1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS 7087 : Part 9 : 1996 N NO O C CO OP PY YI IN NG G I IN N A AN NY Y F FO OR RM M W WI IT TH HO OU UT T W WR RI IT TT TE EN N P PE ER RM MI IS SS SI IO
2、ON N F FR RO OM M B BS SI I Herbs and spices ready for food use Part 9. Specification for dried marjoram (whole, rubbed and ground)This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was published under the authority of the Standards Bo
3、ard and comes into effect on 15 March 1996 BSI 1996 First published December 1990 Second edition March 1996 The following BSI references relate to the work on this standard: Committee reference A W/7 Draft for comment 95/501461 DC ISBN 0 580 25472 0 BS 7087 : Part 9 : 1996 Amendments issued since pu
4、blication Amd. No. Date T ext affected Committees responsible for this British Standard The preparation of this British Standard was entrusted to T echnical Committee A W/7, Spices and condiments, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Commit
5、tee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) International General Produce Association Leatherhead Food Research Association Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice AssociationBS 7087 : Part 9 : 1996 BSI 1996 i
6、 Contents Page Committees responsible Inside front cover Foreword ii Specification 1 Scope 1 2 Definitions 1 3 Sampling 1 4 Physical properties 1 5 Chemical composition 2 6 Packaging and storage 2 7 Marking 2 Appendices A Description of marjoram bouquets, rubbed and ground marjoram 3 B Preparation o
7、f samples for chemical tests 3 C Additional information 3 Tables 1 Chemical composition of dried rubbed marjoram 2 2 Chemical composition of ground marjoram 2 3 Levels for trace metals in marjoram 3ii BSI 1996 BS 7087 : Part 9 : 1996 Foreword This Part of BS 7087 has been prepared by T echnical Comm
8、ittee A W/7 and is a Part of a series on herbs and spices prepared for food use within the UK. This Part of BS 7087 supersedes BS 7087 : Part 9 : 1990 which is withdrawn. For some years, BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standard
9、s were either identical to, or substantially related to, the corresponding international standards published by the International Organization for Standardization (ISO). However , the T echnical Committee decided that the requirements in the international standards did not correspond to the quality
10、required by UK trade. The British Standards implementing those international standards are therefore being progressively withdrawn and replaced by Parts of BS 7078 for herbs and spices ready for food use. Attention is drawn to the requirements of the Food Safety Act 1990 relating to fitness, wholeso
11、meness, nature, substance and quality with implications for the microbiological quality of dried herbs and spices, with particular reference to contamination by pathogenic organisms of importance to human health. Attention is also drawn to BS 5763 for microbiological methods. The dilutions of test s
12、amples of herbs and spices may need to be greater than the one in ten primary dilution referred to in 3.1 of BS 5763 : Part 6 : 1983 because any natural antimicrobial compounds they might possess would inhibit the growth of micro-organisms until diluted out. Compliance with a British Standard does n
13、ot of itself confer immunity from legal obligations. BSI 1996 1 BS 7087 : Part 9 : 1996 Specification 1 Scope This Part of BS 7087 specifies requirements for dried whole marjoram, both rubbed marjoram and bouquets, processed for food use and derived from the Labiatae species Majorana hortensis Moenc
14、h syn. Origanum majorana L. (the annual sweet or knotted marjoram) and Origanum onites L. (pot marjoram), a perennial form, and the subspecies/varieties of the above. This Part of BS 7087 also specifies requirements for ground marjoram derived from whole marjoram complying with this standard. Additi
15、onal information on further requirements that may be specified in purchase contracts is given in appendix C. NOTE 1. Most marjoram traded is the cultivated annual Majorana hortensis Moench. NOTE 2. The publications referred to in this standard are listed on the inside back cover . 2 Definitions For
16、the purposes of this Part of BS 7087, the definitions given in BS 5098 apply, together with the following. 2.1 extraneous matter All matter other than marjoram as described in appendix A. 2.2 foreign matter Extraneous matter other than parts of the marjoram plant. 2.3 bulk material Marjoram intended
17、 for further processing and packaging and not intended for retail sale direct to the consumer . 2.4 retail material Marjoram packed in units intended for retail sale direct to the consumer . NOTE. Rubbed marjoram is often supplied to the retail trade as multiple packs of retail units. 3 Sampling 3.1
18、 General Laboratory samples shall be prepared in accordance with BS 4540 : Part 1, taking due account of the amount required for each test. 3.2 Chemical tests Samples for chemical tests shall be prepared in accordance with appendix B. 4 Physical properties 4.1 Flavour The marjoram shall be free from
19、 mustiness and other foreign odour and taste when examined by sensory analysis. NOTE 1. The characteristic odour becomes stronger when marjoram is rubbed (e.g. between the fingers). NOTE 2. Whole marjoram is sweet-scented, pleasantly aromatic and slightly minty. Ground marjoram has a similar but mor
20、e pronounced odour . The flavour is strong, warm, sweet and slightly bitter and camphoraceous. NOTE 3. Methods of sensory analysis are described in BS 5929. 4.2 Freedom from contamination The marjoram shall be free from living insects and mould growth when inspected visually. NOTE. It should be free
21、 in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 4.3 Extraneous and foreign matter 4.3.1 Whole and rubbed marjoram The content of any foreign matter in whole marjoram or rubbed marjoram shall not b
22、e greater than 0.25 % (m/m) when determined in accordance with BS 4585 : Part 1. The content of any extraneous matter other than stalks (as given below) in whole or rubbed marjoram shall not be greater than 1 % (m/m) when determined in accordance with BS 4585 : Part 1. The content of stalks and othe
23、r parts, excluding flower tops, in rubbed marjoram, whose dimensions exceed 7 mm in length or 1 mm in diameter shall not be greater than 1 % (m/m) when determined in accordance with BS 4585 : Part 1. 4.3.2 Ground marjoram Ground marjoram shall be free from visible extraneous matter when determined i
24、n accordance with BS 4585 : Part 1. Ground marjoram shall be free from foreign matter when inspected visually. NOTE. It should be free in practical terms from foreign matter visible to the naked eye (corrected if necessary for abnormal vision).2 BSI 1996 BS 7087 : Part 9 : 1996 1) Marking BS 7087/9
25、or BS 7087 : Part 9 : 1996 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is therefore the sole responsibility of the person makin
26、g the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. 5 Chemical composition NOTE. For information on trace metal contents in marjoram, see C.6. 5.1 Dried rubbed marjoram The chemical composition of dried rubbed marjoram shal
27、l comply with the requirements specified in table 1. T able 1. Chemical composition of dried rubbed marjoram Parameter Requirement Method of test T otal ash % (m/m) (on dry basis) max. 13.0 BS 4585 : Part 3 Acid-insoluble ash %( m/m) (on dry basis) max. 3.7 BS 4585 : Part 9 Moisture % (m/m) max. 12.
28、0 BS 4585 : Part 2 V olatile oil mL/100 g (on dry basis) min. 0.9 BS 4585 : Part 15 5.2 Ground marjoram The chemical composition of ground marjoram shall comply with the requirements specified in table 2. T able 2. Chemical composition of ground marjoram Parameter Requirement Method of test T otal a
29、sh % (m/m) (on dry basis) max. 13.0 BS 4585 : Part 3 Acid-insoluble ash %( m/m) (on dry basis) max. 4.5 BS 4585 : Part 9 Moisture % (m/m) max. 12.0 BS 4585 : Part 2 V olatile oil mL/100 g (on dry basis) min. 0.5 BS 4585 : Part 15 NOTE. A high acid-insoluble ash may give an indication of an abnormal
30、extraneous matter content. 6 Packaging and storage T o avoid condensation, a container that is permeable to air shall be used for packing and storing bulk material. NOTE 1. Synthetic fibre or multi-ply paper sacks (sometimes plastics-lined) or plastics-lined cartons are most commonly used. NOTE 2. B
31、ulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3. For retail packs, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made of plastics, paper or board, glass jars,
32、 lever lid tins and polyethylene bags in boxes). 7 Marking The marking of herbs and spices is covered by the provisions of the current UK food labelling legislation. However , should the manufacturer wish to claim compliance with this Part of BS 7087 by marking packs of marjoram, the following infor
33、mation shall be marked. NOTE. The same information may be incorporated in the suppliers contract documentation. (a) For bulk material: (1) the name of the food, e.g. dried whole marjoram; (2) the country of origin of crop; (3) the net mass (in g or kg); (4) a statement regarding any special treatmen
34、t, e.g. fumigation or irradiation; NOTE. Reference should be made to the current UK food legislation to ensure that any treatment of bulk material is permissible. (5) the date of packing; (6) the number of this Part of this British Standard, i.e. BS 7087/9 or BS 7087 : Part 9: 1996 1) . (b) For reta
35、il material: the number of this Part of this British Standard, i.e. BS 7087/9 or BS 7087 : Part 9 : 1996 1) .BS 7087 : Part 9 : 1996 BSI 1996 3 Appendices Appendix A. Description of marjoram bouquets, rubbed and ground marjoram A.1 Marjoram bouquets are constituted by the dried whole plant with the
36、exception of the root of any single cultivar of the species described in clause 1. In sweet marjoram the stems are square, erect and branching, the leaves are opposite, 2 mm to 5 mm in length, oblong, ovate, blunt, hairy on both surfaces, the flowers are purplish or white, and the spikeletes are obl
37、ong sessile in clusters on the branches, with spoon-shaped bracts. In pot marjoram, the form is of a tuft or clump with flowers in dense corymbs. Plant heights are as follows: (a) sweet marjoram : 450 mm to 600 mm; (b) pot marjoram : 200 mm to 300 mm. The colour of the leaves is green or grey-green
38、dependent upon the origin and species. A.2 Rubbed marjoram is constituted by the broken or rubbed dried leaves, flowers and leaf stalks of the species of sub-shrubs, annual and perennial herbaceous plants described in clause 1. A.3 Ground marjoram is produced by grinding whole marjoram with no addit
39、ions. The colour is light greenish-grey with a strong characteristic odour . Particle size is generally 250mm max. A.4 Commonly traded origins are Egypt, France and Greece Appendix B. Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of sufficient
40、quantity for each test. Ensure that all the material in the test sample passes through a 1.00 mm square aperture test sieve complying with BS 410, grinding the test sample as necessary in accordance with BS 4540 : Part 2. Appendix C. Additional information C.1 General Further requirements may be spe
41、cified in purchase contracts for all types of marjoram. They are generally relevant to the ultimate use of the marjoram. Those commonly used are given in C.2 to C.5. C.2 Bulk index The bulk index (used to assess the amount of material required to fill a retail pack) is expressed generally in millili
42、tres per 100 g. C.3 Particle size (mesh) Particle size is quoted mainly for ground marjoram. It is expressed generally as the percentage by mass of material that passes through a specified test sieve complying with BS 410. C.4 Microbiological details Generally these are specified when the material i
43、s required for further processing. Microbiological counts may be reduced by the use of legally permissible treatments (see item (a)(4) of clause 7). C.5 Infestation In cases of infestation, fumigation with bromomethane (methyl bromide) or other approved fumigants with subsequent cleaning/sifting, if
44、 necessary, is efficient. NOTE. Marjoram is particularly attractive to mice for nesting. C.6 Trace metals Levels of lead, arsenic and tin in herbs and spices are currently controlled by the Lead in Food Regulations 1979 (SI 1979 No. 1254), the Arsenic in Food Regulations 1959 (SI 1959 No. 831) and t
45、he Tin in Food Regulations 1992 (SI 1992 No. 496) respectively. Copper and zinc are covered by the Food Standards Committee recommendations (1951). The levels are given in table 3. Table 3. Levels for trace metals in marjoram Trace metal Maximum level mg/kg Arsenic 5 Lead 10 Copper 20 Zinc 50 Tin 20
46、0 NOTE. Statutory Instruments are subject to amendment and reference should be made to those currently in force.4 blank BSI 1996 BS 7087 : Part 9 : 1996 Publication(s) referred to BS 410 Specification for test sieves BS 4540 Sampling of spices and condiments Part 1 Method of sampling Part 2 Method f
47、or preparation of a ground sample for analysis BS 4585 Methods of test for spices and condiments Part 1 Determination of extraneous matter Part 2 Determination of moisture content (entrainment method) Part 3 Determination of total ash Part 9 Determination of acid-insoluble ash Part 15 Determination
48、of volatile oil content BS 5098 Glossary of terms relating to sensory analysis of food BS 5763 Methods for microbiological examination of food and animal feeding stuffs Part 6 Preparation of dilutions BS 5929 Methods for sensory analysis of foodBSI 389 Chiswick High Road London W4 4AL | | | | | | |
49、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BSI British Standards Institution BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions British Standards are updated by amendment or revision. Users of British Standards should make sure th
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