(Advanced to Step 5 of the Codex Procedure)
The Appendix to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A(i)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This standard applies to edible fruits, vegetables, cereals, legumes, spices and condiments which have been cured, treated or processed and which are offered for direct consumption. This standard does not cover pickled cucumbers and kimchi.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
“Pickle” is the product:
(a) prepared from sound, clean and edible fruits, vegetables, cereals, legumes, spices and condiments;3. ESSENTIAL COMPOSITION AND QUALITY FACTORS(b) subjected to curing and processing with ingredients appropriate to the type in order to ensure preservation of the product and its quality;
(c) processed in an appropriate manner in order to ensure the quality and proper preservation of the product; and
(d) preserved in an appropriate manner in a suitable packing medium with ingredients appropriate to the type and variety of pickle.
3.1 COMPOSITION
3.1.1 Basic Ingredients
Edible fruits, vegetables, cereals, legumes and spices and condiments in a liquid or semisolid medium in combination with salt and one or more of the optional ingredients.
3.1.2 Optional Ingredients
Nutritive sweeteners, jaggery (unrefined nutritive sweetener), edible vegetable oils, vinegar, citrus juice, dried fruits, malt extract, salt, brine, chillies, seasoning (seasoning has two types; plant origin and animal origin).
3.2 QUALITY CRITERIA
The product shall have normal flavour, odour and colour and possess texture characteristic of the product.
4. FOOD ADDITIVES
|
Preservatives |
Maximum Level |
|
220 Sulphur dioxide |
} |
|
221 Sodium sulphite |
} |
|
222 Sodium hydrogen sulphite |
} 30 mg/kg (as sulphur dioxide) |
|
223 Sodium metabisulphite |
} |
|
224 Potassium metabisulphite |
} |
|
211 Sodium benzonate |
} |
|
212 Potassium benzoate |
} 250 mg/kg as benzoic acid |
|
200 Sorbic acid |
} |
|
202 Potassium sorbate |
} 1000 mg/kg as sorbate |
|
Acidity Regulator |
|
|
260 Acetic acid (glacial) |
Limited by GMP |
|
Flavour |
|
|
Oleoresins |
Limited by GMP |
5.1 HEAVY METALS
|
Metals |
Maximum Limit |
|
Arsenic (As) |
1.0 mg/kg |
|
Lead (Pb) |
1.0 mg/kg |
|
Tin (Sn) |
250.0 mg/kg |
6.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.
6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, the product:
(a) shall be free from micro-organisms in amounts which may represent a hazard to health;7. LABELLING(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any substance originating from micro-organisms in amounts which may represent a hazard to health.
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1 – 1985 (Rev. 1-1991)), the following specific provisions apply:
7.1 NAME OF THE FOOD
Pickles shall be labelled according to the type and in combination with the name of major ingredient.
Example - a pickle made from mangoes in an oil medium shall be labelled
“Mango Pickle in oil” or “Pickle in oil – Mango”.
In case of pickles not covered under the three types as given in clause 3, they may be labelled as
“Mango Pickle” or “Pickle – Mango”.
7.2 Depending upon the seasoning/ingredient, the product shall be labelled as “vegetarian” or “non-vegetarian”.
7.3 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 SAMPLING
Sampling shall be in accordance with the sampling plans for pre-packaged foods (CAC/RM 42-1969).
8.2 METHODS OF ANALYSIS
8.2.1 Determination of Sulphur Dioxide Content
According to ISO 5522:81 or ISO 5523:81.
8.2.2 Determination of Benzoic Acid Content
According to ISO 5518:78.
8.2.3 Determination of Sorbates Content
According to ISO 5519:78.
8.2.4 Determination of Arsenic Content
According to AOAC 952.13 (Codex General Method) or ISO 6634:82.
8.2.5 Determination of Lead Content
According to (Codex General Method) or ISO 6633:84.
8.2.6 Determination of Tin Content
According to AOAC 980.19(Codex General Method) or ISO 2447:74.
This Appendix is intended for voluntary application by commercial partners and not for application by governments.
1. OTHER COMPOSITION AND QUALITY FACTORS
1.1 TYPES
Pickles may be of three types, namely:
Pickles not covered under any of the three categories may also be marketed (see 1.2.3.4)
1.2 QUALITY CRITERIA
1.2.1 Colour
The product shall be free from any extraneous colouring matter.
1.2.2 Flavour
The product shall have a characteristic flavour typical of the type. It shall be free from any objectionable taste or off flavour.
1.2.3 Specific Requirements
1.2.3.1 Pickle in edible oil
(a) The percentage of oil in product shall not be less than 10 percent by weight.1.2.3.2 Pickle in brine
(b) The basic ingredient in the final product shall not be less than 60 percent by weight.
(a) The percentage of salt in the covering liquid shall not be less than 10 percent by weight when salt is used as a major preserving agent.1.2.3.3 Pickle in acidic media(b) The drained weight of the final product shall be not less than 60 percent by weight.
(a) The acidity of the media shall not be less than 2 percent by weight calculated as acetic acid.1.2.3.4 Pickles not covered under the above categories shall contain basic ingredients not less than 60 per cent by weight.(b) The drained weight of the final product shall not be less than 60 percent by weight.
2. OTHER METHODS OF ANALYSIS
2.1 Determination of Salt Content
According to AOAC 971.27 (Codex General Method) or AOAC 939.10
2.2 Determination of Drained Weight
According to AOAC 968.30.
2.3 Determination of Acidity
According to AOAC 942.15 or ISO 750:81.
