Recommended Methods of Analysis and Sampling

RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-1999 PART I METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICALORDER OF COMMODITY CATEGORIES AND NAMES 1 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 2 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 3 total Ash Colour Method AOAC 975.39C ICC Method No 113 (1972) ISO 6541:1981 (confirmed 1996) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.36 AOAC 979.39C ISO 5498:1981 (B. AOAC 945. 605612. 6th Ed. 920. crude Moisture Protein Ash I I I I I Sorghum flour Colour Colorimetry using specific colour grader Gravimetry (ether extraction) Gravimetry Gravimetry Sieving Titrimetry.03 ISO 2171:1993 ICC Method No 104/1 (1990) Modern Cereal Chemistry. Kent-Jones and A.J. crude Fibre. Kent-Jones and A.38F. Food Trade Press Ltd. AOAC 945. crude Moisture Particle size (granularity) Protein Tannins I I I I I I 4 ..). D. London. Food Trade Press Ltd. 1969.38F.W.87 AOAC 923.18 AOAC 923. 605612. Amos (Ed.5 Separation) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 920. pp. 920.J.03 Modern Cereal Chemistry. 1969. D. Amos (Ed. pp.Commodity Standard Peanuts (intended for further processing) Peanuts (intended for further processing) Pearl millet flour Pearl millet flour Provision Aflatoxins. Kjeldahl digestion Spectrophotometry IV Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum flour Sorghum flour Fat. total Aflatoxins.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.). London.W. 6th Ed.. crude Fibre. 05 ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965.25) AOAC 923.25) AOAC 923. crude Moisture Protein Ash Fat Fibre.Method 1 AACC (1982) 32-17 AOAC 925. Direct Gravimetry (extraction) Ceramic fiber filteration Gravimetry (vacuum oven) Titrimetry.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 939.39C ISO 6540:1980 (confirmed 1994) ICC Method No 105/1 (1986) ISO 9648:1988 (confirmed 1994) AOAC 923. 920.09 AOAC 955.03 ISO 2171:1993 (Method B) CAC/RM 55-1976 . crude Moisture Protein Ash Gravimetry (ether extraction) Gravimetry Titrimetry. Kjeldahl digestion Gravimetry. crude Moisture Protein Tannins Ash Fat Fibre.04D (using factor 6.09 AOAC 955.04D (using factor 6.Method 1 ISO 5498:1981 AOAC 925.Commodity Standard Sorghum grains Provision Ash Method AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F. 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 5 .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.03 ISO 2171:1993 (Method B) CAC/RM 55-1976 . Kjeldahl digestion Spectrophotometry Gravimetry Gravimetry (extraction) Gravimetry Gravimetry (vacuum oven) Titrimetry . Kjeldahl digestion Gravimetry Gravimetry (ether extraction) Gravimetry Gravimetry Titrimetry.5 Separation) ISO 712:1998 ICC Method No 110/1 (1986) AOAC 920.05 (using factor 6. crude Protein Sampling Ash Fat.09 AOAC 976. crude Moisture Protein Ash Method ICC Method No 105/1 (1986) AACC Method 38-20 AOAC 962.87 AOAC 923. crude Moisture Particle size (granularity) Protein Gravimetry (ether extraction) Gravimetry Sieving Titrimetry.22 ICC Method No 105/1 (1986) Principle Titrimetry.38F. total AOAC 952.39C ISO 5498:1981 (B.25) ISO 2170:1980 AOAC 923.15 Colorimetry (diethyldithiocarbamate) Gravimetry (at 600°C) II I 6 .03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 945.38F. crude Fibre. 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. Kjeldahl digestion I I I I Arsenic Ash.13 (Codex general method) AOAC 972.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. 920.03 AOAC 945. Kjeldahl digestion Pharinography Ceramic fiber filteration Titrimetry. 920.39C ISO 712:1998 ICC Method No 110/1 (1986) AOAC 965. 15 IOCCC 14-1972 AOAC 931. cocoa press cake and cocoa dust (cocoa fines). Stone cell count I Copper AOAC 971. percentage of Cocoa solids.05 AOAC 960. cocoa press cake and cocoa dust (cocoa fines). cocoa (cacao) mass. cocoa (cacao) mass.15 AOAC 986.Commodity Standard Chocolate Chocolate Chocolate Chocolate Chocolate Chocolate Cocoa (cacao) nib. fat-free Copper Fat.23 Spiral vessel count.15 Principle (Gravimetry (Soxhlet extraction) Oven evaporation and factor Colorimetry (diethyldithiocarbamate) Gravimetry (Soxhlet extraction) Anodic stripping voltammetry Gravimetry Gravimetry (at 600°C) Type I I II I II I I Ash. total Lead Moisture / Loss on drying Ash insoluble in HCl Method AOAC 963.20 (Codex general method) Atomic absorption spectrophotometry II 7 .40 (Codex general method) AOAC 963. cocoa press cake and cocoa dust (cocoa fines). cocoa (cacao) mass.04 IOCCC 1-1952 AOAC 972.15 Gravimetry (at 600°C) I Cocoa shell AOAC 968. for use in the manufacturing of cocoa and chocolate products Provision Cocoa butter. for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib. cocoa press cake and cocoa dust (cocoa fines).15 (Codex general method) AOAC 931. for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib. cocoa (cacao) mass. total AOAC 972.10 and 970. for use in the manufacturing of cocoa and chocolate products Cocoa (cacao) nib. total Cocoa butter Copper Lead Milk protein Milkfat Moisture Sugars Copper AOAC 972.40 (Codex general method) IUPAC 2. 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.05 ISO 8294:1994 IUPAC 2.201 IUPAC 2.15 AOAC 963.10 AOAC 980.25 (Codex general method) Principle Atomic absorption spectrophotometry Type II Ash.13 AOAC 990.205 AOAC 990.34. 925.80 IOCCC 26-1988 AOAC 977.05 ISO 8294:1994 IUPAC 2. free Iodine value Iron Colorimetry (diethyldithiocarbamate) Titrimetry Titrimetry Atomic absorption spectrophotometry (direct graphite furnace) III II I II 8 .Commodity Standard Cocoa (cacao) nib.20 (Codex general method) AOAC 972. 920.02 IOCCC 5-1960 AOAC 945.25 (Codex general method) IOCCC 17-1973 AOAC 939. Kjeldahl digestion. Soxhlet extraction) Atomic absorption spectrophotometry Atomic absorption spectrophotometry Titrimetry.41B. cocoa press cake and cocoa dust (cocoa fines).15 IOCCC 14-1972 AOAC 971. cocoa (cacao) mass.631 (Codex general method) AOAC 960.631 (Codex general method) Gravimetry (at 600°C) Gravimetry (Knorr tube extraction. 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. 202 IUPAC 2.Lead sugar mixtures Cocoa powders (cocoa) and dry cocoa. total (in cocoa mass and sugar mixtures cocoa press cake) Cocoa powders (cocoa) and dry cocoa.Lead 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 9 . graphite furnace Melting point measurement Refractometry Titrimetry Gravimetry Gravimetry (at 600°C) 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. 27 Method described in ALINORM 83/23.15 (Codex general method) AOAC 934.07 IUPAC Method (Pure and Appl. p. Chem.102 IUPAC 2.13 Method described in ALINORM 83/23.40 (Codex general method) AOAC 986. 27 Principle Colorimetry Colorimetry (dithizone) Atomic absorption Spectrophotometry. p.Cocoa butter sugar mixtures Cocoa powders (cocoa) and dry cocoa.17:1976 AOAC 934.15 IOCCC 14-1972 and 18-1973 AOAC 960.04 IOCCC 1-1952 AOAC 980.Moisture / Loss on drying sugar mixtures Cocoa powders (cocoa) and dry cocoa.401 AOAC 972.07 AOAC 931.Ash.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.Copper sugar mixtures Cocoa powders (cocoa) and dry cocoa. 63) IOCCC 4-1961 IUPAC 2. 301+2.16 (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.302+2. total Copper BS 684 Section 2.20 AOAC 990.304 ISO 5509:1978+5508:1990 AOCS Cb 1-25 IUPAC 2.201 ISO 660:1996 AOAC 952.631 (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 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 2.136 AOAC 942.13 (Codex general method) IUPAC 3.05 ISO 8294:1994 IUPAC 2.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) AOCS Cb 4-35 IUPAC 2.17 (Codex general method) AOAC 985.604 ISO 663:1992 AOAC 990. 601 ISO 662:1996 IUPAC 2.02 IUPAC 2.45 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 105°C 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 .121 ISO 935:1988 IUPAC 2.801 CAC/RM 15-1969 AOAC 971.202 ISO 3657:1988 (confirmed 1992) ISO 6321:1991 BS 684 Section 2.501 (as amended) AOCS Cd 8b-90 IUPAC 2.101 IUPAC 2.204 IUPAC 2.432 IUPAC 2.623 ISO 12193:1994 (Codex general method) IUPAC 2.401 (part 1-5) ISO 3596-1:1996 IUPAC 2.Commodity Standard Fats and oils Provision Lead Method AOAC 994.5 ISO 6799:1991 IUPAC 2.403 IUPAC 2.27 (Codex general method) AOAC 960.102 ISO 6320:1995 IUPAC 2. 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.45 AOAC 936.15 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 .14 IUPAC 2.411 CAC/RM 17-1969 IUPAC 2.14 IUPAC 2.27 (Codex general method) AOAC 960.411 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 60°C) 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 977.801 CAC/RM 15-1969 AOAC 971. apparent Slip point Method AOAC 936. 21 (Codex general method) Potentiometry II Net weight of products covered by glaze Described in the Standard AOAC 977. 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 I Proportion of fish fillet and minced fish Sodium chloride AOAC 988. minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet.Breaded or in batter Quick frozen fish sticks (fish fingers) Proportion of fish fillet and and fish portions . minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet.Breaded or in batter Quick frozen fish sticks (fish fingers) Net weight and fish portions . minced fish flesh and mixtures of fillets and minced fish flesh Quick frozen blocks of fish fillet.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.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 minced fish 13 .09 Physical separation I AOAC 971.13 Described in the Standard AOAC 988. 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. 979.27 (Codex general method) AOAC 985.27 Method described in CAC/VOL IX-Ed.27 (Codex general method) Potentiometry II AOAC 942.33.06. 963. 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 944.06.29 CAC/RM 55-1976 CAC/RM 1-1973.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 . preparation of methyl esters and gas chromatography Acid hydrolysis and spectrophotometry I II II Special foods AOAC 922. Part III AOAC 971.Breaded or in batter minced fish (for certain fish species with soft flesh.1.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.19 III 14 . total Fat Fat in foods not containing starch.12 AOAC 922.22 Weighing Microbioassay Acid hydrolysis.05 AOAC 984. such as hakes from the Southern Hemisphere) Sodium chloride Quick frozen fish sticks (fish fingers) and fish portions .1. meat or vegetable products Fill of containers Folic acid Linoleate (in the form of glycerides) Linoleate (in the form of glycerides) AOAC 971. 969. Part III Method described in CAC/VOL IX-Ed. ibid.13 AOAC 945. 1. Part III AOAC 970. 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. crude Riboflavin Sodium and potassium Sodium and potassium Thiamine Vitamin A Colorimetry Microbioassay Microbioassay Microbioassay Colorimetry (molybdovanadate) Rat bioassay Titrimetry. 3-6.15 Vitamin A in foods in which carotenes have been added as a source of vitamin A Vitamin B12 AOAC 952.29 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.65 ISO 8070:1987 (confirmed 1992) IDF Standard 119A:1987 AOAC 984.23 IDF Standard 21B:1987 ISO 6731:1989 AOAC 961.20 Special foods Microbioassay II 15 .74 The Analyst 89 (1964):1..24 AOAC 960.48 Method described in CAC/VOL IX-Ed. 232 US Dept Agr. Handbook 97 (1965) AOAC 986.01 AOAC 925.23 AOAC 974.23 AOAC 925. Agr.Commodity Standard Special foods Special foods Provision Loss on drying Loss on drying (milk based) Method AOAC 934.14 AOAC 944.27 AOAC 942. total Iodine (milk based formula) Pantothenic acid Pantothenic acid Vitamin A Vitamin A (retinol isomers) Vitamin A (retinol) Vitamin K1 Method AOAC 961.43 AOAC 992..85N AOAC 991.30 AOAC 992.07 The Analyst 89 (1964)(1) 3-6.14 AOAC 992.04 AOAC 992.13 (Codex General method) AOAC 942.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. 232 US Dept Agr. Handbook 97 (1965) AOAC 974.29 AOAC 992.22 AOAC 967.26 AOAC 971.56 AOAC 950. milk based infant formula) Vitamin E Vitamin E (milk based infant formula) Iodine Silica (colloidal.17 (Codex General method) Colorimetry (diethyldithiocarbamate) Colorimetry (molybdenum blue) II III 16 .21 AOAC 936. calcium silicate) Dietary fibre.03 AOAC 925.06 AOAC 992.15 AOAC 967.24 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. Agr. added Salt. 1968 AOAC 967. 45A. 1972 IFJU Method No 1. 1976 AOAC 971.12C HCl Salt. 1971 IFJU Method No 18. 1985 IFJU Method No 7.06. test of Fill of containers Iron Lead Method AOAC 986. 1968 AOAC 980. 1968 IFJU Method No 4. LCarbon dioxide Copper Essential oils Essential oils (Citrus fruit juices) Expression of results as m/m Fermentability.22 IFJU Method No 42.08 IFJU Method No. 1964 AOAC 972. 1989 IFJU Method No 8B. 1989 & IFJU General sheet.19 (Codex general method) IFJU Method No 3.16 17 . 1974 CAC/RM 46-1972 IFJU Method No 15.20 (Codex general method) AOAC 944. total Viscosity.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. added Sampling Soluble solids Sugars Sulphur dioxide Tin Titratable acids.27 (Codex general method) IFJU Method No 37. 1968 IFJU Method No 1. 942.15 (Codex General method) AOAC 967.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. apparent AOAC 971. 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 968.116 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.12 IDF Standard 113A:1990 ISO 5538:1987 (confirmed 1992) IDF Standard 136A:1992 ISO 8197:1988 (confirmed 1993) AOAC 970.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 5.26 IDF Standard 126A:1988 ISO 8262-3:1987 AOAC 972.116 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 I Butter Salt Titrimetry (Mohr: determination of chloride. expressed as sodium chloride) II 18 .25 (Codex general method) IDF Standard 80:1977 ISO 3727:1977 AOAC 920. 34A IDF Standard 80:1977 ISO 3727:1977 AOAC 920.05 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.27 (Codex general method) IDF Standard 50C:1995 ISO 707:1997 AOAC 968.Commodity Standard Butter Provision Salt Method IDF Standard 179:1997 AOAC 971. 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 I 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 I 19 .12 IDF Standard 54:1970 ISO 3594:1976 (confirmed 1996) AOAC 970.15 IDF Standard 5B: 1986 ISO 1735:1987 AOAC 933.50A IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.116 IDF Standard 34C:1992 ISO 2963:1997 AOAC 976.05 Principle Potentiometry (determination of chloride.12 IDF Standard 140A:1992 ISO 9223:1991 (confirmed 1996) IDF Standard 5B:1986 ISO 1735:1987 AOAC 933. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis. free Ash (including P2O5) Copper Copper Titrimetry (aqueous extract) Furnace.40 (Codex general method) IDF Standard 106:1982 ISO 5548:1980 (confirmed 1996) AOAC 972.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) AOAC 960.25 (Codex general method) AOAC 982.23 (Codex general method) IDF Standard 133A:1992 NMKL 139 (1991) (Codex general method) Gravimetry (Röse-Gottlieb) I Cream Solids Gravimetry (drying at 102°C) I Edible casein products Edible casein products Edible casein products Edible casein products Acids. 825°C Atomic absorption spectrophotometry Colorimetry (diethyldiethiocarbamate) Photometry (phenol and H2SO4) Atomic absorption spectrophotometry Anodic stripping voltanmetry Spectrophotometry (1.107 IDF Standard 91:1979 (confirmed 1986) ISO 5547:1978 (confirmed 1993) IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978 AOAC 985.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. Principle General Instructions for obtaining a sample from a bulk Type - Cream Milkfat IDF Standard 16C:1987 ISO 2450:1985 AOAC 920.5diphenylthiocarbazone) 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 .111A IDF Standard 21B:1987 ISO 6731:1989 AOAC 920. Kjeldahl digestion General Instructions for obtaining a sample from a bulk Gravimetry (drying at 102°C) I - Evaporated milks Solids I Milk powders and cream powders Milkfat Gravimetry (Röse-Gottlieb) I Milk powders and cream powders Protein (in milk solids-not-fat) Titrimetry. Kjeldahl digestion General Instructions for obtaining a sample from a bulk Visual comparison with standard disks.06 IDF Standard 20B:1993 AOAC 991.20-23 Principle Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry (drying at 102°C) Electrometry Titrimetry.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 6.48G AOAC 945.38 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 968.23A IDF Standard 9C: 1987 ISO 1736:1985 AOAC 932.12 IDF Standard 107A:1995 ISO 5739:1983 IDF Standard 13C: 1987 ISO 1737:1985 AOAC 945. Kjeldahl digestion I 21 . after filtration Gravimetry (Röse-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.12 IDF Standard 21B:1987 ISO 6731:1989 AOAC 925.48H IDF Standard 50C:1995 ISO 707:1997 AOAC 968. titratable Water Antioxidants (phenolic) Fatty acids.33 IDF Standard 34C:1992 Principle General Instructions for obtaining a sample from a bulk Visual comparison with standard disks. titration to pH 8.50A IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.Commodity Standard Milk powders and cream powders Provision Sampling Method IDF Standard 50C:1995 ISO 707:1997 AOAC 968.34A IDF Standard 23A:1988 AOAC 965. after filtration Centrifugation Titrimetry. 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 .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 968.4 Gravimetry (drying at 102°C) 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.12 IDF Standard 54:1979 ISO 3594:1976 (confirmed 1996) AOAC 970. 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 (Röse-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 I 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 88±2°C) Gravimetry (Röse-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, 825°C - 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 (Röse-Gottlieb) II I Whey powders Whey powders Whey powders Whey powders Moisture, "Free" Protein (total N x 6.38) Sampling Sampling Gravimetry (drying at 88±2°C) Titrimetry, Kjeldahl digestion Inspection by attributes General Instructions for obtaining a sample from a bulk Colony count at 37°C Test for identification Gravimetry (drying at 102°C) 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 I 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 I Natural mineral waters ISO 8288:1986 (confirmed 1995) Flame atomic absorption spectrophotometry II 25 40 (Codex general method) ISO 7899-2:1984 Examination of Water Pollution Control. 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.27 ISO 6059:1984 (confirmed 1995) ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control. pp. 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 . 121-122 ISO 6333:1986 (confirmed 1995) ISO 5666-3:1984 (confirmed 1995) AOAC 977. WHO Pergamon Press (1982) Vol. WHO Pergamon Press (1982) Vol. 247-250 ISO 6332:1988 (confirmed 1995) ISO 8288:1986 (confirmed 1995) AOAC 974.Commodity Standard Natural mineral waters Natural mineral waters Natural mineral waters Provision Copper Faecal Streptococci Fluoride Method AOAC 960. pp. pp. 2.2. WHO Pergamon Press (1982) Vol. 2. 245-247 Examination of Water Pollution Control. pp.22 ISO 7890-2:1986 (confirmed 1995) Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol.2. WHO Pergamon Press (1982) Vol.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. pp.2. pp. Spurenanal. WHO Pergamon Press (1982) Vol.320-322 Examination of Water Pollution Control.15 Examination of Water Pollution Control. 151-152 ISO 6461-2:1986 (confirmed 1996) ISO 9280:1990 (confirmed 1995) Handb. WHO Pergamon Press (1982) Vol. pp. 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) I Drained weight Fill of containers AOAC 968. 148-151 Examination of Water Pollution Control.2.2 pp. 142-145 AOAC 986.30 CAC/RM 46-1972 Sieving Weighing I I 27 . WHO Pergamon Press (1982) Vol.2. 14C CAC/RM 39-1970 AOAC 968.14C AOAC 964. alcohol insoluble Types of peas.10 CAC/RM 48-1972 AOAC 932.06 AOAC 963. distinguishing Syrup Solids.22 CAC/RM 44-1972 ISO 762:1982 (confirmed 1992) AOAC 968.Method II AOAC 965.20 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 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.41 AOAC 968.31 CAC/RM 37-1970 .31 CAC/RM 45-1972 AOAC 938.31 AOAC 971.06 Described in the Standard AOAC 934.31 Described in the Standard AOAC 934.33 AOAC 968. 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. 30 AOAC 971.33 AOAC 971.20 AOAC 973.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.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 .15 AOAC 968.59 AOAC 971. 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 950.33 ISO 763:1982 AOAC 942.49 Described in the Standard AOAC 925.31 AOAC 971.27 (Codex general method) CAC/RM 51-1974 CAC/RM 52-1974 AOAC 972.40 AOAC 948.28 AOAC 963.33 AOAC 970.27 (Codex general method) Described in the Standard AOAC 971.22 Described in the Standard (According to Codex Sampling Instruction) AOAC 968. 27 (Codex general method) AOAC 985.07 AIIBP Method No 2/6 AOAC 971.16 (Codex general method) ISO 937:1978 (confirmed 1995) AIIBP Method No 2/7 AIIBP Method No 2/5 AOAC 934. total Sodium chloride Tin Lead ISO 1443-1973 AOAC 934.25 (Codex general method) Gravimetry Colorimetry (dithizone) Colorimetry (cadmium reduction) Colorimetry Atomic absorption spectrophotometry Titrimetry Volumetry (modified Van Slyke) Colorimetry (Hadorn) Colorimetry (dithizone) Titrimetry.07 ISO 3091:1975 (confirmed 1996) ISO 2918:1975 (confirmed 1996) AOAC 985.27 (Codex general method) Described in the Standard AOAC 925.16 (Codex general method) AOAC 972.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 971.40 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. Kjeldahl digestion Potentiometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry I II II IV II II II II II II II II II 30 . 31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.31 (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. potassium and/or sodium salt Tin (Products in tinplate and other containers) Fat Lead Nitrites Nitrites Tin Fat Gelatin.16 (Codex general method) ISO 1443:1973 Described in the Standard AOAC 972.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. Kjeldahl digestion Atomic absorption spectrophotometry Gravimetry (extraction) Calculation Atomic absorption spectrophotometry Colorimetry Colorimetry Titrimetry. added Lead Nitrites Nitrites Protein (conversion factor 6. added Lead Nitrites Nitrites Protein Method AOAC 973. 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 . potassium and/or sodium salt Nitrites.25) Tin Fat Gelatin.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.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.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 . 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.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 985.16 (Codex general method) ISO 1443:1973 AOAC 972. potassium and/or sodium salt Tin Method AOAC 985. leek and carrot Quick frozen fruits and vegetables: Berries.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.25 (Codex general method) AOAC 973. 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. Salt-free Described in the Standards CAC/RM 33-1970 AOAC 984. potassium and/or sodium salt Nitrites. 13 (Codex general method) AOAC 971. Assoc. Public Analysts (1992) 28 (4) 171.Gravimetry (ignition at 600°C) 181 MAFF Validated Method V20 for Mineral (ash) in Honey AOAC 969. Assoc.38B J. Assoc. apparent Sample preparation Titrimetry (Lane & Eynon) - I - 33 . Public Analysts (1992) 28 (4) 177. Public Analysts (1992) 28(4) 183187 MAFF Validated Method V21 for Moisture in Honey Described in the Standard AOAC 920.Commodity Standard Sugars and Honey Honey Provision Method Principle Type Acidity J.23 Described in the Standard Described in the Standard AOAC 972.25 (Codex general method) Colorimetry (diethyldithiocarbamate) Atomic absorption spectrophotometry Photometry Photometry I 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.180 Refractometry Honey Moisture I Honey Honey Reducing sugar.20 (Codex general method) AOAC 958.09 Described in the Standard (Other commercially available calibrated substrate preparations can also be used) AOAC 980.Titrimetry 175 MAFF Validated Method V19 for Acidity in Honey AOAC 952. water-insoluble Method J.22 AOAC 977.20 AOAC 952. Food and Nutrition Monograph 14/3 (1979) 150 AOAC 978. 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. Assoc. 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 .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.Commodity Standard Honey Provision Solids. Public Analysts (1992) 28(4) 189193 MAFF Validated Method V22 for WaterInsoluble Solids in Honey FAO Manual of Quality Control.17 AOAC 979.13 (Codex general method) ICUMSA GS 2/3-25 (1994) AOAC 997. 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. 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 120°C 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 I 35 . total Sulphated ash Sulphur dioxide Lactose. 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 . crude Granularity Moisture Arsenic Cadmium Calcium and magnesium Copper Halogens Insoluble matter Iodine Iodine Lead Loss on drying Mercury ISO 5498:1981 (B.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.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 110°C) Cold vapour atomic absorption spectrophotometry I I I II II II II II II II III II I II 37 . total Acids.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 . p.5 separation) ISO 2591-1:1988 ICC Method No 109/1 (1986) ISO 712:1998 AOAC 985.167.11 ISO 6401:1985 Commission Directive 81/432/EEC O. 24. crude Granularity Moisture Acrylonitrile Methyl mercury Vinyl chloride monomer Vinyl chloride monomer Polyunsaturated fatty acids Saturated fatty acids Saturated fatty acids Egg yolk Fat. Gas chromatography ("head-space") L.6.06 AOCS Ce 1c-89 Described in the Standard Described in the Standard AOAC 930.81 AOCS Ce 1c-89 AOAC 996.J.13 AOAC 988. total (expressed as CH3COOH) Described in the Standard ISO 2480:1972 ISO 2171:1993 ISO 5498:1981 (B. No.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. 6. 1990 AOAC 952.32 (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 . 1964 AOAC 972.20 (Codex general method) IFJU Method No 15. 1990 AOAC 990. residual Arsenic Copper Iron Lead Soluble solids Sulphur dioxide Sulphur dioxide Sulphur dioxide Sulphur dioxide Zinc Method AOAC 942. residual Alcohol.35C AOAC 990.06 OIV Method A 2.Commodity Standard Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Vinegar Provision Alcohol.28 (Codex general method) OIV Method A 17.31 (Codex general method) AOAC 969.29 (Codex general method) AOAC 990.25 (Codex general method) AOAC 930.13 (Codex general method) AOAC 971. RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-1999 PART II METHODS OF ANALYSIS AND SAMPLING BY ALPHABETICAL ORDER OF PROVISIONS 40 . 15 Described in the Standard IDF Standard 91:1979 (confirmed 1986) ISO 5547:1978 (confirmed 1993) AOAC 930.31 AOAC 993.06 OIV Method A 2. titratable Acidity. residual Alcohol. total Aflatoxins. total (expressed as CH3COOH) Acrylonitrile Aflatoxins.201 ISO 660:1996 Principle Titrimetry Type I I J.18 AOAC 975. 1990 AIIBP Method No 2/7 IDF Standard 165:1993 Titrimetry Titrimetry.13 AOAC 979. total Aflatoxins. Public Analysts (1992) 28 (4) 171. total Aflatoxins.17 AOAC 942.4 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.Titrimetry 175 MAFF Validated Method V19 for Acidity in Honey Described in the Standard IDF Standard 86:1981 AOAC 942.Provision Acidity Acidity Commodity Standard Fats and oils Honey Method IUPAC 2.36 AOAC 979.35J AOAC 985. total Aflatoxins. Assoc. free Acids. total Acidity. total (in extracted oil) Acids.18 AOAC 991. 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 . titration to pH 8. total Alcohol. 17 (Codex General method) AOAC 986. 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) IUPAC 3.15 (Codex General method) AOAC 952.22 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 .13 (Codex general method) AOAC 967.15 (Codex general method) ISO 6595:1982 (confirmed 1995) AOAC 952.17 (Codex general method) AOAC 985.13 (Codex general method) ICUMSA GS 2/3-25 (1994) AOAC 952.13 (Codex general method) AOAC 952.13 (Codex General method) AOAC 942.Provision Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Arsenic Ascorbic acid.136 AOAC 942.03 ISO 2171:1993 ICC Method No 104/1 (1990) ISO 2171:1993 AOAC 950.03 AOAC 923.13 (Codex general method) AOAC 986.16 (Codex general method) ESPA/CN-E/105-1996 AOAC 952.49 AOAC 923. Direct Gravimetry I I I I Ash Ash Ash Whey powders Whole and decorticated pearl millet grains Whole maize (corn) meal Furnace. 825°C Gravimetry Gravimetry (at 600°C) IV I I Ash insoluble in HCl Ash.03 ISO 2171:1993 ICC Method No 104/1 (1990) IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978 AOAC 923.15 Gravimetry Gravimetry (at 600°C) I I 43 . cocoa press cake and cocoa dust (cocoa fines).03 ISO 2171:1993 ICC Method No 104/1 (1990) IDF Standard 90:1979 (confirmed 1986) ISO 5545:1978 AOAC 923. cocoa (cacao) mass.15 Principle Gravimetry Type I Ash Ash Ash Ash Soy protein products Special foods Vegetable protein products Wheat flour Gravimetry Gravimetry Gravimetry.03 ISO 2171:1993 (Method B) AOAC 923. for use in the manufacturing of cocoa and chocolate products Mango chutney Chocolate Furnace. total ISO 763:1982 AOAC 972.05 AOAC 923. 825°C 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.03 ISO 2171:1993 (Method B) AOAC 942.03 ISO 2171:1993 ICC Method No 104/1 (1990) AOAC 923.Provision Ash Commodity Standard Sorghum grains Method AOAC 923.03 ISO 2171:1993 AOAC 972.03 AOAC 923. total (in cocoa mass and cocoa press cake) Barium AOAC 972.31 AOAC 968. 67-68 AOCS Cb 2-40 ISO 9390:1990 ESPA/CN-E/107-1997 ISO 8288:1986 (confirmed 1995) AOAC 974. cocoa press cake and cocoa dust (cocoa fines).AOAC 972.31 AOAC 968.Provision Ash.15 sugar mixtures Natural mineral waters Examination of Water Pollution Control WHO Pergamon Press (1982) Vol. 65-66 Examination of Water Pollution Control. pp. for use in the manufacturing of cocoa and chocolate products Cocoa butter confectionery Method AOAC 972. 2.15 Gravimetry (at 600°C) Gravimetry (at 600°C) I I IV Cocoa powders (cocoa) and dry cocoa.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 .31 AOAC 968. pp. total Commodity Standard Cocoa (cacao) nib. total Ash.15 (Codex general method) AOAC 968.15 Principle Gravimetry (at 600°C) Type I Ash.27 AOAC 986. WHO Pergamon Press (1982) Vol. 2. cocoa (cacao) mass.31 AOAC 968. 2. 2. 27 Examination of Water Pollution Control.Provision Calcium Calcium Calcium Calcium and magnesium Calories by calculation Carbohydrates Carbon dioxide Carotenoids.1. WHO Pergamon Press (1982) Vol. Part III IFJU Method No 42. 205-208 AOAC 973.27 (Codex general method) Examination of Water Pollution Control.1. pp. 1976 BS 684 Section 2.27 ISO 2482:1973 Method described in CAC/VOL IX-Ed. 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 984.20 Method described in ALINORM 83/23. p.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 . pp. 8687 IDF Standard 34C:1992 ISO 2963:1997 AOAC 976.51 ISO 9297:1989 (confirmed 1994) AOAC 971. WHO Pergamon Pres (1982) Vol. Part III Method described in CAC/VOL IX-Ed. 1969. cocoa (cacao) mass.J.). D. London. 6th Ed..W. Kent-Jones and A.23 Cocoa solids. Food Trade Press Ltd. p.Provision Citric acid Coating in composite and filled chocolate Cocoa butter Cocoa butter Cocoa butter.W. 6th Ed. 605612. Soxhlet extraction) Through total fat and total sterol content by GLC (Gravimetry (Soxhlet extraction) Spiral vessel count. 1969.IOCCC 14-1972 and 18-1973 sugar mixtures Chocolate Cocoa (cacao) nib.10 and 970. Stone cell count Type III III I I I I Cocoa powders (cocoa) and dry cocoa.05 ISO 9308-1:1990 Oven evaporation and factor Membrane filtration I I Coliform organism.). pp. for use in the manufacturing of cocoa and chocolate products Chocolate AOAC 963. percentage of Cocoa shell Commodity Standard Processed cheese products Composite and filled chocolate Cocoa butter confectionery Method ISO 2963:1997 AOAC 976. pp. Amos (Ed. Modern Cereal Chemistry. 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 . Food Trade Press Ltd. fat-free AOAC 931.15 IOCCC 14-1972 AOAC 968. 605612. cocoa press cake and cocoa dust (cocoa fines).. 27 AOAC 963.J.15 IOCCC 14-1972 Principle Photometry Gravimetry Gravimetry (Knorr tube extraction. Amos (Ed.15 Method described in ALINORM 83/23. Kent-Jones and A. D. thermotolerant Natural mineral waters organism and presumptive Escherichia coli Colour Pearl millet flour Modern Cereal Chemistry. London. AOAC 960.631 (Codex general method) ESPA/CN-E/101-1994 Copper Fats and oils II Copper Food grade salt II 47 .40 (Codex general method) AOAC 990.40 (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. cocoa press cake and cocoa dust (cocoa fines).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.05 ISO 8294:1994 IUPAC 2.20 (Codex general method) AOAC 990. 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) sugar mixtures Edible casein products Edible casein products AOAC 985.05 ISO 8294:1994 IUPAC 2.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) 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. cocoa (cacao) mass.631 (Codex general method) 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 958.40 (Codex general method) AOAC 971.20 (Codex general method) ISO 8288:1986 (confirmed 1995) AOAC 960. 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.35 IDF Standard 76A:1980 ISO 5738:1980 (confirmed 1995) AOAC 960. total Infant formula and follow-up formula Gravimetry (enzymatic digestion) I 48 .20 (Codex general method) AOAC 985.43 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.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 971.09 Described in the Standard (Other commercially available calibrated substrate preparations can also be used) AOAC 991. 1972 IFJU Method No 1. 45A.30 IDF Standard 58:1970 (confirmed 1993) ISO 2920:1974 (confirmed 1996) Described in the Standard Described in the Standard AOAC 944. 1989 & IFJU General sheet.29 Described in the Standards Described in the Standard Described in the Standard CAC/RM 37-1970 .Provision Dietary fibre.Method II AOAC 968.06. 1971 Described in the Standard ISO 7899-2:1984 ISO 1443-1973 ISO 1443:1973 ISO 1443:1973 ISO 1443:1973 IUPAC 2. 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 985.801 IUPAC 2.30 AOAC 968.801 Principle Gravimetry (enzymatic digestion) Draining Weighing Draining Sieving Gravimetry Sieving Gravimetry (drying at 88±2°C) 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 . total Drained fruit/drained berries Drained weight Drained weight Drained weight Drained weight Drained weight Dry matter Dry matter.08 IFJU Method No. 942. 302+2.201 IDF Standard 6B:1989 ISO 1740:1991 (confirmed 1996) AOAC 969. 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 .38F. free (expressed as oleic acid) Fermentability.39C AOAC 945. crude Fat.38F. total Fat. free Fatty acids. crude Fat.15 Described in the Standard IUPAC 2. 920. crude Fat. 920.38F. 920.05 CAC/RM 1-1973.38F.Method 1 AOAC 939. B-2 AOAC 945. meat or vegetable products Fat.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 .39C AOAC 945. crude Fat.304 ISO 5509:1978+5508:1990 IUPAC 2. crude Fat. crude Fat.Provision Fat Fat Fat Fat Fat acidity Fat in foods not containing starch.38F. 920.39C AOAC 945.39C AOAC 963.38F. total Fatty acid composition Fatty acids.39C AOAC 945.301+2.Method 1 CAC/RM 55-1976 CAC/RM 55-1976 . 920. 1974 ISO 5498:1981 (B.17 IFJU Method No 18.39C AOAC 945. test of Fibre. 920. added Gelatin. crude Fibre. WHO Pergamon Press (1982) Vol.5 Separation) ICC Method No 113 (1972) ISO 6541:1981 (confirmed 1996) ISO 5498:1981 AACC (1982) 32-17 AOAC 962. 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. 2. 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 .5 Separation) CAC/RM 46-1972 CAC/RM 46-1972 CAC/RM 46-1972 Examination of Water Pollution Control. 245-247 Examination of Water Pollution Control. pp. 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. crude Fibre. pp.Provision Fibre. crude Fibre.2. WHO Pergamon Press (1982) Vol. crude Fibre.5 separation) ISO 5498:1981 (B.09 ISO 5498:1981 (B. crude Fibre. 23 Described in the Standard Described in the Standard Described in the Standard Described in the Standard Described in the Standard IUPAC 2.13 and fish portions .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 977.604 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 925.205 52 .56 AOAC 925.24 IUPAC 2.56 AOAC 992.Breaded or in batter Honey Honey Honey Dates Dried apricots Unshelled pistachio nuts Fats and oils Food grade salt AOAC 980. Provision Iron Commodity Standard Cocoa butters Method AOAC 990. dissolved Lactobacillus bulgaricus & Streptococcus thermophilus Lactobacillus bulgaricus & Streptococcus thermophilus Lactose Lactose.17:1976 AOAC 990.631 (Codex general method) IFJU Method No 15.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) BS 684 Section 2.25 (Codex general method) AOAC 972. 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 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. 1964 NMKL 139 (1991) (Codex general method) IDF Standard 103A:1986 ISO 6732:1985 (confirmed 1995) IFJU Method No 15. 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 37°C 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 .05 ISO 8294:1994 IUPAC 2. 25 (Codex general method) Lead Lead Food grade salt Fruit juices Atomic absorption spectrophotometry Atomic absorption spectrophotometry II II 54 . Chem.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 972.07 IUPAC Method (Pure and Appl. cocoa (cacao) mass.25 (Codex general method) AOAC 934.02 IUPAC 2.5diphenylthiocarbazone) 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.Provision Lead Commodity Standard Cocoa (cacao) nib. cocoa press cake and cocoa dust (cocoa fines).25 (Codex general method) AOAC 972.23 (Codex general method) IDF Standard 133A:1992 NMKL 139 (1991) (Codex general method) AOAC 994.623 ISO 12193:1994 (Codex general method) ESPA/CN-E/108-1994 AOAC 972. graphite furnace Anodic stripping voltammetry Colorimetry (dithizone) Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Anodic stripping voltanmetry Spectrophotometry (1.25 (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 982. for use in the manufacturing of cocoa and chocolate products Cocoa butter confectionery Cocoa butters Cocoa butters Method AOAC 972.15 (Codex general method) sugar mixtures Cocoa powders (cocoa) and dry cocoa.AOAC 934.25 (Codex general method) AOAC 972.AOAC 986.25 (Codex general method) AOAC 972. 63) Atomic absorption spectrophotometry Colorimetry (dithizone) Atomic absorption Spectrophotometry. 979.15 AOAC 972.25 (Codex general method) AOAC 972.06. 963.27 AOAC 934.06.19 ISO 2483:1973 AOAC 934.25 (Codex general method) ISO 8288:1986 (confirmed 1995) AOAC 974.22 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.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 972.07 AOAC 997.01 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 .33.25 (Codex general method) AOAC 922.25 (Codex general method) AOAC 972. 969. preparation of methyl esters and gas chromatography Acid hydrolysis and spectrophotometry Gravimetry (drying at 110°C) Gravimetry Gravimetry Gravimetry (Drying at 120°C 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. 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 105°C 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. WHO Pergamon Press (1982) Vol. pp.601 ISO 662:1996 IOCCC 4-1961 AOAC 977. after extraction of milk proteins III I I III II II III II II 56 .23 IDF Standard 21B:1987 ISO 6731:1989 ISO 6059:1984 (confirmed 1995) ISO 7980:1986 (confirmed 1995) Examination of Water Pollution Control.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 925.15 ESPA/CN-E/106-1994 ISO 5666-3:1984 (confirmed 1995) AOAC 977. Kjeldahl digestion.11 IOCCC 17-1973 AOAC 939.22 AOAC 988. 2. 121-122 ISO 6333:1986 (confirmed 1995) IUPAC 2. 05 IOCCC 5-1960 AOAC 945.80 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. 920. 925.34.116 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.116 IDF Standard 5B: 1986 ISO 1735:1987 AOAC 933.Provision Milk solids-not-fat Commodity Standard Butter Method IDF Standard 80:1977 ISO 3727:1977 AOAC 920.48G CAC/RM 15-1969 IDF Standard 9C: 1987 ISO 1736:1985 AOAC 932.41B.06 IDF Standard 126A:1988 ISO 8262-3:1987 IDF Standard 24:1964 CAC/RM 15-1969 Principle Gravimetry Type I Milkfat Butter Gravimetry I Milkfat Cheese Gravimetry (Schmid-BondzynskiRatslaff) Titrimetry/Distillation Gravimetry (Röse-Gottlieb) I Milkfat Milkfat Cocoa butter confectionery Cream I I Milkfat Milkfat Edible casein products Evaporated milks Gravimetry (Schmid-BondzynskiRatslaff) Gravimetry (Röse-Gottlieb) I I Milkfat Milkfat Margarine Milk powders and cream powders Titrimetry Gravimetry (Röse-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 . 33 CAC/RM 54-1974 CAC/RM 51-1974 AOAC 941.115F IDF Standard 9C:1987 ISO 1736:1985 AOAC 932.05 Principle Gravimetry (Schmid.06 IDF Standard 59A:1986 ISO 1854:1987 AOAC 974. Public Analysts (1992) 28 (4) 177.05 IDF Standard 13C: 1987 ISO 1737:1985 AOAC 920. leek and carrot Raisins Fruit juices I I I I IV I I I 58 .33 AOAC 971.12C Gravimetry Gravimetry Gravimetry Gravimetry Gravimetry Flotation and sedimentation Ashing Gooch filtration I 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. Assoc.BondzynskiRatzlaff) Gravimetry (Röse-Gottlieb) Type I Milkfat Sweetened condensed milk I Milkfat Whey powders Gravimetry (Röse-Gottlieb) I Milkfat (in dry matter) Whey cheese Gravimetry (Röse-Gottlieb) I Milkfat in dry matter Cheeses in brine Gravimetry (Schmid-BondzynskiRatslaff) I Mineral (ash) Honey J.33 AOAC 971.33 AOAC 971.09 IDF Standard 5B:1986 ISO 1735:1987 AOAC 933.Gravimetry (ignition at 600°C) 181 MAFF Validated Method V20 for Mineral (ash) in Honey ISO 762:1982 (confirmed 1992) AOAC 971.Provision Milkfat Commodity Standard Processed cheese products Method IDF Standard 5B:1986 ISO 1735:1987 AOAC 933. 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. Assoc.25 AOAC 972.40 AOAC 969.20 Principle Extraction and separation on alumina Gravimetry Karl Fischer Gravimetry (vacuum oven) Gravimetry Gravimetry (vacuum oven) Gravimetry Gravimetry (drying at 102°C) 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 .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 925.38B J.10 AOAC 934. 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. minced fish flesh and mixtures of fillets and minced fish flesh Canned crab meat I I Described in the Standard Weighing I 60 . "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 925.04 IOCCC 1-1952 Principle Gravimetry Gravimetry Gravimetry (vacuum oven) Gravimetry (loss on drying) Gravimetry (vacuum oven) Gravimetry Gravimetry Gravimetry Gravimetry Gravimetry Gravimetry (drying at 88±2°C) 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.40 AOAC 925.04 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 965.09 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.AOAC 931.41 IDF Standard 140A:1992 ISO 9223:1991 (confirmed 1996) AOAC 970.Provision Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture Moisture / Loss on drying Moisture / Loss on drying Moisture.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.09 AOAC 925. 2.31 (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 .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.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 . 280-283 Handbuch Lebensmittel Chemie (1969) ISO 3091:1975 (confirmed 1996) AOAC 973. pp.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 973. WHO Pergamon Press (1982) Vol.13 ISO 7890-2:1986 (confirmed 1995) Examination of Water Pollution Control.14 AOAC 944. potassium and/or sodium salt Nitrogen.Provision Nitrites Nitrites Nitrites Nitrites Nitrites..07 The Analyst 89 (1964)(1) 3-6.74 The Analyst 89 (1964):1. 3-6. potassium and/or sodium salt Nitrites.22 Sieving Sieving Sieving I I I 62 . 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. Handbook 97 (1965) Described in the Standard Principle Colorimetry Colorimetry Molecular absorption spectrophotometry Colorimetry Colorimetry Colorimetry Colorimetry Colorimetry Titrimetry. potassium and/or sodium salt Nitrites. Agr. Agr. 232 US Dept Agr.22 AOAC 965..31 (Codex general method) ISO 2918:1975 (confirmed 1996) ISO 6777:1984 ISO 2918:1975 (confirmed 1996) AOAC 973.22 AOAC 992.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AIIBP Method No 2/6 ISO 937:1978 (confirmed 1995) AOAC 948. potassium and/or sodium salt Nitrites. 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. 232 US Dept Agr.22 AOAC 965. Handbook 97 (1965) AOAC 945.31 (Codex general method) ISO 2918:1975 (confirmed 1996) AOAC 973. ibid. 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 965.24 IDF Standard 33C: 1987 ISO 2962:1984 (confirmed 1994) AOAC 990.g m 2≥ ESPA/CN-E/104-1994 (applicable to products containing K/kg) III .22 IUPAC 2.33 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 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) .501 (as amended) AOCS Cd 8b-90 AOAC 965. 2.87 ICC Method No 105/1 (1986) ICC Method No 105/1 (1986) AOAC 955. Kjeldahl digestion Titrimetry.05 (using factor 6. WHO Pergamon Press (1982) Vol.25) AOAC 920.04D (using factor 6.25) Canned green peas Quick frozen blocks of fish fillet.Breaded or in batter Described in the Standard Quick frozen fish sticks (fish fingers) and fish portions . 142-145 CAC/RM 45-1972 AOAC 988.04D (using factor 6.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 920.25) AOAC 955. Kjeldahl digestion Titrimetry. Kjeldahl digestion Titrimetry. 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. Kjeldahl digestion Titrimetry. Kjeldahl digestion Titrimetry . Kjeldahl digestion Titrimetry. such as hakes from the Southern Hemisphere) Protein Protein Protein Protein Protein Protein Protein Protein Protein Protein Protein Protein (conversion factor 6.87 ICC Method No 105/1 (1986) ISO 937:1978 (confirmed 1995) Titrimetry. Kjeldahl digestion Titrimetry. Kjeldahl digestion Titrimetry.25) ICC Method No 105/1 (1986) AOAC 976. pp.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. Kjeldahl digestion Titrimetry. Kjeldahl digestion II I I I I II II I II I I II 64 .Provision Potassium Commodity Standard Natural mineral waters Method Examination of Water Pollution Control. Kjeldahl digestion Titrimetry.09 and fish portions . Kjeldahl digestion Titrimetry. 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. Kjeldahl digestion Titrimetry. Kjeldahl digestion Titrimetry.Provision Protein (in milk solids-not-fat) Protein (in milk solids-not-fat) Protein (in milk solids-not-fat) Protein (N x 5.204 IUPAC 2. crude Reducing sugar Reducing sugar.29 Principle Titrimetry.38 in dry matter) Protein (total N x 6.38) Protein efficiency ratio (PER) Protein. Part III ISO 5377:1981 Described in the Standard IUPAC 2.48 Method described in CAC/VOL IX-Ed. expressed as sodium chloride) Type I I I I IV IV I I I I II II I II II II 65 .102 IUPAC 2.102 ISO 6320:1995 IUPAC 2.20-23 AOAC 920.7) Protein (total N x 6. Kjeldahl digestion Titrimetry.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. Kjeldahl digestion Titrimetry Titrimetry (Lane & Eynon) Refractometry Refractometry Titrimetry Pycnometry Fluorometry Titrimetry (Mohr: determination of chloride.48H IDF Standard 20B:1993 AOAC 991. Kjeldahl digestion Titrimetry. Kjeldahl digestion Titrimetry. Kjeldahl digestion Rat bioassay Titrimetry.101 AOAC 970. 1.65 IDF Standard 12B: 1988 ISO 1738:1997 AOAC 960. 12 A representative piece of cheese is placed on a cloth or on a sheet of non-absorbent paper for 5 to 10 min. expressed as sodium chloride) Potentionmetry (determination of chloride. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis.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 983.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968. added Salt.14 AOAC 971. 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 . Principle Potentiometry (determination of chloride.27 (Codex general method) AOAC 971.27 (Codex general method) AOAC 971.27 (Codex general method) IFJU Method No 37. 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.180 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968. 1968 AOAC 920. 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 .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 ISO 2170:1980 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.12 IDF Standard 50C:1995 ISO 707:1997 AOAC 968.Provision Sampling Commodity Standard Edible casein products Method 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. WHO Pergamon Press (1982) Vol.06 AOCS Ce 1c-89 IDF Standard 107A:1995 ISO 5739:1983 IDF Standard 107A:1995 ISO 5739:1983 AOAC 986.202 ISO 3657:1988 (confirmed 1992) AOAC 996. 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 60°C) I IV I I I I 68 .202 IUPAC 2.85N 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 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.26 IUPAC 2.2. pp. after filtration Visual comparison with standard disks.320-322 AOCS Cb 2-40 AOAC 950.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 968.15 Examination of Water Pollution Control.12 AOAC 970. 27 AOAC 971. 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.Breaded or in batter Cream IDF Standard 21B:1987 ISO 6731:1989 AOAC 920.27 (Codex general method) AOAC 971.10 CAC/RM 35-1970 Potentiometry Gravimetry (drying at 102°C) II I Solids Evaporated milks Gravimetry (drying at 102°C) I Solids.2.27 (Codex general method) Quick frozen fish sticks (fish fingers) and fish portions . 151-152 ISO 8070:1987 (confirmed 1992) IDF Standard 119A:1987 AOAC 984.107 IDF Standard 21B:1987 ISO 6731:1989 AOAC 925. pp. alcohol insoluble Solids.27 (Codex general method) Described in the Standard AOAC 971. alcohol insoluble Canned green peas Quick frozen peas Sieving Gravimetry I I 69 .23A AOAC 938.2 pp.5 Examination of Water Pollution Control. 148-151 Examination of Water Pollution Control.Provision Soap content Sodium Commodity Standard Fats and oils Natural mineral waters Method BS 684 Section 2. WHO Pergamon Press (1982) Vol.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.27 (Codex general method) AOAC 971.27 (Codex general method) AOAC 971. WHO Pergamon Press (1982) Vol. 22 ISO 1741:1980 ISO 1742:1980 IDF Standard 151:1991 J. total Solids.403 ICUMSA GS 4/3-7 (1994) FAO Manual of Quality Control. 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 964.35C CAC/RM 43-1971 Principle Gravimetry (vacuum oven) Gravimetry (vacuum oven) Gravimetry (vacuum oven) Gravimetry (drying at 102°C) Gravimetry Type I I I I I Solubility Soluble solids Soluble solids Soluble solids Soluble solids.Provision Solids. 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. Food and Nutrition Monograph 14/3 (1979) 150 Gas chromatography Membrane filtration Gas chromatography Titrimetry Walker inversion II I II I I 70 .28 ISO 6461-2:1986 (confirmed 1996) ISO 6799:1991 IUPAC 2.14C AOAC 930. 1968 ISO 2173:1978 AOAC 932. Total Solids. total Solids. 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. total Milk powders and cream powders Fruit juices Processed fruits and vegetables Vinegar Quick frozen fruits and vegetables: Berries. apparent AOAC 973. 22 AOAC 977.17 AOAC 979. 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.AOAC 980. 1985 AOAC 978.20 IFJU Method No 7.Provision Sugars Sugars Sugars Sugars added (corn and cane sugar products) Sugars added (high fructose syrup. 1974 AOAC 963.13 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 4.20 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.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. Spurenanal. 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 . 29 (Codex general method) AOAC 990.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 990.14C 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 .31 (Codex general method) ISO 7875-1:1996 AOAC 932. 1990 AOAC 990.28 (Codex general method) OIV Method A 17. 23 AOAC 985.432 CAC/RM 39-1970 CAC/RM 39-1970 CAC/RM 48-1972 IUPAC 2.16 (Codex general method) IFJU Method No 3.16 (Codex general method) AOAC 980.50A 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 . 1968 IUPAC 2.16 (Codex general method) AOAC 985.401 (part 1-5) ISO 3596-1:1996 IDF Standard 54:1970 ISO 3594:1976 (confirmed 1996) AOAC 970.16 (Codex general method) AOAC 985. 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 942.401 IUPAC 2.16 (Codex general method) AOAC 985.16 (Codex general method) AOAC 985.19 (Codex general method) AOAC 985.Provision Thiamine Tin Tin Tin Tin Tin Tin Tin Tin (Products in tinplate and other containers) Titratable acids.121 ISO 935:1988 IUPAC 2. total Titre Tocopherol composition Tough strings Tough strings Types of peas.16 (Codex general method) AOAC 985. 29 AOAC 960. 6.06 AOAC 941.81 AOAC 967.34A IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.21 Microbioassay Microbioassay Microfluorometry Colorimetry (dichloroindophenol) II II II III 74 .20 AOAC 961.22 AOAC 967. 24.04 AOAC 992. 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.45 AOAC 960.15 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. p. No.29 AOAC 992.167.34A IDF Standard 54:1979 ISO 3594:1976 (confirmed 1996) AOAC 970.16 AOAC 974.Provision Vegetable fat Commodity Standard Butter Method IDF Standard 32:1965 ISO 3595:1976 (confirmed 1996) AOAC 955.50A 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.45 AOAC 974. Gas chromatography ("head-space") L.15 AOAC 967.6. 15 (Codex general method) AOAC 969.32 (Codex general method) AOAC 986.Provision Vitamin D Vitamin D Vitamin D Vitamin D (D3.116 CAC/RM 17-1969 IDF Standard 26A:1993 IDF Standard 23A:1988 CAC/RM 17-1969 AOAC 969.14 AOAC 936.411 IUPAC 2.27 IFJU Method No 5. 1985 Described in the Standard CAC/RM 44-1972 IDF Standard 80:1977 ISO 3727:1977 AOAC 920.03 AOAC 992.411 AOAC 971.14 AOAC 936. 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 936.30 AOAC 992.32 (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 102°C) Titrimetry (Karl Fischer) Gravimetry Atomic absorption spectrophotometry Atomic absorption spectrophotometry Atomic absorption spectrophotometry I IV II I II III II 75 .26 IUPAC 2.14 AOAC 992.