1、BRITISH STANDARD BS 7087-16: 1993 Herbs and spices ready for food use Part 16: Specification for oregano (whole, rubbed and ground) UDC 641:613.291:635.71BS7087-16:1993 This British Standard, having been prepared under the directionof the Agriculture and Food Standards Policy Committee,was published
2、 underthe authority of the Standards Board and comes intoeffect on 15 February 1993 BSI 09-1999 The following BSI references relate to the work on this standard: Committee reference AFC/7 Draft for comment 92/54149 DC ISBN 0 580 21555 5 Committees responsible for this British Standard The preparatio
3、n of this British Standard was entrusted by the Agriculture and Food Standards Policy Committee (AFC/-) to Technical Committee AFC/7, upon which the following bodies were represented: Association of Public Analysts Consumer Policy Committee of BSI Department of Trade and Industry (Laboratory of the
4、Government Chemist) Ministry of Agriculture, Fisheries and Food Natural Resources Institute Seasoning and Spice Association Amendments issued since publication Amd. No. Date CommentsBS7087-16:1993 BSI 09-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Reference
5、s 1 3 Definitions 1 4 Sampling 1 5 Physical properties 1 6 Chemical composition 2 7 Packaging and storage 2 8 Marking 2 Annex A (normative) Description of oregano bouquets, rubbed andgroundoregano 3 Annex B (normative) Preparation of samples for chemical tests 3 Annex C (informative) Additional info
6、rmation 3 Table 1 Chemical composition of whole and rubbed oregano 2 Table 2 Chemical composition of ground oregano 2 Table C.1 Levels for trace metals in oregano 3 List of references Inside back coverBS7087-16:1993 ii BSI 09-1999 Foreword This Part of BS 7087 has been prepared under the direction o
7、f the Agriculture and Food Standards Policy Committee and is part of a series on herbs and spices prepared for food use within the UK. For a number of years BSI has published British Standards for herbs and spices in a variety of commercial forms. These British Standards were either identical with,
8、or substantially related to, the corresponding International Standards published by the International Organization for Standardization (ISO). However, the Technical Committee decided that the requirements in the International Standards did not correspond to the quality required by the UK trade. The
9、series of British Standards implementing these International Standards is therefore being progressively withdrawn and replaced by British Standards for herbs and spices ready for food use. A related International Standard, ISO7925:1985, has been taken into account in the preparation of this Part of
10、BS7087. Attention is drawn to the requirements of the Food Safety Act1990 1 relating to fitness, wholesomeness, 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
11、to human health. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This do
12、cument comprises a front cover, an inside front cover, pagesi andii, pages1 to4, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS7087-16:1993
13、 BSI 09-1999 1 1 Scope This Part of BS 7087 specifies requirements for dried whole oregano (wild marjoram) in bouquets, rubbed oregano, processed for food use and derived from the Labiatae perennial species Origanum vulgare L, its subspecies (virens, vulgare etc.) and other Origanum species with the
14、 exception of Origanum marjorana L., e.g. Origanum X applii and subspecies including some subspecies of Origanum onites. Some200 subspecies of Origanum are known. This Part of BS 7087 also applies to Lippia graveolans L. (Mexican oregano). The botanical classifications between marjoram and oregano a
15、re small but distinct flavour differences exist. This Part of BS 7087 also specifies requirements for ground oregano derived from the whole oregano complying with this standard. Additional information on further requirements that may be specified in purchase contracts is given inAnnex C. 2 Reference
16、s 2.1 Normative references This Part of BS 7087 incorporates, by reference, provisions from specific editions of other publications. These normative references are cited at the appropriate points in the text and the publications are listed on the inside back cover. Subsequent amendments to, or revis
17、ions of, any of these publications apply to this Part of BS7087 only when incorporated in it by updating or revision. 2.2 Informative references This Part of BS 7087 refers to other publications that provide information or guidance. Editions of these publications current at the time of issue of this
18、 standard are listed on the inside back cover, but reference should be made to the latest editions. 3 Definitions For the purposes of this Part of BS 7087 the definitions given in BS5098:1992 apply, together with the following. 3.1 extraneous matter all matter other than oregano as described in Anne
19、x A 3.2 foreign matter extraneous matter other than parts of the oregano plant 3.3 bulk material oregano intended for further processing and packing, and not intended for retail sale direct to the consumer 3.4 retail material oregano packed in units intended for retail sale direct to the consumer NO
20、TERubbed oregano is often supplied to the retail trade multiple packs of retail units. 4 Sampling 4.1 General Laboratory samples shall be prepared in accordance with BS4540-1:1981, taking due account of the quantity required for each test. 4.2 Chemical tests Samples for chemical tests shall be prepa
21、red in accordance withAnnex B. 5 Physical properties 5.1 Flavour The oregano shall be free from mustiness and other foreign odour and taste when examined by sensory analysis. NOTE 1The characteristic odour becomes stronger when oregano is rubbed (e.g. between the fingers). NOTE 2Oregano has a medium
22、 to strong aromatic camphorous odour and a warm pungent pleasantly bitter camphorous taste. It is less sweet in odour and taste than marjoram. NOTE 3Methods of sensory analysis are described in BS5929. 5.2 Freedom from contamination The oregano shall be free from living insects and mould growth when
23、 inspected visually. NOTEIt should be free in practical terms from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected if necessary for abnormal vision). 5.3 Extraneous and foreign matter 5.3.1 Whole and rubbed oregano The content of any extraneous and foreign
24、 matter in whole or rubbed oregano shall be not greater than1% (m/m) when determined in accordance with BS4585-1:1983. The content of stalks and other parts excluding flower tops in rubbed oregano whose dimensions exceed7mm in length or1mm in diameter shall be not greater than1% (m/m) when determine
25、d in accordance with BS4585-1:1983. 5.3.2 Ground oregano Ground oregano shall be free from visible extraneous matter when determined in accordance with BS4585-1:1983.BS7087-16:1993 2 BSI 09-1999 6 Chemical composition NOTEFor information on trace metal contents in oregano seeC.7. 6.1 Whole and rubbe
26、d oregano The chemical composition of whole and rubbed oregano shall conform to the requirements specified inTable 1. 6.2 Ground oregano The chemical composition of ground oregano shall conform to the requirements specified inTable 2. 7 Packaging and storage To avoid condensation, a container, perme
27、able to air, shall be used for packing and storing bulk material. NOTE 1Hessian or multi-ply paper sacks (sometimes plastics-lined) are most commonly used. NOTE 2Bulk material should be stored in a clean, dry, ventilated room, free from infestation and not exposed to direct sunlight. NOTE 3For packs
28、 which do not exceed10kg in net mass, problems of condensation do not arise, therefore the usual types of food packaging may be used (e.g. tubes made from plastics, paper or board, glass jars, lever lid tins and polyethylene bags inboxes). 8 Marking 8.1 General The marking of herbs and spices is cov
29、ered by the provisions of the current UK food labelling legislation. However, should the manufacturer wish to claim compliance with this Part of BS7087 by marking packs of oregano, the following information shall be marked. NOTE 1The same information may be incorporated in the suppliers contract doc
30、umentation. a) For bulk material: 1) the name of the food, e.g. dried rubbed oregano; 2) the country of origin of the crop,; 3) the net mass (in g or kg); 4) a statement regarding any special treatment, e.g. fumigation or irradiation; NOTE 2Reference should be made to the current UK food legislation
31、 to ensure that any treatment of bulk material is permissible. 5) the date of packing and the lot number as required by UK/EC legislation; 6) the number of this Part of this BritishStandard, i.e. BS7087-16 or BS7087-16:1993 1) . b) For retail material: 1) the name of the food, e.g. dried rubbed oreg
32、ano; 2) the date of packing and the lot number as required by UK/EC legislation; 3) the number of this Part of this BritishStandard, i.e. BS7087-16 or BS 7087-16:1993 1) ; 4) other information of a statutory nature. NOTE 3Reference should be made to those instruments currently in force. Table 1 Chem
33、ical composition of whole and rubbed oregano Table 2 Chemical composition of ground oregano 1) Marking BS 7087-16 or BS7087-16:1993 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 require
34、ments of the standard. The accuracy of the claim is therefore solely the claimants responsibility. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 10.0 BS 45
35、85-3:1981 Acid-insoluble ash % (m/m) (on dry basis) max. 2.5 BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 0.5 BS 4585-15:1985 Parameter Requirement Method of test Total ash % (m/m) (on dry basis) max. 13.0 BS 4585-3:1981 Acid-insoluble ash % (m/m
36、) (on dry basis) max 4.0 BS 4585-9:1981 Moisture % (m/m) max. 12.0 BS 4585-2:1982 Volatile oil ml/100 g (on dry basis) min. 0.2 BS 4585-15:1985 NOTEA high acid-insoluble ash may give an indication of an abnormal extraneous matter content.BS7087-16:1993 BSI 09-1999 3 Annex A (normative) Description o
37、f oregano bouquets, rubbed and ground oregano A.1 Oregano bouquets consist of the whole plant, with the exception of the roots, of any single cultivar of the species described in clause1, free from brown or yellow leaves. The habit is in the form of a clump of height50cm to60cm. The stems are square
38、 erect and branching, the leaves opposite, ovate, hairy beneath,7mm to15mm in length, pale yellow green to dark olive green in colour when dried, finely crenate, with short petioles. The leaf veins are very prominent. The flowers appear in June, are purple to pink in colour, and are in corymbs. Bra
39、cts are reddish, calyx five-toothed. Some cultures such as Portuguese oregano are thin leaved and pale yellow green in colour. The size, shape and colour are characterised by the type, subspecies and country of origin. Thus, Portuguese oregano (vulgare Sp.) is very pale yellow green with large thin
40、leaves and less odour and oil content, whereas Turkish oregano is mid-green to olive green in colour, has smaller thicker leaves, a strong odour and high oil content. A.2 Rubbed oregano consists of the broken or rubbed dried leaves, flowers or leaf stalks of the species of perennial plants described
41、 in clause1, free from diseased leaves. A.3 Ground oregano is produced by grinding whole oregano with no additions. The colour is light green to dark green depending on origin. It has a strong characteristic odour. Particle size is usually about2504m. A.4 Commonly traded origins are Chile, Greece, I
42、srael, Italy, Mexico, Peru, Portugal, Spain and Turkey. Annex B (normative) Preparation of samples for chemical tests Mix thoroughly the laboratory sample and take a test sample of sufficient quantity for each test. Ensure that all the material in the test sample passes a1.00mm square aperture test
43、sieve conforming to with BS410:1986 and, if necessary, grind the test sample in accordance with BS4540-2:1982. Annex C (informative) Additional information C.1 General Further requirements may be specified in purchase contracts for all types of oregano. They are generally relevant to the ultimate us
44、e of the oregano. Those commonly used are given inC.2 toC.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 millilitres per100g. C.3 Particle size (mesh) Particle size is quoted mainly for ground oregano. It is expressed
45、 generally as the percentage by mass of material that passes through a specified test sieve conforming to BS410. C.4 Microbiological details Generally, these are specified when the material is required for further processing. Microbiological counts may be reduced by the use of legally permissible tr
46、eatments see clause8 a)4). C.5 Infestation In cases of infestation, bromomethane (methyl bromide) fumigation with subsequent cleaning/sifting, if necessary, is efficient. Snail shells are a contaminent at certain times and cleaning by sifting may be necessary for their removal. C.6 Adulterant plant
47、The adulterant plant Sumac has recently been of concern and its presence may be determined by visual/microscopic examination. (See ASTA analytical methods to determine the presence of Sumac in oregano 2). C.7 Trace metals Levels of lead and arsenic in herbs and spices are currently controlled by the
48、 Lead in Food Regulations 1979 (SI 1979 No. 1254) 3 and the Arsenic in Food Regulations 1959 (SI 1959 No.831)4 respectively. The recommended levels of copper and zinc are given in survey of copper and zinc in food 5. The levels are given inTable C.1. Table C.1 Levels for trace metals in oregano Trac
49、e metal Maximum level mg/kg Arsenic Lead Copper Zinc 5 10 20 50 NOTEStatutory instruments are subject to amendment and reference should be made to those currently in force.4 blankBS7087-16:1993 BSI 09-1999 List of references (see clause2) Normative references BSI standards publications BRITISH STANDARDS INSTITUTION, London BS 410:1986, Specification for test sieves. BS 4540, Sampling of spices and condiments. BS 4540-1:1981, Methods of sampling. BS 4540-2:1982, Method for preparation of a ground sample for analysis. BS 4585, Methods of test for spices
