1、BS EN ISO 927:2009ICS 67.220.10NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBRITISH STANDARDSpices and condiments Determination of extraneous matter and foreign matter content Incorporatingcorrigendum2012September National forewordThis British Standard is the UK implementati
2、on of EN ISO 927:2009. It is identical to ISO 927:2009, incorporating corrigendum September 2012. It supersedes BS EN ISO 927:2009 which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/-/2, Food Technical Committee Chairmen.A list of organizations represe
3、nted on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.Compliance with a British Standard cannot confer immunity from legal obligations.BS EN ISO 927
4、:2009This British Standard was published under the authority of the Standards Policy and Strategy Committee on 30 November 2009. The British Standards Institution 2012. Published by BSI Standards Limited 2012Amendments/corrigenda issued since publicationDate Comments 31 January 2013 Implementation o
5、f ISO corrigendum September 2012: Clause 8.1 replaced.ISBN 978 0 580 80751 0EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN ISO 927 October 2009 ICS 67.220.10 English Version Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009) pices - Dterminatio
6、n de la teneur en matires trangres (ISO 927:2009) Gewrze und wrzende Zutaten - Bestimmung des Gehaltes an Fremdkrper (ISO 927:2009) This European Standard was approved by CEN on 15 September 2009. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the condition
7、s for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN Management Centre or to any CEN member. This European Standard exists in three of
8、ficial versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austr
9、ia, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMI
10、TTEE FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2009 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 927:2009: E3 Foreword This documen
11、t (EN ISO 927:2009) has been prepared by Technical Committee ISO/TC 34 “Food products“. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by April 2010, and conflicting national standards shall be with
12、drawn at the latest by April 2010. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations,
13、the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands,
14、Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of ISO 927:2009 has been approved by CEN as a EN ISO 927:2009 without any modification. BS EN ISO 927:2009 ISO 927:2009 (E)EN ISO 20 iiiForeword ISO (the Internationa
15、l Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been es
16、tablished has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardi
17、zation. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for vot
18、ing. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all suc
19、h patent rights. ISO 927 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices, culinary herbs and condiments. This third edition cancels and replaces the second edition (ISO 927:1982), which has been technically revised. 12BS EN ISO 927:2009 EN ISO 927:2009 (E)iv I
20、SO 2012Introduction This International Standard is applicable to most spices and condiments. In view of the number and variety of such products, however, it may be necessary to modify the method or even to choose a method more suitable to a particular case. Such modifications or other methods are in
21、dicated in the International Standards giving specifications for the spices or condiments in question. BS EN ISO 927:2009 ISO 927:2009 (E)EN INTERNATIONAL STANDARD ISO 20 1Spices and condiments Determination of extraneous matter and foreign matter content 1 Scope This International Standard specifie
22、s a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices. 2 Normative references The following referenced documents are indispensable for
23、the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 948, Spices and condiments Sampling 3 Terms and definitions For the purposes of this document, the fol
24、lowing terms and definitions apply. 3.1 macro foreign matter all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the plant to which the spice or herb belongs EXAMPLE The origin of macro foreign matter can be non-animal (e.g. stems, stones, straw, visib
25、le moulds) or animal (e.g. excreta, insects, and insect-defiled product) foreign matter. 3.2 macro extraneous matter all matter visible to the naked eye or with a maximum 10 times magnifying power which are species waste belonging to the plant which the spice or herb belongs EXAMPLE Macro extraneous
26、 matter can be floral waste. Figure 1 summarizes these definitions. 4 Principle This method should be used by all laboratories which perform macro extraneous and foreign matter analyses for: suspect mould on seeds and leaves, animal excreta pellets and faeces, whole insects and/or large insect fragm
27、ents, sticks, stems, stones, glass, etc. 12BS EN ISO 927:2009 EN ISO 927:2009 (E)2 ISO 2012Figure 1 Illustrated definitions 5 Apparatus 5.1 Table and suitable lighting. 5.2 Paper, large, clean white sheets (possibly glazed). 5.3 Spatulas, selection, of small and large sizes. 5.4 Sample splitter, Jon
28、es sampler or riffle divider. 5.5 Balance, capable of being read to at least the nearest 0,001 g. 5.6 Butchers knife or any other suitable tool. 5.7 Magnifying glass. 6 Sampling Sample the material by the method specified in ISO 948. 7 Procedure 7.1 Laboratory sample size and preparation The laborat
29、ory sample should be a composite sample taken from different parts of the lot. For high bulk density products, the laboratory sample size should be about 500 g (see Table 1). For low bulk density products, the laboratory sample size should be about 250 g (see Table 1). Saffron is an exception and th
30、e laboratory sample size should be 3 g. 7.2 Test portion The laboratory sample should be homogenized before taking the test portion. The entire laboratory sample is to be analysed unless a test portion is appropriate. The appropriateness is determined based on historical performance, the level of de
31、fect under investigation and homogeneity of the samples (see Table 1). BS EN ISO 927:2009 ISO 927:2009 (E)EN ISO 20 3Table 1 Laboratory sample and test portion size Bulk density of product Product Laboratory sample size g Appropriate test portion size g Minimum test portion size g Allspice/pimento 1
32、00 100 Anise seed 100 10 Caraway seed 100 10 Cardamom seed 100 100 Cassia/cinnamon 100 50 Celery seed 100 10 Cloves 100 10 Coriander seed 100 10 Cumin seed 100 10 Dill seed 100 10 Fennel seed 100 10 Garlic 100 10 Ginger 100 100 Juniper berries 500 100 100 Nutmeg (whole and broken)100 Nuts or 500 g i
33、f broken 100 Nuts or 500 g if broken 50 Nuts or 250 g if broken Onion 100 10 Pepper (black and white) 100 100 Poppy seed 100 10 Sesame seed 100 10 High Turmeric 500 100 100 Capsicums 100 100 Mace 25 25 Low Herb leaves 250 25 5 Other Saffron 3 3 0,5 7.3 Examination procedure 7.3.1 All spices and herb
34、s including nutmeg Weigh (5.5) the sample prepared in 7.1 and 7.2 to the nearest 0,01 g. Examine the sample by: a) spreading the product over a wide area of a well-lit (5.1) white sheet (5.2); b) using a spatula (5.3), move the product in such a manner that it is thoroughly examined; c) separate (5.
35、4) all extraneous and/or foreign matter; d) weigh (5.5) or count (according to 8.1 and 8.2) the extraneous and foreign matter. Report all extraneous and foreign matter. 12BS EN ISO 927:2009 EN ISO 927:2009 (E)4 ISO 20127.3.2 Nutmeg Break 100 nutmeg lengthwise using a butchers knife (5.6). Examine th
36、e broken surfaces for insects, insect parts, insect channelling, excreta, or visible mould. Magnification (5.7) can be used to confirm any observations. Report foreign matter and number of positive nuts. 8 Calculation and expression of results 8.2 Foreign matter from animals Foreign matter from anim
37、als can be expressed according to Table 2 as type, name, number, count, mass fraction and percentage mass fraction. Table 2 Expression of results Foreign matter Expression of results Rodent excreta Count, mg/kg Other excreta (including insect and bird excreta) Type, count, mg/kg Whole insects and pa
38、rts (dead or alive, including mites and psocids) Name, number Larvae Number Mouldy material (all seeds or leaves exhibiting mould and 1/4 or more of their total area are considered mouldy) Percentage mass fraction (calculated according to 8.1) Insect-defiled product (including leaves, roots and/or s
39、eeds) Percentage mass fraction (calculated according to 8.1) 8.1 Extraneous matter and non-animal foreign matter The mass fraction of extraneous matter, wEM, and mass fraction of non-animal foreign matter, wFM, expressed as percentages, are given by: EMEMS100mwmFMFMS100mwmwhere mEMis the mass, in gr
40、ams, of extraneous matter; mFMis the mass, in grams, of non-animal foreign matter; mSis the mass, in grams, of the laboratory sample or test portion, as appropriate. Express the results to one decimal place. BS EN ISO 927:2009 ISO 927:2009 (E)EN ISO 20 59 Test report The test report shall include at
41、 least the following information: a) an indication of the method used, including a reference to this International Standard; b) the results obtained; c) all operating details not specified in this International Standard, or regarded as optional, as well as any circumstances that may have influenced
42、the results; d) all information necessary for complete identification of the sample. 12BS EN ISO 927:2009 EN ISO 927:2009 (E)6 ISO 2012Bibliography 1 AMERICAN SPICE TRADE ASSOCIATION. ASTA cleanliness specification for spices, seeds and herbs (foreign and domestically produced). ASTA, Washington, DC
43、, 2007 2 US FOOD & DRUG ADMINISTRATION: CENTER FOR FOOD SAFETY & APPLIED NUTRITION. Macroanalytical procedures manual. FDA, Silver Spring, MD, 1984. (FDA Technical Bulletin, No. 5.) Electronic version, 1998, available (2009-03-19) at: http:/www.cfsan.fda.gov/dms/mpm-1.html 3 EUROPEAN SPICE ASSOCIATI
44、ON. European Spice Association quality minima document, Rev 1. ESA, Bonn, 2007. Available (2009-03-19) at http:/www.esa-spices.org/content/pdfs/ESAQMDrev1-2Nov07.pdf BS EN ISO 927:2009 ISO 927:2009 (E)EN BSI is the independent national body responsible for preparing British Standards and other stand
45、ards-related publications, information and services. It presents the UK view on standards in Europe and at the international level. BSI is incorporated by Royal Charter . British Standards and other standardizationproducts are published by BSI Standards Limited.British Standards Institution (BSI)rai
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