ISO/TC 34 - Food products

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.

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.

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.

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.

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.

This document specifies the operating procedures for chicken slaughtering.

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.

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.

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 ].

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.

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.

This document specifies requirements for the seasoning oil of Zanthoxyli pericarpium.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

This document defines terms for classifying and assessing green tea for commerce.

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.

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.

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.

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.

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).

This document establishes general principles for the methods of the determination of hidden insect infestation in cereals and pulses.

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.

This document specifies requirements and recommendations to laboratories that perform extraction of polymerase chain reaction (PCR) quality deoxyribonucleic acid (DNA) from cottonseed, cotton leaf and raw material derived therefrom, that is sufficient for the purpose of PCR analysis. This document is applicable to: a) identifying cotton raw material from which PCR quality DNA can be extracted; b) specifying a method for effective DNA extraction from cotton and cotton-derived raw materials; c) specifying the cotton-specific marker(s) to be used as controls for PCR amplification of DNA. A PCR result obtained from analysis of cottonseed, cotton leaf and to some extant raw materials derived therefrom can only indicate that it is not derived from pure genetically modified organism (GMO)-derived cotton. Admixtures of GMO-derived cotton cannot be detected for cotton fibre and cotton fibre-derived materials. This document does not apply to bulk sampling of the seed, bale or processed fabric and yarn. A recommended sampling method is given in ISO 6497. General guidance for the sampling of bulk materials or for cotton-based products is available in standards such as ASTM D1441-12 and CEN/TS 15568.

This document specifies requirements for rapid determination of moisture of fresh meat based on low-field nuclear magnetic resonance (LF-NMR) technology. This document is applicable to the rapid detection of moisture in fresh meat.

This document specifies a simplified routine method for the dynamic or static sampling, by manual or mechanical means, of cereals, pulses and cereal products to assess their quality and condition. It is applicable to sampling for the determination of heterogeneously distributed contaminants, undesirable substances and parameters usually homogenously distributed, such as those used to assess quality or compliance with a specification. It is applicable to daily use in the field, and in silos and factories that ship or receive grains. It does not apply to determining insect infestation in a grain lot. Methods for assessing insect populations are provided in ISO 16002 and ISO 6639-2. This document does not apply to seeds. NOTE The sampling of seeds is governed by the rules established by the International Seed Testing Association (ISTA).

This document specifies the requirements for quick-frozen coated aquatic products and test methods for quality control. It also specifies the requirements of packaging, labelling, storage and transportation. This document is applicable to raw or pre-cooked products made from a single species of finfish, crustaceans, cephalopods or other aquatic animals, mainly through pre-treatment, wet and/or dry coating with batter and/or breading and quick freezing.

This document specifies requirements for dried ginger (Zingiber officinale Roscoe) in whole/pieces and ground forms. Annex A specifies a method for the determination of calcium. Recommendations for storage and transport conditions are given in Annex B.

This document specifies a procedure for the detection of the DNA transition sequence between the 35S promoter region from cauliflower mosaic virus (P35S) and the neomycin-phosphotransferase gene (nptII) from the Tn5 transposon of Escherichia coli. The P35S-nptII segment is part of a construct which confers resistance to neomycin/kanamycin antibiotics frequently found in genetically modified (GM) plants. The detection method is based on real-time PCR and can be used for qualitative screening purposes. For identification and quantification of a specific GM plant (event) a follow-up analysis has to be carried out. This method is applicable for the analysis of DNA extracted from foodstuffs. It can also be suitable for the analysis of DNA extracted from other products such as feedstuffs and seeds. The application of this method requires the extraction of an adequate amount of amplifiable DNA from the relevant matrix.

This document specifies procedures for DNA extraction from alfalfa (Medicago sativa) seeds and for the specific detection of the herbicide-tolerant alfalfa events J101 and J163 and the lignin-modified alfalfa event KK179 in crop/plant/seed/grain test samples. The detection methods are based on real-time PCR and are targeting the DNA transition sequences between the alfalfa genome and the respective integrated gene construct. The methods can be applied for direct event-specific identification or as a follow-up analysis, if sequences encoding the promoter of the Figwort mosaic virus (P-FMV), the terminator of the nopaline synthase gene from Rhizobium radiobacter (T-nos), or the construct CTP2/CP4-EPSPS (herbicide tolerance) were detected by screening analyses of test samples. In this document, the methods were validated using ground alfalfa seeds and DNA extracted thereof. The PCR methods are also applicable for the analysis of other matrices such as feed and foodstuffs. The application of these PCR methods requires the extraction of an adequate amount of amplifiable DNA from the relevant matrix.

This document specifies minimum requirements and minimum performance criteria for conducting a single-laboratory validation study for qualitative (binary) real-time polymerase chain reaction (PCR) methods applied to the detection of specific DNA sequences present in foods. The document is applicable to any single-laboratory validation of a qualitative real-time PCR method used for the detection of specific DNA sequences in food and food products (e.g. for the detection of genetically modified foodstuffs and for species determination, including species known to produce allergenic proteins). The document does not apply to single laboratory validation of qualitative microbiological real-time PCR methods. The document does not apply to the evaluation of applicability and practicability with respect to the specific scope of the PCR method.

This document specifies a horizontal in vitro method for the molecular identification and differentiation of the monophasic variant of Salmonella enterica subsp. enterica serovar Typhimurium (1,4,[5],12:i:-) lacking the second H phase H:1,2, starting from isolates. The method detects specific DNA sequences of an intergenic region of the first H phase flagellin cluster for identification of Salmonella enterica subsp. enterica serovar Typhimurium (further called Salmonella Typhimurium) and specific DNA sequences of genes associated with second H phase flagellar antigen expression. The method is applicable for: — differentiation of the isolate under analysis between monophasic Salmonella Typhimurium and the monophasic variant of another Salmonella non-Typhimurium serovar that has the same antigenic formula; — identification of the isolate under analysis being either monophasic Salmonella Typhimurium or (biphasic) Salmonella Typhimurium. This document is applicable for the analysis of a pure culture belonging to the genus Salmonella, isolated from: — products intended for human consumption; — products intended for animal feeding; — environmental samples in the area of food and feed production and handling; — samples from the primary production stage. This document can also be applied in other domains for identification of monophasic Salmonella Typhimurium (e.g. environmental, human health, animal health). NOTE This method has been validated in a method evaluation study and in an interlaboratory study with a large set of different strains (target and non-target strains), isolated from different sources (food products, animals, animal feed, primary production samples and humans). For detailed information on the validation, see Annex E.

This document specifies requirements for the biobanking of animal germplasm, e.g. semen, embryos, oocytes, gonads and related tissue, including reception, preparation, quality control, storage and distribution. This document is applicable to animal species for food and agriculture. This document is applicable to all organizations performing biobanking of animal biological material and associated data, such as public or private gene banks and germplasm livestock collections centres. NOTE International, national or regional regulations or requirements, or combinations of them, can also apply to specific topics covered in this document.

This document specifies requirements and test methods for dried red jujubes. It is applicable to dried red jujubes (Ziziphus jujuba Mill.).

This document specifies a method using a farinograph for the determination of the water absorption of flours and the mixing behaviour of doughs made from them by a constant flour mass procedure or by a constant dough mass procedure. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE This document is related to ICC 115/1[5] and AACC Method 54-21.02[6].

This document specifies a method using an extensograph for the determination of the rheological properties of wheat flour doughs in an extension test. The recorded load–extension curve is used to assess the general quality of flour and its response to improving agents. The method is applicable to experimental and commercial flours from wheat (Triticum aestivum L.). NOTE 1 This document is related to ICC 114[5] and AACC Method 54-10[6]. NOTE 2 For dough preparation, a farinograph is used (see 6.2)

This document specifies an amperometric method to determine the content of damaged starch in flour. It is applicable to all flour samples from the industrial or laboratory milling of wheat (Triticum aestivum L.). NOTE 1 Wheat can be milled in the laboratory in accordance with the methods described in ISO 27971[9] or in the BIPEA guidance document BY.102.D[10]. NOTE 2 In the absence of validity studies, the results on semi-wholemeal or wholemeal flour, although able to meet the conditions of repeatability given in Clause 9, require careful interpretation.

This document specifies a procedure for the parallel determination of glycidol together with 2-MCPD and 3-MCPD present in bound or free form in oils and fats. The method is based on alkaline-catalysed ester cleavage, transformation of the released glycidol into monobromopropanediol (MBPD) and derivatisation of the derived free diols (MCPD and MBPD) with phenylboronic acid (PBA). Though free MCPD and glycidol are supposed to be present in fats and oils in low to negligible quantities only, in the event that free analytes are present, they would contribute proportionately to the results. The results always being the sum of the free and the bound form of a single analyte. This method is applicable to solid and liquid fats and oils. This document can also apply to animal fats and used frying oils and fats, but a validation study is undertaken before the analysis of these matrices. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

This document specifies a reference method for the determination of the iodine value (commonly known in the industry as IV) of animal and vegetable fats and oils, hereinafter referred to as fats. Annex B describes a method for the calculation of the IV from fatty acid compositional data. This method is not applicable to fish oils. Furthermore, cold-pressed, crude and unrefined vegetable oils as well as (partially) hydrogenated oils can give different results by the two methods. The calculated IV is affected by impurities and thermal degradation products. NOTE The method in Annex B is based upon the AOCS Official method Cd 1c-85[10].

This document specifies a routine reference method for the determination of moisture content of pulses. This document is applicable to chickpeas, lentils, peas, lupinus and all classes of beans with the exception of soybeans.