ISO 24220:2020

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 24220
ISO/TC 34/SC 3
Pao cai (salted fermented
Secretariat: TSE
vegetables) — Specification and test
Voting begins on:
2020­09­28 methods
Voting terminates on:
2020­11­23
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ISO/FDIS 24220:2020(E)
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NATIONAL REGULATIONS. ISO 2020

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ISO/FDIS 24220:2020(E)

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ISO/FDIS 24220:2020(E)

Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3  Terms and definitions . 2
4  Classification . 2
5 Product requirements . 2
5.1 Sensory requirements . 2
5.1.1 Colour . 2
5.1.2 Flavour . 2
5.1.3 Texture . 2
5.1.4 Appearance . 2
5.1.5 Impurities . 3
5.2 Physical and chemical requirements . 3
5.3 Limits of microorganisms . 3
5.4 Limits of food additives . 3
5.5 Limits of heavy metals . 3
5.6 Limits of pesticide residue . 3
6 Sampling and test methods . 4
6.1 Sampling . 4
6.2 Sensory inspection . 4
6.3 Inspection of physical and chemical indexes . 4
6.4 Detection of microorganisms . 4
7 Labelling, transport and storage . 4
© ISO 2020 – All rights reserved iii

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ISO/FDIS 24220:2020(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
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electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
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iso/ foreword .html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 3,
Fruits and vegetables and their derived products.
Any feedback or questions on this document should be directed to the user’s national standards body. A
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iv © ISO 2020 – All rights reserved

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ISO/FDIS 24220:2020(E)

Introduction
Pao cai (salted fermented vegetables) is a traditional fermented vegetable product, rich in organic acids,
amino acids and other nutrients. It is recognized as being conducive to human health and has become
one of the world’s recognized healthy fermented vegetable products.
Pao cai has a long history of production. It was
...