67 - FOOD TECHNOLOGY
ICS 67 Details
FOOD TECHNOLOGY
LEBENSMITTELTECHNOLOGIE
TECHNOLOGIE ALIMENTAIRE
ŽIVILSKA TEHNOLOGIJA
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This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard32 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies the enumeration of Pseudomonas spp. by the colony-count technique. This document is applicable to: — milk and milk products; — environmental samples in the area of dairy production and handling. The method allows the isolation of all pigmented and non-pigmented psychrotrophic Pseudomonas spp.
- Technical specification13 pagesEnglish languagesale 15% off
This document specifies a test procedure to identify performance characteristics and a weight rating of convection and steam ovens used on aircraft. Furthermore, it specifies the calculation procedure to determine an energy consumption index and a performance index. There is no direct correlation between the ECO efficiency and cooking performance in terms of food quality and appearance. The two index values represent the ECO efficiency.
- Draft11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard32 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction (SPE) and determination by high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization. The methods were validated in a validation study for roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.
- Standard25 pagesEnglish languagesale 15% off
- Standard25 pagesFrench languagesale 15% off
This document defines terms related to coffee sensory analysis. This document includes definitions applicable to green, roasted and ground coffee, coffee extracts and soluble coffee. The terms are given under the following headings: a) basic terms of sensory analysis; b) generic terms in the sensory assessment of coffee; c) terms related to coffee-specific odours and tastes; d) terms commonly used in sensory assessment of coffee by practitioners.
- Standard12 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the loss in mass at 105 °C of green coffee. This document is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method for determining the water content and can be used as such by agreement between the interested parties. This method serves as a reference method for calibrating methods of determining the water content.
- Standard5 pagesEnglish languagesale 15% off
This document specifies methods for the olfactory and visual examination and determination of foreign matter and defects in green coffee from all origins. These methods can also be used for determining one or more of the characteristics of green coffee with an impact on coffee quality for technical, commercial, administrative and arbitration purposes, and for quality control or quality inspection. This document is applicable to green coffee as defined in ISO 3509.
- Standard6 pagesEnglish languagesale 15% off
This document specifies a test procedure to identify performance characteristics and trash volume capacity rating of trash compactors used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a test procedure to identify performance characteristics and a weight rating for espresso makers used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the espresso makers on espresso quality is not addressed in this document.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a test procedure to identify performance characteristics and a weight rating of beverage maker products used on aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the beverage makers on beverage quality is not addressed in this document.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
1.1 This document specifies safety and hygiene requirements for the design and manufacture of bowl lifting and tilting machines (see description in Annex A) which:
a) are intended to be used in bakeries and pastry shops for discharging masses of dough and/or ingredients for bakery and/or pastry products all at once or progressively tipping a container or a machine with non-removable container by lifting and/or tilting it according to a guided path;
b) are intended to be used with manual inlet and outlet of the bowl.
NOTE b) does not refer to machines with integrated mixing machine with non-removable bowl.
The lifting and tilting machines can be equipped with a scraper (optional) for removing the rests of dough from the bowl after the dough has been discharged.
1.2 The following relevant hazards are not covered by this document:
- hazards due to the mixing process (for dough mixers see EN 453:2014 and for planetary mixers see EN 454:2014);
- hazards associated to the properties of the content of the bowl (except the mass);
- hazards due to operational stop;
- hazards due to failure of the power supply;
- hazards due to laser radiation;
- hazards due to machinery maintenance;
- hazards due to information and information devices;
- hazards due to materials and products;
- hazards due to lack of design of the machine to facilitate its handling;
- hazards due to lack of stability during transport, assembly and disassembly;
- hazards due to pulleys, drums, wheels, ropes and chains.
This document does not deal with any specific requirements on noise emitted from bowl lifting and tilting machines as the generated noise does not cause a relevant hazard.
The significant hazards covered by this document are described in Annex B.
1.3 The following machines are excluded from the scope of this document:
a) experimental and testing machines under development by the manufacturer;
b) self-propelled movable bowl lifting and tilting machines;
c) lift trucks;
d) bowl lifting and tilting machines working in automatic production lines where the initiation of the movement is not due to a human voluntary action;
e) domestic appliances.
In case of a movable machine, this document does not deal with:
- hazards due to transportation of bowls with the machine;
- hazards due to the displacement of the machine on its own wheels;
- powered equipment that may be provided to assist the mobility of mobile bowl lifting and tilting machine.
When drafting this document, it has been assumed that the machines are not intended to be cleaned with water and steam jets.
1.4 This document is not applicable to machines which are manufactured before the date of publication of this document.
This document is not applicable to machines which have been manufactured before the date of publication of this document by CEN.
- Draft50 pagesEnglish languagesale 10% offe-Library read for1 day
This document establishes a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following: — firmness, by chewing; — liveliness, by manual handling; — starch release, by manual handling. This document does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta. It does not apply to small pasta shapes usually consumed in soups. This document is applicable to all forms of alimentary pasta produced from durum wheat and to products made from common wheat or a mixture of common wheat and durum wheat. NOTE National regulations can apply. This document has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.
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- Standard9 pagesFrench languagesale 15% off
This document specifies methods for the extraction or separation of a representative part of the fat, containing lipids and liposoluble compounds, from milk and milk products. The method is applicable to the methods described in ISO 12078 | IDF 159, ISO 15884 | IDF 182, ISO 15885 | IDF 184 and ISO 18252 | IDF 200. NOTE Free fatty acids are not part of extracted fat as described in methods for the fat determination in milk, condensed milk, dried milk products, cream and fermented milk.
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- Standard6 pagesFrench languagesale 15% off
This document specifies a test procedure to identify performance characteristics and a weight rating of beverage maker products used on aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the beverage makers on beverage quality is not addressed in this document.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies the test procedures and calculations to determine the ECO efficiency of the following catering equipment installed in an aircraft:
— chilling equipment (with and without freeze function);
— ovens (steam and convection ovens);
— beverage makers (coffee makers, water heaters);
— trash compactors (single and double bin);
— espresso makers (grain, powder, pad and capsule based).
Based on the results it will be possible to derive the energy consumption index and a performance index of the considered equipment type. The two index values represent the ECO efficiency.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a test procedure to identify performance characteristics and a weight rating of a galley chilling equipment used on aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the chilling equipment on food quality is not addressed in this document.
- Standard13 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a test procedure to identify performance characteristics and trash volume capacity rating of trash compactors used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a test procedure to identify performance characteristics and a weight rating for espresso makers used on a commercial aircraft. Furthermore it specifies the calculation procedure to determine an energy consumption index and a performance index. The effect of the espresso makers on espresso quality is not addressed in this document.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a procedure for the analysis of residues of highly polar pesticides and metabolites, which are not amenable to common multiresidue methods, in various food commodities of plant and animal origin, including fruits, vegetables, cereals, pulses, oily seeds, nuts, milk, liver and honey. The method was developed at the EURL-SRM hosted at CVUA Stuttgart [1], [2], [3] and has been collaboratively studied on a large number of commodity/pesticide combinations. Guidelines for calibration are outlined in CEN/TS 17061:2019.
- Standard88 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies the determination of composition of triacylglycerols and the determination of the composition and content of diacylglycerols by capillary gas chromatography in vegetable oils with a lauric acid content below 1 %. Applying certain technological processing 1,2-diacylglycerols (1,2-DAGs) are transformed to the more stable isomeric 1,3-diacylglycerols (1,3-DAGs) due to acidic catalysed reaction. During storage, the speed and amount of this rearrangement depends on the acidity of the oil. The transformation normally reaches an equilibrium between the two isomeric forms. The relative amount of 1,2-DAGs is related to oil freshness or to a possible technological treatment. Therefore, it is possible to use the ratio of 1,2-DAGs to 1,3-DAGs as a quality criterion for vegetable fats and oils. The triacylglycerols profile is of potential interest for the fingerprint of each vegetable oil and may help the detection of certain types of adulteration, such as the addition of high oleic sunflower oil or palm olein in olive oil. NOTE This document is based on Reference [ REF Reference_ref_3 \r \h 3 08D0C9EA79F9BACE118C8200AA004BA90B0200000008000000100000005200650066006500720065006E00630065005F007200650066005F0033000000 ].
- Standard13 pagesEnglish languagesale 15% off
This document specifies a procedure for the analysis of residues of highly polar pesticides and metabolites, which are not amenable to common multiresidue methods, in various food commodities of plant and animal origin, including fruits, vegetables, cereals, pulses, oily seeds, nuts, milk, liver and honey. The method was developed at the EURL-SRM hosted at CVUA Stuttgart [1], [2], [3] and has been collaboratively studied on a large number of commodity/pesticide combinations. Guidelines for calibration are outlined in CEN/TS 17061:2019.
- Standard88 pagesEnglish languagesale 10% offe-Library read for1 day
This document establishes general principles for the methods of the determination of hidden insect infestation in cereals and pulses.
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This document specifies requirements for dried saffron obtained from the pistils of Crocus sativus L. flowers.
It is applicable to saffron in filaments, cut filaments and powder forms.
Recommendations relating to storage and transport conditions are given in Annex A.
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- Standard6 pagesFrench languagesale 15% off
- Standard6 pagesFrench languagesale 15% off
1.1 This document specifies four rapid methods for estimating the degree of, or detecting the presence of, hidden insect infestation with sampling (see Clauses 4 to 6) or without sampling (on-site probing, see Clause 7) in a cereal or pulse lot.
NOTE The characteristics leading to the choice of rapid method are summarized in ISO 6639-1:2025, Table 1.
1.2 The method by determination of carbon dioxide production (see Clause 4) is applicable to testing whole grains. It does not apply to testing:
a) finely ground grain products, as there is a risk that particles of material will be sucked up with air samples; or
b) grain products with moisture contents greater than a mass fraction of 15 %, because of the risk of carbon dioxide produced by the products themselves and by microorganisms interfering with the results.
In addition, the method does not apply to the rapid testing of grain products onto which carbon dioxide has already been adsorbed in large quantities (e.g. grain stored in a confined atmosphere, when there are clear external indications of heavy infestation).
The method is applicable to coarsely milled or kibbled grain products, provided that they have been sieved before testing to remove fine particles and loose insects.
The method does not permit the presence of dead adults.
1.3 The whole grain flotation method (see Clause 5) is applicable to detecting hidden infestation in most cereals and pulses but only on a qualitative basis.
1.4 The acoustic method operating on a grain sample (see Clause 6) is applicable to detecting living (and active) insects (larvae and adults before their emergence from a kernel) inside grains in a sample. It does not permit dead adults and larvae or living eggs and pupae (non-feeding stages) to be detected.
1.5 The on-site assessment acoustic method (see Clause 7) is applicable to detecting adult insects and larvae feeding on the grain inside without taking samples. It does not apply to detecting inactive stages (eggs, nymph and moulting).
- Standard20 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard15 pagesEnglish languagesale 15% off
- Standard17 pagesFrench languagesale 15% off
This document specifies methods of sampling cereals and pulses, in bags or in bulk, for the determination of hidden insect infestation.
This document is applicable to grain in any form of storage structure or transit vehicle at any level of trade from producer to consumer.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard7 pagesEnglish languagesale 15% off
This document specifies the physical, chemical and microbiological requirements and test methods for oxidized starch in food applications.
- Standard6 pagesEnglish languagesale 15% off
This document gives guidance on methods of specification to be used to describe green coffee for sale and purchase. It also gives guidance on procedures for sampling, packing, marking, storage and shipping of green coffee. This document is applicable to green coffee as defined in ISO 3509.
- Standard3 pagesEnglish languagesale 15% off
This document specifies a method to classify six tea types (black tea, green tea, white tea, oolong (blue) tea, dark tea and yellow tea) based on statistical analysis of chemical compositions. The key X1 to X6 determinants (total catechins, caffeine, theanine, epigallocatechin gallate (EGCG)/total catechins, theanine × theanine, theanine × caffeine) for tea chemical classification were extracted from these critical compositions by statistical methods, from a large-scale chemical analysis of samples of six tea types, which can be used as principal components to classify the particular tea by Fisher’s step-by-step discrimination formulae.[6][7] This document is applicable to the classification of both primary and refined teas, and is particularly suitable for teas produced in China. It does not apply to reprocessed teas.
- Technical specification14 pagesEnglish languagesale 15% off
This document specifies requirements for the seasoning oil of Zanthoxyli pericarpium.
- Standard10 pagesEnglish languagesale 15% off
This document specifies characteristics of living fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology and nutritional value information.
- Standard12 pagesEnglish languagesale 15% off
- Standard12 pagesFrench languagesale 15% off
This document covers instrumental analysis by elemental analyser-isotope ratio mass spectrometry (EA-IRMS) of food materials to determine C and/or N isotope ratios.
The isotope ratios obtained by following this document are expressed as δ13C and/or δ15N values relative to international measurement standards.
Sample preparation is not included within this document. It is assumed that the food sample has been pre-treated as necessary and homogenized.
Similarly, the interpretation of the obtained isotope delta values is not covered by this document. Following this protocol will result only in isotope delta values for the sample materials.
Solid and/or liquid sample materials can be analysed following this document.
Although other instrumental techniques can be applied to determine δ13C and/or δ15N values in food materials, these other techniques are not covered by this document.
- Standard33 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard33 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies requirements for dried lime (Citrus aurantifolia (Christm.) Swingle, Citrus latifolia Tanaka, family Rutaceae) in whole, slices and ground form. This document is also applicable to lime that has been dehydrated by the sun and artificially dried lime. Recommendations relating to storage and transport conditions are given in Annex A.
- Standard5 pagesEnglish languagesale 15% off
This document specifies the common requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) throughout the food, feed and packaging supply chain to assist in controlling food safety hazards with a food safety management system (FSMS). This document is applicable to all organizations, regardless of size or complexity, that are involved in activities across the food, feed and packaging supply chain and that wish to implement PRPs (see Figure 1). Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
- Standard22 pagesEnglish languagesale 15% off
- Standard24 pagesFrench languagesale 15% off
This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control feed safety hazards in feed and animal food, and materials intended for use in the production of feed and animal food. Feed safety hazards in this context relate to attributes that have a potential to affect adversely animal and/or human health. This document is applicable to all organizations, regardless of size or complexity. This document does not apply to other parts of the food supply chain. Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
- Standard6 pagesEnglish languagesale 15% off
- Standard6 pagesFrench languagesale 15% off
This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in food manufacturing. This document is applicable to all organizations, regardless of size or complexity. This document does not apply to other parts of the food supply chain. Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
- Standard9 pagesEnglish languagesale 15% off
- Standard9 pagesFrench languagesale 15% off
- Standard9 pagesFrench languagesale 15% off
- Standard9 pagesFrench languagesale 15% off
This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in the manufacture of food and feed packaging. This document is applicable to all organizations, regardless of size or complexity. This document does not apply to other parts of the food supply chain. Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
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- Standard8 pagesFrench languagesale 15% off
This document specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in the retail part of the food chain, including wholesalers, food banks and other organizations. This document is applicable to all organizations, regardless of size or complexity. This document does not apply to other parts of the food supply chain. Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
- Standard8 pagesEnglish languagesale 15% off
- Standard9 pagesFrench languagesale 15% off
This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in catering services for direct consumer consumption or take away. The term “food services” is used synonymously with catering services. This document is applicable to restaurants, hotels, food trucks, vending machines, institutions, workplaces (school or factory cafeteria), on-board passenger services, where open exposed food activities (e.g. cooking, mixing, blending, preparation, reheating) occur on-site for direct consumer consumption or take-away. This includes minor processing activities at retail operations (e.g. slicing, portioning, reheating). This document is applicable to all organizations, regardless of size or complexity. This document does not apply to off-site catering kitchens or industrial kitchens that produce food not offered for immediate consumption. EXAMPLE Off-site kitchens that produce foodstuffs that will be supplied to restaurant(s), hotel(s) or onboard catering services. ISO 22002-1 applies in this case. This document does not apply to other parts of the food supply chain. Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
- Standard11 pagesEnglish languagesale 15% off
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This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in transport and storage in the food chain, including cross-docking and transshipment activities. This document is applicable to all organizations, regardless of size or complexity. This document does not apply to live animals except when intended for direct consumption (e.g. molluscs, crustaceans and live fish). This document does not apply to other parts of the food supply chain or in isolation. Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
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This document specifies definitions and technical criteria for labelling and claims for: — foods containing no animal-derived ingredients and limited conditional use of animal-derived ingredients; — ingredients containing no animal-derived ingredients and limited conditional use of animal-derived ingredients; — food labelling and claims for foods containing no animal-derived ingredients and limited conditional use of animal-derived ingredients. This document does not apply to: — any unprocessed edible part of a plant, such as fruits, vegetables, pulses and grains; — animal feed and pet food; — packaging material for foods. This document does not apply to pre-harvest, environmental safety, human safety, animal welfare, animal testing, or methods of manufacturing or preparation. This document defines general criteria that are applicable to all food categories and does not include any detailed compositional or nutritional criteria or technical guidance for specific food types.
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This document specifies a real-time PCR procedure for the quantitation of the amount of roe deer DNA relative to total mammalian DNA in meat and meat products.
Results of this roe deer assay are expressed in terms of roe deer (Capreolus capreolus) haploid genome copy numbers relative to total mammalian haploid genome copy numbers. The content of roe deer can also be expressed as mass fraction in % using gravimetrically prepared calibration material from meat mixtures or model samples.
The method has been previously validated in a collaborative study and applied to DNA extracted from samples that consist of raw roe deer meat in a raw pig meat background as well as raw and boiled sausages.
The limit of detection of the roe deer PCR has been determined experimentally to be at least 5 target gene copies or at least 0,1 % roe deer.
The compliance assessment process is not part of this document.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies requirements and test methods for sporoderm-broken Ganoderma lucidum spore powder that is derived from Ganoderma lucidum (Leyss. ex Fr.) Karst. It is applicable to sporoderm-broken Ganoderma lucidum spore powder that is sold and used as natural medicine and raw material for health products in international trade.
- Technical specification17 pagesEnglish languagesale 15% off
This document defines terms for classifying and assessing green tea for commerce.
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This document specifies a method for the quantitative determination of 17 mycotoxins in cereals and cereal products (e.g. wheat, maize, husked rice, rice and their products) using ultra-high-performance liquid chromatography and tandem mass spectrometry method (UHPLC-MS/MS). The 17 mycotoxins are aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, deoxynivalenol, nivalenol, deoxynivalenol-3-glucoside, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, zearalenone, ochratoxin A, fumonisin B1, fumonisin B2, fumonisin B3, T-2 toxin, HT-2 toxin and sterigmatocystin. This document does not apply to foods for infants and young children. This document is applicable to other products (e.g. nuts) provided that the method is validated for each individual case. The calibration range of the method and the validated range during the interlaboratory study for each mycotoxin are listed in Table A.1.
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This document specifies requirements for dried saffron obtained from the pistils of Crocus sativus L. flowers. It is applicable to saffron in filaments, cut filaments and powder forms. Recommendations relating to storage and transport conditions are given in Annex A.
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This document specifies the production and hygiene requirements for dry-cured ham and establishes a system of analytical methods to ensure the quality of dry-cured ham. This document also specifies the requirements for transport, storage, packaging and labelling. This document is applicable to both dry-cured ham and non-ready-to-eat dry-cured ham. This document is also applicable to dry-cured ham production.
- Standard7 pagesEnglish languagesale 15% off
- Standard7 pagesFrench languagesale 15% off
This document specifies a real-time PCR procedure for the quantitation of the amount of roe deer DNA relative to total mammalian DNA in meat and meat products.
Results of this roe deer assay are expressed in terms of roe deer (Capreolus capreolus) haploid genome copy numbers relative to total mammalian haploid genome copy numbers. The content of roe deer can also be expressed as mass fraction in % using gravimetrically prepared calibration material from meat mixtures or model samples.
The method has been previously validated in a collaborative study and applied to DNA extracted from samples that consist of raw roe deer meat in a raw pig meat background as well as raw and boiled sausages.
The limit of detection of the roe deer PCR has been determined experimentally to be at least 5 target gene copies or at least 0,1 % roe deer.
The compliance assessment process is not part of this document.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
This document gives guidance on the measurement of the temperature of grain stored in bulk in storage buildings, silos or any other warehouses, including detection apparatus, temperature sensors, layout of temperature probes, digital display of results and measurement operation steps.
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This document specifies requirements for calculating the carbon footprint specific to farmed macroalgae product category rules (CFP–PCR). This methodology builds on the requirements of International Standards for life cycle assessment (LCA) and products’ carbon footprints. This document is applicable to the calculation and communication of farmed macroalgae products’ carbon footprints from seedling production to the consumption of macroalgae products. It is applicable to the carbon footprints of products from aquaculture value chains. This document used alone does not apply to specifying a product’s overall environmental or sustainability characteristics.
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