RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-1999 PART I METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICAL ORDER

OF COMMODITY CATEGORIES AND NAMES

Table of Contents

Cereals, Pulses and Legumes and Derived Products Cocoa Products and Chocolate Fats and Oils and Related Products Fish and Fishery Products Foods for Special Dietary Uses Fruit Juices Milk and Milk Products Natural Mineral Waters Processed Fruits and Vegetables Processed Meat and Poultry Products and Soups and Broths Quick Frozen Fruits and Vegetables Sugars and Honey Miscellaneous Products

Commodity Standard

Provision

Method

Principle

Type

Cereals, Pulses and Legumes and Derived Products Certain pulses Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Degermed maize (corn) meal and maize (corn) grits Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Durum wheat semolina and durum wheat flour Maize (corn) Maize (corn) Peanuts (raw) Peanuts (raw) Moisture Ash ISO 665:1977 (confirmed 1995) AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F; 920.39C ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22 ICC Method No 105/1 (1986) AOAC 923.03 ISO 2171:1993 ISO 712:1998 ICC Method 110/1 (1986) ICC Method No 105/1 Described in the Standard (According to Codex Sampling Instructions) AOAC 979.18 ISO 6540:1980 (confirmed 1994) AOAC 991.31 AOAC 993.17 Gravimetry Gravimetry I I

Fat, crude Moisture Particle size (granularity) Protein Ash (semolina) Moisture Protein (N x 5.7) Sampling Aflatoxins, total Moisture Aflatoxins, total Aflatoxins, total

Gravimetry (ether extraction) Gravimetry Sieving Titrimetry, Kjeldahl digestion Gravimetry Gravimetry Titrimetry, Kjeldahl digestion Holaday-Velasco mini column Gravimetry Immunoaffinity column (Aflatest) Thin layer chromatography

I I I I I I I II I II III

Commodity Standard Peanuts (intended for further processing) Peanuts (intended for further processing) Pearl millet flour Pearl millet flour

Provision Aflatoxins, total Aflatoxins, total Ash Colour

Method AOAC 975.36 AOAC 979.18 AOAC 923.03 Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605612, Food Trade Press Ltd, London, 1969. AOAC 945.38F; 920.39C ISO 5498:1981 (B.5 Separation) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 920.87 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605612, Food Trade Press Ltd, London, 1969. AOAC 945.38F; 920.39C ICC Method No 113 (1972) ISO 6541:1981 (confirmed 1996) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22 ICC Method No 105/1 (1986) ISO 9648:1988 (confirmed 1994)

Principle Romer minicolmn Holaday-Velasco minicolumn Gravimetry Colorimetry using specific colour grader Gravimetry (ether extraction) Gravimetry Gravimetry Titrimetry, Kjeldahl digestion Gravimetry

Type III III I IV

Pearl millet flour Pearl millet flour Pearl millet flour Pearl millet flour Sorghum flour

Fat, crude Fibre, crude Moisture Protein Ash

I I I I I

Sorghum flour

Colour

Colorimetry using specific colour grader Gravimetry (ether extraction) Gravimetry Gravimetry Sieving Titrimetry, Kjeldahl digestion Spectrophotometry

IV

Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum flour

Fat, crude Fibre, crude Moisture Particle size (granularity) Protein Tannins

I I I I I I

Commodity Standard Sorghum grains

Provision Ash

Method AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F, 920.39C ISO 6540:1980 (confirmed 1994) ICC Method No 105/1 (1986) ISO 9648:1988 (confirmed 1994) AOAC 923.03 ISO 2171:1993 (Method B) CAC/RM 55-1976 - Method 1 ISO 5498:1981 AOAC 925.09 AOAC 955.04D (using factor 6.25) AOAC 923.03 ISO 2171:1993 (Method B) CAC/RM 55-1976 - Method 1 AACC (1982) 32-17 AOAC 925.09 AOAC 955.04D (using factor 6.25) AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 939.05 ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22

Principle Gravimetry

Type I

Sorghum grains Sorghum grains Sorghum grains Sorghum grains Soy protein products Soy protein products Soy protein products Soy protein products Soy protein products Vegetable protein products Vegetable protein products Vegetable protein products Vegetable protein products Vegetable protein products Wheat flour

Fat, crude Moisture Protein Tannins Ash Fat Fibre, crude Moisture Protein Ash Fat Fibre, crude Moisture Protein Ash

Gravimetry (ether extraction) Gravimetry Titrimetry, Kjeldahl digestion Spectrophotometry Gravimetry Gravimetry (extraction) Gravimetry Gravimetry (vacuum oven) Titrimetry , Kjeldahl digestion Gravimetry, Direct Gravimetry (extraction) Ceramic fiber filteration Gravimetry (vacuum oven) Titrimetry, Kjeldahl digestion Gravimetry

I I I I I I I I II I I I I II I

Wheat flour Wheat flour Wheat flour

Fat acidity Moisture Particle size (granularity)

Titrimetry Gravimetry Sieving

I I I

Commodity Standard Wheat flour Wheat gluten Wheat gluten Wheat gluten Wheat gluten Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole and decorticated pearl millet grains Whole maize (corn) meal

Provision Protein Denaturation of gluten Fibre, crude Protein Sampling Ash Fat, crude Fibre, crude Moisture Protein Ash

Method ICC Method No 105/1 (1986) AACC Method 38-20 AOAC 962.09 AOAC 976.05 (using factor 6.25) ISO 2170:1980 AOAC 923.03 AOAC 945.38F; 920.39C ISO 5498:1981 (B.5 Separation) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 920.87 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F; 920.39C ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.22 ICC Method No 105/1 (1986)

Principle Titrimetry, Kjeldahl digestion Pharinography Ceramic fiber filteration Titrimetry, Kjeldahl digestion Gravimetry Gravimetry (ether extraction) Gravimetry Gravimetry Titrimetry, Kjeldahl digestion Gravimetry

Type I I I II I I I I I I

Whole maize (corn) meal Whole maize (corn) meal Whole maize (corn) meal Whole maize (corn) meal Cocoa Products and Chocolate Cocoa products and chocolate Chocolate

Fat, crude Moisture Particle size (granularity) Protein

Gravimetry (ether extraction) Gravimetry Sieving Titrimetry, Kjeldahl digestion

I I I I

Arsenic Ash, total

AOAC 952.13 (Codex general method) AOAC 972.15

Colorimetry (diethyldithiocarbamate) Gravimetry (at 600C)

II I

Commodity Standard Chocolate Chocolate Chocolate Chocolate Chocolate Chocolate Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products

Provision Cocoa butter, percentage of Cocoa solids, fat-free Copper Fat, total Lead Moisture / Loss on drying Ash insoluble in HCl

Method AOAC 963.15 IOCCC 14-1972 AOAC 931.05 AOAC 960.40 (Codex general method) AOAC 963.15 AOAC 986.15 (Codex general method) AOAC 931.04 IOCCC 1-1952 AOAC 972.15

Principle (Gravimetry (Soxhlet extraction) Oven evaporation and factor Colorimetry (diethyldithiocarbamate) Gravimetry (Soxhlet extraction) Anodic stripping voltammetry Gravimetry Gravimetry (at 600C)

Type I I II I II I I

Ash, total

AOAC 972.15

Gravimetry (at 600C)

Cocoa shell

AOAC 968.10 and 970.23

Spiral vessel count, Stone cell count

Copper

AOAC 971.20 (Codex general method)

Atomic absorption spectrophotometry

II

Commodity Standard Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa butter confectionery Cocoa butter confectionery Cocoa butter confectionery Cocoa butter confectionery Cocoa butter confectionery Cocoa butter confectionery Cocoa butter confectionery Cocoa butter confectionery Cocoa butters

Provision Lead

Method AOAC 972.25 (Codex general method)

Principle Atomic absorption spectrophotometry

Type II

Ash, total Cocoa butter Copper Lead Milk protein Milkfat Moisture Sugars Copper

AOAC 972.15 AOAC 963.15 IOCCC 14-1972 AOAC 971.20 (Codex general method) AOAC 972.25 (Codex general method) IOCCC 17-1973 AOAC 939.02 IOCCC 5-1960 AOAC 945.34; 925.41B; 920.80 IOCCC 26-1988 AOAC 977.10 AOAC 980.13 AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) AOAC 960.40 (Codex general method) IUPAC 2.201 IUPAC 2.205 AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method)

Gravimetry (at 600C) Gravimetry (Knorr tube extraction, Soxhlet extraction) Atomic absorption spectrophotometry Atomic absorption spectrophotometry Titrimetry, Kjeldahl digestion; after extraction of milk proteins Titrimetry/Distillation Karl Fischer Liquid chromatography Atomic absorption spectrophotometry (direct graphite furnace)

I I II II II I II II II

Cocoa butters Cocoa butters Cocoa butters Cocoa butters

Copper Fatty acids, free Iodine value Iron

Colorimetry (diethyldithiocarbamate) Titrimetry Titrimetry Atomic absorption spectrophotometry (direct graphite furnace)

III II I II

Commodity Standard Cocoa butters Cocoa butters Cocoa butters Cocoa butters Cocoa butters Cocoa butters Cocoa butters

Provision Iron Lead Lead Melting behaviour (i) Slip point (ii) Clear melting point Refractive index Saponification value Unsaponifiable matter

Method BS 684 Section 2.17:1976 AOAC 934.07 IUPAC Method (Pure and Appl. Chem. 63) IOCCC 4-1961 IUPAC 2.102 IUPAC 2.202 IUPAC 2.401 AOAC 972.15 IOCCC 14-1972 and 18-1973 AOAC 960.40 (Codex general method) AOAC 986.15 (Codex general method) AOAC 934.07 AOAC 931.04 IOCCC 1-1952 AOAC 980.13 Method described in ALINORM 83/23, p. 27 Method described in ALINORM 83/23, p. 27

Principle Colorimetry Colorimetry (dithizone) Atomic absorption Spectrophotometry, graphite furnace Melting point measurement Refractometry Titrimetry Gravimetry Gravimetry (at 600C) Through total fat and total sterol content by GLC Colorimetry (diethyldithiocarbamate) Anodic stripping voltammetry Colorimetry (dithizone) Gravimetry Liquid chromatography Gravimetry Gravimetry

Type III II III I II II I I I II II III I II III III

Cocoa powders (cocoa) and dry cocoa- Ash, total (in cocoa mass and sugar mixtures cocoa press cake) Cocoa powders (cocoa) and dry cocoa- Cocoa butter sugar mixtures Cocoa powders (cocoa) and dry cocoa- Copper sugar mixtures Cocoa powders (cocoa) and dry cocoa- Lead sugar mixtures Cocoa powders (cocoa) and dry cocoa- Lead sugar mixtures Cocoa powders (cocoa) and dry cocoa- Moisture / Loss on drying sugar mixtures Cocoa powders (cocoa) and dry cocoa- Sugars sugar mixtures Composite and filled chocolate Composite and filled chocolate Centre in composite and filled chocolate Coating in composite and filled chocolate

Commodity Standard Fats and Oils and Related Products Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils

Provision

Method

Principle

Type

Acidity Arsenic Arsenic Arsenic

IUPAC 2.201 ISO 660:1996 AOAC 952.13 (Codex general method) IUPAC 3.136 AOAC 942.17 (Codex general method) AOAC 985.16 (Codex general method)

Titrimetry Colorimetry (diethyldithiocarbamate) Colorimetry (molybdenum blue) Atomic absorption spectrophotometry Colour reaction

I II III III I

AOCS Cb 2-40 Baudouin test (modified Villavecchia or sesameseed oil test) Carotenoids, total Copper BS 684 Section 2.20 AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) AOCS Cb 4-35 IUPAC 2.301+2.302+2.304 ISO 5509:1978+5508:1990 AOCS Cb 1-25 IUPAC 2.604 ISO 663:1992 AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method)

Fats and oils Fats and oils

Spectrophotometry Atomic absorption Spectrophotometry (direct graphite furnace) Turbidity Gas chromatography of methyl esters Colorimetry Gravimetry Atomic absorption spectrophotometry (direct graphite furnace)

II II

Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils

Crismer value Fatty acid composition Halphen test Insoluble impurities Iron

I II I I II

10

Commodity Standard Fats and oils

Provision Lead

Method AOAC 994.02 IUPAC 2.623 ISO 12193:1994 (Codex general method) IUPAC 2.601 ISO 662:1996 IUPAC 2.501 (as amended) AOCS Cd 8b-90 IUPAC 2.102 ISO 6320:1995 IUPAC 2.204 IUPAC 2.101 IUPAC 2.202 ISO 3657:1988 (confirmed 1992) ISO 6321:1991 BS 684 Section 2.5 ISO 6799:1991 IUPAC 2.403 IUPAC 2.121 ISO 935:1988 IUPAC 2.432 IUPAC 2.401 (part 1-5) ISO 3596-1:1996 IUPAC 2.801 CAC/RM 15-1969 AOAC 971.27 (Codex general method) AOAC 960.45

Principle Atomic absorption spectrophotometry (direct graphite furnace)

Type II

Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Fats and oils Margarine Margarine Margarine Margarine

Matter volatile at 105C Peroxide value Refractive index Reichert & Polenske values Relative density Saponification value Slip point Soap content Sterol composition Titre Tocopherol composition Unsaponifiable matter Fat Milkfat Sodium chloride Vitamin A

Gravimetry (open-drying) Titrimetry using iso-octane Refractometry Titrimetry Pycnometry Titrimetry Open ended capillary tube Gravimetry Gas chromatography Thermometry HPLC Titrimetry after extraction with diethyl ether Gravimetry Titrimetry Potentiometry Spectrophotometry

I I II I II I I I II I II I I I II II

11

Commodity Standard Margarine Margarine Margarine Minarine Minarine Minarine Minarine Minarine Minarine Minarine Olive oil Palm oil Palm oil Fish and Fishery Products Fish and fishery products Fish and fishery products: Frozen fish and fishery products Canned crab meat Canned crab meat Canned finfish (mackerel and jack mackerel)

Provision Vitamin D Vitamin E Water Fat Milkfat Sodium chloride Vitamin A Vitamin D Vitamin E Water Sesameseed oil test Density, apparent Slip point

Method AOAC 936.14 IUPAC 2.411 CAC/RM 17-1969 IUPAC 2.801 CAC/RM 15-1969 AOAC 971.27 (Codex general method) AOAC 960.45 AOAC 936.14 IUPAC 2.411 CAC/RM 17-1969 AOCS Cb 2-40 ISO 6993:1995 with the appropriate conversion factor AOCS 3-25 (1992)

Principle Bioassay TLC followed by spectrophotometry or GLC Gravimetry Gravimetry Titrimetry Potentiometry Spectrophotometry Bioassay TLC followed by spectrophotometry or GLC Gravimetry Colorimetry Pycnometry Open ended capillary tube (for 60C)

Type II II I I I II II II II I I I I

Mercury Thawing and cooking procedures Drained weight Net weight Net weight

AOAC 977.15 Described in the Standards Described in the Standard Described in the Standard Described in the Standard

Flameless atomic absorption spectrophotometry Thawing and heating Weighing Weighing Weighing

III I I I I

12

Commodity Standard Canned salmon Canned salmon Canned sardines and sardine-type products Canned shrimps or prawns Canned shrimps or prawns Canned shrimps or prawns Canned tuna and bonito Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen fish fillets

Provision Defectives Net weight Net weight Drained weight Net weight Size, determination of Net weight Net content of frozon fish blocks covered by glaze Parasites

Method Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard

Principle Classification Weighing Weighing Draining Weighing Number per 100 g Weighing Gravimetry

Type I I I I I I I I

Described in the Standard

Visual examination

Proportion of fish fillet and minced fish Sodium chloride

AOAC 988.09

Physical separation

AOAC 971.21 (Codex general method)

Potentiometry

II

Net weight of products covered by glaze

Described in the Standard AOAC 977.13 Described in the Standard AOAC 988.09

Water spraying and sieving Fluorimetry Weighing Gravimetry

I II I I

Histamine Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Quick frozen fish sticks (fish fingers) Net weight and fish portions - Breaded or in batter Quick frozen fish sticks (fish fingers) Proportion of fish fillet and and fish portions - Breaded or in batter minced fish

13

Commodity Standard

Provision

Method Described in the Standard

Principle Gravimetry

Type IV

Quick frozen fish sticks (fish fingers) Proportion of fish fillet and and fish portions - Breaded or in batter minced fish (for certain fish species with soft flesh, such as hakes from the Southern Hemisphere) Sodium chloride Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Foods for Special Dietary Uses Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods Ash Calcium Calories by calculation Carbohydrates Chloride Dietary fibre, total Fat Fat in foods not containing starch, meat or vegetable products Fill of containers Folic acid Linoleate (in the form of glycerides) Linoleate (in the form of glycerides)

AOAC 971.27 (Codex general method)

Potentiometry

II

AOAC 942.05 AOAC 984.27 Method described in CAC/VOL IX-Ed.1, Part III Method described in CAC/VOL IX-Ed.1, Part III AOAC 971.27 (Codex general method) AOAC 985.29 CAC/RM 55-1976 CAC/RM 1-1973, B-2

Gravimetry ICP emission spectrometry Calculation method Calculation Potentiometry Gravimetry (enzymatic digestion) Gravimetry (extraction) Gravimetry

I III III III II I I I

Special foods Special foods Special foods

CAC/RM 46-1972 AOAC 944.12 AOAC 922.06; 969.33; 963.22

Weighing Microbioassay Acid hydrolysis, preparation of methyl esters and gas chromatography Acid hydrolysis and spectrophotometry

I II II

Special foods

AOAC 922.06; 979.19

III

14

Commodity Standard Special foods Special foods

Provision Loss on drying Loss on drying (milk based)

Method AOAC 934.01 AOAC 925.23 AOAC 925.23 IDF Standard 21B:1987 ISO 6731:1989 AOAC 961.14 AOAC 944.13 AOAC 945.74 The Analyst 89 (1964):1, 3-6, ibid. 232 US Dept Agr., Agr. Handbook 97 (1965) AOAC 986.24 AOAC 960.48 Method described in CAC/VOL IX-Ed. 1, Part III AOAC 970.65 ISO 8070:1987 (confirmed 1992) IDF Standard 119A:1987 AOAC 984.27 AOAC 942.23 AOAC 974.29

Principle Gravimetry Gravimetry

Type I I

Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods Special foods

Nicotinamide for foods not based on milk Nicotinamide for milk-based foods Pantothenic acid/enriched foods Pantothenic acid/non-enriched foods Phosphorous Protein efficiency ratio (PER) Protein, crude Riboflavin Sodium and potassium Sodium and potassium Thiamine Vitamin A

Colorimetry Microbioassay Microbioassay Microbioassay Colorimetry (molybdovanadate) Rat bioassay Titrimetry, Kjeldahl digestion Fluorometry Flame emission spectrophotometry ICP emission spectrometry Fluorometry Colorimetry Spectrophotometry

II II II IV II I I II II III II IV III

AOAC 941.15 Vitamin A in foods in which carotenes have been added as a source of vitamin A Vitamin B12 AOAC 952.20

Special foods

Microbioassay

II

15

Commodity Standard Special foods Special foods Special foods Special foods Special foods Special foods Special foods Foods with low-sodium content (including salt substitutes) Foods with low-sodium content (including salt substitutes) Infant formula and follow-up formula Infant formula and follow-up formula Infant formula and follow-up formula Infant formula and follow-up formula Infant formula and follow-up formula Infant formula and follow-up formula Infant formula and follow-up formula Infant formula and follow-up formula Fruit Juices Fruit juices Fruit juices

Provision Vitamin B6 Vitamin C Vitamin C Vitamin D Vitamin D (D3, milk based infant formula) Vitamin E Vitamin E (milk based infant formula) Iodine Silica (colloidal, calcium silicate) Dietary fibre, total Iodine (milk based formula) Pantothenic acid Pantothenic acid Vitamin A Vitamin A (retinol isomers) Vitamin A (retinol) Vitamin K1

Method AOAC 961.15 AOAC 967.22 AOAC 967.21 AOAC 936.14 AOAC 992.26 AOAC 971.30 AOAC 992.03 AOAC 925.56 AOAC 950.85N AOAC 991.43 AOAC 992.24 AOAC 992.07 The Analyst 89 (1964)(1) 3-6, 232 US Dept Agr., Agr. Handbook 97 (1965) AOAC 974.29 AOAC 992.04 AOAC 992.06 AOAC 992.27

Principle Microbioassay Microfluorometry Colorimetry (dichloroindophenol) Rat bioassay Liquid chromatography Colorimetry Liquid chromatography Titrimetry Gravimetry Gravimetry (enzymatic digestion) Ion-selective potentiometry Microbioassay Microbioassay Colorimetry Liquid chromatography Liquid chromatography Liquid chromatography

Type II II III IV II IV II II IV I II II IV IV II II II

Arsenic Arsenic

AOAC 952.13 (Codex General method) AOAC 942.17 (Codex General method)

Colorimetry (diethyldithiocarbamate) Colorimetry (molybdenum blue)

II III

16

Commodity Standard Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices Fruit juices

Provision Arsenic Ascorbic acid, LCarbon dioxide Copper Essential oils Essential oils (Citrus fruit juices) Expression of results as m/m Fermentability, test of Fill of containers Iron Lead

Method AOAC 986.15 (Codex General method) AOAC 967.22 IFJU Method No 42, 1976 AOAC 971.20 (Codex general method) AOAC 944.06; 942.08 IFJU Method No. 45A, 1972 IFJU Method No 1, 1989 & IFJU General sheet, 1971 IFJU Method No 18, 1974 CAC/RM 46-1972 IFJU Method No 15, 1964 AOAC 972.25 (Codex general method)

Principle Atomic absorption spectrophotometry Microfluorometry Titrimetry (back-titration after precipitation) Atomic absorption spectrophotometry Babcock method Distillation and titration Pycnometry Microbiological method Weighing Photometry Atomic absorption spectrophotometry Gooch filtration Potentiometry Electrochemical titrimetry Refractometry Titrimetry Titrimetry after distillation Atomic absorption spectrophotometry Titrimetry Capillary viscometry

Type III II IV II I I I I I II II I II III I I II II I I

Mineral impurities insoluble in AOAC 941.12C HCl Salt, added Salt, added Sampling Soluble solids Sugars Sulphur dioxide Tin Titratable acids, total Viscosity, apparent AOAC 971.27 (Codex general method) IFJU Method No 37, 1968 IFJU Method No 1, 1989 IFJU Method No 8B, 1968 IFJU Method No 4, 1985 IFJU Method No 7, 1968 AOAC 980.19 (Codex general method) IFJU Method No 3, 1968 AOAC 967.16

17

Commodity Standard Fruit juices Fruit juices Fruit juices Milk and Milk Products Milk products Milk products Milk products

Provision Volatile acids Zinc Zinc

Method IFJU Method No 5, 1985 AOAC 969.32 (Codex general method) AOAC 986.15 (Codex general method)

Principle Titrimetry after distillation Atomic absorption spectrophotometry Atomic absorption spectrophotometry

Type I II III

Iron Iron Sampling

NMKL 139 (1991) (Codex general method) IDF Standard 103A:1986 ISO 6732:1985 (confirmed 1995) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 113A:1990 ISO 5538:1987 (confirmed 1992) IDF Standard 136A:1992 ISO 8197:1988 (confirmed 1993) AOAC 970.26 IDF Standard 126A:1988 ISO 8262-3:1987 AOAC 972.25 (Codex general method) IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF Standard 12B: 1988 ISO 1738:1997 AOAC 960.29

Atomic absorption spectrophotometry Photometry (bathophenanthroline) General Instructions for obtaining a sample from a bulk Inspection by attributes Inspection by variables Instructions for obtaining a sample Gravimetry (Weibull-Berntrop) Atomic absorption spectrophotometry Gravimetry

II IV -

Milk products Milk products Milk products Milk products (products not completely soluble in ammonia) Butter Butter

Sampling Sampling Sampling of milk from bulk tanks Milkfat Lead Milk solids-not-fat

I II I

Butter

Milkfat

Gravimetry

Butter

Salt

Titrimetry (Mohr: determination of chloride, expressed as sodium chloride)

II

18

Commodity Standard Butter

Provision Salt

Method IDF Standard 179:1997 AOAC 971.27 (Codex general method) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 54:1970 ISO 3594:1976 (confirmed 1996) AOAC 970.50A IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.34A IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF Standard 34C:1992 ISO 2963:1997 AOAC 976.15 IDF Standard 5B: 1986 ISO 1735:1987 AOAC 933.05 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 140A:1992 ISO 9223:1991 (confirmed 1996) IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05

Principle Potentiometry (determination of chloride, expressed as sodium chloride) General Instructions for obtaining a sample from a bulk Gas liquid chromatography

Type III

Butter

Sampling

Butter

Vegetable fat

II

Butter

Vegetable fat

Phytosteryl acetate test

III

Butter

Water

Gravimetry

Cheese Cheese Cheese

Citric acid Citric acid Milkfat

Enzymic method Photometry Gravimetry (Schmid-BondzynskiRatslaff) General Instructions for obtaining a sample from a bulk Molecular absorption spectrophotometry & HPLC after extraction Gravimetry (Schmid-BondzynskiRatslaff)

II III I

Cheese

Sampling

Cheese (and cheese rind)

Natamycin

II

Cheeses in brine

Milkfat in dry matter

19

Commodity Standard Cheeses in brine

Provision Sampling

Method 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.

Principle General Instructions for obtaining a sample from a bulk

Type -

Cream

Milkfat

IDF Standard 16C:1987 ISO 2450:1985 AOAC 920.111A IDF Standard 21B:1987 ISO 6731:1989 AOAC 920.107 IDF Standard 91:1979 (confirmed 1986) ISO 5547:1978 (confirmed 1993) IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978 AOAC 985.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) AOAC 960.40 (Codex general method) IDF Standard 106:1982 ISO 5548:1980 (confirmed 1996) AOAC 972.25 (Codex general method) AOAC 982.23 (Codex general method) IDF Standard 133A:1992 NMKL 139 (1991) (Codex general method)

Gravimetry (Rse-Gottlieb)

Cream

Solids

Gravimetry (drying at 102C)

Edible casein products Edible casein products Edible casein products Edible casein products

Acids, free Ash (including P2O5) Copper Copper

Titrimetry (aqueous extract) Furnace, 825C Atomic absorption spectrophotometry Colorimetry (diethyldiethiocarbamate) Photometry (phenol and H2SO4) Atomic absorption spectrophotometry Anodic stripping voltanmetry Spectrophotometry (1,5diphenylthiocarbazone) Atomic absorption spectrophotometry

IV IV II III

Edible casein products Edible casein products Edible casein products Edible casein products Edible casein products

Lactose Lead Lead Lead Lead

IV II III III III

20

Commodity Standard Edible casein products Edible casein products Edible casein products Edible casein products Edible casein products

Provision Milkfat Moisture pH Protein (total N x 6.38 in dry matter) Sampling

Method IDF Standard 127A:1988 ISO 5543:1986 (confirmed 1996) IDF Standard 78C:1990 ISO 5550:1978 IDF Standard 115A:1989 ISO 5546:1979 (confirmed 1996) IDF Standard 92:1979 (confirmed1986) ISO 5549:1978 (confirmed 1993) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 107A:1995 ISO 5739:1983 IDF Standard 13C: 1987 ISO 1737:1985 AOAC 945.48G AOAC 945.48H IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 21B:1987 ISO 6731:1989 AOAC 925.23A IDF Standard 9C: 1987 ISO 1736:1985 AOAC 932.06 IDF Standard 20B:1993 AOAC 991.20-23

Principle Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry (drying at 102C) Electrometry Titrimetry, Kjeldahl digestion General Instructions for obtaining a sample from a bulk Visual comparison with standard disks, after filtration Gravimetry (Rse-Gottlieb)

Type I I IV IV -

Edible casein products Evaporated milks

Sediment (scorched particles) Milkfat

IV I

Evaporated milks Evaporated milks

Protein (in milk solids-not-fat) Sampling

Titrimetry, Kjeldahl digestion General Instructions for obtaining a sample from a bulk Gravimetry (drying at 102C)

I -

Evaporated milks

Solids

Milk powders and cream powders

Milkfat

Gravimetry (Rse-Gottlieb)

Milk powders and cream powders

Protein (in milk solids-not-fat)

Titrimetry, Kjeldahl digestion

21

Commodity Standard Milk powders and cream powders

Provision Sampling

Method IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 107A:1995 ISO 5739:1983 IDF Standard 129A:1988 ISO 8156:1987 IDF Standard 86:1981 IDF Standard 26A:1993 IDF Standard 165:1993 IDF Standard 6B:1989 ISO 1740:1991 (confirmed 1996) AOAC 969.17 IDF Standard 24:1964 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 54:1979 ISO 3594:1976 (confirmed 1996) AOAC 970.50A IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.34A IDF Standard 23A:1988 AOAC 965.33 IDF Standard 34C:1992

Principle General Instructions for obtaining a sample from a bulk Visual comparison with standard disks, after filtration Centrifugation Titrimetry, titration to pH 8.4 Gravimetry (drying at 102C) Reversed phase gradient liquid chromatography Titrimetry

Type -

Milk powders and cream powders Milk powders and cream powders Milk powders and cream powders Milk powders and cream powders Milkfat products Milkfat products

Scorched particles Solubility Acidity, titratable Water Antioxidants (phenolic) Fatty acids, free (expressed as oleic acid) Milkfat Sampling

IV I I IV II I

Milkfat products Milkfat products

Gravimetry (calculation from solidsnot-fat and water content) General Instructions for obtaining a sample from a bulk Gas liquid chromatography

IV -

Milkfat products

Vegetable fat (sterols)

II

Milkfat products

Vegetable fat

Phytosteryl acetate test

III

Milkfat products Milkfat products (anhydrous milkfat) Processed cheese products

Water Peroxide value Citric acid

Titrimetry (Karl Fischer) Titrimetry Enzymic method

II I II

22

Commodity Standard Processed cheese products Processed cheese products

Provision Citric acid Milkfat

Method ISO 2963:1997 AOAC 976.15 IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05 IDF Standard 51B:1991 IDF Standard 33C: 1987 ISO 2962:1984 (confirmed 1994) AOAC 990.24 IDF Standard 88A:1979 ISO 5943:1988 (confirmed 1996) AOAC 983.14 IDF Standard 13C: 1987 ISO 1737:1985 AOAC 920.115F AOAC 920.115G IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974 (confirmed 1996) IDF Standard 59A:1986 ISO 1854:1987 AOAC 974.09 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978

Principle Photometry Gravimetry (Schmid- BondzynskiRatzlaff) Calculation Spectrophotometry (molybdateascorbic acid) Potentionmetry (determination of chloride, expressed as sodium chloride) Gravimetry (Rse-Gottlieb)

Type III I

Processed cheese products Processed cheese products

Phosphate, added (expressed as phosphorus) Phosphorus

IV II

Processed cheese products

Salt

II

Sweetened condensed milk

Milkfat

Sweetened condensed milks Sweetened condensed milks

Protein (in milk solids-not-fat) Sampling

Titrimetry, Kjeldahl digestion General Instructions for obtaining a sample from a bulk Gravimetry (drying at 882C) Gravimetry (Rse-Gottlieb)

I -

Whey cheese Whey cheese

Dry matter Milkfat (in dry matter)

IV I

Whey cheese

Sampling

General Instructions for obtaining a sample from a bulk Furnace, 825C

Whey powders

Ash

IV

23

Commodity Standard Whey powders Whey powders

Provision Copper Copper

Method AOAC 985.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) AOAC 960.40 (Codex general method) AOAC 972.25 (Codex general method) IDF Standard 9C:1987 ISO 1736:1985 AOAC 932.06 IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974 (confirmed 1996) IDF Standard 92:1979 (confirmed 1986) ISO 5549:1978 (confirmed 1978) IDF Standard 113A:1990 ISO 5538:1987 (confirmed 1992) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 117A:1988 IDF Standard 146:1991 IDF Standard 151:1991

Principle Atomic absorption spectrophotometry Photometry (diethyldiethiocarbamate)

Type II III

Whey powders Whey powders

Lead Milkfat

Atomic absorption spectrophotometry Gravimetry (Rse-Gottlieb)

II I

Whey powders Whey powders Whey powders Whey powders

Moisture, "Free" Protein (total N x 6.38) Sampling Sampling

Gravimetry (drying at 882C) Titrimetry, Kjeldahl digestion Inspection by attributes General Instructions for obtaining a sample from a bulk Colony count at 37C Test for identification Gravimetry (drying at 102C)

IV IV -

Yoghurt products Yoghurt products Yoghurt products Natural Mineral Waters Natural mineral waters Natural mineral waters

Lactobacillus bulgaricus & Streptococcus thermophilus Lactobacillus bulgaricus & Streptococcus thermophilus Solids, Total

Arsenic Arsenic

AOAC 986.15 (Codex general method) ISO 6595:1982 (confirmed 1995)

Atomic absorption spectrophotometry Spectrophotometry

II IV

24

Commodity Standard Natural mineral waters

Provision Barium

Method Examination of Water Pollution Control WHO Pergamon Press (1982) Vol. 2, pp. 65-66 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 67-68 ISO 9390:1990 ISO 8288:1986 (confirmed 1995) AOAC 974.27 AOAC 986.15 (Codex general method) ISO 6058:1984 ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 205-208 AOAC 973.51 ISO 9297:1989 (confirmed 1994) Examination of Water Pollution Control. WHO Pergamon Pres (1982) Vol. 2, pp. 8687 ISO 9308-1:1990

Principle

Type IV

Natural mineral waters

Barium

IV

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Borate Cadmium Cadmium Cadmium Calcium Calcium Chloride

Spectrophotometry Flame atomic absorption spectrophotometry Atomic absorption spectrophotometry Anodic stripping voltanmetry Titrimetry Atomic absorption spectrophotometry

II II III III II III II

Natural mineral waters Natural mineral waters Natural mineral waters

Chloride Chloride Chromium (VI)

Titrimetry (Mercuric nitrate) Titrimetry

III III IV

Natural mineral waters

Coliform organism, thermotolerant organism and presumptive Escherichia coli Copper

Membrane filtration

Natural mineral waters

ISO 8288:1986 (confirmed 1995)

Flame atomic absorption spectrophotometry

II

25

Commodity Standard Natural mineral waters Natural mineral waters Natural mineral waters

Provision Copper Faecal Streptococci Fluoride

Method AOAC 960.40 (Codex general method) ISO 7899-2:1984 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 245-247 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 247-250 ISO 6332:1988 (confirmed 1995) ISO 8288:1986 (confirmed 1995) AOAC 974.27 ISO 6059:1984 (confirmed 1995) ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 121-122 ISO 6333:1986 (confirmed 1995) ISO 5666-3:1984 (confirmed 1995) AOAC 977.22 ISO 7890-2:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 280-283

Principle Colorimetry Membrane filtration

Type III I II

Natural mineral waters

Fluoride

III

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Iron, dissolved Lead Lead Magnesium Magnesium Manganese

Spectrophotometry Flame atomic absorption spectrophotometry Atomic absorption spectrophotometry Titrimetry Atomic absorption spectrophotometry

II II III II III II

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Manganese Mercury Mercury Nitrates Nitrates

Spectrophotometry Flameless atomic absorption spectrophotometry Flameless atomic absorption spectrophotometry Spectrophotometry

III II III II IV

26

Commodity Standard Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters

Provision Nitrates Nitrites Phenols Potassium

Method Handbuch Lebensmittel Chemie (1969) ISO 6777:1984 ISO 6439:1990 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 142-145 AOAC 986.15 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp.320-322 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2 pp. 148-151 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 151-152 ISO 6461-2:1986 (confirmed 1996) ISO 9280:1990 (confirmed 1995) Handb. Spurenanal. 1974 ISO 7875-1:1996

Principle

Type IV

Molecular absorption spectrophotometry Spectrophotometry

IV I II

Natural mineral waters Natural mineral waters

Selenium Selenium

Atomic absorption spectrophotometry

II III

Natural mineral waters

Sodium

II

Natural mineral waters

Sodium

III

Natural mineral waters Natural mineral waters Natural mineral waters Natural mineral waters Processed Fruits and Vegetables Processed fruits and vegetables Processed fruits and vegetables

Spores of sulphite-reducing anaerobes (Clostridia) Sulphates Sulphide Surface active agents

Membrane filtration Gravimetry

I III IV

Spectrophotometry (methylene blue)

Drained weight Fill of containers

AOAC 968.30 CAC/RM 46-1972

Sieving Weighing

I I

27

Commodity Standard Processed fruits and vegetables Canned green beans and wax beans Canned green peas Canned green peas Canned green peas Canned green peas Canned mangoes Canned mature processed peas Canned mushrooms Canned palmito Canned strawberries Canned strawberries Canned tomatoes Canned tomatoes Canned tomatoes Citrus marmalade Dates Dates Dried apricots Dried apricots Dried apricots Grated desiccated coconut

Provision Soluble solids Tough strings Calcium Proper fill (in lieu of drained weight) Solids, alcohol insoluble Types of peas, distinguishing Syrup Solids, total Washed drained weight Mineral impurities Calcium Mineral impurities Calcium Drained weight Mould count Calcium Identification of defects Moisture Identification of defects Moisture Sulphur dioxide Acidity, total (in extracted oil)

Method ISO 2173:1978 AOAC 932.14C CAC/RM 39-1970 AOAC 968.31 CAC/RM 45-1972 AOAC 938.10 CAC/RM 48-1972 AOAC 932.14C AOAC 964.22 CAC/RM 44-1972 ISO 762:1982 (confirmed 1992) AOAC 968.31 AOAC 971.33 AOAC 968.31 CAC/RM 37-1970 - Method II AOAC 965.41 AOAC 968.31 Described in the Standard AOAC 934.06 Described in the Standard AOAC 934.06 AOAC 963.20 Described in the Standard

Principle Refractometry Stretching Complexomteric titrimetry Pouring and measuring Sieving Visual inspection Brix spindle method Gravimetry (vacuum oven) Sieving Gravimetry Complexometric titrimetry Gravimetry Complexometric titrimetry Sieving Howard mould count Complexometric titrimetry Visual inspection Gravimetry (vacuum oven) Visual inspection (weighing) Gravimetry (vacuum oven) Colorimetry Titration of extracted oil

Type I I II I I I I I I I II I II I I II I I I I II IV

28

Commodity Standard Grated desiccated coconut Grated desiccated coconut Grated desiccated coconut Grated desiccated coconut Grated desiccated coconut Jams (fruit preserves) and jellies Jams (fruit preserves) and jellies Mango chutney Pickled cucumbers Pickled cucumbers Pickled cucumbers Pickled cucumbers Pickled cucumbers Processed tomato concentrates Processed tomato concentrates Processed tomato concentrates Raisins Raisins Raisins Raisins Raisins Table olives

Provision Ash Extraneous vegetable matter Moisture Oil content Sampling Calcium Mineral impurities Ash insoluble in HCl Acidity, total Drained weight Mineral impurities Salt in brine Volume fill by displacement Mineral impurities Natural tomato soluble solids Sodium chloride Mineral impurities Mineral oil Moisture Sorbitol Sulphur dioxide Acidity of brine

Method AOAC 950.49 Described in the Standard AOAC 925.40 AOAC 948.22 Described in the Standard (According to Codex Sampling Instruction) AOAC 968.31 AOAC 971.33 ISO 763:1982 AOAC 942.15 AOAC 968.30 AOAC 971.33 AOAC 971.27 (Codex general method) Described in the Standard AOAC 971.33 AOAC 970.59 AOAC 971.27 (Codex general method) CAC/RM 51-1974 CAC/RM 52-1974 AOAC 972.20 AOAC 973.28 AOAC 963.20 Described in the Standard

Principle Gravimetry Counting extraneous material with the naked eye Gravimery (loss on drying) Gravimetry Complexometric titrimetry Gravimetry Gravimetry Titrimetry Gravimetry Gravimetry Potentiometry Displacement Gravimetry Refractometry Potentiometry Ashing Extraction and separation on alumina Electrical conductance Gas chromatography Colorimetry Titrimetry

Type I IV I I II I I I I I II I IV I II I II I II II IV

29

Commodity Standard Table olives Table olives Unshelled pistachio nuts Unshelled pistachio nuts Unshelled pistachio nuts

Provision pH of brine Salt in brine Identification of defects Moisture Size classification

Method Described in the Standard AOAC 971.27 (Codex general method) Described in the Standard AOAC 925.40 Described in the Standard

Principle Potentiometry Potentiometry Visual inspection Gravimetry (loss on drying) Number per 500 g

Type IV II I I I

Processed Meat and Poultry Products and Soups and Broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products and soups and broths Processed meat and poultry products Bouillons and consommes Bouillons and consommes Bouillons and consommes Bouillons and consommes Bouillons and consommes Bouillons and consommes Canned corned beef Fat Lead Nitrates Nitrites Tin Nitrogen/protein Amino nitrogen Creatinine Lead Nitrogen, total Sodium chloride Tin Lead ISO 1443-1973 AOAC 934.07 ISO 3091:1975 (confirmed 1996) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 937:1978 (confirmed 1995) AIIBP Method No 2/7 AIIBP Method No 2/5 AOAC 934.07 AIIBP Method No 2/6 AOAC 971.27 (Codex general method) AOAC 985.16 (Codex general method) AOAC 972.25 (Codex general method) Gravimetry Colorimetry (dithizone) Colorimetry (cadmium reduction) Colorimetry Atomic absorption spectrophotometry Titrimetry Volumetry (modified Van Slyke) Colorimetry (Hadorn) Colorimetry (dithizone) Titrimetry, Kjeldahl digestion Potentiometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry I II II IV II II II II II II II II II

30

Commodity Standard Canned corned beef Canned corned beef Canned corned beef Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured ham Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder

Provision Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin (Products in tinplate and other containers) Fat Lead Nitrites Nitrites Tin Fat Gelatin, added Lead Nitrites Nitrites Protein (conversion factor 6.25) Tin Fat Gelatin, added Lead Nitrites Nitrites Protein

Method AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 1443-1973 AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 1443:1973 Described in the Standard AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) ISO 937:1978 (confirmed 1995) AOAC 985.16 (Codex general method) ISO 1443:1973 Described in the Standard AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) ISO 937:1978 (confirmed 1995)

Principle Colorimetry Colorimetry Atomic absorption spectrophotometry Gravimetry (extraction) Atomic absorption spectrophotometry Colorimetry Colorimetry Atomic absorption spectrophotometry Gravimetry (extraction) Calculation Atomic absorption spectrophotometry Colorimetry Colorimetry Titrimetry, Kjeldahl digestion Atomic absorption spectrophotometry Gravimetry (extraction) Calculation Atomic absorption spectrophotometry Colorimetry Colorimetry Titrimetry, Kjeldahl digestion

Type II IV II I II II IV II I I II II IV II II I I II II IV II

31

Commodity Standard Cooked cured pork shoulder Luncheon meat Luncheon meat Luncheon meat Luncheon meat Luncheon meat Quick Frozen Fruits and Vegetables Quick frozen fruits and vegetables Quick frozen fruits and vegetables Quick frozen fruits and vegetables: Berries, leek and carrot Quick frozen fruits and vegetables: Berries, Whole kernel corn and Cornon-the-cob Quick frozen fruits and vegetables: Peaches and berries Quick frozen fruits and vegetables: Vegetables Quick frozen French fried potatoes Quick frozen green and wax beans Quick frozen peas Quick frozen spinach

Provision Tin Fat Lead Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin

Method AOAC 985.16 (Codex general method) ISO 1443:1973 AOAC 972.25 (Codex general method) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method)

Principle Atomic absorption spectrophotometry Gravimetry (extraction) Atomic absorption spectrophotometry Colorimetry Colorimetry Atomic absorption spectrophotometry

Type II I II II IV II

Net weight Thawing procedure Mineral impurities Soluble solids, total

CAC/RM 34-1970 CAC/RM 32-1970 CAC/RM 54-1974 CAC/RM 43-1971

Weighing Thawing Flotation and sedimentation Refractometry

I I I I

Drained fruit/drained berries Cooking procedure Moisture Tough strings Solids, alcohol insoluble Dry matter, Salt-free

Described in the Standards CAC/RM 33-1970 AOAC 984.25 CAC/RM 39-1970 CAC/RM 35-1970 Described in the Standard

Draining Cooking Gravimetry (convection oven) Stretching Gravimetry Weighing

I I I I I I

32

Commodity Standard Sugars and Honey Honey

Provision

Method

Principle

Type

Acidity

J. Assoc. Public Analysts (1992) 28 (4) 171- Titrimetry 175 MAFF Validated Method V19 for Acidity in Honey AOAC 952.13 (Codex general method) AOAC 971.20 (Codex general method) AOAC 958.09 Described in the Standard (Other commercially available calibrated substrate preparations can also be used) AOAC 980.23 Described in the Standard Described in the Standard AOAC 972.25 (Codex general method) Colorimetry (diethyldithiocarbamate) Atomic absorption spectrophotometry Photometry Photometry

Honey Honey Honey Honey

Arsenic Copper Diastase activity Diastase activity

II II II III

Honey Honey Honey Honey Honey

Hydroxymethylfurfural Hydroxymethylfurfural Hydroxymethylfurfural Lead Mineral (ash)

Spectrophotometry Photometry (Winkler) HPLC Atomic absorption spectrophotometry

II III III II I

J. Assoc. Public Analysts (1992) 28 (4) 177- Gravimetry (ignition at 600C) 181 MAFF Validated Method V20 for Mineral (ash) in Honey AOAC 969.38B J. Assoc. Public Analysts (1992) 28(4) 183187 MAFF Validated Method V21 for Moisture in Honey Described in the Standard AOAC 920.180 Refractometry

Honey

Moisture

Honey Honey

Reducing sugar, apparent Sample preparation

Titrimetry (Lane & Eynon) -

I -

33

Commodity Standard Honey

Provision Solids, water-insoluble

Method J. Assoc. Public Analysts (1992) 28(4) 189193 MAFF Validated Method V22 for WaterInsoluble Solids in Honey FAO Manual of Quality Control, Food and Nutrition Monograph 14/3 (1979) 150 AOAC 978.17 AOAC 979.22 AOAC 977.20 AOAC 952.13 (Codex general method) ICUMSA GS 2/3-25 (1994) AOAC 997.15 ISO 5377:1981 ISO 1741:1980 ISO 5809:1982 ISO 5379:1983 ICUMSA GS 1/2/3/4/7/8-23 (1994) ICUMSA GS 2/3-17 (1994) ISO 10504:1988

Principle Gravimetry

Type I

Honey Honey Honey Honey Sugars Sugars Sugars Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (fructose) Sugars (fructose) Sugars (fructose)

Sucrose, apparent Sugars added (corn and cane sugar products) Sugars added (high fructose syrup, corn syrup) Sugars added (sugar profile) Arsenic Arsenic Lead D-Glucose Solids, total Sulphated ash Sulphur dioxide pH Conductivity ash D-Fructose

Walker inversion Carbon isotope ratio mass spectrometry Thin layer chromatography Liquid chromatography Colorimetry (diethyldithiocarbamate) Colorimetry (diethyldithocarbamates) Atomic absorption spectrophotometry (graphite furnace) Titrimetry Gravimetry (vacuum oven) Single sulphonation Acidimetry and nephelometry Potentiometry Conductimetry Liquid chromatography (refractive index detection)

I I II II II IV II I I I IV I I II

34

Commodity Standard Sugars (fructose) Sugars (fructose) Sugars (fructose) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (glucose syrup and dried glucose syrup) Sugars (lactose) Sugars (lactose) Sugars (lactose) Sugars (lactose)

Provision D-Glucose Loss on drying Sulphur dioxide Reducing sugar Solids, total Sulphated ash Sulphur dioxide Lactose, anhydrous Loss on drying pH Sulphated ash

Method ISO 10504:1988 ISO 1742:1980 ISO 5379:1983 ISO 5377:1981 ISO 1742:1980 ISO 5809:1982 ISO 5379:1983 ICUMSA GS 4/3-3 (1994) USP General Chapter 731 ICUMSA GS 1/2/3/4/7/8-23 (1994) ISO 5809:1982 ICUMSA GS 1/3/4/7/8-13 (1994) ICUMSA GS 1/3/7-3 (1994) ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 1/2/3-1 (1994) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ISO 5809:1982

Principle Liquid chromatography (refractive index detection) Gravimetry Acidimetry and nephelometry Titrimetry Gravimetry (vacuum oven) Single sulphonation Acidimetry and nephelometry Titrimetry Gravimetry (Drying at 120C for 16 h) Potentiometry Single sulphonation Conductimetry Titrimetry (Lane & Eynon) Gravimetry Polarimetry Enzymatic method

Type II I IV I I I IV II I I I I I I II II

Sugars (plantation or mill white sugar) Conductivity ash Sugars (plantation or mill white sugar) Invert sugar Sugars (plantation or mill white sugar) Loss on drying Sugars (plantation or mill white sugar) Polarization Sugars (plantation or mill white sugar) Sulphur dioxide

Sugars (powdered dextrose)

Sulphated ash

Single sulphonation

35

Commodity Standard

Provision

Method ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 2/3-9 (1994) ICUMSA GS 2/3-17 (1994) ICUMSA GS 2/3-5 (1997) after filtration if necessary to remove any anticaking agents ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 2/3-1 after filtration if necessary to remove any anticaking agents ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 1/3/4/7/8-13 (1994) ICUMSA GS 4/3-3 (1994) (applicable at levels >10% m/m) ICUMSA GS 1/3/7-3 (1994) (applicable at levels <10% m/m) ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 4/3-7 (1994) ICUMSA GS 1/3/4/7/8-11 (1994) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998)

Principle Enzymatic method

Type II

Sugars (powdered sugar and powdered Sulphur dioxide dextrose) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (powdered sugar) Sugars (raw cane sugar) Colour Conductivity ash Invert sugar Loss on drying Polarization Sulphur dioxide

Photometry Conductimetry Titrimetry Gravimetry Polarimetry Enzymatic method

I I I I II II

Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar)

Conductivity ash Invert sugar Invert sugar Loss on drying Sucrose plus invert sugar Sulphated ash Sulphur dioxide

Conductimetry Titrimetry (Lane & Eynon) Titrimetry (Lane & Eynon) Gravimetry Titrimetry Gravimetry Enzymatic method

I I I I I I II

36

Commodity Standard Sugars (soft white sugar) Sugars (white sugar) Sugars (white sugar) Sugars (white sugar) Sugars (white sugar) Sugars (white sugar)

Provision Colour Conductivity ash Invert sugar Loss on drying Polarization Sulphur dioxide

Method ICUMSA GS 2/3-9 (1994) ICUMSA GS 2/3-17 (1994) ICUMSA GS 2/3-5 (1997) ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 2/3-1 (1994) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998)

Principle Photometry Conductimetry Titrimetry Gravimetry Polarimetry Enzymatic method

Type I I I I II II

Miscellaneous Products Edible cassava flour Edible cassava flour Edible cassava flour Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Food grade salt Fibre, crude Granularity Moisture Arsenic Cadmium Calcium and magnesium Copper Halogens Insoluble matter Iodine Iodine Lead Loss on drying Mercury ISO 5498:1981 (B.5 separation) ISO 2591-1:1988 ISO 712:1998 ESPA/CN-E/105-1996 ESPA/CN-E/107-1997 ISO 2482:1973 ESPA/CN-E/101-1994 ISO 2481:1973 ISO 2479:1972 ESPA/CN-E/109-1994 AOAC 925.56 ESPA/CN-E/108-1994 ISO 2483:1973 ESPA/CN-E/106-1994 Gravimetry Sieving Gravimetry Photometry Atomic absorption spectrophotometry Complexometric titrimetry Photometry Mercurimetry Gravimetry Titrimetry using sodium thiosulphate Titrimetry using sodium thiosulphate Atomic absorption spectrophotometry Gravimetry (drying at 110C) Cold vapour atomic absorption spectrophotometry I I I II II II II II II II III II I II

37

Commodity Standard Food grade salt

Provision Potassium

Method

Principle Flame atomic absorption spectrophotometry Titrimetry

Type II

Food grade salt

Potassium

Food grade salt Food grade salt Gari Gari Gari Gari Guideline level for acrylonitrile Guideline levels for mercury in fish Guideline levels for vinyl chloride monomer Guideline levels for vinyl chloride monomer Guidelines for nutrition labelling Guidelines for nutrition labelling Guidelines for nutrition labelling Mayonnaise Mayonnaise Vinegar

Sodium chloride Sulphate Ash Fibre, crude Granularity Moisture Acrylonitrile Methyl mercury Vinyl chloride monomer Vinyl chloride monomer Polyunsaturated fatty acids Saturated fatty acids Saturated fatty acids Egg yolk Fat, total Acids, total (expressed as CH3COOH)

Described in the Standard ISO 2480:1972 ISO 2171:1993 ISO 5498:1981 (B.5 separation) ISO 2591-1:1988 ICC Method No 109/1 (1986) ISO 712:1998 AOAC 985.13 AOAC 988.11 ISO 6401:1985

Commission Directive 81/432/EEC O.J. No. Gas chromatography ("head-space") L.167, p. 6, 24.6.81 AOCS Ce 1c-89 AOAC 996.06 AOCS Ce 1c-89 Described in the Standard Described in the Standard AOAC 930.35J Gas liquid chromatography Gas liquid chromatography Gas liquid chromatography Extraction and ashing Gravimetry Titrimetry

38

JP 
Calculation Gravimetry Gravimetry Gravimetry Sieving Gravimetry Gas chromatography Atomic absorption spectrophotometry Gas chromatography I II I I I I II II II III IV II IV I I I

ESPA/CN-E/103-1994 (applicable to products containing K/kg)

 J P 

ESPA/CN-E/104-1994 (applicable to products containing K/kg)

III

Commodity Standard Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar

Provision Alcohol, residual Alcohol, residual Arsenic Copper Iron Lead Soluble solids Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide Zinc

Method AOAC 942.06 OIV Method A 2, 1990 AOAC 952.13 (Codex general method) AOAC 971.20 (Codex general method) IFJU Method No 15, 1964 AOAC 972.25 (Codex general method) AOAC 930.35C AOAC 990.28 (Codex general method) OIV Method A 17, 1990 AOAC 990.29 (Codex general method) AOAC 990.31 (Codex general method) AOAC 969.32 (Codex general method)

Principle Pycnometry Pycnometry Colorimetry (diethyldithiocarbamate) Atomic absorption spectrophotometry Photometry Atomic absorption spectrophotometry Gravimetry Optimized Monier-Williams method Titrimetry Flow injection analysis Ion exclusion chromatography Atomic absorption spectrophotometry

Type I III II II IV II I II III III III II

39

RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-1999

PART II METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICAL ORDER OF PROVISIONS

40

Provision Acidity Acidity

Commodity Standard Fats and oils Honey

Method IUPAC 2.201 ISO 660:1996

Principle Titrimetry

Type I I

J. Assoc. Public Analysts (1992) 28 (4) 171- Titrimetry 175 MAFF Validated Method V19 for Acidity in Honey Described in the Standard IDF Standard 86:1981 AOAC 942.15 Described in the Standard IDF Standard 91:1979 (confirmed 1986) ISO 5547:1978 (confirmed 1993) AOAC 930.35J AOAC 985.13 AOAC 979.18 AOAC 975.36 AOAC 979.18 AOAC 991.31 AOAC 993.17 AOAC 942.06 OIV Method A 2, 1990 AIIBP Method No 2/7 IDF Standard 165:1993 Titrimetry Titrimetry, titration to pH 8.4 Titrimetry Titration of extracted oil Titrimetry (aqueous extract) Titrimetry Gas chromatography Holaday-Velasco mini column Romer minicolmn Holaday-Velasco minicolumn Immunoaffinity column (Aflatest) Thin layer chromatography Pycnometry Pycnometry Volumetry (modified Van Slyke) Reversed phase gradient liquid chromatography

Acidity of brine Acidity, titratable Acidity, total Acidity, total (in extracted oil) Acids, free Acids, total (expressed as CH3COOH) Acrylonitrile Aflatoxins, total Aflatoxins, total Aflatoxins, total Aflatoxins, total Aflatoxins, total Alcohol, residual Alcohol, residual Amino nitrogen Antioxidants (phenolic)

Table olives Milk powders and cream powders Pickled cucumbers Grated desiccated coconut Edible casein products Vinegar Guideline level for acrylonitrile Maize (corn) Peanuts (intended for further processing) Peanuts (intended for further processing) Peanuts (raw) Peanuts (raw) Vinegar Vinegar Bouillons and consommes Milkfat products

IV I I IV IV I II II III III II III I III II II

41

Provision Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Ascorbic acid, LAsh

Commodity Standard Cocoa products and chocolate Fats and oils Fats and oils Fats and oils Food grade salt Fruit juices Fruit juices Fruit juices Honey Natural mineral waters Natural mineral waters Sugars Sugars Vinegar Fruit juices Degermed maize (corn) meal and maize (corn) grits Gari Grated desiccated coconut Pearl millet flour Sorghum flour

Method AOAC 952.13 (Codex general method) AOAC 952.13 (Codex general method) IUPAC 3.136 AOAC 942.17 (Codex general method) AOAC 985.16 (Codex general method) ESPA/CN-E/105-1996 AOAC 952.13 (Codex General method) AOAC 942.17 (Codex General method) AOAC 986.15 (Codex General method) AOAC 952.13 (Codex general method) AOAC 986.15 (Codex general method) ISO 6595:1982 (confirmed 1995) AOAC 952.13 (Codex general method) ICUMSA GS 2/3-25 (1994) AOAC 952.13 (Codex general method) AOAC 967.22 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) ISO 2171:1993 AOAC 950.49 AOAC 923.03 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990)

Principle Colorimetry (diethyldithiocarbamate) Colorimetry (diethyldithiocarbamate) Colorimetry (molybdenum blue) Atomic absorption spectrophotometry Photometry Colorimetry (diethyldithiocarbamate) Colorimetry (molybdenum blue) Atomic absorption spectrophotometry Colorimetry (diethyldithiocarbamate) Atomic absorption spectrophotometry Spectrophotometry Colorimetry (diethyldithiocarbamate) Colorimetry (diethyldithocarbamates) Colorimetry (diethyldithiocarbamate) Microfluorometry Gravimetry

Type II II III III II II III III II II IV II IV II II I

Ash Ash Ash Ash

Gravimetry Gravimetry Gravimetry Gravimetry

I I I I

42

Provision Ash

Commodity Standard Sorghum grains

Method AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 923.03 ISO 2171:1993 (Method B) AOAC 942.05 AOAC 923.03 ISO 2171:1993 (Method B) AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978 AOAC 923.03 AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978 AOAC 923.03 ISO 2171:1993 AOAC 972.15

Principle Gravimetry

Type I

Ash Ash Ash Ash

Soy protein products Special foods Vegetable protein products Wheat flour

Gravimetry Gravimetry Gravimetry, Direct Gravimetry

I I I I

Ash Ash Ash

Whey powders Whole and decorticated pearl millet grains Whole maize (corn) meal

Furnace, 825C Gravimetry Gravimetry

IV I I

Ash (including P2O5) Ash (semolina) Ash insoluble in HCl

Edible casein products Durum wheat semolina and durum wheat flour Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Mango chutney Chocolate

Furnace, 825C Gravimetry Gravimetry (at 600C)

IV I I

Ash insoluble in HCl Ash, total

ISO 763:1982 AOAC 972.15

Gravimetry Gravimetry (at 600C)

I I

43

Provision Ash, total

Commodity Standard Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa butter confectionery

Method AOAC 972.15

Principle Gravimetry (at 600C)

Type I

Ash, total Ash, total (in cocoa mass and cocoa press cake) Barium

AOAC 972.15

Gravimetry (at 600C) Gravimetry (at 600C)

I I IV

Cocoa powders (cocoa) and dry cocoa- AOAC 972.15 sugar mixtures Natural mineral waters Examination of Water Pollution Control WHO Pergamon Press (1982) Vol. 2, pp. 65-66 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 67-68 AOCS Cb 2-40 ISO 9390:1990 ESPA/CN-E/107-1997 ISO 8288:1986 (confirmed 1995) AOAC 974.27 AOAC 986.15 (Codex general method) AOAC 968.31 AOAC 968.31 AOAC 968.31 AOAC 968.31 AOAC 968.31

Barium

Natural mineral waters

IV

Baudouin test (modified Villavecchia or sesameseed oil test) Borate Cadmium Cadmium Cadmium Cadmium Calcium Calcium Calcium Calcium Calcium

Fats and oils Natural mineral waters Food grade salt Natural mineral waters Natural mineral waters Natural mineral waters Canned green peas Canned strawberries Canned tomatoes Citrus marmalade Jams (fruit preserves) and jellies

Colour reaction Spectrophotometry Atomic absorption spectrophotometry Flame atomic absorption spectrophotometry Atomic absorption spectrophotometry Anodic stripping voltanmetry Complexomteric titrimetry Complexometric titrimetry Complexometric titrimetry Complexometric titrimetry Complexometric titrimetry

I II II II III III II II II II II

44

Provision Calcium Calcium Calcium Calcium and magnesium Calories by calculation Carbohydrates Carbon dioxide Carotenoids, total Centre in composite and filled chocolate Chloride

Commodity Standard Natural mineral waters Natural mineral waters Special foods Food grade salt Special foods Special foods Fruit juices Fats and oils Composite and filled chocolate Natural mineral waters

Method ISO 6058:1984 ISO 7980:1986 (confirmed 1995) AOAC 984.27 ISO 2482:1973 Method described in CAC/VOL IX-Ed.1, Part III Method described in CAC/VOL IX-Ed.1, Part III IFJU Method No 42, 1976 BS 684 Section 2.20 Method described in ALINORM 83/23, p. 27 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 205-208 AOAC 973.51 ISO 9297:1989 (confirmed 1994) AOAC 971.27 (Codex general method) Examination of Water Pollution Control. WHO Pergamon Pres (1982) Vol. 2, pp. 8687 IDF Standard 34C:1992 ISO 2963:1997 AOAC 976.15 IDF Standard 34C:1992

Principle Titrimetry Atomic absorption spectrophotometry ICP emission spectrometry Complexometric titrimetry Calculation method Calculation Titrimetry (back-titration after precipitation) Spectrophotometry Gravimetry

Type II III III II III III IV II III II

Chloride Chloride Chloride Chromium (VI)

Natural mineral waters Natural mineral waters Special foods Natural mineral waters

Titrimetry (Mercuric nitrate) Titrimetry Potentiometry

III III II IV

Citric acid Citric acid Citric acid

Cheese Cheese Processed cheese products

Enzymic method Photometry Enzymic method

II III II

45

Provision Citric acid Coating in composite and filled chocolate Cocoa butter Cocoa butter Cocoa butter, percentage of Cocoa shell

Commodity Standard Processed cheese products Composite and filled chocolate Cocoa butter confectionery

Method ISO 2963:1997 AOAC 976.15 Method described in ALINORM 83/23, p. 27 AOAC 963.15 IOCCC 14-1972

Principle Photometry Gravimetry Gravimetry (Knorr tube extraction, Soxhlet extraction) Through total fat and total sterol content by GLC (Gravimetry (Soxhlet extraction) Spiral vessel count, Stone cell count

Type III III I I I I

Cocoa powders (cocoa) and dry cocoa- IOCCC 14-1972 and 18-1973 sugar mixtures Chocolate Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Chocolate AOAC 963.15 IOCCC 14-1972 AOAC 968.10 and 970.23

Cocoa solids, fat-free

AOAC 931.05 ISO 9308-1:1990

Oven evaporation and factor Membrane filtration

I I

Coliform organism, thermotolerant Natural mineral waters organism and presumptive Escherichia coli Colour Pearl millet flour

Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605612, Food Trade Press Ltd, London, 1969. Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605612, Food Trade Press Ltd, London, 1969. ICUMSA GS 2/3-9 (1994) ICUMSA GS 2/3-9 (1994) ICUMSA GS 2/3-17 (1994)

Colorimetry using specific colour grader Colorimetry using specific colour grader Photometry Photometry Conductimetry Conductimetry

IV

Colour

Sorghum flour

IV

Colour Colour Conductivity ash Conductivity ash

Sugars (powdered sugar) Sugars (soft white sugar) Sugars (fructose)

I I I I

Sugars (plantation or mill white sugar) ICUMSA GS 1/3/4/7/8-13 (1994)

46

Provision Conductivity ash Conductivity ash Conductivity ash Cooking procedure Copper Copper

Commodity Standard Sugars (powdered sugar) Sugars (soft white sugar and soft brown sugar) Sugars (white sugar) Quick frozen fruits and vegetables: Vegetables Chocolate Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa butter confectionery Cocoa butters

Method ICUMSA GS 2/3-17 (1994) ICUMSA GS 1/3/4/7/8-13 (1994) ICUMSA GS 2/3-17 (1994) CAC/RM 33-1970 AOAC 960.40 (Codex general method) AOAC 971.20 (Codex general method)

Principle Conductimetry Conductimetry Conductimetry Cooking Colorimetry (diethyldithiocarbamate) Atomic absorption spectrophotometry

Type I I I I II II

Copper Copper

AOAC 971.20 (Codex general method) AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) AOAC 960.40 (Codex general method)

Atomic absorption spectrophotometry Atomic absorption spectrophotometry (direct graphite furnace)

II II

Copper Copper Copper Copper

Cocoa butters

Colorimetry (diethyldithiocarbamate) Colorimetry (diethyldithiocarbamate) Atomic absorption spectrophotometry Colorimetry (diethyldiethiocarbamate) Atomic absorption Spectrophotometry (direct graphite furnace) Photometry

III II II III

Cocoa powders (cocoa) and dry cocoa- AOAC 960.40 (Codex general method) sugar mixtures Edible casein products Edible casein products AOAC 985.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) AOAC 960.40 (Codex general method) AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) ESPA/CN-E/101-1994

Copper

Fats and oils

II

Copper

Food grade salt

II

47

Provision Copper Copper Copper Copper Copper Copper Copper

Commodity Standard Fruit juices Honey Natural mineral waters Natural mineral waters Vinegar Whey powders Whey powders

Method AOAC 971.20 (Codex general method) AOAC 971.20 (Codex general method) ISO 8288:1986 (confirmed 1995) AOAC 960.40 (Codex general method) AOAC 971.20 (Codex general method) AOAC 985.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) AOAC 960.40 (Codex general method) AIIBP Method No 2/5 AOCS Cb 4-35 Described in the Standard AACC Method 38-20 ISO 6993:1995 with the appropriate conversion factor ISO 10504:1988 ISO 5377:1981 ISO 10504:1988 AOAC 958.09 Described in the Standard (Other commercially available calibrated substrate preparations can also be used) AOAC 991.43

Principle Atomic absorption spectrophotometry Atomic absorption spectrophotometry Flame atomic absorption spectrophotometry Colorimetry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Photometry (diethyldiethiocarbamate)

Type II II II III II II III

Creatinine Crismer value Defectives Denaturation of gluten Density, apparent D-Fructose D-Glucose D-Glucose Diastase activity Diastase activity

Bouillons and consommes Fats and oils Canned salmon Wheat gluten Palm oil Sugars (fructose) Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (fructose) Honey Honey

Colorimetry (Hadorn) Turbidity Classification Pharinography Pycnometry Liquid chromatography (refractive index detection) Titrimetry Liquid chromatography (refractive index detection) Photometry Photometry

II I I I I II I II II III

Dietary fibre, total

Infant formula and follow-up formula

Gravimetry (enzymatic digestion)

48

Provision Dietary fibre, total Drained fruit/drained berries Drained weight Drained weight Drained weight Drained weight Drained weight Dry matter Dry matter, Salt-free Egg yolk Essential oils Essential oils (Citrus fruit juices) Expression of results as m/m Extraneous vegetable matter Faecal Streptococci Fat Fat Fat Fat Fat Fat

Commodity Standard Special foods Quick frozen fruits and vegetables: Peaches and berries Canned crab meat Canned shrimps or prawns Canned tomatoes Pickled cucumbers Processed fruits and vegetables Whey cheese Quick frozen spinach Mayonnaise Fruit juices Fruit juices Fruit juices Grated desiccated coconut Natural mineral waters Cooked cured chopped meat Cooked cured ham Cooked cured pork shoulder Luncheon meat Margarine Minarine

Method AOAC 985.29 Described in the Standards Described in the Standard Described in the Standard CAC/RM 37-1970 - Method II AOAC 968.30 AOAC 968.30 IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974 (confirmed 1996) Described in the Standard Described in the Standard AOAC 944.06; 942.08 IFJU Method No. 45A, 1972 IFJU Method No 1, 1989 & IFJU General sheet, 1971 Described in the Standard ISO 7899-2:1984 ISO 1443-1973 ISO 1443:1973 ISO 1443:1973 ISO 1443:1973 IUPAC 2.801 IUPAC 2.801

Principle Gravimetry (enzymatic digestion) Draining Weighing Draining Sieving Gravimetry Sieving Gravimetry (drying at 882C) Weighing Extraction and ashing Babcock method Distillation and titration Pycnometry Counting extraneous material with the naked eye Membrane filtration Gravimetry (extraction) Gravimetry (extraction) Gravimetry (extraction) Gravimetry (extraction) Gravimetry Gravimetry

Type I I I I I I I IV I I I I I IV I I I I I I I

49

Provision Fat Fat Fat Fat Fat acidity Fat in foods not containing starch, meat or vegetable products Fat, crude Fat, crude Fat, crude Fat, crude Fat, crude Fat, crude Fat, total Fat, total Fatty acid composition Fatty acids, free Fatty acids, free (expressed as oleic acid) Fermentability, test of Fibre, crude

Commodity Standard Processed meat and poultry products and soups and broths Soy protein products Special foods Vegetable protein products Wheat flour Special foods Degermed maize (corn) meal and maize (corn) grits Pearl millet flour Sorghum flour Sorghum grains Whole and decorticated pearl millet grains Whole maize (corn) meal Chocolate Mayonnaise Fats and oils Cocoa butters Milkfat products

Method ISO 1443-1973 CAC/RM 55-1976 - Method 1 CAC/RM 55-1976 CAC/RM 55-1976 - Method 1 AOAC 939.05 CAC/RM 1-1973, B-2 AOAC 945.38F; 920.39C AOAC 945.38F; 920.39C AOAC 945.38F; 920.39C AOAC 945.38F, 920.39C AOAC 945.38F; 920.39C AOAC 945.38F; 920.39C AOAC 963.15 Described in the Standard IUPAC 2.301+2.302+2.304 ISO 5509:1978+5508:1990 IUPAC 2.201 IDF Standard 6B:1989 ISO 1740:1991 (confirmed 1996) AOAC 969.17 IFJU Method No 18, 1974 ISO 5498:1981 (B.5 separation)

Principle Gravimetry Gravimetry (extraction) Gravimetry (extraction) Gravimetry (extraction) Titrimetry Gravimetry Gravimetry (ether extraction) Gravimetry (ether extraction) Gravimetry (ether extraction) Gravimetry (ether extraction) Gravimetry (ether extraction) Gravimetry (ether extraction) Gravimetry (Soxhlet extraction) Gravimetry Gas chromatography of methyl esters Titrimetry Titrimetry

Type I I I I I I I I I I I I I I II II I

Fruit juices Edible cassava flour

Microbiological method Gravimetry

I I

50

Provision Fibre, crude Fibre, crude Fibre, crude Fibre, crude Fibre, crude Fibre, crude Fibre, crude Fill of containers Fill of containers Fill of containers Fluoride

Commodity Standard Gari Pearl millet flour Sorghum flour Soy protein products Vegetable protein products Wheat gluten Whole and decorticated pearl millet grains Fruit juices Processed fruits and vegetables Special foods Natural mineral waters

Method ISO 5498:1981 (B.5 separation) ISO 5498:1981 (B.5 Separation) ICC Method No 113 (1972) ISO 6541:1981 (confirmed 1996) ISO 5498:1981 AACC (1982) 32-17 AOAC 962.09 ISO 5498:1981 (B.5 Separation) CAC/RM 46-1972 CAC/RM 46-1972 CAC/RM 46-1972 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 245-247 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 247-250 AOAC 944.12 Described in the Standard Described in the Standard ISO 2591-1:1988 ISO 2591-1:1988 ISO 2481:1973 AOCS Cb 1-25

Principle Gravimetry Gravimetry Gravimetry Gravimetry Ceramic fiber filteration Ceramic fiber filteration Gravimetry Weighing Weighing Weighing

Type I I I I I I I I I I II

Fluoride

Natural mineral waters

III

Folic acid Gelatin, added Gelatin, added Granularity Granularity Halogens Halphen test

Special foods Cooked cured ham Cooked cured pork shoulder Edible cassava flour Gari Food grade salt Fats and oils

Microbioassay Calculation Calculation Sieving Sieving Mercurimetry Colorimetry

II I I I I II I

51

Provision Histamine Hydroxymethylfurfural Hydroxymethylfurfural Hydroxymethylfurfural Identification of defects Identification of defects Identification of defects Insoluble impurities Insoluble matter Invert sugar Invert sugar Invert sugar Invert sugar Invert sugar Iodine Iodine Iodine Iodine (milk based formula) Iodine value

Commodity Standard

Method

Principle Fluorimetry Spectrophotometry Photometry (Winkler) HPLC Visual inspection Visual inspection (weighing) Visual inspection Gravimetry Gravimetry Titrimetry (Lane & Eynon) Titrimetry Titrimetry (Lane & Eynon) Titrimetry (Lane & Eynon) Titrimetry Titrimetry using sodium thiosulphate Titrimetry using sodium thiosulphate Titrimetry Ion-selective potentiometry Titrimetry

Type II II III III I I I I II I I I I I II III II II I

Quick frozen fish sticks (fish fingers) AOAC 977.13 and fish portions - Breaded or in batter Honey Honey Honey Dates Dried apricots Unshelled pistachio nuts Fats and oils Food grade salt AOAC 980.23 Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard IUPAC 2.604 ISO 663:1992 ISO 2479:1972

Sugars (plantation or mill white sugar) ICUMSA GS 1/3/7-3 (1994) Sugars (powdered sugar) Sugars (soft white sugar and soft brown sugar) Sugars (soft white sugar and soft brown sugar) Sugars (white sugar) Food grade salt Food grade salt Foods with low-sodium content (including salt substitutes) Infant formula and follow-up formula Cocoa butters ICUMSA GS 2/3-5 (1997) after filtration if necessary to remove any anticaking agents ICUMSA GS 4/3-3 (1994) (applicable at levels >10% m/m) ICUMSA GS 1/3/7-3 (1994) (applicable at levels <10% m/m) ICUMSA GS 2/3-5 (1997) ESPA/CN-E/109-1994 AOAC 925.56 AOAC 925.56 AOAC 992.24 IUPAC 2.205

52

Provision Iron

Commodity Standard Cocoa butters

Method AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) BS 684 Section 2.17:1976 AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) IFJU Method No 15, 1964 NMKL 139 (1991) (Codex general method) IDF Standard 103A:1986 ISO 6732:1985 (confirmed 1995) IFJU Method No 15, 1964 ISO 6332:1988 (confirmed 1995) IDF Standard 117A:1988 IDF Standard 146:1991 IDF Standard 106:1982 ISO 5548:1980 (confirmed 1996) ICUMSA GS 4/3-3 (1994) AOAC 934.07 AOAC 972.25 (Codex general method) AOAC 972.25 (Codex general method) AOAC 986.15 (Codex general method)

Principle Atomic absorption spectrophotometry (direct graphite furnace)

Type II

Iron Iron

Cocoa butters Fats and oils

Colorimetry Atomic absorption spectrophotometry (direct graphite furnace)

III II

Iron Iron Iron Iron Iron, dissolved Lactobacillus bulgaricus & Streptococcus thermophilus Lactobacillus bulgaricus & Streptococcus thermophilus Lactose Lactose, anhydrous Lead Lead Lead Lead

Fruit juices Milk products Milk products Vinegar Natural mineral waters Yoghurt products Yoghurt products Edible casein products Sugars (lactose) Bouillons and consommes Butter Canned corned beef Chocolate

Photometry Atomic absorption spectrophotometry Photometry (bathophenanthroline) Photometry Spectrophotometry Colony count at 37C Test for identification Photometry (phenol and H2SO4) Titrimetry Colorimetry (dithizone) Atomic absorption spectrophotometry Atomic absorption spectrophotometry Anodic stripping voltammetry

II II IV IV II

IV II II II II II

53

Provision Lead

Commodity Standard Cocoa (cacao) nib, cocoa (cacao) mass, cocoa press cake and cocoa dust (cocoa fines), for use in the manufacturing of cocoa and chocolate products Cocoa butter confectionery Cocoa butters Cocoa butters

Method AOAC 972.25 (Codex general method)

Principle Atomic absorption spectrophotometry

Type II

Lead Lead Lead Lead Lead Lead Lead Lead Lead Lead Lead Lead Lead

AOAC 972.25 (Codex general method) AOAC 934.07 IUPAC Method (Pure and Appl. Chem. 63)

Atomic absorption spectrophotometry Colorimetry (dithizone) Atomic absorption Spectrophotometry, graphite furnace Anodic stripping voltammetry Colorimetry (dithizone) Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Anodic stripping voltanmetry Spectrophotometry (1,5diphenylthiocarbazone) Atomic absorption spectrophotometry Atomic absorption spectrophotometry (direct graphite furnace)

II II III II III II II II II III III III II

Cocoa powders (cocoa) and dry cocoa- AOAC 986.15 (Codex general method) sugar mixtures Cocoa powders (cocoa) and dry cocoa- AOAC 934.07 sugar mixtures Cooked cured chopped meat Cooked cured ham Cooked cured pork shoulder Edible casein products Edible casein products Edible casein products Edible casein products Fats and oils AOAC 972.25 (Codex general method) AOAC 972.25 (Codex general method) AOAC 972.25 (Codex general method) AOAC 972.25 (Codex general method) AOAC 982.23 (Codex general method) IDF Standard 133A:1992 NMKL 139 (1991) (Codex general method) AOAC 994.02 IUPAC 2.623 ISO 12193:1994 (Codex general method) ESPA/CN-E/108-1994 AOAC 972.25 (Codex general method)

Lead Lead

Food grade salt Fruit juices

Atomic absorption spectrophotometry Atomic absorption spectrophotometry

II II

54

Provision Lead Lead Lead Lead Lead Lead Lead Lead Linoleate (in the form of glycerides)

Commodity Standard Honey Luncheon meat Natural mineral waters Natural mineral waters Processed meat and poultry products and soups and broths Sugars Vinegar Whey powders Special foods

Method AOAC 972.25 (Codex general method) AOAC 972.25 (Codex general method) ISO 8288:1986 (confirmed 1995) AOAC 974.27 AOAC 934.07 AOAC 997.15 AOAC 972.25 (Codex general method) AOAC 972.25 (Codex general method) AOAC 922.06; 969.33; 963.22

Principle Atomic absorption spectrophotometry Atomic absorption spectrophotometry Flame atomic absorption spectrophotometry Atomic absorption spectrophotometry Colorimetry (dithizone) Atomic absorption spectrophotometry (graphite furnace) Atomic absorption spectrophotometry Atomic absorption spectrophotometry Acid hydrolysis, preparation of methyl esters and gas chromatography Acid hydrolysis and spectrophotometry Gravimetry (drying at 110C) Gravimetry Gravimetry Gravimetry (Drying at 120C for 16 h) Gravimetry Gravimetry Gravimetry

Type II II II III II II II II II

Linoleate (in the form of glycerides) Loss on drying Loss on drying Loss on drying Loss on drying Loss on drying Loss on drying Loss on drying

Special foods Food grade salt Special foods Sugars (fructose) Sugars (lactose)

AOAC 922.06; 979.19 ISO 2483:1973 AOAC 934.01 AOAC 925.23 ISO 1742:1980 USP General Chapter 731

III I I I I I I I

Sugars (plantation or mill white sugar) ICUMSA GS 2/1/3-15 (1994) Sugars (powdered sugar) Sugars (soft white sugar and soft brown sugar) ICUMSA GS 2/1/3-15 (1994) ICUMSA GS 2/1/3-15 (1994)

55

Provision Loss on drying Loss on drying (milk based)

Commodity Standard Sugars (white sugar) Special foods

Method ICUMSA GS 2/1/3-15 (1994) AOAC 925.23 IDF Standard 21B:1987 ISO 6731:1989 ISO 6059:1984 (confirmed 1995) ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 121-122 ISO 6333:1986 (confirmed 1995) IUPAC 2.601 ISO 662:1996 IOCCC 4-1961 AOAC 977.15 ESPA/CN-E/106-1994 ISO 5666-3:1984 (confirmed 1995) AOAC 977.22 AOAC 988.11 IOCCC 17-1973 AOAC 939.02

Principle Gravimetry Gravimetry

Type I I

Magnesium Magnesium Manganese

Natural mineral waters Natural mineral waters Natural mineral waters

Titrimetry Atomic absorption spectrophotometry

II III II

Manganese Matter volatile at 105C Melting behaviour (i) Slip point (ii) Clear melting point Mercury Mercury Mercury Mercury Methyl mercury Milk protein

Natural mineral waters Fats and oils Cocoa butters Fish and fishery products Food grade salt Natural mineral waters Natural mineral waters Guideline levels for mercury in fish Cocoa butter confectionery

Spectrophotometry Gravimetry (open-drying) Melting point measurement Flameless atomic absorption spectrophotometry Cold vapour atomic absorption spectrophotometry Flameless atomic absorption spectrophotometry Flameless atomic absorption spectrophotometry Atomic absorption spectrophotometry Titrimetry, Kjeldahl digestion; after extraction of milk proteins

III I I III II II III II II

56

Provision Milk solids-not-fat

Commodity Standard Butter

Method IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF Standard 5B: 1986 ISO 1735:1987 AOAC 933.05 IOCCC 5-1960 AOAC 945.34; 925.41B; 920.80 IDF Standard 16C:1987 ISO 2450:1985 AOAC 920.111A IDF Standard 127A:1988 ISO 5543:1986 (confirmed 1996) IDF Standard 13C: 1987 ISO 1737:1985 AOAC 945.48G CAC/RM 15-1969 IDF Standard 9C: 1987 ISO 1736:1985 AOAC 932.06 IDF Standard 126A:1988 ISO 8262-3:1987 IDF Standard 24:1964 CAC/RM 15-1969

Principle Gravimetry

Type I

Milkfat

Butter

Gravimetry

Milkfat

Cheese

Gravimetry (Schmid-BondzynskiRatslaff) Titrimetry/Distillation Gravimetry (Rse-Gottlieb)

Milkfat Milkfat

Cocoa butter confectionery Cream

I I

Milkfat Milkfat

Edible casein products Evaporated milks

Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry (Rse-Gottlieb)

I I

Milkfat Milkfat

Margarine Milk powders and cream powders

Titrimetry Gravimetry (Rse-Gottlieb)

I I

Milkfat Milkfat Milkfat

Milk products (products not completely soluble in ammonia) Milkfat products Minarine

Gravimetry (Weibull-Berntrop) Gravimetry (calculation from solidsnot-fat and water content) Titrimetry

I IV I

57

Provision Milkfat

Commodity Standard Processed cheese products

Method IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05 IDF Standard 13C: 1987 ISO 1737:1985 AOAC 920.115F IDF Standard 9C:1987 ISO 1736:1985 AOAC 932.06 IDF Standard 59A:1986 ISO 1854:1987 AOAC 974.09 IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.05

Principle Gravimetry (Schmid- BondzynskiRatzlaff) Gravimetry (Rse-Gottlieb)

Type I

Milkfat

Sweetened condensed milk

Milkfat

Whey powders

Gravimetry (Rse-Gottlieb)

Milkfat (in dry matter)

Whey cheese

Gravimetry (Rse-Gottlieb)

Milkfat in dry matter

Cheeses in brine

Gravimetry (Schmid-BondzynskiRatslaff)

Mineral (ash)

Honey

J. Assoc. Public Analysts (1992) 28 (4) 177- Gravimetry (ignition at 600C) 181 MAFF Validated Method V20 for Mineral (ash) in Honey ISO 762:1982 (confirmed 1992) AOAC 971.33 AOAC 971.33 AOAC 971.33 AOAC 971.33 CAC/RM 54-1974 CAC/RM 51-1974 AOAC 941.12C Gravimetry Gravimetry Gravimetry Gravimetry Gravimetry Flotation and sedimentation Ashing Gooch filtration

Mineral impurities Mineral impurities Mineral impurities Mineral impurities Mineral impurities Mineral impurities Mineral impurities Mineral impurities insoluble in HCl

Canned palmito Canned strawberries Jams (fruit preserves) and jellies Pickled cucumbers Processed tomato concentrates Quick frozen fruits and vegetables: Berries, leek and carrot Raisins Fruit juices

I I I I IV I I I

58

Provision Mineral oil Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture

Commodity Standard Raisins Certain pulses Cocoa butter confectionery Dates Degermed maize (corn) meal and maize (corn) grits Dried apricots Durum wheat semolina and durum wheat flour Edible casein products Edible cassava flour Gari Grated desiccated coconut Honey

Method CAC/RM 52-1974 ISO 665:1977 (confirmed 1995) IOCCC 26-1988 AOAC 977.10 AOAC 934.06 ISO 712:1998 ICC Method No 110/1 (1986) AOAC 934.06 ISO 712:1998 ICC Method 110/1 (1986) IDF Standard 78C:1990 ISO 5550:1978 ISO 712:1998 ICC Method No 109/1 (1986) ISO 712:1998 AOAC 925.40 AOAC 969.38B J. Assoc. Public Analysts (1992) 28(4) 183187 MAFF Validated Method V21 for Moisture in Honey ISO 6540:1980 (confirmed 1994) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 984.25 AOAC 972.20

Principle Extraction and separation on alumina Gravimetry Karl Fischer Gravimetry (vacuum oven) Gravimetry Gravimetry (vacuum oven) Gravimetry Gravimetry (drying at 102C) Gravimetry Gravimetry Gravimery (loss on drying) Refractometry

Type II I II I I I I I I I I I

Moisture Moisture Moisture Moisture

Maize (corn) Pearl millet flour Quick frozen French fried potatoes Raisins

Gravimetry Gravimetry Gravimetry (convection oven) Electrical conductance

I I I I

59

Provision Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture / Loss on drying Moisture / Loss on drying Moisture, "Free" Mould count Natamycin

Commodity Standard Sorghum flour Sorghum grains Soy protein products Unshelled pistachio nuts Vegetable protein products Wheat flour Whole and decorticated pearl millet grains Whole maize (corn) meal Chocolate

Method ISO 712:1998 ICC Method No 110/1 (1986) ISO 6540:1980 (confirmed 1994) AOAC 925.09 AOAC 925.40 AOAC 925.09 ISO 712:1998 ICC Method No 110/1 (1986) ISO 712:1998 ICC Method No 110/1 (1986) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 931.04 IOCCC 1-1952

Principle Gravimetry Gravimetry Gravimetry (vacuum oven) Gravimetry (loss on drying) Gravimetry (vacuum oven) Gravimetry Gravimetry Gravimetry Gravimetry Gravimetry Gravimetry (drying at 882C) Howard mould count Molecular absorption spectrophotometry & HPLC after extraction Refractometry Gravimetry

Type I I I I I I I I I I IV I II

Cocoa powders (cocoa) and dry cocoa- AOAC 931.04 sugar mixtures IOCCC 1-1952 Whey powders Canned tomatoes Cheese (and cheese rind) IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974 (confirmed 1996) AOAC 965.41 IDF Standard 140A:1992 ISO 9223:1991 (confirmed 1996) AOAC 970.59 Described in the Standard

Natural tomato soluble solids Net content of frozon fish blocks covered by glaze Net weight

Processed tomato concentrates Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Canned crab meat

I I

Described in the Standard

Weighing

60

Provision Net weight Net weight Net weight Net weight Net weight Net weight Net weight Net weight of products covered by glaze Nicotinamide for foods not based on milk Nicotinamide for milk-based foods Nitrates Nitrates

Commodity Standard Canned finfish (mackerel and jack mackerel) Canned salmon Canned sardines and sardine-type products Canned shrimps or prawns Canned tuna and bonito

Method Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard

Principle Weighing Weighing Weighing Weighing Weighing Weighing Weighing Water spraying and sieving Colorimetry Microbioassay Spectrophotometry

Type I I I I I I I I II II II IV

Described in the Standard Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Quick frozen fruits and vegetables Quick frozen fish fillets Special foods Special foods Natural mineral waters Natural mineral waters CAC/RM 34-1970 Described in the Standard AOAC 961.14 AOAC 944.13 ISO 7890-2:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 280-283 Handbuch Lebensmittel Chemie (1969) ISO 3091:1975 (confirmed 1996) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996)

Nitrates Nitrates Nitrites Nitrites Nitrites Nitrites

Natural mineral waters Processed meat and poultry products and soups and broths Cooked cured chopped meat Cooked cured chopped meat Cooked cured ham Cooked cured ham

IV Colorimetry (cadmium reduction) Colorimetry Colorimetry Colorimetry Colorimetry II II IV II IV

61

Provision Nitrites Nitrites Nitrites Nitrites Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Nitrogen, total Nitrogen/protein Oil content Pantothenic acid Pantothenic acid Pantothenic acid/enriched foods Pantothenic acid/non-enriched foods Parasites

Commodity Standard Cooked cured pork shoulder Cooked cured pork shoulder Natural mineral waters Processed meat and poultry products and soups and broths Canned corned beef Canned corned beef Luncheon meat Luncheon meat Bouillons and consommes Processed meat and poultry products Grated desiccated coconut Infant formula and follow-up formula Infant formula and follow-up formula Special foods Special foods Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Degermed maize (corn) meal and maize (corn) grits Sorghum flour Wheat flour

Method AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) ISO 6777:1984 ISO 2918:1975 (confirmed 1996) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 973.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AIIBP Method No 2/6 ISO 937:1978 (confirmed 1995) AOAC 948.22 AOAC 992.07 The Analyst 89 (1964)(1) 3-6, 232 US Dept Agr., Agr. Handbook 97 (1965) AOAC 945.74 The Analyst 89 (1964):1, 3-6, ibid. 232 US Dept Agr., Agr. Handbook 97 (1965) Described in the Standard

Principle Colorimetry Colorimetry Molecular absorption spectrophotometry Colorimetry Colorimetry Colorimetry Colorimetry Colorimetry Titrimetry, Kjeldahl digestion Titrimetry Gravimetry Microbioassay Microbioassay Microbioassay Microbioassay Visual examination

Type II IV IV IV II IV II IV II II I II IV II IV I

Particle size (granularity) Particle size (granularity) Particle size (granularity)

AOAC 965.22 AOAC 965.22 AOAC 965.22

Sieving Sieving Sieving

I I I

62

Provision Particle size (granularity) Peroxide value Peroxide value pH pH pH pH of brine Phenols Phosphate, added (expressed as phosphorus) Phosphorous Phosphorus

Commodity Standard Whole maize (corn) meal Fats and oils Milkfat products (anhydrous milkfat) Edible casein products Sugars (fructose) Sugars (lactose) Table olives Natural mineral waters Processed cheese products Special foods Processed cheese products

Method AOAC 965.22 IUPAC 2.501 (as amended) AOCS Cd 8b-90 AOAC 965.33 IDF Standard 115A:1989 ISO 5546:1979 (confirmed 1996) ICUMSA GS 1/2/3/4/7/8-23 (1994) ICUMSA GS 1/2/3/4/7/8-23 (1994) Described in the Standard ISO 6439:1990 (confirmed 1995) IDF Standard 51B:1991 AOAC 986.24 IDF Standard 33C: 1987 ISO 2962:1984 (confirmed 1994) AOAC 990.24

Principle Sieving Titrimetry using iso-octane Titrimetry Electrometry Potentiometry Potentiometry Potentiometry Spectrophotometry Calculation Colorimetry (molybdovanadate) Spectrophotometry (molybdateascorbic acid) Polarimetry Polarimetry Polarimetry Gas liquid chromatography Flame atomic absorption spectrophotometry Titrimetry

Type I I I IV I I IV I IV II II

Polarization Polarization Polarization Polyunsaturated fatty acids Potassium

Sugars (plantation or mill white sugar) ICUMSA GS 1/2/3-1 (1994) Sugars (powdered sugar) Sugars (white sugar) Guidelines for nutrition labelling Food grade salt ICUMSA GS 2/3-1 after filtration if necessary to remove any anticaking agents ICUMSA GS 2/3-1 (1994) AOCS Ce 1c-89

II II II IV II

Potassium

Food grade salt

63

-gm 001

ESPA/CN-E/103-1994 (applicable to products containing K/kg)

- g m 2

ESPA/CN-E/104-1994 (applicable to products containing K/kg)

III

Provision Potassium

Commodity Standard Natural mineral waters

Method Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 142-145 CAC/RM 45-1972 AOAC 988.09

Principle

Type II

Proper fill (in lieu of drained weight) Proportion of fish fillet and minced fish Proportion of fish fillet and minced fish Proportion of fish fillet and minced fish (for certain fish species with soft flesh, such as hakes from the Southern Hemisphere) Protein Protein Protein Protein Protein Protein Protein Protein Protein Protein Protein Protein (conversion factor 6.25)

Canned green peas Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh

Pouring and measuring Physical separation

I I

Quick frozen fish sticks (fish fingers) AOAC 988.09 and fish portions - Breaded or in batter Described in the Standard Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter

Gravimetry Gravimetry

I IV

Cooked cured pork shoulder Degermed maize (corn) meal and maize (corn) grits Pearl millet flour Sorghum flour Sorghum grains Soy protein products Vegetable protein products Wheat flour Wheat gluten Whole and decorticated pearl millet grains Whole maize (corn) meal Cooked cured ham

ISO 937:1978 (confirmed 1995) ICC Method No 105/1 (1986) AOAC 920.87 ICC Method No 105/1 (1986) ICC Method No 105/1 (1986) AOAC 955.04D (using factor 6.25) AOAC 955.04D (using factor 6.25) ICC Method No 105/1 (1986) AOAC 976.05 (using factor 6.25) AOAC 920.87 ICC Method No 105/1 (1986) ISO 937:1978 (confirmed 1995)

Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry , Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion

II I I I I II II I II I I II

64

Provision Protein (in milk solids-not-fat) Protein (in milk solids-not-fat) Protein (in milk solids-not-fat) Protein (N x 5.7) Protein (total N x 6.38 in dry matter) Protein (total N x 6.38) Protein efficiency ratio (PER) Protein, crude Reducing sugar Reducing sugar, apparent Refractive index Refractive index Reichert & Polenske values Relative density Riboflavin Salt

Commodity Standard Evaporated milks Milk powders and cream powders Sweetened condensed milks Durum wheat semolina and durum wheat flour Edible casein products Whey powders Special foods Special foods Sugars (glucose syrup and dried glucose syrup) Honey Cocoa butters Fats and oils Fats and oils Fats and oils Special foods Butter

Method AOAC 945.48H IDF Standard 20B:1993 AOAC 991.20-23 AOAC 920.115G ICC Method No 105/1 IDF Standard 92:1979 (confirmed1986) ISO 5549:1978 (confirmed 1993) IDF Standard 92:1979 (confirmed 1986) ISO 5549:1978 (confirmed 1978) AOAC 960.48 Method described in CAC/VOL IX-Ed. 1, Part III ISO 5377:1981 Described in the Standard IUPAC 2.102 IUPAC 2.102 ISO 6320:1995 IUPAC 2.204 IUPAC 2.101 AOAC 970.65 IDF Standard 12B: 1988 ISO 1738:1997 AOAC 960.29

Principle Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Titrimetry, Kjeldahl digestion Rat bioassay Titrimetry, Kjeldahl digestion Titrimetry Titrimetry (Lane & Eynon) Refractometry Refractometry Titrimetry Pycnometry Fluorometry Titrimetry (Mohr: determination of chloride, expressed as sodium chloride)

Type I I I I IV IV I I I I II II I II II II

65

Provision Salt

Commodity Standard Butter

Method IDF Standard 179:1997 AOAC 971.27 (Codex general method) IDF Standard 88A:1979 ISO 5943:1988 (confirmed 1996) AOAC 983.14 AOAC 971.27 (Codex general method) AOAC 971.27 (Codex general method) AOAC 971.27 (Codex general method) IFJU Method No 37, 1968 AOAC 920.180 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 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.

Principle Potentiometry (determination of chloride, expressed as sodium chloride) Potentionmetry (determination of chloride, expressed as sodium chloride) Potentiometry Potentiometry Potentiometry Electrochemical titrimetry General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk

Type III

Salt

Processed cheese products

II

Salt in brine Salt in brine Salt, added Salt, added Sample preparation Sampling

Pickled cucumbers Table olives Fruit juices Fruit juices Honey Butter

II II II III -

Sampling

Cheese

Sampling

Cheeses in brine

Sampling

Durum wheat semolina and durum wheat flour

Described in the Standard (According to Codex Sampling Instructions)

66

Provision Sampling

Commodity Standard Edible casein products

Method IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IFJU Method No 1, 1989 Described in the Standard (According to Codex Sampling Instruction) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 113A:1990 ISO 5538:1987 (confirmed 1992) IDF Standard 136A:1992 ISO 8197:1988 (confirmed 1993) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 ISO 2170:1980 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12

Principle General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk Inspection by attributes Inspection by variables General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk General Instructions for obtaining a sample from a bulk

Type -

Sampling

Evaporated milks

Sampling Sampling Sampling

Fruit juices Grated desiccated coconut Milk powders and cream powders

Sampling

Milk products

Sampling Sampling Sampling

Milk products Milk products Milkfat products

Sampling

Sweetened condensed milks

Sampling Sampling

Wheat gluten Whey cheese

67

Provision Sampling Sampling

Commodity Standard Whey powders Whey powders

Method IDF Standard 113A:1990 ISO 5538:1987 (confirmed 1992) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 AOAC 970.26 IUPAC 2.202 IUPAC 2.202 ISO 3657:1988 (confirmed 1992) AOAC 996.06 AOCS Ce 1c-89 IDF Standard 107A:1995 ISO 5739:1983 IDF Standard 107A:1995 ISO 5739:1983 AOAC 986.15 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp.320-322 AOCS Cb 2-40 AOAC 950.85N Described in the Standard Described in the Standard ISO 6321:1991 AOCS 3-25 (1992)

Principle Inspection by attributes General Instructions for obtaining a sample from a bulk Instructions for obtaining a sample Titrimetry Titrimetry Gas liquid chromatography Gas liquid chromatography Visual comparison with standard disks, after filtration Visual comparison with standard disks, after filtration Atomic absorption spectrophotometry

Type -

Sampling of milk from bulk tanks Saponification value Saponification value Saturated fatty acids Saturated fatty acids Scorched particles Sediment (scorched particles) Selenium Selenium

Milk products Cocoa butters Fats and oils Guidelines for nutrition labelling Guidelines for nutrition labelling Milk powders and cream powders Edible casein products Natural mineral waters Natural mineral waters

II I II IV IV IV II III

Sesameseed oil test Silica (colloidal, calcium silicate) Size classification Size, determination of Slip point Slip point

Olive oil Foods with low-sodium content (including salt substitutes) Unshelled pistachio nuts Canned shrimps or prawns Fats and oils Palm oil

Colorimetry Gravimetry Number per 500 g Number per 100 g Open ended capillary tube Open ended capillary tube (for 60C)

I IV I I I I

68

Provision Soap content Sodium

Commodity Standard Fats and oils Natural mineral waters

Method BS 684 Section 2.5 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2 pp. 148-151 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2, pp. 151-152 ISO 8070:1987 (confirmed 1992) IDF Standard 119A:1987 AOAC 984.27 AOAC 971.27 (Codex general method) Described in the Standard AOAC 971.27 (Codex general method) AOAC 971.27 (Codex general method) AOAC 971.27 (Codex general method) AOAC 971.21 (Codex general method)

Principle Gravimetry

Type I II

Sodium

Natural mineral waters

III

Sodium and potassium Sodium and potassium Sodium chloride Sodium chloride Sodium chloride Sodium chloride Sodium chloride Sodium chloride

Special foods Special foods Bouillons and consommes Food grade salt Margarine Minarine Processed tomato concentrates Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh

Flame emission spectrophotometry ICP emission spectrometry Potentiometry Calculation Potentiometry Potentiometry Potentiometry Potentiometry

II III II I II II II II

Sodium chloride Solids

AOAC 971.27 (Codex general method) Quick frozen fish sticks (fish fingers) and fish portions - Breaded or in batter Cream IDF Standard 21B:1987 ISO 6731:1989 AOAC 920.107 IDF Standard 21B:1987 ISO 6731:1989 AOAC 925.23A AOAC 938.10 CAC/RM 35-1970

Potentiometry Gravimetry (drying at 102C)

II I

Solids

Evaporated milks

Gravimetry (drying at 102C)

Solids, alcohol insoluble Solids, alcohol insoluble

Canned green peas Quick frozen peas

Sieving Gravimetry

I I

69

Provision Solids, total Solids, total Solids, total Solids, Total Solids, water-insoluble

Commodity Standard Canned mature processed peas Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (glucose syrup and dried glucose syrup) Yoghurt products Honey

Method AOAC 964.22 ISO 1741:1980 ISO 1742:1980 IDF Standard 151:1991 J. Assoc. Public Analysts (1992) 28(4) 189193 MAFF Validated Method V22 for WaterInsoluble Solids in Honey IDF Standard 129A:1988 ISO 8156:1987 IFJU Method No 8B, 1968 ISO 2173:1978 AOAC 932.14C AOAC 930.35C CAC/RM 43-1971

Principle Gravimetry (vacuum oven) Gravimetry (vacuum oven) Gravimetry (vacuum oven) Gravimetry (drying at 102C) Gravimetry

Type I I I I I

Solubility Soluble solids Soluble solids Soluble solids Soluble solids, total

Milk powders and cream powders Fruit juices Processed fruits and vegetables Vinegar Quick frozen fruits and vegetables: Berries, Whole kernel corn and Cornon-the-cob Raisins Natural mineral waters Fats and oils Sugars (soft white sugar and soft brown sugar) Honey

Centrifugation Refractometry Refractometry Gravimetry Refractometry

I I I I I

Sorbitol Spores of sulphite-reducing anaerobes (Clostridia) Sterol composition Sucrose plus invert sugar Sucrose, apparent

AOAC 973.28 ISO 6461-2:1986 (confirmed 1996) ISO 6799:1991 IUPAC 2.403 ICUMSA GS 4/3-7 (1994) FAO Manual of Quality Control, Food and Nutrition Monograph 14/3 (1979) 150

Gas chromatography Membrane filtration Gas chromatography Titrimetry Walker inversion

II I II I I

70

Provision Sugars Sugars Sugars Sugars added (corn and cane sugar products) Sugars added (high fructose syrup, corn syrup) Sugars added (sugar profile) Sulphate Sulphated ash Sulphated ash Sulphated ash Sulphated ash Sulphated ash Sulphates Sulphide Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide

Commodity Standard Cocoa butter confectionery

Method AOAC 980.13

Principle Liquid chromatography Liquid chromatography Titrimetry Carbon isotope ratio mass spectrometry Thin layer chromatography Liquid chromatography Gravimetry Single sulphonation Single sulphonation Single sulphonation Single sulphonation Gravimetry Gravimetry

Type II II I I II II II I I I I I III IV

Cocoa powders (cocoa) and dry cocoa- AOAC 980.13 sugar mixtures Fruit juices Honey Honey Honey Food grade salt Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (glucose syrup and dried glucose syrup) Sugars (lactose) Sugars (powdered dextrose) Sugars (soft white sugar and soft brown sugar) Natural mineral waters Natural mineral waters Dried apricots Fruit juices Raisins Sugars (dextrose anhydrous and dextrose monohydrate) Sugars (fructose) IFJU Method No 4, 1985 AOAC 978.17 AOAC 979.22 AOAC 977.20 ISO 2480:1972 ISO 5809:1982 ISO 5809:1982 ISO 5809:1982 ISO 5809:1982 ICUMSA GS 1/3/4/7/8-11 (1994) ISO 9280:1990 (confirmed 1995) Handb. Spurenanal. 1974 AOAC 963.20 IFJU Method No 7, 1968 AOAC 963.20 ISO 5379:1983 ISO 5379:1983

Colorimetry Titrimetry after distillation Colorimetry Acidimetry and nephelometry Acidimetry and nephelometry

II II II IV IV

71

Provision Sulphur dioxide Sulphur dioxide

Commodity Standard Sugars (glucose syrup and dried glucose syrup)

Method ISO 5379:1983

Principle Acidimetry and nephelometry Enzymatic method

Type IV II

Sugars (plantation or mill white sugar) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) Sugars (powdered sugar and powdered ICUMSA GS 2/3-35 (1998) dextrose) NMKL 135 (1990) EN 1988-2 (1998) Sugars (raw cane sugar) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) ICUMSA GS 2/3-35 (1998) NMKL 135 (1990) EN 1988-2 (1998) AOAC 990.28 (Codex general method) OIV Method A 17, 1990 AOAC 990.29 (Codex general method) AOAC 990.31 (Codex general method) ISO 7875-1:1996 AOAC 932.14C ISO 9648:1988 (confirmed 1994) ISO 9648:1988 (confirmed 1994) Described in the Standards CAC/RM 32-1970

Sulphur dioxide

Enzymatic method

II

Sulphur dioxide

Enzymatic method

II

Sulphur dioxide

Sugars (soft white sugar and soft brown sugar) Sugars (white sugar)

Enzymatic method

II

Sulphur dioxide

Enzymatic method

II

Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide Surface active agents Syrup Tannins Tannins Thawing and cooking procedures Thawing procedure

Vinegar Vinegar Vinegar Vinegar Natural mineral waters Canned mangoes Sorghum flour Sorghum grains Fish and fishery products: Frozen fish and fishery products Quick frozen fruits and vegetables

Optimized Monier-Williams method Titrimetry Flow injection analysis Ion exclusion chromatography Spectrophotometry (methylene blue) Brix spindle method Spectrophotometry Spectrophotometry Thawing and heating Thawing

II III III III I I I I I I

72

Provision Thiamine Tin Tin Tin Tin Tin Tin Tin Tin (Products in tinplate and other containers) Titratable acids, total Titre Tocopherol composition Tough strings Tough strings Types of peas, distinguishing Unsaponifiable matter Unsaponifiable matter Vegetable fat

Commodity Standard Special foods Bouillons and consommes Cooked cured chopped meat Cooked cured ham Cooked cured pork shoulder Fruit juices Luncheon meat Processed meat and poultry products and soups and broths Canned corned beef Fruit juices Fats and oils Fats and oils Canned green beans and wax beans Quick frozen green and wax beans Canned green peas Cocoa butters Fats and oils Butter

Method AOAC 942.23 AOAC 985.16 (Codex general method) AOAC 985.16 (Codex general method) AOAC 985.16 (Codex general method) AOAC 985.16 (Codex general method) AOAC 980.19 (Codex general method) AOAC 985.16 (Codex general method) AOAC 985.16 (Codex general method) AOAC 985.16 (Codex general method) IFJU Method No 3, 1968 IUPAC 2.121 ISO 935:1988 IUPAC 2.432 CAC/RM 39-1970 CAC/RM 39-1970 CAC/RM 48-1972 IUPAC 2.401 IUPAC 2.401 (part 1-5) ISO 3596-1:1996 IDF Standard 54:1970 ISO 3594:1976 (confirmed 1996) AOAC 970.50A

Principle Fluorometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Titrimetry Thermometry HPLC Stretching Stretching Visual inspection Gravimetry Titrimetry after extraction with diethyl ether Gas liquid chromatography

Type II II II II II II II II II I I II I I I I I II

73

Provision Vegetable fat

Commodity Standard Butter

Method IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.34A IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.34A IDF Standard 54:1979 ISO 3594:1976 (confirmed 1996) AOAC 970.50A ISO 6401:1985

Principle Phytosteryl acetate test

Type III

Vegetable fat

Milkfat products

Phytosteryl acetate test

III

Vegetable fat (sterols)

Milkfat products

Gas liquid chromatography

II

Vinyl chloride monomer Vinyl chloride monomer Viscosity, apparent Vitamin A Vitamin A Vitamin A Vitamin A Vitamin A (retinol isomers) Vitamin A (retinol)

Guideline levels for vinyl chloride monomer Guideline levels for vinyl chloride monomer Fruit juices Infant formula and follow-up formula Margarine Minarine Special foods Infant formula and follow-up formula Infant formula and follow-up formula

Gas chromatography

II III I IV II II IV II II III

Commission Directive 81/432/EEC O.J. No. Gas chromatography ("head-space") L.167, p. 6, 24.6.81 AOAC 967.16 AOAC 974.29 AOAC 960.45 AOAC 960.45 AOAC 974.29 AOAC 992.04 AOAC 992.06 AOAC 941.15 Capillary viscometry Colorimetry Spectrophotometry Spectrophotometry Colorimetry Liquid chromatography Liquid chromatography Spectrophotometry

Vitamin A in foods in which carotenes Special foods have been added as a source of vitamin A Vitamin B12 Vitamin B6 Vitamin C Vitamin C Special foods Special foods Special foods Special foods

AOAC 952.20 AOAC 961.15 AOAC 967.22 AOAC 967.21

Microbioassay Microbioassay Microfluorometry Colorimetry (dichloroindophenol)

II II II III

74

Provision Vitamin D Vitamin D Vitamin D Vitamin D (D3, milk based infant formula) Vitamin E Vitamin E Vitamin E Vitamin E (milk based infant formula) Vitamin K1 Volatile acids Volume fill by displacement Washed drained weight Water

Commodity Standard Margarine Minarine Special foods Special foods Margarine Minarine Special foods Special foods Infant formula and follow-up formula Fruit juices Pickled cucumbers Canned mushrooms Butter

Method AOAC 936.14 AOAC 936.14 AOAC 936.14 AOAC 992.26 IUPAC 2.411 IUPAC 2.411 AOAC 971.30 AOAC 992.03 AOAC 992.27 IFJU Method No 5, 1985 Described in the Standard CAC/RM 44-1972 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 CAC/RM 17-1969 IDF Standard 26A:1993 IDF Standard 23A:1988 CAC/RM 17-1969 AOAC 969.32 (Codex general method) AOAC 986.15 (Codex general method) AOAC 969.32 (Codex general method)

Principle Bioassay Bioassay Rat bioassay Liquid chromatography TLC followed by spectrophotometry or GLC TLC followed by spectrophotometry or GLC Colorimetry Liquid chromatography Liquid chromatography Titrimetry after distillation Displacement Sieving Gravimetry

Type II II IV II II II IV II II I I I I

Water Water Water Water Zinc Zinc Zinc

Margarine Milk powders and cream powders Milkfat products Minarine Fruit juices Fruit juices Vinegar

Gravimetry Gravimetry (drying at 102C) Titrimetry (Karl Fischer) Gravimetry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry

I IV II I II III II

75