This Appendix consists of three sections:
Part I Methods of Analysis for Commodity Standards
Part II. Methods of Sampling for Commodity Standards
Part III. General Methods of Analysis
PART I . METHODS OF ANALYSIS FOR COMMODITY STANDARDS
A. CODEX COMMITTEE ON SUGARS
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
|
Sugars |
Sulphur dioxide |
ICUMSA GS 2-33 (1994) |
Rosaniline procedure |
|
III |
E |
|
(white sugar, plantation or mill white sugar, soft white
sugar, soft brown sugar, powdered sugar, powdered dextrose, raw cane sugar)
|
|
|
|
|
|
|
|
Sugars (powdered sugar) |
Polarisation |
ICUMSA (1994) GS 2/3-1 |
Polarimetry |
Corrected reference to the method |
II |
E |
|
Sugars (fructose) |
Conductivity ash |
ICUMSA GS 2/3-17 (1994) |
Conductimetry |
|
I |
E |
|
Sugars (soft sugars, brown sugar) |
Invert sugar |
ICUMSA GS 1/3/7-3 |
Titrimetry (Lane & Eynon) |
|
I |
E |
|
Sugars (plantation or mill white sugar) |
Invert sugar |
ICUMSA GS 2-6 (1998) |
Titrimetry |
|
I |
E |
|
Sugars (soft white sugar, powdered sugar, plantation or mill
white sugar) |
Colour |
ICUMSA GS 2/3-10 (1998) |
Photometry |
Corrected reference to the method. It was noted that the
Commodity Committee recommended this method even though some members of the
trade objected. |
I |
E |
|
Honey |
Sample preparation |
AOAC 920.180 |
|
|
I |
|
|
Honey |
Moisture content |
AOAC 969.38B |
Refractometry |
Both methods cited are identical |
I |
E |
|
Honey |
Fructose and Glucose (sum of both) |
Harmonised method of the EHC, Apidologie, Special Issue 28,
1997, Chapter 1.7..2 |
HPLC |
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method. |
II |
TE |
|
Honey |
Sucrose content |
Harmonised method of the EHC, Apidologie, Special Issue 28,
1997, Chapter 1.7.2 |
HPLC |
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method. |
II |
TE |
|
Honey |
Sugars added: for sugar profile |
AOAC 998.18 |
Carbon isotope ratio mass spectrometry |
AOACI has replaced method 991.41 with AOAC 998.18. It was also
noted that at the last session method AOAC978.17 was endorsed for honey (sugars
added) and has been replaced with AOAC 998.12. |
I |
E |
|
Honey |
Water-insoluble solids content |
MAFF validated method V22, J A Public Analyst 1992, 28(4)
189-193?? |
Gravimetry |
|
I |
E |
|
Honey |
Electrical conductivity |
Harmonised method of the EHC, Apidologie, Special Issue 28,
1997, Chapter 1.2 |
|
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method. |
I |
TE |
|
Honey |
Acidity |
MAFF Validated method V19, J A Public Analyst 1992, 28(4)
171-175. |
Titrimetry |
|
I |
E |
|
Honey |
Diastase activity |
Phadebas - Harmonised method of the EHC |
Enzyme |
The Commodity Committee is requested to verify that the
reagents for the method are available, and a collaborative study has been
performed on this method and to provide a method reference. |
III |
TE |
|
Honey |
Hydroxymethylfurfural |
Harmonised method of the EHC |
HPLC |
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method and to provide a method
reference. |
III |
TE |
1. Methods referred back to CCCFFP
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)
Quick Frozen Fish Sticks (fish fingers) and Fish Portions-Breaded and in
Batter |
Proportion of fish fillet and minced fish |
WEFTA Method |
Gravimetry |
The Commodity Committee is requested to provide the reference
to the published method. |
I |
E |
|
Proportion of fish flesh in fish sticks |
AOAC 996.15 |
Gravimetry |
AOAC 996.15 is a modified method of AOAC 971.13 which was
endorsed previously.. |
I |
E |
|
(fish core) |
(with an adjustment factor of 2% for raw breaded and
batter-dipped products; 4% for precooked products) |
|
|
|
|
Salted Fish of the Gadidae Family |
Salt |
WEFTA Method |
Titrimetry (Mohr) |
The Commodity Committee is requested to provide method
reference. |
II |
E |
|
|
|
Salt determined as chloride expressed as sodium
chloride |
|
|
|
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Fish and Fishery Products |
Histamine |
AOAC 977.13 |
Fluorimetry |
|
II |
E |
1. Methods of analysis referred back to CCMMP (adopted standards)
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
NOTE |
Type |
Status |
Cheese |
Solids |
IDF Standard 4A:1982 |
Gravimetry, drying at102 °C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method. |
I |
E |
|
|
ISO 5534:1985 |
|
|
|
|
Cheese |
Moisture |
IDF Standard 4A:1982 |
Gravimetry, drying at102 °C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method. |
I |
E |
|
|
ISO 5534:1985 |
|
|
|
|
Sweetened Condensed Milks |
Solids |
IDF Standard 15B:1991 ISO 6734:1989 |
Gravimetry, drying at 102 °C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method. |
I |
E |
Milkfat Products |
Peroxide value(expressed as milliequivalents of oxygen/kg
fat) |
AOAC 965.33 |
Titrimetry |
|
I |
E |
Evaporated Milks |
Protein |
AOAC 945.48H |
Kjeldahl, titrimetry |
|
I |
E |
Sweetened and Condensed Milks |
|
AOAC 991.20 - IDF 20B:1993 |
|
|
|
|
Milkfat Products |
Copper |
IDF Standard 76A:1980/ISO5738:1980/AOAC 960.40 |
Photometry, diethyldithiocarbamate |
The Commodity Committee was encouraged to consider adopting
one of the general methods for copper. |
II |
E |
Whey Cheese |
Dry matter (for denomination) |
IDF Standard 58:1970 (confirmed1993) |
Gravimetry, drying at 88 °C |
. |
I |
E |
|
|
ISO 2920:1974 |
|
|
|
|
Whey Powders |
Lactose |
IDF 79B:1991 |
Enzymatic method: glucose moiety (method A), galactose
moiety(method B) |
|
II |
E |
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Cheeses, individual |
Dry matter (specified in individual standards) |
IDF Standard 4A:1982 ISO 5534:1985 |
Gravimetry, drying at102 °C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method |
I |
E |
Cheeses, individual |
Milkfat in dry matter |
IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05 |
Gravimetry (Schmid- Bondzynski-Ratslaff) |
|
I |
E |
Creams, Whipped Creams and Fermented Creams |
Milk solids-not-fat |
IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 |
Gravimetry |
|
I |
E |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Creams, Whipped Creams and |
Milk solid-not-fat |
IDF Standard 11A:1986 |
Gravimetry |
The Commodity Committee should review to assure that this
method is appropriate since the cited method is for milk solids in butter not
cream. |
|
NE |
Cream |
Milkfat |
IDF Standard 16C:1987 ISO 2450:1999 AOAC 995.19 |
Gravimetry |
|
I |
E |
Creams Lowered in Milkfat Content |
Milkfat |
IDF Standard 16C:1987 ISO 2450:1999 AOAC 995.19 |
Gravimetry |
|
I |
E |
|
|
|
|
|
|
|
Edible Casein Products |
Casein in protein |
IDF Standard 29:1964 |
Titrimetry, Kjeldahl |
|
I |
E |
Fermented Milks |
Lactic acid |
IDF Standard 150:1991 ISO 11869:1997 |
Potentiometry |
The Commodity Committee should determine if the IDF method
determines total acidity or lactic acid as in the provision. |
I |
NE |
Fermented Milks |
Lactic acid |
AOAC 937.05 |
Spectrophotometric(for lactate acid in milk & milk
products) |
The Commodity Committee should clarify the provision or what
type method they are requesting since there cant be two type I or II
methods. |
|
NE |
Fermented Milks |
Protein |
IDF Standard 20B:1993 AOAC 991.20-23 |
Titrimetry (Kjeldahl) |
|
I |
E |
Fermented Milks |
Dairy starter cultures of lactic acid bacteria (LAB) |
IDF Standard 149A:1997(Annex A) |
Colony count at 25 °C, 30 °C, 37 °C & 45
°C according to the starter organism in question |
The Commodity Committee should provide information on whether
a collaborative study has been performed and the type of the method. |
I |
TE |
Fermented Milks (Yoghurt) |
Streptococcus thermophilus & Lactobacillus
delbrueckii subsp. Bulgaricus |
IDF Standard 117B:1997 |
Colony count at 37°C |
The Commodity Committee should provide information on whether
a collaborative study has been performed and the type of the method. |
I |
TE |
|
>= 107 cfu/g |
|
|
|
|
|
Fermented Milks (Yoghurt) |
Streptococcus thermophilus & Lactobacillus
delbrueckii subsp.bulgaricus |
IDF Standard 146A:1998 |
Test for identification |
The Commodity Committee should provide information on whether
a collaborative study has been performed and the type of the method. |
I |
TE |
|
>= 107 cfu/g |
|
|
|
|
|
Milk Products obtained from Fermented Milks Heat-Treated after
Fermentation |
Protein |
IDF Standard 20B:1993 ISO 8968 Part I AOAC 991.20-23 |
Titrimetry (Kjeldahl) |
|
I |
E |
Unripened Cheese Including Fresh Cheese4 |
Dry matter |
IDF Standard 4A:1982 |
Gravimetry, drying at 102 °C |
|
|
NE |
|
[not decided (unripened/fresh cheese)] |
ISO 5534:1985 |
|
|
|
|
|
>= 35 % (cream cheese) |
|
|
|
|
|
Unripened Cheese Including Fresh Cheese1 |
Dry matter |
IDF Standard 4A:1982 ISO 5534:1985 |
Gravimetry, drying at 102 °C |
|
|
NE |
|
[not decided (unripened/fresh cheese)] |
|
|
|
|
|
|
>= 35 % (m/m), < Restricted |
|
|
|
|
|
|
by the MMFB |
|
|
|
|
|
Unripened Cheese Including Fresh Cheese1 |
Dry matter |
AOAC 926.08 |
Gravimetry, vacuum oven |
|
|
NE |
|
[not decided (unripened/fresh cheese)] |
|
|
|
|
|
|
>= 35 % (cream cheese) |
|
|
|
|
|
Unripened Cheese Including Fresh Cheese1 |
Protein |
IDF Standard 20B:1993 AOAC 991.20-23 ISO 8968 Part I |
Titrimetry, Kjeldahl |
|
I |
E |
D. CODEX COMMITTEE ON COCOA PRODUCTS AND CHOCOLATE
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Cocoa (Cacao) Mass, Cocoa/Chocolate (liquor) and Cocoa
Cake |
Fat content |
AOAC 963.15 or IOCCC 14 (1972) |
Sohxlet extraction |
|
I |
E |
Cocoa powders (cocoas) and dry mixtures of cocoa and
sugars |
Cocoa butter |
IOCCC 37 (1990) and IOCCC14 (1972) |
Total fat and total sterol content by GLC |
The Commodity Committee is requested to provide evidence of
collaborative study validation and information regarding the purpose and type of
the method. |
|
NE |
Chocolate and Chocolate |
Copper |
NMKL 139 |
Atomic absorption Spectrophotometry |
The Commodity Committee should consider adopting one of the
Codex general methods for copper that will handle the % fat in their
product. |
|
NE |
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Aqueous Coconut Products |
Total solids |
AOAC 925.23A (IDF-ISO-AOAC method) |
Gravimetry |
AOAC 925.23kA has been repealed and the Commodity Committee
should provide information on validation of the cited method for this
application. |
I |
NE |
Aqueous Coconut Products |
Total Fats |
AOAC 945.48G |
Gravimetry (Röse-Gotlieb method) |
The Commodity Committee should provide information on
validation of the cited method for this application. |
I |
NE |
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Soups and Broths |
Creatinine |
AIIBP Method 2/5 (2000) |
HPLC |
|
II |
E |
Soups and Broths |
Creatinine |
AOAC 920.115 |
Colorimetry |
Based on the recommendation of the Commodity Committee this
method should be deleted. |
|
NE |
Soups and Broths |
Total Nitrogen |
AOAC 928.08 |
Kjeldahl |
|
II |
E |
Soups and Broths |
Sodium Chloride |
AIIBP No. 2/4 |
Potentiometric titration |
Specification should be for chloride expressed as sodium
chloride. |
II |
E |
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Type |
Status |
Wheat Protein Products |
Vital wheat gluten and devitalized wheat gluten |
AOAC 979.09 (Wheat protein in grain N x 5.7) |
Kjeldahl |
I |
E |
Wheat Protein Products |
Solubilized wheat protein |
AOAC 920.87 (wheat protein in flour N x5.7) |
Kjeldahl |
I |
E |
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Guidelines for |
Saturated fat |
AOAC 996.06 |
Gas liquid chromatography |
|
II |
E |
Nutrition Labelling |
|
|
|
|
|
|
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
Pickles |
Benzoic acid |
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 |
Pickles |
Lead |
ISO 6633:1984 |
Flameless atomic absorption spectrophotometry |
|
IV |
TE |
Pickles |
Sorbates |
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 |
ISO 5522:1981 |
Titrimetry followed by: |
The Commodity Committee is requested to review the Optimized
Monier-Williams method (AOAC990.28), which has been endorsed as a Type II Codex
general method. |
|
NE |
|
|
|
Gravimetry (high levels) |
|
|
|
|
|
|
Nephelometry (low levels) |
|
|
|
Pickles |
Sulphur dioxide |
ISO 5523:1981 |
Colorimetry |
See above |
|
NE |
Pickles |
Tin |
ISO 2447:1998 |
|
The Commodity Committee is asked to consider whether it is
necessary to express the provision using four significant figures. |
IV |
TE |
A. COMMITTEE ON MILK AND MILK PRODUCTS
|
|
|
|
|
Creams, Whipped creams and Fermented Creams |
Sampling |
IDF Standard 50C:1995 |
General instructions |
E |
Fermented Milks |
|
ISO 707:1997 AOAC 968.12 |
|
|
(Amendment at Step 3 of the Accelerated Procedure)
Amend Section 8.1 of the Codex Standard for Cheeses in Brine (CODEX STAN 208-1999) concerning sampling as follows (struck-out text to be deleted):
8.1 Sampling
According to IDF Standard 50C:1995/ISO 707:1997/AOAC 933.12. - Endorsed
Special requirements for cheese in brine: 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.
B. COMMITTEE ON VEGETABLE PROTEINS
Draft Standard for Wheat Protein Products
Sampling: ISO 13690: 1999 - Endorsed
PART III GENERAL CODEX METHODS 1. Methods for contaminants
All foods |
Lead, cadmum, copper, iron and zinc |
NMKL 139 (1991) AOAC 999.11 |
AAS after dry ashing |
Type II |
II |
E |
All foods |
Lead, cadmum, copper, iron and zinc |
NMKL 161 (1998) |
AAS after microwave digestion |
Type III |
III |
E |
|
|
AOAC 991.10 |
|
|
|
|
Food containing fat |
detection of irradiated food containing fat |
EN 1784:1996 |
Gas chromatographic analysis of hydrocarbons |
|
II |
E |
Food containing fat |
detection of irradiated food containing fat |
EN 1785:1996 |
Gas chromatographic/spectrophotometric analysis
of2/alkylcyclobutanones |
|
III |
E |
Food containing bone |
detection of irradiated food containing bones |
EN 1786:1996 |
ESR spectroscopy |
|
II |
E |
Food containing cellulose |
detection of irradiated |
EN 1787:2000 |
ESR spectroscopy |
|
II |
E |
|
food containing cellulose |
|
|
|
|
|
Food from which silicate minerals can be isolated |
detection of irradiated food from which silicate minerals can
be isolated |
EN 1788:1996 |
Thermoluminescence |
|
II |
E |