Appendix II. Proposed Draft Standard for Canned Bamboo Shoot (At Step 5 of the Codex Procedure)

1 DESCRIPTION

1.1 PRODUCT DEFINITION

“Canned bamboo shoot” is the product prepared from edible bamboo shoot in packing media with or without food additives and processed by heat in an appropriate manner before or after being sealed in a container, so as to prevent spoilage or destroy undesired microorganisms.

1.2 TYPES OF VARIETIES

Any edible bamboo shoots from varieties as stated in Annex A.

1.3 STYLES

1.3.1 Whole: Bamboo shoots with tips and flesh trimmed to remove the outer surfaces and hard bases.

1.3.2 Top: Bamboo shoots cut transversely with tips.

1.3.3 Half: Whole bamboo shoots cut longitudinally into halves.

1.3.4 Topless: Bamboo shoot which its upper part (10-12 cm) have been cut off.

1.3.4.1 Topless whole

1.3.4.2 Topless Half: Topless whole bamboo shoots cut longitudinally into halves.

1.3.4.3 Topless Quarter: Topless whole bamboo shoots cut longitudinally into four approximately equal parts by two cuts at right angles.

1.3.4.4 Chunk: Topless bamboo shoots cut transversely into chunk, which are smaller than halves of the shoots, but not chip.

1.3.5 Slice: Bamboo shoots cut into slice with uniformity and regular size or shape.

1.3.6 Strip: Bamboo shoots cut into fine strips of regular size.

1.3.7 Dice: Bamboo shoots cut into cubes of regular size.

1.3.8 Stretched Node: Whole bamboo shoots with stretched nodes.

1.3.9 Piece, Irregular size: Bamboo shoots with irregular size or shape.

1.4 TYPES OF PACK

The edible bamboo shoots in packing media with or without food additives packed in container.

2. ESSENTIAL COMPOSITION AND QUALITY FACTORS

2.1 ESSENTIAL COMPOSITION

2.1.1 Bamboo Shoot

2.1.2 Packing Media: Brine or water with or without food additive or lactic fermentation liquid.

2.2 QUALITY CRITERIA

2.2.1 General: Bamboo shoot in the same container shall be of the variety and style as indicated on the label.

2.2.2 Packing Media: Clear, without precipitation, except that little precipitation is allowed if thermal processing is used.

2.2.3 Acid-base Condition (pH): The pH value of the product shall not be lower than 4.0 and, if acid is added, not more than 4.6.

2.2.4 Colour: Light yellow or yellow of processed bamboo shoots, and cream or light yellow in large rectangular can (18 Litre).

2.2.5 Character: Substantially intact and in approximately equal size. Trimmed parts shall be smooth.

2.2.6 Flavour: Characteristic of processed bamboo shoots without objectionable odour.

2.2.7 Texture: Bud bamboo shoots, without tough fibrous or overly tender portion appropriate to type trimmed.

2.2.8 Blemishes and Defects

The maximum permissible limitations of blemishes and defects are shown in Table 1.

Table 1

Item	Style	Limitations	Defect
		Blemish
1	Whole	(a) none if less than 3 per can	10% by drained weight
	Half	(b) 1 unit if 3-5 per can
	Top	(c) 2 units if 6-9 per can
	Topless	(d) 3 units per every 10 if more than 10 per can
2	Slice	10% by drained weight	10% by drained weight
	Dice
	Strip
3	Piece	10% by drained weight	Not applicable

3. FOOD ADDITIVE[28]

Acidity Regulator	Maximum Level
260 Acetic acid	Limited by GMP
270 Lactic acid	Limited by GMP
296 Malic acid	Limited by GMP
330 Citric acid	Limited by GMP
334 Tartaric acid	Limited by GMP

4. CONTAMINANTS

4.1 HEAVY METALS

Metal	Maximum Level
Tin	250 mg/kg
Lead	1 mg/kg

5. HYGIENE

5.1 It is recommended that the product covered by the provision of this standard be prepared in accordance with the International Codes of Practice - General principles of Food Hygiene (CAC/RCP 1-1969, Rev. 2-1985), International Codes of Hygienic Practice for Canned Fruit and Vegetable Products(CAC/RCP 2-1969) and for Low and Acidified Low Acid Canned Foods (CAC/RCP 23-1979, Rev. 2-1993) as recommended by the Codex Alimentarius Commission.

5.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

5.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms capable of development in the food under normal conditions of storage; and

(b) shall not contain any substance originating from microorganisms in amount which may represent a health hazard.

6.1 FILL OF CONTAINER

6.1.1 Minimum Fill

Container shall be well filled with bamboo shoots and the product (including packing media) shall occupy not less than 90% of the capacity of the container. The water capacity of the sealed container is the volume of distilled water at 20°C which the sealed container will hold when completely filled.

6.2 MINIMUM DRAINED WEIGHT

6.2.1 Drained weight shall not be less than 60% of the net weight, except that in the case of whole style it shall not be less than 50% of the net weight, and comply with the following:

6.2.1.1 Whole and half - The unit style shall be consistent and the size be approximately equal in the same can, and the difference between the largest and smallest units shall not be more than double fold by weight.

6.2.1.2 Whole - in case where the drained weight does not meet the requirements, one more unit of different size of bamboo shoot may added or in rectangular can adjust the size of bamboo shoot to balance the drained weight.

7. LABELLING

The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991).

7.1 NAME OF THE FOOD

The name of the food to be declared on the Label shall be “bamboo shoots” or “boiled bamboo shoots”. The style, as appropriate, shall be declared as part of the name.

8. METHODS OF ANALYSIS AND SAMPLING

8.1 METHODS OF SAMPLING

Sampling shall be in accordance with the Sampling Plans for Prepackaged Foods (CAC/RM 42-1969) and the sampling of large rectangular can shall also be regarded to its specialty.

8.2 METHODS OF ANALYSIS[29]

8.2.1 Colour, character, flavour, texture and packing media

According to method described in Annex B.

8.2.2 Acid-base condition pH

According to AOAC 981.12. Follow the instruction for liquid and solid component mixtures (G(a)(1)).

8.2.3 Net weight and drained weight

According to method described in Annex C.

8.2.4 Microbiological test

According to the methods described in the Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Food and in Annex D of this Standard.

ANNEX A. EDIBLE BAMBOO SHOOTS USED FOR CANNED BAMBOO SHOOTS

Dendrocalamus asper;
Bambusa vulgaris;
Phyllostachys pubescens;
Dendrocalamus oldhumi;
Dendrocalamus gigantius;
Thyrsostachys siamensis;
Bambusa tulda;
Phyllostachys edulis
Dendrocalamus latiflorus; and
Gigantochloa levi.

ANNEX B. COLOUR, FLAVOUR, TEXTURE AND PACKING MEDIA

B.1 Apparatus

- Porcelain bowls
- Stainless steel spoons.

B.2 Quality factors (see page 3)

B.3 Test method

- Pan of judges, numbering at least 5, shall independently examine canned bamboo shoot from each of the containers and assign scores for different characteristics.

- Criteria for scoring shall comply with Table 2. When subjected to the scoring, the average total score of each characteristic shall not be less than 3 and none shall have obtained the score of 1.

Characteristic	Requirement	Justified Level
		Excellent	Good	Fairly good	Fair	Poor
Colour	Light yellow or natural yellow of processed bamboo shoot, no abnormal colour	5	4	3	2	1
Odour	Characteristic of processed bamboo shoot without objectionable odour, sour taste which is not the result of the process	5	4	3	2	1
Texture	Bud bamboo shoot, without tough fibrous or overly tender portion, appropriate to type trimmed	5	4	3	2	1

A.4 Test report

Average score shall be reported on each item.

A.5 Allowance for blemishes and defects

Drained weight shall be determined. Remove the blemished or defective bamboo shoot, count and compare by count or by weight as applicable.

ANNEX C. NET WEIGHT AND DRAINED WEIGHT

C.1 Apparatus

20 cm sieve, with square openings of 2.8 × 2.8 mm. If the net weight of sample exceeds 1.5 kg, 30 cm sieve shall be used.

C.2 Test method

C.2.1 Weigh the unopened container.

C.2.2 Open the lid of the container. Pour the bamboo shoot on to the tared sieve and incline the sieve at an angle of 15-20° for 2 minutes, drain the liquid on the sieve and weigh.

C.2.3 Clean the container and its lid and dry with paper or absorbent cloth, weigh emptied container with lid.

C.2.4 The difference between the weight of Sub-section B.2.1 and B.2.3 is the net weight.

C.2.5 The difference between the weight of Sub-section B.2.2 and the sieve weight is the drained weight.

ANNEX D. MICROBIOLOGICAL TEST[30]

D.1 Incubation test

Two cans of sample shall be kept as comparative samples. Four cans of sample shall be incubated for 10 days at 37 ± 10°C.

D.2 If no swollen can or leaking can is found at the end at the 7 days and 14 days incubation the cans shall be examined versus comparative samples for the following abnormalities in the content:

(1) colour
(2) odour
(3) other food abnormalities.

D.3 If one or more swollen or labelling cans are found in samples, or after visual examination, pH value determination, direct microscopic count or inoculum incubator. Both abnormalities and microorganisms development are found. The samples shall not be considered as commercially sterility.

D.4 If swollen can or leaking can are found during the incubation, the samples shall be considered as not conforming to the requirement.