites
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Cooked
cured
pork
shoulder
Nitrites
ISO
2918:
1975
(confirmed
1996)
Colorimetry
IV
Cooked
cured
pork
shoulder
Protein
ISO
937:
1978
(confirmed
1995)
Titrimetry,
Kjeldahl
digestion
II

31



Commodity
Standard
Provision
Method
Principle
Type
Cooked
cured
pork
shoulder
Tin
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Luncheon
meat
Fat
ISO
1443:
1973
Gravimetry
(
extraction)
I
Luncheon
meat
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Luncheon
meat
Nitrites,
potassium
and/
or
sodium
salt
AOAC
973.31 (
Codex
general
method)
Colorimetry
II
Luncheon
meat
Nitrites,
potassium
and/
or
sodium
salt
ISO 2918:
1975
(confirmed 1996)
Colorimetry
IV
Luncheon
meat
Tin
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Quick
Frozen
Fruits
and
Vegetables
Quick
frozen
fruits
and
vegetables
Net
weight
CAC/
RM
34-
1970
Weighing
I
Quick
frozen
fruits
and
vegetables
Thawing
procedure
CAC/RM
32-
1970
Thawing
I
Quick
frozen
fruits
and
vegetables:
Berries, leek
and
carrot
Mineral
impurities
CAC/RM
54-
1974
Flotation
and
sedimentation
I
Quick
frozen
fruits
and
vegetables:
Berries, Whole
kernel
corn
and
Cornon-
the-
cob
Soluble
solids,
total
CAC/RM
43-
1971
Refractometry
I
Quick
frozen
fruits
and
vegetables:
Peaches
and
berries
Drained
fruit/drained
berries
Described
in
the
Standards
Draining
I
Quick
frozen
fruits
and
vegetables:
Vegetables
Cooking
procedure
CAC/RM
33-
1970
Cooking
I
Quick
frozen
French
fried
potatoes
Moisture
AOAC 984.25
Gravimetry
(
convection
oven)
I
Quick frozen
green
and
wax
beans
Tough
strings
CAC/
RM
39-
1970
Stretching
I
Quick
frozen
peas
Solids,
alcohol
insoluble
CAC/RM
35-
1970
Gravimetry
I
Quick frozen
spinach
Dry matter,
Salt-
free
Described in
the
Standard
Weighing
I

32



Commodity
Standard
Provision
Method
Principle
Type
Sugars
and
Honey
Honey
Acidity
J.
Assoc.
Public
Analysts
(
1992)
28
(
4)
171175
MAFF
Validated
Method V19 for Acidity
in
Honey
Titrimetry
I
Honey
Arsenic
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Honey
Copper
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Honey
Diastase
activity
AOAC
958.09
Photometry
II
Honey
Diastase
activity
Described in
the
Standard
(Other
commercially
available
calibrated
substrate
preparations
can
also
be
used)
Photometry
III
Honey
Hydroxymethylfurfural
AOAC
980.23
Spectrophotometry
II
Honey
Hydroxymethylfurfural
Described
in
the
Standard
Photometry
(
Winkler)
III
Honey
Hydroxymethylfurfural
Described
in
the
Standard
HPLC
III
Honey
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Honey
Mineral
(
ash)
J.
Assoc.
Public
Analysts
(
1992)
28
(
4)
177181
MAFF
Validated
Method V20 for Mineral
(ash)
in
Honey
Gravimetry
(
ignition
at
600°
C)
I
Honey
Moisture
AOAC
969.38B
J.
Assoc.
Public
Analysts
(
1992)
28(4)
183187
MAFF
Validated
Method V21 for Moisture
in Honey
Refractometry
I
Honey
Reducing
sugar,
apparent
Described
in
the
Standard
Titrimetry
(
Lane
&
Eynon)
I
Honey
Sample
preparation
AOAC
920.180
-
-

33



Commodity
Standard
Provision
Method
Principle
Type
Honey
Solids,
water-
insoluble
J.
Assoc.
Public
Analysts
(
1992)
28(4)
189193
MAFF
Validated
Method V22 for Water-
Insoluble
Solids
in
Honey
Gravimetry
I
Honey
Sucrose,
apparent
FAO
Manual of Quality
Control,
Food
and
Nutrition
Monograph
14/3
(
1979)
150
Walker
inversion
I
Honey
Sugars
added (
corn and cane
sugar
products)
AOAC
978.17
Carbon isotope
ratio
mass
spectrometry
I
Honey
Sugars
added
(
high
fructose
syrup,
corn
syrup)
AOAC
979.22
Thin
layer
chromatography
II
Honey
Sugars
added
(
sugar
profile)
AOAC
977.20
Liquid
chromatography
II
Sugars
Arsenic
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Sugars
Arsenic
ICUMSA
GS
2/3-
25
(
1994)
Colorimetry
(
diethyldithocarbamates)
IV
Sugars
Lead
AOAC
997.15
Atomic
absorption
spectrophotometry
(graphite
furnace)
II
Sugars
(
dextrose
anhydrous
and
dextrose
monohydrate)
D-
Glucose
ISO
5377:
1981
Titrimetry
I
Sugars
(
dextrose
anhydrous
and
dextrose
monohydrate)
Solids,
total
ISO
1741:
1980
Gravimetry
(
vacuum
oven)
I
Sugars
(
dextrose
anhydrous
and
dextrose
monohydrate)
Sulphated
ash
ISO
5809:
1982
Single
sulphonation
I
Sugars
(
dextrose
anhydrous
and
dextrose
monohydrate)
Sulphur
dioxide
ISO
5379:
1983
Acidimetry
and
nephelometry
IV
Sugars
(
fructose)
pH
ICUMSA
GS
1/2/3/4/
7/8-
23
(
1994)
Potentiometry
I
Sugars
(
fructose)
Conductivity
ash
ICUMSA
GS
2/3-
17
(
1994)
Conductimetry
I
Sugars
(
fructose)
D-Fructose
ISO
10504:
1988
Liquid
chromatography
(
refractive
index detection)
II

34



Commodity
Standard
Provision
Method
Principle
Type
Sugars
(
fructose)
D-Glucose
ISO
10504:
1988
Liquid
chromatography
(
refractive
II
index detection)
Sugars
(
fructose)
Loss
on
drying
ISO
1742:
1980
Gravimetry
I
Sugars
(
fructose)
Sulphur
dioxide
ISO
5379:
1983
Acidimetry
and
nephelometry
IV
Sugars
(
glucose
syrup
and dried
Reducing
sugar
ISO
5377:
1981
Titrimetry
I
glucose
syrup)
Sugars
(
glucose
syrup
and dried
Solids,
total
ISO
1742:
1980
Gravimetry
(
vacuum
oven)
I
glucose
syrup)
Sugars
(
glucose
syrup
and dried
Sulphated
ash
ISO
5809:
1982
Single
sulphonation
I
glucose
syrup)
Sugars
(
glucose
syrup
and dried
Sulphur
dioxide
ISO
5379:
1983
Acidimetry
and
nephelometry
IV
glucose
syrup)
Sugars
(
lactose)
Lactose,
anhydrous
ICUMSA
GS
4/3-
3
(
1994)
Titrimetry
II
Sugars
(
lactose)
Loss
on
drying
USP
General
Chapter
731
Gravimetry
(
Drying
at
120°
C
for
16
I
h)
Sugars
(
lactose)
pH
ICUMSA
GS
1/2/3/4/
7/8-
23
(
1994)
Potentiometry
I
Sugars
(
lactose)
Sulphated
ash
ISO
5809:
1982
Single
sulphonation
I
Sugars
(
plantation
or
mill
white
sugar)
Conductivity
ash
ICUMSA
GS
1/3/4/7/
8-
13
(
1994)
Conductimetry
I
Sugars
(
plantation
or
mill
white
sugar)
Invert
sugar
ICUMSA
GS
1/3/7-
3
(
1994)
Titrimetry
(
Lane
&
Eynon)
I
Sugars
(
plantation
or
mill
white
sugar)
Loss
on
drying
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry
I
Sugars
(
plantation
or
mill
white
sugar)
Polarization
ICUMSA
GS
1/2/3-
1
(
1994)
Polarimetry
II
Sugars
(
plantation
or
mill
white
sugar)
Sulphur
dioxide
ICUMSA
GS
2/3-
35
(
1998)
Enzymatic
method
II
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Sugars
(
powdered
dextrose)
Sulphated
ash
ISO
5809:
1982
Single
sulphonation
I

35



Commodity
Standard
Provision
Method
Principle
Type
Sugars
(
powdered sugar
and powdered
dextrose)
Sulphur
dioxide
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sugars
(
powdered
sugar)
Colour
ICUMSA
GS
2/3-
9
(
1994)
Photometry
I
Sugars
(
powdered sugar)
Conductivity
ash
ICUMSA
GS
2/3-
17
(
1994)
Conductimetry
I
Sugars
(
powdered
sugar)
Invert
sugar
ICUMSA
GS
2/3-
5
(
1997)
after
filtration
if
necessary
to
remove
any
anticaking
agents
Titrimetry
I
Sugars
(
powdered
sugar)
Loss
on
drying
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry
I
Sugars
(
powdered
sugar)
Polarization
ICUMSA
GS
2/3-
1
after filtration
if
necessary
to
remove
any
anticaking
agents
Polarimetry
II
Sugars
(
raw cane
sugar)
Sulphur
dioxide
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sugars
(
soft
white
sugar
and soft
brown sugar)
Conductivity
ash
ICUMSA
GS
1/3/4/7/
8-
13
(
1994)
Conductimetry
I
Sugars
(
soft
white
sugar
and soft
brown sugar)
Invert
sugar
ICUMSA
GS
4/3-
3 (
1994)
(applicable
at
levels
>
10%
m/m)
Titrimetry
(
Lane
&
Eynon)
I
Sugars
(
soft
white
sugar
and soft
brown sugar)
Invert
sugar
ICUMSA
GS
1/3/7-
3
(
1994)
(applicable
at
levels
<
10%
m/m)
Titrimetry
(
Lane
&
Eynon)
I
Sugars
(
soft
white
sugar
and soft
brown sugar)
Loss
on
drying
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry
I
Sugars
(
soft
white
sugar
and soft
brown sugar)
Sucrose
plus
invert
sugar
ICUMSA
GS
4/3-
7
(
1994)
Titrimetry
I
Sugars
(
soft
white
sugar
and soft
brown sugar)
Sulphated
ash
ICUMSA
GS
1/3/4/7/
8-
11
(
1994)
Gravimetry
I
Sugars
(
soft
white
sugar
and soft
brown sugar)
Sulphur
dioxide
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II

36



Commodity
Standard
Provision
Method
Principle
Type
Sugars
(
soft
white
sugar)
Colour
ICUMSA
GS
2/3-
9
(
1994)
Photometry
I
Sugars
(
white
sugar)
Conductivity
ash
ICUMSA
GS
2/3-
17
(
1994)
Conductimetry
I
Sugars
(
white
sugar)
Invert
sugar
ICUMSA
GS
2/3-
5
(
1997)
Titrimetry
I
Sugars
(
white
sugar)
Loss
on
drying
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry
I
Sugars
(
white
sugar)
Polarization
ICUMSA
GS
2/3-
1
(
1994)
Polarimetry
II
Sugars
(
white
sugar)
Sulphur
dioxide
ICUMSA
GS
2/3-
35
(
1998)
Enzymatic
method
II
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Miscellaneous Products
Edible
cassava
flour
Fibre,
crude
ISO
5498:
1981
(B.
5
separation)
Gravimetry
I
Edible
cassava
flour
Granularity
ISO
2591-
1:
1988
Sieving
I
Edible
cassava
flour
Moisture
ISO
712:
1998
Gravimetry
I
Food
grade
salt
Arsenic
ESPA/CN-
E/105-
1996
Photometry
II
Food
grade
salt
Cadmium
ESPA/CN-
E/107-
1997
Atomic
absorption
spectrophotometry
II
Food
grade
salt
Calcium
and
magnesium
ISO
2482:
1973
Complexometric
titrimetry
II
Food
grade
salt
Copper
ESPA/CN-
E/101-
1994
Photometry
II
Food
grade
salt
Halogens
ISO
2481:
1973
Mercurimetry
II
Food
grade
salt
Insoluble
matter
ISO
2479:
1972
Gravimetry
II
Food
grade
salt
Iodine
ESPA/CN-
E/109-
1994
Titrimetry
using
sodium
thiosulphate
II
Food
grade
salt
Iodine
AOAC
925.56
Titrimetry
using
sodium
thiosulphate
III
Food
grade
salt
Lead
ESPA/CN-
E/108-
1994
Atomic
absorption
spectrophotometry
II
Food
grade
salt
Loss
on
drying
ISO
2483:
1973
Gravimetry
(
drying
at
110°
C)
I
Food
grade
salt
Mercury
ESPA/CN-
E/106-
1994
Cold
vapour
atomic
absorption
II
spectrophotometry

37



Commodity
Standard
Provision
Method
Principle
Type
Food
grade
salt
Potassium
ESPA/CN-
E/104-
1994
Flame
atomic
absorption
II
(applicable
to
products
containing

.

.
spectrophotometry
K/kg)
Food
grade
salt
Potassium
ESPA/CN-
E/103-
1994
Titrimetry
III
(applicable
to
products
containing

.

.
K/kg)
Food
grade
salt
Sodium
chloride
Described
in
the
Standard
Calculation
I
Food
grade
salt
Sulphate
ISO
2480:
1972
Gravimetry
II
Gari
Ash
ISO
2171:
1993
Gravimetry
I
Gari
Fibre,
crude
ISO
5498:
1981
(B.
5
separation)
Gravimetry
I
Gari
Granularity
ISO
2591-
1:
1988
Sieving
I
Gari
Moisture
ICC
Method
No
109/1
(
1986)
Gravimetry
I
ISO 712:
1998
Guideline
level
for
acrylonitrile
Acrylonitrile
AOAC
985.13
Gas
chromatography
II
Guideline
levels
for
mercury
in
fish
Methyl
mercury
AOAC
988.11
Atomic
absorption
spectrophotometry
II
Guideline
levels
for
vinyl
chloride
Vinyl
chloride
monomer
ISO
6401:
1985
Gas
chromatography
II
monomer
Guideline
levels
for
vinyl
chloride
Vinyl
chloride
monomer
Commission
Directive
81/
432/EEC
O.
J.
No.
Gas
chromatography
("
head-space"
)
III
monomer
L.
167,
p.
6,
24.6.81
Guidelines
for
nutrition
labelling
Polyunsaturated
fatty
acids
AOCS Ce
1c-89
Gas
liquid
chromatography
IV
Guidelines
for
nutrition
labelling
Saturated
fatty
acids
AOAC 996.06
Gas
liquid
chromatography
II
Guidelines
for
nutrition
labelling
Saturated
fatty
acids
AOCS Ce
1c-89
Gas
liquid
chromatography
IV
Mayonnaise
Egg
yolk
Described
in
the
Standard
Extraction
and
ashing
I
Mayonnaise
Fat,
total
Described
in
the
Standard
Gravimetry
I
Vinegar
Acids,
total
(
expressed
as
AOAC
930.35J
Titrimetry
I
CH3COOH)

38



Commodity
Standard
Provision
Method
Principle
Type
Vinegar
Alcohol,
residual
AOAC
942.06
Pycnometry
I
Vinegar
Alcohol,
residual
OIV
Method
A
2,
1990
Pycnometry
III
Vinegar
Arsenic
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Vinegar
Copper
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Vinegar
Iron
IFJU
Method
No
15,
1964
Photometry
IV
Vinegar
Lead
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Vinegar
Soluble
solids
AOAC
930.35C
Gravimetry
I
Vinegar
Sulphur
dioxide
AOAC
990.28 (
Codex
general
method)
Optimized
Monier-Williams
method
II
Vinegar
Sulphur
dioxide
OIV
Method
A
17,
1990
Titrimetry
III
Vinegar
Sulphur
dioxide
AOAC
990.29 (
Codex
general
method)
Flow
injection
analysis
III
Vinegar
Sulphur
dioxide
AOAC
990.31 (
Codex
general
method)
Ion
exclusion
chromatography
III
Vinegar
Zinc
AOAC
969.32 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II

39



RECOMMENDED METHODS OF ANALYSIS AND SAMPLING

CODEX STAN 234-1999

PART II
METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICAL ORDER OF
PROVISIONS


40



Provision
Commodity
Standard
Method
Principle
Type
Acidity
Fats
and
oils
IUPAC
2.201
Titrimetry
I
ISO 660:
1996
Acidity
Honey
J.
Assoc.
Public
Analysts
(
1992)
28
(
4)
171Titrimetry
I
175 MAFF
Validated
Method V19 for Acidity
in
Honey
Acidity
of
brine
Table
olives
Described
in
the
Standard
Titrimetry
IV
Acidity,
titratable
Milk
powders
and
cream
powders
IDF Standard
86:1981
Titrimetry,
titration
to
pH
8.4
I
Acidity,
total
Pickled
cucumbers
AOAC
942.15
Titrimetry
I
Acidity,
total
(
in
extracted
oil)
Grated
desiccated
coconut
Described
in
the
Standard
Titration
of
extracted
oil
IV
Acids,
free
Edible
casein
products
IDF
Standard
91:
1979 (confirmed
1986)
Titrimetry
(
aqueous
extract)
IV
ISO 5547:
1978 (
confirmed
1993)
Acids,
total
(
expressed
as
CH3COOH)
Vinegar
AOAC
930.35J
Titrimetry
I
Acrylonitrile
Guideline
level
for
acrylonitrile
AOAC
985.13
Gas
chromatography
II
Aflatoxins,
total
Maize
(
corn)
AOAC
979.18
Holaday-
Velasco
mini
column
II
Aflatoxins,
total
Peanuts
(
intended for
further
AOAC
975.36
Romer
minicolmn
III
processing)
Aflatoxins,
total
Peanuts
(
intended
for
further
AOAC
979.18
Holaday-
Velasco
minicolumn
III
processing)
Aflatoxins,
total
Peanuts
(raw)
AOAC
991.31
Immunoaffinity
column
(
Aflatest)
II
Aflatoxins,
total
Peanuts
(raw)
AOAC
993.17
Thin
layer
chromatography
III
Alcohol,
residual
Vinegar
AOAC 942.06
Pycnometry
I
Alcohol,
residual
Vinegar
OIV
Method
A
2,
1990
Pycnometry
III
Amino
nitrogen
Bouillons
and consommes
AIIBP
Method
No
2/
7
Volumetry
(
modified
Van Slyke)
II
Antioxidants
(
phenolic)
Milkfat
products
IDF
Standard
165:1993
Reversed
phase
gradient
liquid
II
chromatography

41



Provision
Commodity
Standard
Method
Principle
Type
Arsenic
Cocoa
products and
chocolate
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Arsenic
Fats and
oils
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
IUPAC
3.136
Arsenic
Fats
and
oils
AOAC
942.17
(Codex
general
method)
Colorimetry
(
molybdenum
blue)
III
Arsenic
Fats and
oils
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
III
Arsenic
Food
grade
salt
ESPA/CN-
E/105-
1996
Photometry
II
Arsenic
Fruit
juices
AOAC
952.13 (
Codex
General
method)
Colorimetry
(
diethyldithiocarbamate)
II
Arsenic
Fruit
juices
AOAC
942.17 (
Codex
General
method)
Colorimetry
(
molybdenum
blue)
III
Arsenic
Fruit
juices
AOAC
986.15 (
Codex
General
method)
Atomic
absorption
spectrophotometry
III
Arsenic
Honey
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Arsenic
Natural
mineral
waters
AOAC
986.15
(Codex
general
method)
Atomic
absorption
II
spectrophotometry
Arsenic
Natural
mineral
waters
ISO
6595:
1982
(confirmed
1995)
Spectrophotometry
IV
Arsenic
Sugars
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Arsenic
Sugars
ICUMSA
GS
2/3-
25
(
1994)
Colorimetry
(
diethyldithocarbamates)
IV
Arsenic
Vinegar
AOAC
952.13 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Ascorbic
acid,
L-
Fruit
juices
AOAC
967.22
Microfluorometry
II
Ash
Degermed maize
(
corn)
meal
and
AOAC
923.03
Gravimetry
I
maize
(
corn)
grits
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Ash
Gari
ISO
2171:
1993
Gravimetry
I
Ash
Grated
desiccated
coconut
AOAC 950.49
Gravimetry
I
Ash
Pearl
millet
flour
AOAC
923.03
Gravimetry
I
Ash
Sorghum
flour
AOAC
923.03
Gravimetry
I
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)

42



Provision
Commodity
Standard
Method
Principle
Type
Ash
Sorghum
grains
AOAC
923.03
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Gravimetry
I
Ash
Soy
protein
products
AOAC
923.03
ISO 2171:
1993 (
Method
B)
Gravimetry
I
Ash
Special
foods
AOAC
942.05
Gravimetry
I
Ash
Vegetable
protein products
AOAC
923.03
ISO 2171:
1993 (
Method
B)
Gravimetry,
Direct
I
Ash
Wheat
flour
AOAC
923.03
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Gravimetry
I
Ash
Whey
powders
IDF
Standard
90:
1979 (confirmed
1986)
ISO 5545:
1978
Furnace,
825°
C
IV
Ash
Whole
and
decorticated
pearl
millet
grains
AOAC
923.03
Gravimetry
I
Ash
Whole
maize
(corn)
meal
AOAC
923.03
ISO 2171:
1993
ICC
Method
No
104/1
(
1990)
Gravimetry
I
Ash
(
including
P2O5)
Edible
casein
products
IDF Standard
90:
1979 (confirmed
1986)
ISO 5545:
1978
Furnace,
825°
C
IV
Ash
(
semolina)
Durum
wheat
semolina
and
durum
wheat
flour
AOAC
923.03
ISO 2171:
1993
Gravimetry
I
Ash insoluble
in HCl
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
AOAC
972.15
Gravimetry
(
at 600°
C)
I
Ash
insoluble
in
HCl
Mango
chutney
ISO
763:
1982
Gravimetry
I
Ash,
total
Chocolate
AOAC
972.15
Gravimetry
(
at
600°
C)
I

43



Provision
Commodity
Standard
Method
Principle
Type

Ash, total
Cocoa
(
cacao)
nib,
cocoa (
cacao)
AOAC
972.15
Gravimetry
(
at 600°
C)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products

Ash,
total
Cocoa
butter
confectionery
AOAC
972.15
Gravimetry
(
at
600°
C)

Ash,
total (
in cocoa
mass
and cocoa
Cocoa
powders
(
cocoa)
and
dry cocoa-
AOAC
972.15
Gravimetry
(
at 600°
C)
press cake)
sugar
mixtures

Barium
Natural
mineral
waters
Examination
of
Water
Pollution
Control
IV
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
65-
66

Barium
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
IV
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
67-
68

Baudouin
test
(
modified
Villavecchia
Fats
and
oils
AOCS
Cb
2-40
Colour
reaction
or
sesameseed
oil
test)

Borate
Natural
mineral
waters
ISO
9390:
1990
Spectrophotometry

Cadmium
Food
grade
salt
ESPA/CN-
E/107-
1997
Atomic
absorption
spectrophotometry

Cadmium
Natural
mineral
waters
ISO
8288:
1986
(confirmed
1995)
Flame
atomic
absorption
spectrophotometry

Cadmium
Natural
mineral
waters
AOAC
974.27
Atomic
absorption
spectrophotometry

Cadmium
Natural
mineral
waters
AOAC
986.15
(Codex
general
method)
Anodic
stripping
voltanmetry

Calcium
Canned
green
peas
AOAC
968.31
Complexomteric
titrimetry

Calcium
Canned
strawberries
AOAC 968.31
Complexometric
titrimetry

Calcium
Canned
tomatoes
AOAC
968.31
Complexometric
titrimetry

Calcium
Citrus
marmalade
AOAC
968.31
Complexometric
titrimetry

Calcium
Jams (
fruit preserves)
and
jellies
AOAC
968.31
Complexometric
titrimetry

44



Provision
Commodity
Standard
Method
Principle
Type
Calcium
Natural
mineral
waters
ISO
6058:
1984
Titrimetry
II
Calcium
Natural
mineral
waters
ISO
7980:
1986
(confirmed
1995)
Atomic
absorption
spectrophotometry
III
Calcium
Special
foods
AOAC
984.27
ICP
emission
spectrometry
III
Calcium
and
magnesium
Food
grade
salt
ISO
2482:
1973
Complexometric
titrimetry
II
Calories
by
calculation
Special
foods
Method
described
in
CAC/
VOL
IX-Ed.
1,
Part
III
Calculation method
III
Carbohydrates
Special
foods
Method
described
in
CAC/
VOL
IX-Ed.
1,
Part
III
Calculation
III
Carbon
dioxide
Fruit
juices
IFJU
Method
No
42,
1976
Titrimetry
(
back-titration
after
precipitation)
IV
Carotenoids,
total
Fats
and
oils
BS
684
Section
2.20
Spectrophotometry
II
Centre
in
composite
and
filled
chocolate
Composite
and filled chocolate
Method
described
in
ALINORM
83/
23,
p.
27
Gravimetry
III
Chloride
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
205-
208
II
Chloride
Natural
mineral
waters
AOAC
973.51
Titrimetry
(
Mercuric
nitrate)
III
Chloride
Natural
mineral
waters
ISO
9297:
1989
(confirmed
1994)
Titrimetry
III
Chloride
Special
foods
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Chromium
(VI)
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Pres
(
1982)
Vol.
2,
pp.
8687
IV
Citric
acid
Cheese
IDF
Standard
34C:1992
Enzymic
method
II
Citric
acid
Cheese
ISO 2963:
1997
AOAC
976.15
Photometry
III
Citric
acid
Processed
cheese
products
IDF Standard
34C:1992
Enzymic
method
II

45



Provision
Commodity
Standard
Method
Principle
Type

Citric
acid
Processed
cheese
products
ISO
2963:
1997
Photometry
AOAC
976.15

Coating
in
composite
and
filled
Composite
and filled chocolate
Method
described
in
ALINORM
83/23,
p.
Gravimetry
chocolate
27

Cocoa
butter
Cocoa
butter
confectionery
AOAC
963.15
Gravimetry
(
Knorr
tube
extraction,
IOCCC 14-
1972
Soxhlet
extraction)

Cocoa butter
Cocoa
powders
(
cocoa)
and
dry cocoa-
IOCCC 14-
1972
and
18-
1973
Through
total
fat
and
total
sterol
sugar
mixtures
content
by
GLC

Cocoa
butter,
percentage
of
Chocolate
AOAC
963.15
(Gravimetry
(
Soxhlet
extraction)
IOCCC 14-
1972

Cocoa shell
Cocoa (
cacao)
nib,
cocoa (
cacao)
AOAC
968.10
and
970.23
Spiral
vessel
count,
Stone
cell
count
mass,
cocoa press
cake
and
cocoa dust
(cocoa fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products

Cocoa
solids,
fat-
free
Chocolate
AOAC
931.05
Oven
evaporation
and
factor

Coliform
organism,
thermotolerant
Natural
mineral
waters
ISO
9308-
1:
1990
Membrane
filtration
organism
and presumptive
Escherichia
coli

Colour
Pearl millet
flour
Modern Cereal Chemistry, 6th
Ed.
,
D.
W.
Colorimetry
using
specific
colour
Kent-Jones
and
A.
J.
Amos
(Ed.
),
pp.
605-
grader
612,
Food
Trade
Press
Ltd,
London,
1969.

Colour
Sorghum flour
Modern Cereal Chemistry, 6th
Ed.
,
D.
W.
Colorimetry
using
specific
colour
Kent-Jones
and
A.
J.
Amos
(Ed.
),
pp.
605-
grader
612,
Food
Trade
Press
Ltd,
London,
1969.

Colour
Sugars
(
powdered
sugar)
ICUMSA
GS
2/3-
9
(
1994)
Photometry

Colour
Sugars
(
soft
white
sugar)
ICUMSA
GS
2/3-
9
(
1994)
Photometry

Conductivity
ash
Sugars
(
fructose)
ICUMSA
GS
2/3-
17
(
1994)
Conductimetry

Conductivity
ash
Sugars
(
plantation
or
mill
white
sugar)
ICUMSA
GS
1/3/4/7/
8-
13
(
1994)
Conductimetry

46



Provision
Commodity
Standard
Method
Principle
Type
Conductivity
ash
Sugars
(
powdered
sugar)
ICUMSA
GS
2/3-
17
(
1994)
Conductimetry
I
Conductivity ash
Sugars (
soft
white
sugar
and soft
brown sugar)
ICUMSA
GS
1/3/4/7/
8-
13
(
1994)
Conductimetry
I
Conductivity
ash
Sugars
(
white
sugar)
ICUMSA
GS
2/3-
17
(
1994)
Conductimetry
I
Cooking
procedure
Quick
frozen
fruits
and
vegetables:
Vegetables
CAC/
RM
33-
1970
Cooking
I
Copper
Chocolate
AOAC
960.40 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Copper
Cocoa (
cacao)
nib,
cocoa (
cacao)
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Copper
Cocoa
butter
confectionery
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Copper
Cocoa
butters
AOAC
990.05
ISO 8294:
1994
IUPAC
2.631
(Codex general
method)
Atomic
absorption
spectrophotometry
(direct
graphite
furnace)
II
Copper
Cocoa
butters
AOAC
960.40 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
III
Copper
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
AOAC
960.40 (
Codex
general
method)
Colorimetry
(
diethyldithiocarbamate)
II
Copper
Edible
casein
products
AOAC
985.35
Atomic
absorption
spectrophotometry
II
Copper
Edible
casein
products
IDF Standard
76A:1980
ISO 5738:
1980 (
confirmed
1995)
AOAC
960.40 (
Codex
general
method)
Colorimetry
(diethyldiethiocarbamate)
III
Copper
Fats
and
oils
AOAC 990.05
ISO 8294:
1994
IUPAC
2.631
(Codex general
method)
Atomic
absorption
Spectrophotometry (
direct
graphite
furnace)
II
Copper
Food
grade
salt
ESPA/CN-
E/101-
1994
Photometry
II

47



Provision
Commodity
Standard
Method
Principle
Type
Copper
Fruit juices
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Copper
Honey
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Copper
Natural
mineral
waters
ISO
8288:
1986
(confirmed
1995)
Flame
atomic
absorption
II
spectrophotometry
Copper
Natural
mineral
waters
AOAC
960.40
(Codex
general
method)
Colorimetry
III
Copper
Vinegar
AOAC
971.20 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Copper
Whey
powders
AOAC
985.35
Atomic
absorption
spectrophotometry
II
Copper
Whey
powders
IDF Standard
76A:1980
Photometry
(
diethyldiethiocarbamate)
III
ISO 5738:
1980 (
confirmed
1995)
AOAC
960.40 (
Codex
general
method)
Creatinine
Bouillons
and consommes
AIIBP
Method
No
2/
5
Colorimetry
(
Hadorn)
II
Crismer
value
Fats
and oils
AOCS
Cb
4-35
Turbidity
I
Defectives
Canned
salmon
Described
in
the
Standard
Classification
I
Denaturation
of
gluten
Wheat
gluten
AACC
Method
38-
20
Pharinography
I
Density,
apparent
Palm
oil
ISO
6993:
1995
with
the
appropriate
Pycnometry
I
conversion
factor
D-
Fructose
Sugars
(
fructose)
ISO
10504:
1988
Liquid
chromatography (
refractive
II
index detection)
D-Glucose
Sugars
(
dextrose
anhydrous
and
ISO 5377:
1981
Titrimetry
I
dextrose
monohydrate)
D-
Glucose
Sugars
(
fructose)
ISO
10504:
1988
Liquid
chromatography
(
refractive
II
index detection)
Diastase
activity
Honey
AOAC 958.09
Photometry
II
Diastase
activity
Honey
Described in
the
Standard
Photometry
III
(Other
commercially
available
calibrated
substrate
preparations
can
also
be
used)
Dietary
fibre,
total
Infant
formula
and
follow-up
formula
AOAC
991.43
Gravimetry
(
enzymatic
digestion)
I

48



Provision
Commodity
Standard
Method
Principle
Type
Dietary
fibre,
total
Special
foods
AOAC
985.29
Gravimetry
(
enzymatic
digestion)
I
Drained
fruit/drained
berries
Quick
frozen
fruits
and
vegetables:
Described
in
the
Standards
Draining
I
Peaches
and
berries
Drained weight
Canned
crab
meat
Described in
the
Standard
Weighing
I
Drained weight
Canned
shrimps
or
prawns
Described in
the
Standard
Draining
I
Drained
weight
Canned
tomatoes
CAC/
RM
37-
1970
-
Method
II
Sieving
I
Drained
weight
Pickled
cucumbers
AOAC
968.30
Gravimetry
I
Drained
weight
Processed
fruits
and
vegetables
AOAC
968.30
Sieving
I
Dry
matter
Whey
cheese
IDF
Standard
58:
1970 (confirmed
1993)
Gravimetry
(drying
at
88±2°C)
IV
ISO 2920:
1974 (
confirmed
1996)
Dry matter,
Salt-
free
Quick frozen
spinach
Described in
the
Standard
Weighing
I
Egg
yolk
Mayonnaise
Described
in
the
Standard
Extraction
and
ashing
I
Essential
oils
Fruit juices
AOAC
944.06; 942.08
Babcock
method
I
Essential
oils
(Citrus
fruit
juices)
Fruit
juices
IFJU
Method
No.
45A,
1972
Distillation
and
titration
I
Expression
of
results
as
m/
m
Fruit
juices
IFJU
Method
No
1,
1989
&
IFJU
General
Pycnometry
I
sheet,
1971
Extraneous
vegetable
matter
Grated
desiccated
coconut
Described
in
the
Standard
Counting
extraneous material
with
the
IV
naked eye
Faecal
Streptococci
Natural
mineral
waters
ISO
7899-
2:
1984
Membrane
filtration
I
Fat
Cooked
cured
chopped
meat
ISO
1443-
1973
Gravimetry
(
extraction)
I
Fat
Cooked
cured
ham
ISO
1443:
1973
Gravimetry
(
extraction)
I
Fat
Cooked
cured
pork
shoulder
ISO
1443:
1973
Gravimetry
(
extraction)
I
Fat
Luncheon
meat
ISO
1443:
1973
Gravimetry
(
extraction)
I
Fat
Margarine
IUPAC
2.801
Gravimetry
I
Fat
Minarine
IUPAC
2.801
Gravimetry
I

49



Provision
Commodity
Standard
Method
Principle
Type

Fat
Processed
meat
and
poultry
products
ISO 1443-
1973
Gravimetry
and soups
and broths

Fat
Soy
protein
products
CAC/RM
55-
1976
-
Method
1
Gravimetry
(
extraction)

Fat
Special
foods
CAC/RM
55-
1976
Gravimetry
(
extraction)

Fat
Vegetable
protein
products
CAC/RM
55-
1976
-
Method
1
Gravimetry
(
extraction)

Fat
acidity
Wheat
flour
AOAC
939.05
Titrimetry

Fat
in
foods
not
containing
starch,
Special
foods
CAC/RM
1-
1973,
B-
2
Gravimetry
meat
or
vegetable
products

Fat,
crude
Degermed maize
(
corn)
meal
and
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
maize
(
corn)
grits

Fat,
crude
Pearl
millet
flour
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)

Fat,
crude
Sorghum
flour
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)

Fat,
crude
Sorghum
grains
AOAC
945.38F,
920.39C
Gravimetry
(
ether
extraction)

Fat,
crude
Whole
and decorticated
pearl millet
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)
grains

Fat,
crude
Whole
maize
(
corn)
meal
AOAC
945.38F;
920.39C
Gravimetry
(
ether
extraction)

Fat,
total
Chocolate
AOAC
963.15
Gravimetry
(Soxhlet
extraction)

Fat,
total
Mayonnaise
Described
in
the
Standard
Gravimetry

Fatty
acid
composition
Fats
and
oils
IUPAC
2.301+2.302+2.304
Gas
chromatography
of
methyl esters
ISO 5509:
1978+5508:
1990

Fatty
acids,
free
Cocoa
butters
IUPAC
2.201
Titrimetry

Fatty acids,
free
(
expressed as
oleic
Milkfat
products
IDF
Standard
6B:1989
Titrimetry
acid)
ISO 1740:
1991 (
confirmed
1996)

AOAC
969.17

Fermentability,
test
of
Fruit
juices
IFJU
Method
No
18,
1974
Microbiological
method

Fibre,
crude
Edible
cassava
flour
ISO
5498:
1981
(B.
5
separation)
Gravimetry

50



Provision
Commodity
Standard
Method
Principle
Type
Fibre, crude
Gari
ISO
5498:
1981
(B.
5
separation)
Gravimetry
I
Fibre,
crude
Pearl
millet
flour
ISO
5498:
1981
(B.
5
Separation)
Gravimetry
I
Fibre,
crude
Sorghum flour
ICC
Method
No
113
(
1972)
Gravimetry
I
ISO 6541:
1981 (
confirmed
1996)
Fibre,
crude
Soy
protein
products
ISO
5498:
1981
Gravimetry
I
Fibre,
crude
Vegetable
protein
products
AACC
(
1982)
32-
17
Ceramic
fiber
filteration
I
Fibre,
crude
Wheat
gluten
AOAC
962.09
Ceramic
fiber
filteration
I
Fibre,
crude
Whole
and
decorticated
pearl
millet
ISO 5498:
1981 (
B.
5
Separation)
Gravimetry
I
grains
Fill
of
containers
Fruit
juices
CAC/
RM
46-
1972
Weighing
I
Fill
of
containers
Processed
fruits
and
vegetables
CAC/
RM
46-
1972
Weighing
I
Fill
of
containers
Special
foods
CAC/RM
46-
1972
Weighing
I
Fluoride
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
II
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
245-
247
Fluoride
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
III
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
247-
250
Folic
acid
Special
foods
AOAC
944.12
Microbioassay
II
Gelatin,
added
Cooked cured ham
Described
in
the
Standard
Calculation
I
Gelatin,
added
Cooked cured pork
shoulder
Described in
the
Standard
Calculation
I
Granularity
Edible
cassava
flour
ISO
2591-
1:
1988
Sieving
I
Granularity
Gari
ISO
2591-
1:
1988
Sieving
I
Halogens
Food
grade
salt
ISO
2481:
1973
Mercurimetry
II
Halphen
test
Fats
and
oils
AOCS
Cb
1-25
Colorimetry
I

51



Provision
Commodity
Standard
Method
Principle
Type
Histamine
Quick
frozen
fish
sticks
(fish
fingers)
AOAC
977.13
Fluorimetry
II
and fish
portions
-
Breaded or
in
batter
Hydroxymethylfurfural
Honey
AOAC
980.23
Spectrophotometry
II
Hydroxymethylfurfural
Honey
Described
in
the
Standard
Photometry
(
Winkler)
III
Hydroxymethylfurfural
Honey
Described
in
the
Standard
HPLC
III
Identification of
defects
Dates
Described in
the
Standard
Visual
inspection
I
Identification
of
defects
Dried
apricots
Described
in
the
Standard
Visual
inspection
(weighing)
I
Identification of
defects
Unshelled pistachio nuts
Described in
the
Standard
Visual
inspection
I
Insoluble
impurities
Fats
and
oils
IUPAC
2.604
Gravimetry
I
ISO 663:
1992
Insoluble
matter
Food
grade
salt
ISO
2479:
1972
Gravimetry
II
Invert
sugar
Sugars
(
plantation
or
mill
white
sugar)
ICUMSA
GS
1/3/7-
3
(
1994)
Titrimetry
(
Lane
&
Eynon)
I
Invert
sugar
Sugars (
powdered sugar)
ICUMSA
GS
2/3-
5
(
1997)
after
filtration
if
Titrimetry
I
necessary
to
remove
any
anticaking
agents
Invert
sugar
Sugars (
soft
white
sugar
and soft
ICUMSA
GS
4/3-
3
(
1994)
Titrimetry
(
Lane
&
Eynon)
I
brown sugar)
(applicable
at
levels
>
10%
m/m)
Invert
sugar
Sugars
(
soft
white
sugar
and soft
ICUMSA
GS
1/3/7-
3
(
1994)
Titrimetry
(
Lane
&
Eynon)
I
brown sugar)
(applicable
at
levels
<
10%
m/m)
Invert
sugar
Sugars
(
white
sugar)
ICUMSA
GS
2/3-
5
(
1997)
Titrimetry
I
Iodine
Food
grade
salt
ESPA/CN-
E/109-
1994
Titrimetry
using
sodium
thiosulphate
II
Iodine
Food
grade
salt
AOAC
925.56
Titrimetry
using
sodium
thiosulphate
III
Iodine
Foods
with
low-sodium
content
AOAC 925.56
Titrimetry
II
(including
salt
substitutes)
Iodine
(
milk
based
formula)
Infant
formula
and
follow-up
formula
AOAC
992.24
Ion-selective
potentiometry
II
Iodine
value
Cocoa
butters
IUPAC
2.205
Titrimetry
I

52



Provision
Commodity
Standard
Method
Principle
Type
Iron
Cocoa
butters
AOAC
990.05
Atomic
absorption
spectrophotometry
II
ISO 8294:
1994
(direct
graphite
furnace)
IUPAC
2.631
(Codex general
method)
Iron
Cocoa
butters
BS
684
Section
2.17:
1976
Colorimetry
III
Iron
Fats
and
oils
AOAC
990.05
Atomic
absorption
spectrophotometry
II
ISO 8294:
1994
(direct
graphite
furnace)
IUPAC
2.631
(Codex general
method)
Iron
Fruit
juices
IFJU
Method
No
15,
1964
Photometry
II
Iron
Milk
products
NMKL 139 (1991)
(
Codex general
method)
Atomic
absorption
spectrophotometry
II
Iron
Milk products
IDF Standard
103A:1986
Photometry
(
bathophenanthroline)
IV
ISO 6732:
1985 (
confirmed
1995)
Iron
Vinegar
IFJU
Method
No
15,
1964
Photometry
IV
Iron,
dissolved
Natural
mineral
waters
ISO
6332:
1988
(confirmed
1995)
Spectrophotometry
II
Lactobacillus bulgaricus
&
Yoghurt
products
IDF
Standard
117A:1988
Colony
count at
37°
C
Streptococcus thermophilus
Lactobacillus bulgaricus
&
Yoghurt
products
IDF
Standard
146:1991
Test for
identification
Streptococcus thermophilus
Lactose
Edible
casein
products
IDF
Standard
106:1982
Photometry
(
phenol
and
H2SO4) IV
ISO 5548:
1980 (
confirmed
1996)
Lactose,
anhydrous
Sugars
(
lactose)
ICUMSA
GS
4/3-
3
(
1994)
Titrimetry
II
Lead
Bouillons
and
consommes
AOAC
934.07
Colorimetry
(
dithizone)
II
Lead
Butter
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Canned
corned
beef
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Chocolate
AOAC
986.15 (
Codex
general
method)
Anodic
stripping
voltammetry
II

53



Provision
Commodity
Standard
Method
Principle
Type
Lead
Cocoa (
cacao)
nib,
cocoa (
cacao)
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
mass,
cocoa press
cake
and
cocoa dust
(cocoa
fines)
,
for
use
in
the
manufacturing
of
cocoa
and
chocolate
products
Lead
Cocoa
butter
confectionery
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Cocoa
butters
AOAC
934.07
Colorimetry
(
dithizone)
II
Lead
Cocoa
butters
IUPAC
Method
(
Pure
and
Appl.
Chem.
63)
Atomic
absorption
III
Spectrophotometry,
graphite
furnace
Lead
Cocoa
powders
(
cocoa)
and
dry cocoa-
AOAC
986.15 (
Codex
general
method)
Anodic
stripping
voltammetry
II
sugar
mixtures
Lead
Cocoa
powders
(
cocoa)
and
dry cocoa-
AOAC
934.07
Colorimetry
(
dithizone)
III
sugar
mixtures
Lead
Cooked
cured
chopped
meat
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Cooked
cured ham
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Cooked
cured
pork
shoulder
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Edible
casein
products
AOAC
972.25
(Codex
general
method)
Atomic
absorption
spectrophotometry
II
Lead
Edible
casein
products
AOAC
982.23
(Codex
general
method)
Anodic
stripping
voltanmetry
III
Lead
Edible
casein
products
IDF
Standard
133A:1992
Spectrophotometry
(
1,5III
diphenylthiocarbazone)
Lead
Edible
casein
products
NMKL
139
(1991)
(
Codex
general
method)
Atomic
absorption
spectrophotometry
III
Lead
Fats
and
oils
AOAC
994.02
Atomic
absorption
spectrophotometry
II
IUPAC
2.623
(direct
graphite
furnace)
ISO 12193:
1994
(Codex general
method)
Lead
Food
grade
salt
ESPA/CN-
E/108-
1994
Atomic
absorption
spectrophotometry
II
Lead
Fruit juices
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II

54



Provision
Commodity
Standard
Method
Principle
Type

Lead
Honey
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Lead
Luncheon
meat
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Lead
Natural
mineral
waters
ISO
8288:
1986
(confirmed
1995)
Flame
atomic
absorption
II
spectrophotometry

Lead
Natural
mineral
waters
AOAC
974.27
Atomic
absorption
spectrophotometry

Lead
Processed
meat
and poultry products
AOAC
934.07
Colorimetry
(
dithizone)
II
and soups
and broths

Lead
Sugars
AOAC
997.15
Atomic
absorption
spectrophotometry
(graphite
furnace)

Lead
Vinegar
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Lead
Whey
powders
AOAC
972.25 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Linoleate
(
in
the
form
of
glycerides)
Special
foods
AOAC
922.06;
969.33;
963.22
Acid
hydrolysis,
preparation
of
methyl esters
and
gas
chromatography

Linoleate
(
in
the
form
of
glycerides)
Special
foods
AOAC
922.06;
979.19
Acid
hydrolysis
and
spectrophotometry

Loss
on
drying
Food
grade
salt
ISO
2483:
1973
Gravimetry
(
drying
at
110°
C)

Loss
on
drying
Special
foods
AOAC
934.01
Gravimetry
AOAC
925.23

Loss
on
drying
Sugars
(
fructose)
ISO
1742:
1980
Gravimetry

Loss
on
drying
Sugars
(
lactose)
USP
General
Chapter
731
Gravimetry
(
Drying
at
120°
C
for
16
h)

Loss
on
drying
Sugars
(
plantation
or
mill
white
sugar)
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry

Loss
on
drying
Sugars
(
powdered
sugar)
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry

Loss
on
drying
Sugars
(
soft
white
sugar
and soft
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry
brown sugar)

55



Provision
Commodity
Standard
Method
Principle
Type
Loss
on
drying
Sugars
(
white
sugar)
ICUMSA
GS
2/1/3-
15
(
1994)
Gravimetry
I
Loss
on
drying
(
milk
based)
Special
foods
AOAC
925.23
IDF Standard
21B:1987
ISO 6731:
1989
Gravimetry
I
Magnesium
Natural
mineral
waters
ISO
6059:
1984
(confirmed
1995)
Titrimetry
II
Magnesium
Natural
mineral
waters
ISO
7980:
1986
(confirmed
1995)
Atomic
absorption
spectrophotometry
III
Manganese
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
121-
122
II
Manganese
Natural
mineral
waters
ISO
6333:
1986
(confirmed
1995)
Spectrophotometry
III
Matter
volatile
at
105°
C
Fats
and
oils
IUPAC 2.601
ISO 662:
1996
Gravimetry
(open-
drying)
I
Melting
behaviour
(
i)
Slip
point
(ii)
Clear
melting point
Cocoa
butters
IOCCC
4-
1961
Melting
point
measurement
I
Mercury
Fish
and
fishery
products
AOAC
977.15
Flameless
atomic
absorption
spectrophotometry
III
Mercury
Food
grade
salt
ESPA/CN-
E/106-
1994
Cold
vapour
atomic
absorption
spectrophotometry
II
Mercury
Natural
mineral
waters
ISO
5666-
3:
1984
(confirmed
1995)
Flameless
atomic
absorption
spectrophotometry
II
Mercury
Natural
mineral
waters
AOAC
977.22
Flameless
atomic
absorption
spectrophotometry
III
Methyl
mercury
Guideline
levels
for
mercury
in
fish
AOAC 988.11
Atomic
absorption
spectrophotometry
II
Milk
protein
Cocoa
butter
confectionery
IOCCC 17-
1973
AOAC
939.02
Titrimetry,
Kjeldahl
digestion;
after
extraction
of
milk
proteins
II

56



Provision
Commodity
Standard
Method
Principle
Type
Milk solids-
not-fat
Butter
IDF
Standard
80:1977
ISO 3727:
1977
AOAC
920.116
Gravimetry
I
Milkfat
Butter
IDF
Standard
80:1977
ISO 3727:
1977
AOAC
920.116
Gravimetry
I
Milkfat
Cheese
IDF Standard
5B:
1986
ISO 1735:
1987
AOAC
933.05
Gravimetry
(
Schmid-
Bondzynski-
Ratslaff)
I
Milkfat
Cocoa
butter
confectionery
IOCCC 5-
1960
AOAC
945.34; 925.41B;
920.80
Titrimetry/
Distillation
I
Milkfat
Cream
IDF Standard
16C:1987
ISO 2450:
1985
AOAC
920.111A
Gravimetry
(
R.se-Gottlieb)
I
Milkfat
Edible
casein
products
IDF Standard
127A:1988
ISO 5543:
1986 (
confirmed
1996)
Gravimetry
(
Schmid-
Bondzynski-
Ratslaff)
I
Milkfat
Evaporated
milks
IDF
Standard
13C:
1987
ISO 1737:
1985
AOAC
945.48G
Gravimetry
(
R.se-Gottlieb)
I
Milkfat
Margarine
CAC/
RM
15-
1969
Titrimetry
I
Milkfat
Milk
powders
and
cream
powders
IDF Standard
9C:
1987
ISO 1736:
1985
AOAC
932.06
Gravimetry
(
R.se-Gottlieb)
I
Milkfat
Milk
products (
products not
completely
soluble
in
ammonia)
IDF Standard
126A:1988
ISO 8262-
3:
1987
Gravimetry
(
Weibull-Berntrop)
I
Milkfat
Milkfat
products
IDF
Standard
24:1964
Gravimetry
(
calculation
from
solids-
not-
fat
and
water
content)
IV
Milkfat
Minarine
CAC/RM 15-
1969
Titrimetry
I

57



Provision
Commodity
Standard
Method
Principle
Type
Milkfat
Processed
cheese
products
IDF Standard
5B:1986
ISO 1735:
1987
AOAC
933.05
Gravimetry
(
Schmid-
Bondzynski-
Ratzlaff)
I
Milkfat
Sweetened
condensed
milk
IDF
Standard
13C:
1987
ISO 1737:
1985
AOAC
920.115F
Gravimetry
(
R.se-Gottlieb)
I
Milkfat
Whey
powders
IDF Standard
9C:1987
ISO 1736:
1985
AOAC
932.06
Gravimetry
(
R.se-Gottlieb)
I
Milkfat
(
in dry
matter)
Whey cheese
IDF Standard
59A:1986
ISO 1854:
1987
AOAC
974.09
Gravimetry
(
R.se-Gottlieb)
I
Milkfat
in
dry
matter
Cheeses
in
brine
IDF
Standard
5B:1986
ISO 1735:
1987
AOAC
933.05
Gravimetry
(
Schmid-
Bondzynski-
Ratslaff)
I
Mineral
(
ash)
Honey
J.
Assoc.
Public
Analysts
(
1992)
28
(
4)
177181
MAFF
Validated
Method V20 for Mineral
(ash)
in
Honey
Gravimetry
(
ignition
at
600°
C)
I
Mineral
impurities
Canned
palmito
ISO
762:
1982
(confirmed
1992)
Gravimetry
I
Mineral
impurities
Canned
strawberries
AOAC
971.33
Gravimetry
I
Mineral
impurities
Jams
(fruit
preserves)
and
jellies
AOAC
971.33
Gravimetry
I
Mineral
impurities
Pickled
cucumbers
AOAC
971.33
Gravimetry
I
Mineral
impurities
Processed
tomato
concentrates
AOAC
971.33
Gravimetry
IV
Mineral
impurities
Quick
frozen
fruits
and
vegetables:
Berries, leek
and
carrot
CAC/
RM
54-
1974
Flotation
and
sedimentation
I
Mineral
impurities
Raisins
CAC/
RM
51-
1974
Ashing
I
Mineral
impurities
insoluble
in
HCl
Fruit
juices
AOAC
941.12C
Gooch
filtration
I

58



Provision
Commodity
Standard
Method
Principle
Type
Mineral
oil
Raisins
CAC/
RM
52-
1974
Extraction
and
separation
on
alumina
II
Moisture
Certain
pulses
ISO
665:
1977
(confirmed 1995)
Gravimetry
I
Moisture
Cocoa
butter
confectionery
IOCCC 26-
1988
Karl
Fischer
II
AOAC
977.10
Moisture
Dates
AOAC
934.06
Gravimetry
(
vacuum
oven)
I
Moisture
Degermed
maize
(
corn)
meal
and
ISO 712:
1998
Gravimetry
I
maize
(
corn)
grits
ICC
Method
No
110/1
(
1986)
Moisture
Dried
apricots
AOAC
934.06
Gravimetry
(
vacuum
oven)
I
Moisture
Durum
wheat
semolina
and
durum
ISO 712:
1998
Gravimetry
I
wheat
flour
ICC
Method
110/1
(
1986)
Moisture
Edible
casein
products
IDF Standard
78C:1990
Gravimetry
(
drying
at
102°
C)
I
ISO 5550:
1978
Moisture
Edible
cassava
flour
ISO
712:
1998
Gravimetry
I
Moisture
Gari
ICC
Method
No
109/1
(
1986)
Gravimetry
I
ISO 712:
1998
Moisture
Grated
desiccated
coconut
AOAC
925.40
Gravimery
(
loss
on
drying)
I
Moisture
Honey
AOAC
969.38B
Refractometry
I
J.
Assoc.
Public
Analysts
(
1992)
28(4)
183187
MAFF
Validated
Method V21 for Moisture
in Honey
Moisture
Maize
(
corn)
ISO
6540:
1980
(confirmed
1994)
Gravimetry
I
Moisture
Pearl millet
flour
ISO 712:
1998
Gravimetry
I
ICC
Method
No
110/1
(
1986)
Moisture
Quick
frozen
French
fried
potatoes
AOAC
984.25
Gravimetry
(
convection
oven)
I
Moisture
Raisins
AOAC
972.20
Electrical
conductance
I

59



Provision
Commodity
Standard
Method
Principle
Type
Moisture
Sorghum
flour
ISO
712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Moisture
Sorghum
grains
ISO
6540:
1980
(confirmed
1994)
Gravimetry
I
Moisture
Soy
protein
products
AOAC
925.09
Gravimetry
(
vacuum
oven)
I
Moisture
Unshelled
pistachio
nuts
AOAC
925.40
Gravimetry
(
loss
on
drying)
I
Moisture
Vegetable
protein
products
AOAC
925.09
Gravimetry
(
vacuum
oven)
I
Moisture
Wheat flour
ISO 712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Moisture
Whole
and decorticated
pearl millet
grains
ISO 712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Moisture
Whole
maize
(corn)
meal
ISO 712:
1998
ICC
Method
No
110/1
(
1986)
Gravimetry
I
Moisture
/
Loss
on
drying
Chocolate
AOAC
931.04
IOCCC 1-
1952
Gravimetry
I
Moisture
/
Loss
on
drying
Cocoa
powders
(
cocoa)
and
dry cocoa-
sugar
mixtures
AOAC
931.04
IOCCC 1-
1952
Gravimetry
I
Moisture, "
Free"
Whey
powders
IDF
Standard
58:
1970 (confirmed
1993)
ISO 2920:
1974 (
confirmed
1996)
Gravimetry
(drying
at
88±2°C)
IV
Mould
count
Canned
tomatoes
AOAC
965.41
Howard
mould
count
I
Natamycin
Cheese
(
and
cheese
rind)
IDF Standard
140A:1992
ISO 9223:
1991 (
confirmed
1996)
Molecular
absorption
spectrophotometry
&
HPLC
after
extraction
II
Natural
tomato
soluble
solids
Processed
tomato
concentrates
AOAC
970.59
Refractometry
I
Net
content
of
frozon
fish
blocks
covered
by
glaze
Quick frozen
blocks
of
fish
fillet,
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Described in
the
Standard
Gravimetry
I
Net
weight
Canned
crab
meat
Described in
the
Standard
Weighing
I

60



Provision
Commodity
Standard
Method
Principle
Type
Net
weight
Canned
finfish (
mackerel
and
jack
Described
in
the
Standard
Weighing
I
mackerel)
Net
weight
Canned
salmon
Described
in
the
Standard
Weighing
I
Net
weight
Canned
sardines
and sardine-
type
Described
in
the
Standard
Weighing
I
products
Net
weight
Canned
shrimps
or
prawns
Described in
the
Standard
Weighing
I
Net
weight
Canned
tuna
and
bonito
Described in
the
Standard
Weighing
I
Net
weight
Quick
frozen
fish
sticks
(fish
fingers)
Described
in
the
Standard
Weighing
I
and fish
portions
-
Breaded or
in
batter
Net
weight
Quick
frozen
fruits
and
vegetables
CAC/
RM
34-
1970
Weighing
I
Net
weight
of
products
covered
by
Quick
frozen
fish
fillets
Described
in
the
Standard
Water
spraying
and
sieving
I
glaze
Nicotinamide
for
foods
not
based
on
Special
foods
AOAC
961.14
Colorimetry
II
milk
Nicotinamide
for
milk-based
foods
Special
foods
AOAC
944.13
Microbioassay
II
Nitrates
Natural
mineral
waters
ISO 7890-2:
1986
(confirmed 1995)
Spectrophotometry
II
Nitrates
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
IV
WHO Pergamon
Press (
1982)
Vol.2, pp.
280-
283
Nitrates
Natural
mineral
waters
Handbuch Lebensmittel
Chemie
(
1969)
IV
Nitrates
Processed
meat
and poultry products
ISO
3091:
1975
(confirmed
1996)
Colorimetry
(
cadmium
reduction)
II
and soups
and broths
Nitrites
Cooked
cured
chopped
meat
AOAC 973.31
(Codex
general
method)
Colorimetry
II
Nitrites
Cooked
cured
chopped
meat
ISO 2918:
1975
(confirmed 1996)
Colorimetry
IV
Nitrites
Cooked
cured
ham
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Nitrites
Cooked
cured
ham
ISO
2918:
1975
(confirmed 1996)
Colorimetry
IV

61



Provision
Commodity
Standard
Method
Principle
Type
Nitrites
Cooked
cured
pork
shoulder
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Nitrites
Cooked
cured
pork
shoulder
ISO
2918:
1975
(confirmed
1996)
Colorimetry
IV
Nitrites
Natural
mineral
waters
ISO
6777:
1984
Molecular
absorption
IV
spectrophotometry
Nitrites
Processed
meat
and poultry products
ISO 2918:
1975
(confirmed 1996)
Colorimetry
IV
and soups
and broths
Nitrites,
potassium
and/
or sodium
salt
Canned
corned
beef
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Nitrites,
potassium
and/
or
sodium
salt
Canned
corned
beef
ISO
2918:
1975
(confirmed
1996)
Colorimetry
IV
Nitrites,
potassium
and/
or
sodium
salt
Luncheon
meat
AOAC
973.31
(Codex
general
method)
Colorimetry
II
Nitrites,
potassium
and/
or
sodium
salt
Luncheon
meat
ISO
2918:
1975
(confirmed
1996)
Colorimetry
IV
Nitrogen,
total
Bouillons
and
consommes
AIIBP
Method
No
2/6
Titrimetry,
Kjeldahl
digestion
II
Nitrogen/
protein
Processed
meat
and
poultry
products
ISO 937:
1978
(confirmed 1995)
Titrimetry
II
Oil
content
Grated
desiccated
coconut
AOAC
948.22
Gravimetry
I
Pantothenic
acid
Infant
formula
and
follow-up formula
AOAC
992.07
Microbioassay
II
Pantothenic
acid
Infant
formula
and
follow-up formula
The Analyst
89
(1964)(1) 3-6, 232
Microbioassay
IV
US
Dept
Agr.
,
Agr.
Handbook
97 (1965)
Pantothenic
acid/
enriched
foods
Special
foods
AOAC
945.74
Microbioassay
II
Pantothenic
acid/
non-
enriched
foods
Special
foods
The Analyst
89
(1964)
:1, 3-6,
ibid.
232
Microbioassay
IV
US
Dept
Agr.
,
Agr.
Handbook
97 (1965)
Parasites
Quick frozen
blocks
of
fish
fillet,
Described
in
the
Standard
Visual
examination
I
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Particle
size
(granularity)
Degermed
maize
(corn)
meal
and
AOAC 965.22
Sieving
I
maize
(
corn)
grits
Particle
size
(
granularity)
Sorghum
flour
AOAC
965.22
Sieving
I
Particle
size
(
granularity)
Wheat
flour
AOAC
965.22
Sieving
I

62



Provision
Commodity
Standard
Method
Principle
Type
Particle
size
(
granularity)
Whole
maize
(
corn)
meal
AOAC
965.22
Sieving
I
Peroxide
value
Fats
and
oils
IUPAC
2.501
(as
amended)
Titrimetry
using
iso-octane
I
AOCS
Cd
8b-
90
Peroxide
value
Milkfat
products (
anhydrous milkfat)
AOAC
965.33
Titrimetry
I
pH
Edible
casein
products
IDF
Standard
115A:1989
Electrometry
IV
ISO 5546:
1979
(confirmed 1996)
pH
Sugars
(
fructose)
ICUMSA
GS
1/2/3/4/
7/8-
23
(
1994)
Potentiometry
I
pH
Sugars
(
lactose)
ICUMSA
GS
1/2/3/4/
7/8-
23
(
1994)
Potentiometry
I
pH
of
brine
Table
olives
Described
in
the
Standard
Potentiometry
IV
Phenols
Natural
mineral
waters
ISO 6439:
1990
(confirmed 1995)
Spectrophotometry
I
Phosphate,
added (
expressed as
Processed
cheese
products
IDF Standard
51B:1991
Calculation
IV
phosphorus)
Phosphorous
Special
foods
AOAC
986.24
Colorimetry
(
molybdovanadate)
II
Phosphorus
Processed
cheese
products
IDF Standard
33C:
1987
Spectrophotometry (
molybdate-
II
ISO 2962:
1984 (
confirmed
1994)
ascorbic
acid)
AOAC
990.24
Polarization
Sugars
(
plantation
or
mill
white
sugar)
ICUMSA
GS
1/2/3-
1
(
1994)
Polarimetry
II
Polarization
Sugars
(
powdered
sugar)
ICUMSA
GS
2/3-
1
after
filtration
if
Polarimetry
II
necessary
to
remove
any
anticaking
agents
Polarization
Sugars
(
white
sugar)
ICUMSA
GS
2/3-
1
(
1994)
Polarimetry
II
Polyunsaturated
fatty
acids
Guidelines
for
nutrition
labelling
AOCS Ce
1c-89
Gas
liquid
chromatography
IV
Potassium
Food
grade
salt
ESPA/CN-
E/104-
1994
Flame
atomic
absorption
II
(applicable
to
products
containing

2
mgK/
kg)
spectrophotometry
Potassium
Food
grade
salt
ESPA/CN-
E/103-
1994
Titrimetry
III
(applicable
to
products
containing
100
mgK/
kg)

63



Provision
Commodity
Standard
Method
Principle
Type
Potassium
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
II
WHO Pergamon
Press (
1982)
Vol.2, pp.
142-
145
Proper
fill
(
in
lieu
of
drained
weight)
Canned green
peas
CAC/
RM
45-
1972
Pouring
and
measuring
I
Proportion
of
fish
fillet
and
minced
Quick frozen
blocks
of
fish
fillet,
AOAC
988.09
Physical
separation
I
fish
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
Proportion
of
fish
fillet
and
minced
Quick
frozen
fish
sticks
(fish
fingers)
AOAC
988.09
Gravimetry
I
fish
and fish
portions
-
Breaded or
in
batter
Proportion
of
fish
fillet
and
minced
Quick
frozen
fish
sticks
(fish
fingers)
Described
in
the
Standard
Gravimetry
IV
fish
(for
certain
fish
species
with
soft
and fish
portions
-
Breaded or
in
batter
flesh,
such
as
hakes
from
the
Southern
Hemisphere)
Protein
Cooked
cured
pork
shoulder
ISO
937:
1978
(confirmed
1995)
Titrimetry,
Kjeldahl
digestion
II
Protein
Degermed
maize
(
corn)
meal
and
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
maize
(
corn)
grits
Protein
Pearl
millet
flour
AOAC
920.87
Titrimetry,
Kjeldahl
digestion
I
Protein
Sorghum
flour
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Protein
Sorghum
grains
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Protein
Soy
protein
products
AOAC
955.04D
(using
factor
6.25)
Titrimetry
,
Kjeldahl
digestion
II
Protein
Vegetable
protein
products
AOAC
955.04D
(using
factor
6.25)
Titrimetry,
Kjeldahl
digestion
II
Protein
Wheat
flour
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Protein
Wheat
gluten
AOAC
976.05
(using
factor
6.25)
Titrimetry,
Kjeldahl
digestion
II
Protein
Whole
and
decorticated
pearl
millet
AOAC 920.87
Titrimetry,
Kjeldahl
digestion
I
grains
Protein
Whole
maize
(
corn)
meal
ICC
Method
No
105/1
(
1986)
Titrimetry,
Kjeldahl
digestion
I
Protein
(conversion
factor
6.25)
Cooked
cured
ham
ISO
937:
1978
(confirmed
1995)
Titrimetry,
Kjeldahl
digestion
II

64



Provision
Commodity
Standard
Method
Principle
Type
Protein
(
in
milk
solids-
not-
fat)
Evaporated
milks
AOAC
945.48H
Titrimetry,
Kjeldahl
digestion
I
Protein
(in
milk
solids-
not-fat)
Milk
powders
and
cream
powders
IDF Standard
20B:1993
AOAC
991.20-
23
Titrimetry,
Kjeldahl
digestion
I
Protein
(
in
milk
solids-
not-
fat)
Sweetened
condensed
milks
AOAC
920.115G
Titrimetry,
Kjeldahl
digestion
I
Protein
(
N
x
5.7)
Durum
wheat
semolina
and
durum
wheat
flour
ICC
Method
No
105/1
Titrimetry,
Kjeldahl
digestion
I
Protein (
total
N
x
6.38
in dry
matter)
Edible
casein
products
IDF Standard
92:
1979 (confirmed1986)
ISO 5549:
1978 (
confirmed
1993)
Titrimetry,
Kjeldahl
digestion
IV
Protein
(
total
N
x
6.38)
Whey
powders
IDF
Standard
92:
1979 (confirmed
1986)
ISO 5549:
1978 (
confirmed
1978)
Titrimetry,
Kjeldahl
digestion
IV
Protein
efficiency
ratio
(
PER)
Special
foods
AOAC
960.48
Rat
bioassay
I
Protein,
crude
Special
foods
Method
described
in
CAC/
VOL
IX-Ed.
1,
Part
III
Titrimetry,
Kjeldahl
digestion
I
Reducing
sugar
Sugars (
glucose
syrup
and dried
glucose
syrup)
ISO 5377:
1981
Titrimetry
I
Reducing
sugar,
apparent
Honey
Described
in
the
Standard
Titrimetry
(
Lane
&
Eynon)
I
Refractive
index
Cocoa
butters
IUPAC
2.102
Refractometry
II
Refractive
index
Fats
and
oils
IUPAC
2.102
ISO 6320:
1995
Refractometry
II
Reichert
& Polenske
values
Fats
and
oils
IUPAC
2.204
Titrimetry
I
Relative
density
Fats
and
oils
IUPAC
2.101
Pycnometry
II
Riboflavin
Special
foods
AOAC
970.65
Fluorometry
II
Salt
Butter
IDF Standard
12B:
1988
ISO 1738:
1997
AOAC
960.29
Titrimetry
(
Mohr:
determination
of
chloride,
expressed
as
sodium
chloride)
II

65



Provision
Commodity
Standard
Method
Principle
Type
Salt
Butter
IDF
Standard
179:1997
AOAC
971.27 (
Codex
general
method)
Potentiometry
(
determination
of
chloride,
expressed
as
sodium
chloride)
III
Salt
Processed
cheese
products
IDF Standard
88A:1979
ISO 5943:
1988 (
confirmed
1996)
AOAC
983.14
Potentionmetry
(
determination of
chloride,
expressed
as
sodium
chloride)
II
Salt
in
brine
Pickled
cucumbers
AOAC
971.27
(Codex
general
method)
Potentiometry
II
Salt
in
brine
Table
olives
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Salt,
added
Fruit
juices
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Salt,
added
Fruit
juices
IFJU
Method
No
37,
1968
Electrochemical
titrimetry
III
Sample
preparation
Honey
AOAC
920.180
-
-
Sampling
Butter
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Cheese
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Cheeses
in
brine
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
A representative
piece
of
cheese is
placed
on
a
cloth
or
on
a
sheet
of
non-absorbent
paper
for
5
to
10
min.
A
slice
of
2-
3
cm
is
cut
off
and
sent
to
the
laboratory
in
a
sealed
insulated
box
for analysis.
Sampling
Durum
wheat
semolina
and
durum
wheat
flour
Described in
the
Standard
(
According
to
Codex Sampling
Instructions)
-
-

66



Provision
Commodity
Standard
Method
Principle
Type
Sampling
Edible
casein
products
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Evaporated
milks
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Fruit
juices
IFJU
Method
No
1,
1989
-
-
Sampling
Grated
desiccated
coconut
Described
in
the
Standard
(
According
to
Codex Sampling
Instruction)
-
-
Sampling
Milk
powders
and
cream
powders
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Milk
products
IDF Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Milk
products
IDF Standard
113A:1990
ISO 5538:
1987 (
confirmed
1992)
Inspection
by
attributes
-
Sampling
Milk
products
IDF Standard
136A:1992
ISO 8197:
1988 (
confirmed
1993)
Inspection by
variables
-
Sampling
Milkfat
products
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Sweetened
condensed
milks
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-
Sampling
Wheat
gluten
ISO
2170:
1980
-
-
Sampling
Whey
cheese
IDF
Standard
50C:1995
ISO 707:
1997
AOAC
968.12
General
Instructions
for obtaining
a
sample
from
a
bulk
-

67



Provision
Commodity
Standard
Method
Principle
Type
Sampling
Whey
powders
IDF
Standard
113A:1990
Inspection
by
attributes
-
ISO 5538:
1987 (
confirmed
1992)
Sampling
Whey
powders
IDF Standard
50C:1995
General
Instructions
for obtaining
a
-
ISO 707:
1997
sample
from
a
bulk
AOAC
968.12
Sampling
of
milk
from
bulk
tanks
Milk
products
AOAC
970.26
Instructions
for
obtaining
a
sample
-
Saponification
value
Cocoa
butters
IUPAC
2.202
Titrimetry
II
Saponification
value
Fats
and
oils
IUPAC
2.202
Titrimetry
I
ISO 3657:
1988 (
confirmed
1992)
Saturated
fatty
acids
Guidelines
for
nutrition
labelling
AOAC 996.06
Gas
liquid
chromatography
II
Saturated
fatty
acids
Guidelines
for
nutrition
labelling
AOCS Ce
1c-89
Gas
liquid
chromatography
IV
Scorched
particles
Milk
powders
and
cream
powders
IDF Standard
107A:1995
Visual
comparison
with
standard
IV
ISO 5739:
1983
disks,
after
filtration
Sediment
(scorched
particles)
Edible
casein products
IDF
Standard
107A:1995
Visual
comparison
with
standard
IV
ISO 5739:
1983
disks,
after
filtration
Selenium
Natural
mineral
waters
AOAC
986.15
Atomic
absorption
II
spectrophotometry
Selenium
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
III
WHO Pergamon
Press (
1982)
Vol.2,
pp.
320-
322
Sesameseed
oil
test
Olive
oil
AOCS
Cb
2-40
Colorimetry
I
Silica
(
colloidal,
calcium
silicate)
Foods
with
low-sodium
content
AOAC
950.85N
Gravimetry
IV
(including
salt
substitutes)
Size
classification
Unshelled
pistachio
nuts
Described
in
the
Standard
Number
per
500
g
I
Size,
determination
of
Canned
shrimps
or
prawns
Described
in
the
Standard
Number
per
100
g
I
Slip
point
Fats
and
oils
ISO
6321:
1991
Open
ended
capillary
tube
I
Slip
point
Palm
oil
AOCS
3-
25
(
1992)
Open
ended
capillary
tube
(
for
60°
C)
I

68



Provision
Commodity
Standard
Method
Principle
Type
Soap
content
Fats and
oils
BS
684 Section
2.5
Gravimetry
I
Sodium
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
WHO Pergamon
Press
(
1982)
Vol.
2 pp.
148-
151
II
Sodium
Natural
mineral
waters
Examination
of
Water
Pollution
Control.
WHO
Pergamon
Press
(
1982)
Vol.
2,
pp.
151-
152
III
Sodium
and
potassium
Special
foods
ISO
8070:
1987
(confirmed
1992)
IDF Standard
119A:1987
Flame
emission
spectrophotometry
II
Sodium
and
potassium
Special
foods
AOAC
984.27
ICP
emission
spectrometry
III
Sodium
chloride
Bouillons
and
consommes
AOAC
971.27
(Codex
general
method)
Potentiometry
II
Sodium
chloride
Food
grade
salt
Described
in
the
Standard
Calculation
I
Sodium
chloride
Margarine
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Sodium
chloride
Minarine
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Sodium
chloride
Processed
tomato
concentrates
AOAC
971.27
(Codex
general
method)
Potentiometry
II
Sodium
chloride
Quick frozen
blocks
of
fish
fillet,
minced
fish
flesh and
mixtures
of
fillets
and
minced
fish
flesh
AOAC
971.21 (
Codex
general
method)
Potentiometry
II
Sodium
chloride
Quick
frozen
fish
sticks
(fish
fingers)
and fish
portions
-
Breaded or
in
batter
AOAC
971.27 (
Codex
general
method)
Potentiometry
II
Solids
Cream
IDF Standard
21B:1987
ISO 6731:
1989
AOAC
920.107
Gravimetry
(
drying
at
102°
C)
I
Solids
Evaporated
milks
IDF Standard
21B:1987
ISO 6731:
1989
AOAC
925.23A
Gravimetry
(
drying
at
102°
C)
I
Solids,
alcohol
insoluble
Canned
green
peas
AOAC
938.10
Sieving
I
Solids,
alcohol
insoluble
Quick
frozen
peas
CAC/
RM
35-
1970
Gravimetry
I

69



Provision
Commodity
Standard
Method
Principle
Type
Solids,
total
Canned
mature
processed
peas
AOAC
964.22
Gravimetry
(
vacuum
oven)
I
Solids,
total
Sugars
(
dextrose
anhydrous
and
dextrose
monohydrate)
ISO
1741:
1980
Gravimetry
(
vacuum
oven)
I
Solids,
total
Sugars
(
glucose
syrup
and dried
glucose
syrup)
ISO
1742:
1980
Gravimetry
(
vacuum
oven)
I
Solids,
Total
Yoghurt
products
IDF
Standard
151:1991
Gravimetry
(
drying
at
102°
C)
I
Solids,
water-
insoluble
Honey
J.
Assoc.
Public
Analysts
(
1992)
28(4)
189193
MAFF
Validated
Method V22 for Water-
Insoluble
Solids
in
Honey
Gravimetry
I
Solubility
Milk
powders
and
cream
powders
IDF Standard
129A:1988
ISO 8156:
1987
Centrifugation
I
Soluble
solids
Fruit
juices
IFJU
Method
No
8B,
1968
Refractometry
I
Soluble
solids
Processed
fruits
and
vegetables
ISO 2173:
1978
AOAC
932.14C
Refractometry
I
Soluble
solids
Vinegar
AOAC
930.35C
Gravimetry
I
Soluble
solids,
total
Quick
frozen
fruits
and
vegetables:
Berries, Whole
kernel
corn
and
Cornon-
the-
cob
CAC/
RM
43-
1971
Refractometry
I
Sorbitol
Raisins
AOAC
973.28
Gas chromatography
II
Spores
of
sulphite-
reducing
anaerobes
(Clostridia)
Natural
mineral
waters
ISO
6461-
2:
1986
(confirmed
1996)
Membrane
filtration
I
Sterol composition
Fats
and oils
ISO 6799:
1991
IUPAC 2.403
Gas
chromatography
II
Sucrose
plus
invert
sugar
Sugars (
soft
white
sugar
and soft
brown sugar)
ICUMSA
GS
4/3-
7
(
1994)
Titrimetry
I
Sucrose,
apparent
Honey
FAO
Manual of Quality
Control,
Food
and
Nutrition
Monograph
14/3
(
1979)
150
Walker
inversion
I

70



Provision
Commodity
Standard
Method
Principle
Type
Sugars
Cocoa
butter
confectionery
AOAC
980.13
Liquid
chromatography
II
Sugars
Cocoa
powders
(
cocoa)
and
dry cocoa-
AOAC
980.13
Liquid
chromatography
II
sugar
mixtures
Sugars
Fruit
juices
IFJU
Method
No
4,
1985
Titrimetry
I
Sugars
added (
corn and cane
sugar
Honey
AOAC
978.17
Carbon
isotope
ratio
mass
I
products)
spectrometry
Sugars
added
(
high
fructose
syrup,
Honey
AOAC
979.22
Thin
layer
chromatography
II
corn
syrup)
Sugars
added
(
sugar
profile)
Honey
AOAC
977.20
Liquid
chromatography
II
Sulphate
Food
grade
salt
ISO
2480:
1972
Gravimetry
II
Sulphated ash
Sugars
(
dextrose
anhydrous
and
ISO 5809:
1982
Single
sulphonation
I
dextrose
monohydrate)
Sulphated ash
Sugars (
glucose
syrup
and dried
ISO 5809:
1982
Single
sulphonation
I
glucose
syrup)
Sulphated
ash
Sugars
(
lactose)
ISO
5809:
1982
Single
sulphonation
I
Sulphated
ash
Sugars
(
powdered
dextrose)
ISO
5809:
1982
Single
sulphonation
I
Sulphated ash
Sugars (
soft
white
sugar
and soft
ICUMSA
GS
1/3/4/7/
8-
11
(
1994)
Gravimetry
I
brown sugar)
Sulphates
Natural
mineral
waters
ISO 9280:
1990
(confirmed 1995)
Gravimetry
III
Sulphide
Natural
mineral
waters
Handb.
Spurenanal.
1974
IV
Sulphur
dioxide
Dried
apricots
AOAC
963.20
Colorimetry
II
Sulphur
dioxide
Fruit
juices
IFJU
Method
No
7,
1968
Titrimetry
after
distillation
II
Sulphur
dioxide
Raisins
AOAC
963.20
Colorimetry
II
Sulphur
dioxide
Sugars
(
dextrose
anhydrous
and
ISO 5379:
1983
Acidimetry
and
nephelometry
IV
dextrose
monohydrate)
Sulphur
dioxide
Sugars
(
fructose)
ISO
5379:
1983
Acidimetry
and
nephelometry
IV

71



Provision
Commodity
Standard
Method
Principle
Type
Sulphur
dioxide
Sugars (
glucose
syrup
and dried
glucose
syrup)
ISO 5379:
1983
Acidimetry
and
nephelometry
IV
Sulphur
dioxide
Sugars (
plantation or
mill
white
sugar)
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sulphur
dioxide
Sugars
(
powdered sugar
and powdered
dextrose)
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sulphur
dioxide
Sugars
(
raw
cane
sugar)
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sulphur
dioxide
Sugars (
soft
white
sugar
and soft
brown sugar)
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sulphur
dioxide
Sugars (
white
sugar)
ICUMSA
GS
2/3-
35
(
1998)
NMKL 135 (
1990)
EN 1988-
2 (
1998)
Enzymatic
method
II
Sulphur
dioxide
Vinegar
AOAC
990.28 (
Codex
general
method)
Optimized
Monier-Williams
method
II
Sulphur
dioxide
Vinegar
OIV
Method
A
17,
1990
Titrimetry
III
Sulphur
dioxide
Vinegar
AOAC
990.29 (
Codex
general
method)
Flow
injection
analysis
III
Sulphur
dioxide
Vinegar
AOAC
990.31 (
Codex
general
method)
Ion
exclusion
chromatography
III
Surface
active
agents
Natural
mineral
waters
ISO
7875-
1:
1996
Spectrophotometry
(
methylene
blue)
I
Syrup
Canned
mangoes
AOAC
932.14C
Brix
spindle
method
I
Tannins
Sorghum
flour
ISO
9648:
1988
(confirmed
1994)
Spectrophotometry
I
Tannins
Sorghum
grains
ISO
9648:
1988
(confirmed
1994)
Spectrophotometry
I
Thawing
and
cooking
procedures
Fish
and
fishery
products:
Frozen
fish
and fishery products
Described in
the
Standards
Thawing
and heating
I
Thawing
procedure
Quick
frozen
fruits
and
vegetables
CAC/
RM
32-
1970
Thawing
I

72



Provision
Commodity
Standard
Method
Principle
Type

Thiamine
Special
foods
AOAC
942.23
Fluorometry

Tin
Bouillons
and
consommes
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Tin
Cooked
cured
chopped
meat
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry

Tin
Cooked
cured
ham
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry

Tin
Cooked
cured
pork
shoulder
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry

Tin
Fruit
juices
AOAC
980.19 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Tin
Luncheon
meat
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Tin
Processed
meat
and poultry products
AOAC
985.16 (
Codex
general
method)
Atomic
absorption
spectrophotometry
II
and soups
and broths

Tin (
Products
in
tinplate
and
other
Canned
corned
beef
AOAC
985.16
(Codex
general
method)
Atomic
absorption
spectrophotometry
containers)

Titratable
acids,
total
Fruit
juices
IFJU
Method
No
3,
1968
Titrimetry

Titre
Fats
and
oils
IUPAC
2.121
Thermometry
ISO 935:
1988

Tocopherol
composition
Fats
and
oils
IUPAC
2.432
HPLC

Tough
strings
Canned
green
beans
and wax
beans
CAC/
RM
39-
1970
Stretching

Tough
strings
Quick frozen
green
and
wax
beans
CAC/
RM
39-
1970
Stretching

Types
of
peas,
distinguishing
Canned
green
peas
CAC/
RM
48-
1972
Visual
inspection

Unsaponifiable
matter
Cocoa
butters
IUPAC
2.401
Gravimetry

Unsaponifiable
matter
Fats
and
oils
IUPAC
2.401
(part
1-
5)
Titrimetry
after
extraction
with
ISO 3596-
1:
1996
diethyl
ether

Vegetable
fat
Butter
IDF
Standard
54:1970
Gas
liquid
chromatography
ISO 3594:
1976 (
confirmed
1996)
AOAC
970.50A

73



Provision
Commodity
Standard
Method
Principle
Type
Vegetable
fat
Butter
IDF
Standard
32:1965
ISO 3595:
1976 (
confirmed
1996)
AOAC
955.34A
Phytosteryl acetate
test
III
Vegetable
fat
Milkfat
products
IDF
Standard
32:1965
ISO 3595:
1976 (
confirmed
1996)
AOAC
955.34A
Phytosteryl acetate
test
III
Vegetable
fat (
sterols)
Milkfat
products
IDF Standard
54:1979
ISO 3594:
1976 (
confirmed
1996)
AOAC
970.50A
Gas
liquid
chromatography
II
Vinyl
chloride
monomer
Guideline
levels
for
vinyl
chloride
monomer
ISO 6401:
1985
Gas
chromatography
II
Vinyl
chloride
monomer
Guideline
levels
for
vinyl
chloride
monomer
Commission
Directive
81/
432/EEC
O.
J.
No.
L.
167,
p.
6,
24.6.81
Gas
chromatography
("
head-space"
)
III
Viscosity,
apparent
Fruit
juices
AOAC
967.16
Capillary
viscometry
I
Vitamin
A
Infant
formula
and
follow-up
formula
AOAC
974.29
Colorimetry
IV
Vitamin
A
Margarine
AOAC
960.45
Spectrophotometry
II
Vitamin
A
Minarine
AOAC
960.45
Spectrophotometry
II
Vitamin
A
Special
foods
AOAC
974.29
Colorimetry
IV
Vitamin
A
(retinol
isomers)
Infant
formula
and
follow-up
formula
AOAC
992.04
Liquid
chromatography
II
Vitamin
A
(retinol)
Infant
formula
and
follow-up
formula
AOAC
992.06
Liquid
chromatography
II
Vitamin
A
in
foods
in
which
carotenes
have
been
added
as
a
source
of
vitamin
A
Special
foods
AOAC
941.15
Spectrophotometry
III
Vitamin
B12
Special
foods
AOAC 952.20
Microbioassay
II
Vitamin
B6
Special
foods
AOAC
961.15
Microbioassay
II
Vitamin
C
Special
foods
AOAC
967.22
Microfluorometry
II
Vitamin
C
Special
foods
AOAC
967.21
Colorimetry
(
dichloroindophenol)
III

74



Provision
Commodity
Standard
Method
Principle
Type

Vitamin
D
Margarine
AOAC
936.14
Bioassay

Vitamin
D
Minarine
AOAC
936.14
Bioassay

Vitamin
D
Special
foods
AOAC
936.14
Rat
bioassay

Vitamin
D
(D3,
milk
based
infant
Special
foods
AOAC
992.26
Liquid
chromatography
formula)

Vitamin
E
Margarine
IUPAC
2.411
TLC
followed
by
spectrophotometry
or
GLC

Vitamin
E
Minarine
IUPAC
2.411
TLC
followed
by
spectrophotometry
or
GLC

Vitamin
E
Special
foods
AOAC
971.30
Colorimetry

Vitamin
E
(
milk
based
infant
formula)
Special
foods
AOAC
992.03
Liquid
chromatography

Vitamin
K1
Infant
formula
and
follow-up
formula
AOAC
992.27
Liquid
chromatography

Volatile
acids
Fruit
juices
IFJU
Method
No
5,
1985
Titrimetry
after
distillation

Volume
fill
by
displacement
Pickled cucumbers
Described
in
the
Standard
Displacement

Washed
drained
weight
Canned
mushrooms
CAC/RM
44-
1972
Sieving

Water
Butter
IDF Standard
80:1977
Gravimetry
ISO 3727:
1977
AOAC
920.116

Water
Margarine
CAC/
RM
17-
1969
Gravimetry

Water
Milk
powders
and
cream
powders
IDF Standard
26A:1993
Gravimetry
(
drying
at
102°
C)

Water
Milkfat
products
IDF Standard
23A:1988
Titrimetry
(
Karl
Fischer)

Water
Minarine
CAC/RM 17-
1969
Gravimetry

Zinc
Fruit juices
AOAC
969.32 (
Codex
general
method)
Atomic
absorption
spectrophotometry

Zinc
Fruit juices
AOAC
986.15 (
Codex
general
method)
Atomic
absorption
spectrophotometry
III

Zinc
Vinegar
AOAC
969.32 (
Codex
general
method)
Atomic
absorption
spectrophotometry

75




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