APPENDIX III. METHODS OF ANALYSIS AND SAMPLING CONSIDERED FOR ENDORSEMENT BY THE COMMITTEE AT THE TWENTY-SECOND SESSION

This Appendix consists of two parts as follows:

Part 1. Methods of Analysis Provisions of Certain Commodity Standards
Part 2. Methods of Sampling Provisions of Certain Commodity Standards

A. Proposed by Codex Committee on Nutrition and Foods for Special Dietary Uses

COMMODITY	PROVISION	METHOD	PRINCIPLE	Note	Type	Status[25]
Food Grade Salt	Iodine No level specified	ESPA/CN-E/109-1994	Titrimetry using sodium thiosulphate		II	E
Food Grade Salt	Iodine No level specified	AOAC 925.56	Titrimetry using sodium thiosulphate		III	E
Food Grade Salt[26]	Potassium [to be filled before publication]	ESPA/CN-E/104-1994	Flame atomic absorption spectrometry	Renumbering of the reference to the method; revision of the previous decision on the Type of the method.	II	E
Food Grade Salt[27]	Potassium [to be filled before publication]	ESPA/CN-E/103-1994	Titrimetry	Renumbering of the reference to the method; revision of the previous decision on the Type of the method.	III	E
Guidelines for Nutrition Labelling	Polyunsaturated fat	AOCS Ce 1c-89	Gas liquid chromatography	Previous status, temporarily endorsed.	IV	E
Guidelines for Nutrition Labelling	Polyunsaturated fat	AOAC 996.06	Gas liquid chromatography	AOAC is requested to clarify whether the method is applicable to the determination	II	TE
Guidelines for Nutrition Labelling	Saturated fat	AOCS Ce 1c-89	Gas liquid chromatography	Previous status, temporarily endorsed.	IV	E
Guidelines for Nutrition Labelling	Saturated fat	AOAC 996.06	Gas liquid chromatography	IUPAC is requested to submit information on its available methods for this purpose.	II	E

B. Proposed by Codex Committee on Processed Fruits and Vegetables/Codex Coordinating Committee for Asia

COMMODITY	PROVISION	METHOD	PRINCIPLE	Note	Type	Status
Pickles	Acidity Not specified	AOAC 942.15	Titrimetry		I	E
Pickles	Acidity Not specified	ISO 750:1981	Titrimetry	This method was not endorsed since there can only be one Type I method for the same provision.		NE
Pickles	Arsenic £ 1.0 mg/kg	AOAC 952.13 (Codex general method)	Colorimetry, diethyldithiocarbamate		II	E
Pickles	Arsenic £1.0 mg/kg	ISO 6634:1982	Spectrophotometry, silver diethyldithiocarbamate		III	E
Pickles	Benzoic acid £ 250 mg/kg	ISO 5518:1978	Spectrophotometry	The Commodity Committee is requested to review more modern methods such as the liquid chromatographic method IFU 63 (1995) or the gas chromatographic method NMKL 103 (1984)/AOAC 983.16 which has been endorsed as a Type II Codex general method.	IV	TE
Kimchi	Drained weight ³ 80%	AOAC 968.30	Gravimetry		I	E
Pickles	Drained Weight Not specified	AOAC 968.30	Gravimetry		I	E
Pickles	Lead £ 1.0 mg/kg	AOAC 972.25 (Codex general method)	Atomic absorption spectrophotometry		II	E
Pickles	Lead £ 1.0 mg/kg	ISO 6633:1984	Flameless atomic absorption spectrophotometry		IV	TE
Kimchi	Mineral impurities £ 0.03% m/m	AOAC 971.33	Ashing		I	E
Pickles	Salt Not specified	AOAC 971.27 (Codex general method)	Potentiometry (Determination of chloride, expressed as sodium chloride)		II	E
Pickles	Salt Not specified	AOAC 939.10	Volumetry, Gravimetry, Titrimetry (3 methods) (Determination of chloride, expressed as sodium chloride)		III	E
Kimchi	Salt (sodium chloride) 1.0-4.0% m/m	AOAC 971.27 (Codex general method)	Potentiometry (Determination of chloride, expressed as sodium chloride)		II	E
Pickles	Sorbates £ 1000 mg/kg	ISO 5519:1978	Spectrophotometry	The Commodity Committee is requested to review more modern methods such as the liquid chromatographic method IFU 63 (1995) or the gas chromatographic method NMKL 103 (1984)/AOAC 983.16 which has been endorsed as a Type II Codex general method.	IV	TE
Pickles	Sulphur dioxide £ 30 mg/kg	ISO 5522:1981	Titrimetry followed by: gravimetry (high levels) nephelometry (low levels)	The Commodity Committee is requested to review the Optimized Monier-Williams method (AOAC 990.28), which has been endorsed as a Type II Codex general method.		NE
Pickles	Sulphur dioxide £ 30 mg/kg	ISO 5523:1981	Colorimetry	See above		NE
Pickles	Tin £ 250.0 mg/kg	AOAC 980.19 (Codex general method)	Atomic absorption spectrophotometry	The Commodity Committee is asked to consider whether it is necessary to express the provision using four significant figures.	II	E
Pickles	Tin £ 250.0 mg/kg	ISO 2447:1974		The Commodity Committee is asked to consider whether it is necessary to express the provision using four significant figures.	IV	TE
Kimchi	Total acidity £ 1.0% m/m	AOAC 942.15	Tritrimetry		I	E

C. Proposed by Codex Committee on Milk and Milk Products

1. Requirements/Specifications in standards (except food additives)

COMMODITY	PROVISION		METHOD	PRINCIPLE	Note	Type	Status
Whey Powders	Ash £ 9.5% (whey powder), £ 15.0% (acid whey powder)		IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978	Furnace, 825°C		IV	E
Edible Casein Products	Ash (including P2O5) ³ 7.5% (rennet casein), £ 2.5% (acid casein)		IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978	Furnace, 825°C		IV	E
Milkfat Products	Certain antioxidants (use or non-use)		IDF Standard 165:1993	Reversed phase gradient liquid chromatography		II	E
Milk products	Copper £ 5 mg/kg (whey powders, edible casein products) £ 0.05 mg/kg (butter, milkfat products)		AOAC 971.20 (Codex general method)	Atomic absorption spectrophotometry	The Committee was informed that the method had been validated for tea only.		NE
Milk Products	Copper £ 5 mg/kg (whey powders, edible casein products)		AOAC 985.35	Atomic absorption spectrophotometry	This method was endorsed in place of AOAC 971.20 (see above); the provisions for copper in milk products was separated into two separate entries on the basis of the applicability of the method.	II	E
Milk Products	Copper £ 5 mg/kg (whey powders, edible casein products)		IDF Standard 76A:1980 ISO 5738:1980 AOAC 960.40 (Codex general method)	Photometry, diethyldithiocarbamate		III	E
Milk Products	Copper £ 0.05 mg/kg (butter, milkfat products)		IDF Standard 76A:1980 ISO 5738:1980 AOAC 960.40 (Codex general method)	Photometry, diethyldithiocarbamate	The Committee was not convinced of the applicability of the method to high fat products. The Commodity Committee is requested to review the method in this respect as well as to consider the applicability of method AOAC 990.05, IUPAC Method Pure and Applied Chem., 60, No6 (atomic absorption spectrophotometry, graphite furnace).		NE
Cheeses in Brine	Dry matter (for composition)		IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102°C	The Commodity Committee is asked to forward its recommendation as to which of the two Type I methods it prefers since only one Type I method can be endorsed for the one analyte/product combination.		NE
Cheeses in Brine	Dry matter (for composition)		AOAC 926.08	Gravimetry, vacuum oven	See above.		NE
Whey Cheese	Dry matter (for denomination)		IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974	Gravimetry, drying at 88±2°C	The Commodity Committee may wish to consider if the provision can be handled by other methods.	IV	E
Edible Casein Products	Free acid £ 0.27 ml-0.1 N NaOH/g		IDF Standard 91:1979 (confirmed 1986) ISO 5547:1978	Titrimetry, aqueous extract		IV	E
Milkfat Products	Free fatty acids (expressed as oleic acid) £ 0.3% (anhydrous milkfat, anhydrous butteroil) £ 0.4% (milkfat, butteroil, ghee)		IDF Standard 6B:1989 ISO 1740:1991 AOAC 969.17	Titrimetry	For consistency, the method is endorsed as Type I since a conversion factor is included in the method.	I	E
Milk Products	Iron £ 20 mg/kg (spray dried whey powder, edible caseinate products except roller dried caseinates), £ 50 mg/kg (roller dried whey powder & caseinates) £ 2.0 mg/kg (butter) £ 0.2 mg/kg (milkfat products)		NMKL 139 (1991) (Codex general method)	Atomic absorption spectrophotometry	The level £ 0.2 mg/kg was added to this provision since it was presumed that its omission was a typographical error (see below).	II	E
Milk Products	Iron £ 20 mg/kg (spray dried whey powder, edible caseinate products except roller dried caseinates), £ 50 mg/kg (roller dried whey powder & caseinates) £ 2.0 mg/kg (butter) £ 0.2 mg/kg (milkfat products)		IDF Standard 103A:1986 ISO 6732:1985	Photometry, bathophenanthroline		IV	E
Edible Casein Products	Lactose £ 1.0%		IDF Standard 106:1982 ISO 5548:1980	Photometry, phenol and H2SO4		IV	E
Whey Powders	Lactose (expressed as anhydrous lactose) ³ 61.0%		IDF Standard 79B:1991 ISO/DIS, Part I and Part II	Enzymatic method; glucose moiety (method A), galactose moiety (method B)	The Commodity Committee is requested to submit information as to which method (A or B) it prefers.		NE
Butter	Lead £ 0.05 mg/kg		AOAC 972.25 (Codex general method)	Atomic absorption spectrophotometry		II	E
Edible Casein Products	Lead £ 1 mg/kg		AOAC 972.25 (Codex general method)	Atomic absorption spectrophotometry		II	E
Edible Casein Products	Lead £ 1 mg/kg		IDF Standard 133A:1992	Spectrometry, 1,5 - diphenylthiocarbazone		III	E
Edible Casein Products	Lead £ 1 mg/kg		AOAC 982.23 (Codex general method)	Anodic Stripping Voltammetry		III	E
Edible Casein Products	Lead £ 1 mg/kg		NMKL 139 (1991) (Codex general method)	Atomic absorption spectrophotometry		III	E
Whey Powders	Lead £ 1 mg/kg		AOAC 972.25 (Codex general method)	Atomic absorption spectrophotometry		II	E
Butter	Milk solids-not-fat £ 2%		IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116	Gravimetry		I	E
Butter	Milkfat ³ 80%		IDF Standard 80:1977 ISO 3727:1977 AOAC 938.06	Gravimetry		I	E
Cheese	Milkfat (specified in individual standards)		IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05	Gravimetry (Schmid - Bondzynski-Ratslaff)		I	E
Edible Casein Products	Milkfat £ 2.0%		IDF Standard 127A:1988 ISO 5543:1986	Gravimetry (Schmid - Bondzynski-Ratslaff)		I	E
Evaporated Milks	Milkfat ³ 7.5% (evaporated milk), £ 1.0% (evaporated skimmed milk), >1.0% & <7.5% (evaporated partly skimmed milk), ³ 15.0% (evaporated high-fat milk)		IDF Standard 13C:1987 ISO 1737:1985 AOAC 945.48G	Gravimetry (Röse-Gottlieb)		I	E
Evaporated Milks	Milkfat ³ 7.5% (evaporated milk), £ 1.0% (evaporated skimmed milk), >1.0% & <7.5% (evaporated partly skimmed milk), ³ 15.0% (evaporated high-fat milk)		AOAC 920.115F	Gravimetry (Röse-Gottlieb)	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Milk Powders and Cream Powders	Milkfat ³ 42% (cream powder), ³ 26% & <42% (whole milk powder), >1.5% & <26% (partly skimmed milk powder), £ 1.5% (skimmed milk powder)		IDF Standard 9C:1987 ISO 1736:1985 AOAC 932.06	Gravimetry (Röse-Gottlieb)		I	E
Milk Powders and Cream Powders	Milkfat ³ 42% (cream powder), ³ 26% & < 42% (whole milk powder), >1.5% & < 26% (partly skimmed milk powder), £ 1.5% (skimmed milk powder)		AOAC 920.115F	Gravimetry (Röse-Gottlieb)	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Milk Powders and Cream Powders	Milkfat ³ 42% (cream powder), ³ 26% & < 42% (whole milk powder), > 1.5% & < 26% (partly skimmed milk powder), £ 1.5% (skimmed milk powder)		AOAC 945.48G	Gravimetry (Röse-Gottlieb)	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Milk Products (for products not completely soluble in ammonia)	Milkfat		IDF Standard 126A:1988 ISO 8262-3:1987	Gravimetry (Weibull-Berntrop)		I	E
Milkfat Products	Milkfat ³ 99.8% (anhydrous milkfat, anhydrous butteroil) ³ 99.6% (milkfat, butter oil, ghee)		IDF Standard 24:1964	Gravimetry (calculation for solids-not-fat and water content)		IV	E
Sweetened Condensed Milks	Milkfat ³ 8.0% (sweetened condensed milk), £ 1.0% (sweetened condensed skimmed milk), > 1.0% & < 8.0% (sweetened condensed partly skimmed milk), >16.0% (sweetened condensed high-fat milk)		IDF Standard 13C:1987 ISO 1737:1985 AOAC 920.115F	Gravimetry (Röse-Gottlieb)		I	E
Sweetened Condensed Milks	Milkfat ³ 8.0% (sweetened condensed milk), £ 1.0% (sweetened condensed skimmed milk), > 1.0% & < 8.0% (sweetened condensed partly skimmed milk), > 16.0% (sweetened condensed high-fat milk)		AOAC 945.48G	Gravimetry (Röse-Gottlieb)	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Whey Powders	Milkfat £ 2%		IDF Standard 9C:1987 ISO 1736:1985 AOAC 932.06	Gravimetry (Röse-Gottlieb)		I	E
Whey Cheese	Milkfat (dry basis) ³ 33% (creamed whey cheese), ³ 10% & < 33% (whey cheese), < 10% (skimmed whey cheese)		IDF Standard 59A:1986 ISO 1854:1987 AOAC 974.09	Gravimetry (Röse-Gottlieb)		I	E
Cheeses in Brine	Milkfat in dry matter ³ 40% (soft, semi-hard)		IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05	Gravimetry (Schmid - Bondzynski-Ratslaff)		I	E
Cheese	Moisture (specified in individual standards)		AOAC 926.08	Gravimetry, vacuum oven	The Commodity Committee is asked to forward its recommendation as to which of the two Type I methods it prefers since only one Type I method can be endorsed for the one analyte/product combination.		NE
Cheese	Moisture (specified in individual standards)		IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102°C	This method was added for consistency (see above).		NE
Edible Casein Products	Moisture £ 12% (rennet casein & acid casein), £ 8% (caseinates)		IDF Standard 78C:1991 ISO 5550:1978	Gravimetry, drying at 102°C		I	E
Whey Powders	Moisture, “Free” £ 5.0% (whey powder), £ 4.5% (acid whey powder)		IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974	Gravimetry, drying at 88±2°C		IV	E
Milkfat Products (Anhydrous Milkfat)	Peroxide value £ 0.3 milliequivalents of oxygen/kg fat		AOAC 965.33	Titrimetry		I	E
Milkfat Products	Peroxide value (expressed as milliequivalents of oxygen/kg fat) £ 0.6 (milkfat, butteroil, ghee) £ 0.3 (anhydrous milkfat, anhydrous butteroil)		IDF Standard 74A:1991 ISO 3976:1977	Photometry, FeCl3/NH4CNS	The Commodity Committee is requested to consider whether AOAC 965.33 is applicable to the determination of peroxide values in these milkfat products (in addition to anhydrous milkfat).		NE
Edible Casein Products	PH £ 7.5 (caseinates)		IDF Standard 115A:1989 ISO 5546:1979	Electrometry		IV	E
Evaporated Milks	Protein (in milk solids-not-fat) ³ 34%		AOAC 945.48H	Kjeldahl, titrimetry		I	E
Evaporated Milks	Protein (in milk solids-not-fat) ³ 34%		IDF Standard 20B:1993 AOAC 991.20-23	Kjeldahl, titrimetry,	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Milk Powders and Cream Powders	Protein (in milk solids-not-fat) ³ 34%		IDF Standard 20B:1993 AOAC 991.20-23	Kjeldahl, titrimetry		I	E
Sweetened Condensed Milks	Protein (in milk solids-not-fat) ³ 34%		AOAC 920.115G	Kjeldahl, titrimetry		I	E
Sweetened Condensed Milks	Protein (in milk solids-not-fat) ³ 34%		IDF Standard 20B:1993 AOAC 991.20-23	Kjeldahl, titrimetry	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Edible Casein Products	Protein (Total N × 6.38 in dry matter) ³ 84% (rennet casein), ³ 90% (acid casein), ³ 88% (caseinates)		IDF Standard 92:1979 (confirmed 1986) ISO 5549:1978	Kjeldahl, titrimetry		IV	E
Whey Powders	Protein (Total N × 6.38) ³ 11% (whey powder), ³ 10% (acid whey powder)		IDF Standard 92:1979 (confirmed 1986) ISO 5549:1978	Kjeldahl, titrimetry		IV	E
Butter	Salt (for labelling purposes)		IDF Standard 12B:1988 ISO 1738:1997 AOAC 960.29	Titrimetry (Determination of chloride, expressed as sodium chloride)		II	E
Butter	Salt (for labelling purposes)		IDF Standard 179:1997 AOAC 971.27 (Codex general method)	Potentiometry (Determination of chloride, expressed as sodium chloride)	This method was added by the Committee. The Commodity Committee is asked to consider this Codex general method as an alternative method.	III	E
Milk Powders and Cream Powders	Scorched Particles Max disc B		IDF Standard 107A:1995 ISO 5739:1983	Visual comparison with standard discs, after filtration		IV	E
Edible Casein Products	Sediment (scorched particles)(in 25 g) £ 15 mg (rennet casein), £ 22.5 mg (acid casein, spray dried caseinates), £ 81.5 mg (roller dried caseinates)		IDF Standard 107A:1995 ISO 5739:1983	Visual comparison with standard disks, after filtration		IV	E
Cheese	Solids (specified in individual standards)		IDF Standard 4A:1982 ISO 5534:1985	Gravimetry, drying at 102°C	The Commodity Committee is asked to forward its recommendation as to which of the two Type I methods it prefers since two methods for the same provision cannot be endorsed.		NE
Cheese	Solid (specified in individual standards)		AOAC 926.08	Gravimetry, vacuum oven	See above.		NE
Evaporated Milks	Solids ³ 25% (evaporated milk), ³ 20% (evaporated skimmed milk, evaporated partly skimmed milk)		IDF Standard 21B:1987 ISO 6731:1989 AOAC 925.23A	Gravimetry, drying at 98-100°C	The reference AOAC 945.48D was deleted as being not applicable.	I	E
Evaporated Milks	Solids ³ 25% (evaporated milk), ³ 20% (evaporated skimmed milk, evaporated partly skimmed milk)		AOAC 920.107+925.23A	Gravimetry, drying at 98-100°C	This method was not endorsed since there can be only one Type I method; in addition the Committee was informed that the method had not been shown to be applicable to the commodity in question.		NE
Sweetened Condensed Milks	Solids ³ 28% (sweetened condensed milk), ³ 24% (sweetened condensed skimmed milk, sweetened condensed partly skimmed milk		IDF Standard 15B:1991 ISO 6734:1989	Gravimetry, drying at 102°C	The Commodity Committee is asked to forward its recommendation as to which of the two Type I methods it prefers since two methods for the same provision cannot be endorsed.		NE
Sweetened Condensed Milks	Solids ³ 28% (sweetened condensed milk), ³ 24% (sweetened condensed skimmed milk, sweetened condensed partly skimmed milk		AOAC 920.115D	Gravimetry, vacuum oven	See above.		NE
Milk Powders and Cream Powders	Solubility £ 1.0 ml		IDF Standard 129A:1988 ISO 8156:1987	Centrifugation		I	E
Milk Powders and Cream Powders	Titratable acidity £ 18.0 ml-0.1N NaOH/10 g-solids-no-fat		IDF Standard 86:1981	Titrimetry, titration to pH 8.4		I	E
Milk Powders and Cream Powders	Titratable acidity £ 18.0 ml-0.1N NaOH/10 g-solids-no-fat		IDF Standard 81:1981	Titrimetry	This method using phenolphthalein was not endorsed as it was considered that the above method covered the provision and there can be only one Type I method for a provision.		NE
Butter	Vegetable fat (free from vegetable fat)		IDF Standard 32:1965 ISO 3595:1976 AOAC 955.34A	Phytosteryl acetate test		III	E
Butter	Vegetable fat (free from vegetable fat)		IDF Standard 54:1970 ISO 3594:1976 AOAC 970.50A	Gas liquid chromatography		II	E
Milkfat Products	Vegetable fat (free from vegetable fat)		IDF Standard 32:1965 ISO 3595:1976 AOAC 955.34A	Phytosteryl acetate test		III	E
Milkfat Products	Vegetable fat (sterols) (free from vegetable fat)		IDF Standard 54:1970 ISO 3594:1976 AOAC 970.50A	Gas liquid chromatography		II		E
Butter	Water £ 16%		IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116	Gravimetry		I		E
Milk Powders and Cream Powders	Water £ 5%		IDF Standard 26A:1993	Gravimetry, drying at 102°C		IV		E
Milkfat Products	£ 0.1% (anhydrous milkfat, anhydrous butteroil)		IDF Standard 23A:1988	Titrimetry (Karl Fischer)		II		E

2. Methods established for food additives.

COMMODITY	PROVISION	METHOD		PRINCIPLE	Note	Type	Status
Cheese and Processed Cheese Products	Citric acid	IDF Standard 34C:1992		Enzymatic		II	E
Cheese and Processed Cheese Products	Citric acid	AOAC 976.15 ISO 2963:1997		Photometry		III	E
Cheese (and cheese Natamycin rind)		IDF Standard 140A:1992 ISO 9233:1991		Molecular absorption spectrometry & HPLC after extraction		II	E

D. Proposed by Codex Committee on Fish and Fishery Products

COMMODITY			PROVISION	METHOD	PRINCIPLE	Note	Type	Status
Quick Frozen Fish Sticks (fish fingers) and Fish Portions-Breaded and in Batter(except for certain fish species with soft flesh)			Proportion of fish fillet and minced fish Not specified	See Annex 2 to CX/MAS 98/9	Gravimetry	The Commodity Committee is asked to review the collaborative study data, which was available late at this session.		NE
Quick Frozen Fish Sticks (fish fingers) and Fish Portions-Breaded and in Batter(for certain fish species with soft flesh, such as hakes from the Southern Hemisphere)			Proportion of fish fillet and minced fish Not specified	See Annex 3 to CX/MAS 98/9	Gravimetry		IV	E
Quick Frozen Fish Sticks (fish fingers) and Fish Portions-Breaded and in Batter			Proportion of fish flesh in fish sticks (fish core) Not specified	AOAC 996.15 (with an adjustment factor of 2% for raw breaded and batter-dipped products; 4% for precooked products)	Gravimetry	AOAC 996.15 is a modified method of AOAC 971.13 which was endorsed previously. The matter is referred back to the Commodity Committee for further considerations regarding the application of adjustment factors.	I	TE
Salted Fish of the Gadidae Family			Salt No level specified	See Annex 4 to CX/MAS 98/9	Titrimetry (Mohr)	Endorsement postponed awaiting collaborative study data.		NE

E. Proposed by Codex Committee on Sugars

COMMODITY	PROVISION	METHOD	PRINCIPLE	Note	Type	Status
Sugars (fructose)	D-Glucose £ 0.5% m/m	ISO 10504:1998	Liquid chromatography, refractive index detection		II	E
Sugars (fructose)	D-Fructose =>98% m/m	ISO 10504:1998	Liquid chromatography, refractive index detection		II	E
Sugars (white sugar, plantation or mill white sugar, soft white sugar, soft brown sugar, powdered sugar, powdered dextrose, raw cane sugar)	Sulphur dioxide £ 70 mg/kg	ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998)	Enzymatic method		II	E
Sugars (dextrose anhydrous, dextrose monohydrate, glucose syrup, dried glucose syrup, fructose)	Sulphur dioxide £ 400 mg/kg	ISO 5379:1983	Acidimetry and nephelometry		IV	E
Sugars (powdered sugar)	Anticaking agents £ 1.5% m/m	ICUMSA (1994) GS 3-21 to be amended to incorporate a method for the determination of starch to meet the requirements of the standard		The required amendments had not yet been undertaken.		NE
Sugars	Arsenic Free (raw cane sugar) £ 1 mg/kg (others)	AOAC 952.13 (Codex general method)	Colorimetry, diethyldithiocarbamates	This method was added and endorsed by the Committee since it is a Codex general method.	II	E
Sugars	Arsenic Free (raw cane sugar) £ 1 mg/kg (others)	ICUMSA GS 2/3-25	Colorimetry (diethyldithiocarbamates)		IV	E
Sugars	Lead Free (raw cane sugar) £ 0.5 mg/kg (less refined sugars) £ 0.1 mg/kg (refined sugar products)	AOAC 997.15	Atomic Absorption Spectrometry (graphite furnace)		II	E
Sugars (dextrose anhydrous, dextrose monohydrate, dried glucose syrup, glucose syrup, powdered dextrose, lactose)	Sulphated ash £ 0.25 % m/m on a dry basis	ISO 5809:1982	Single sulphonation		I	E
Sugars (fructose)	Conductivity ash £ 0.1 % m/m	ICUMSA GS 1/3/4/7/8-13 (1994)	Conductimetry	It is recommended that the method be replaced by method ICUMSA GS 2/3-17 (1994).		NE
Sugars (soft sugars, brown sugar)	Invert sugar (applicable at >10% m/m levels)	ICUMSA GS 4/3-3 (1994)	Titrimetry (Lane & Eynon)		I	E
Sugars (soft white sugar)	Colour £ 60 ICUMSA units	ICUMSA GS 2/3-9 (1994)	Photometry		I	E
Honey	Sugars added: for sugar profile	AOAC 977.20	Liquid chromatography		II	E
Honey	Sugars added: detection of high fructose syrup, corn syrup.	AOAC 979.22	Thin layer chromatography		II	E
Honey	Sugars added: detection of corn and cane sugar products.	AOAC 978.17	Carbon isotope ratio mass spectrometry		I	E

PART 2. METHODS OF SAMPLING PROVISIONS OF CERTAIN COMMODITY STANDARDS

A. Proposed by Codex Committee on Processed Fruits and Vegetables/Codex Coordinating Committee for Asia

COMMODITY	PROVISION	METHOD	PRINCIPLE	Note	Status
Kimchi	Sampling	Codex Sampling Plans for Prepackaged Foods(AQL 6.5)			E
Pickles	Sampling	Codex Sampling Plans for Prepackaged Foods (AQL 6.5)			E

B. Proposed by Codex Committee on Milk and Milk Products

COMMODITY	PROVISION	METHOD	PRINCIPLE	Note	Status
Butter	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Cheese	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Cheeses in Brine	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 A representative piece of cheese is placed on a cloth or on a sheet of non-absorbent paper for 5 to 10 min. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis.	General instructions for obtaining a sample from a bulk	The matter is referred to the CAC and the Commodity Committee for clarification as to whether the text in the standard regarding sampling contains contradictions (use of cloth or non-absorbent paper are given as alternatives).	E
Edible Casein Products	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Evaporated Milks	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Milk Powders and Cream Powders	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Milk Products	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Milk Products	Sampling	IDF Standard 113A:1990 ISO 5538:1987	Inspection by attributes		E
Milk Products	Sampling	IDF Standard 136A:1992 ISO 8197:1988	Inspection by variables		E
Milkfat Products	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Sweetened Condensed Milks	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Whey Cheese	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Whey Powders	Sampling	IDF Standard 113A:1990 ISO 5538:1987	Inspection by attributes		E
Whey Powders	Sampling	IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12	General instructions for obtaining a sample from a bulk		E
Milk Products	Sampling of milk from Bulk Tanks	AOAC 970.26	The Committee noted that this method has not been included in any of Codex standards but included in the list of methods agreed by the Codex Committee on Milk and Milk Products[28] and that there is no Codex standard for milk. However, as milk is used as a raw material for many standardized products a sampling method for milk may be needed.		E