Potravinářské produkty

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 275 (Food analysis - Horizontal methods)
Původce: CEN
K připomínkám do: 26.11.2019
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This document describes a procedure for the determination of the citrinin content in food (cereals, red yeast rice (RYR)), herbs and food supplements by liquid chromatography tandem mass spectrometry (LC-MS/MS).

This method has been validated for citrinin in red yeast rice and in the formulated food supplements in the range of 2,5 µg/kg to 3000 µg/kg and in wheat flour in the range of 2,5 µg/kg to 100 µg/kg.

Laboratory experiences have shown that this method is also applicable to white rice, herbs such as a powder of ginkgo biloba leaves and the formulated food supplements in the range of 2,5 µg/kg to 50 µg/kg.

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 302 (Milk and milk products - Methods of sampling and analysis)
Původce: CEN
K připomínkám do: 30.11.2019
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The document specifies the quantitative liquid chromatographic determination of specific sugars (galactose, glucose, fructose, sucrose, lactose, and maltose) in various milk and milk products, applying arabinose as internal standards. The method is applicable for the following different dairy matrices: milk, milk powder, cheese, whey powder, infant formula, milk dessert and yogurt.

Soy containing dairy products are excluded.  The determination of the lactose content in low lactose milk products is excluded.

High performance anion exchange chromatographic method in combination with pulsed amperometric detection (HPAEC-PAD) is applied.

With this method the following thirteen different mono- and disaccharides can be separated: fucose, arabinose, galactose, glucose, fructose, sucrose, lactose, lactulose, maltose, melibiose, trehalose, isomaltulose (e.g. palatinoseTM) and maltotriose.

The method is especially meant for labelling purposes of the six most important sugars which can be present by nature or by addition in milk and milk products. The method is not applicable for sugar contents less than 0,1%.

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 338 (Cereals and cereal products)
Původce: CEN
K připomínkám do: 13.12.2019
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This Annex specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot, and method B cold, dispersion.

Both methods are applicable to rice with an amylose mass fraction higher than 5 %.

Note. These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples of which the amylose mass fraction has been determined by the reference method are used as standards.

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 338 (Cereals and cereal products)
Původce: CEN
K připomínkám do: 13.12.2019
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This part of ISO 6647 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.

This part of ISO 6647 can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.

Note.        Amylose values determined with this standard can be compared with PDO and PGI legislation.

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 275 (Food analysis - Horizontal methods)
Původce: CEN
K připomínkám do: 16.12.2019
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This document specifies a method for the detection of foods containing cellulose which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum, also called electron paramagnetic resonance (EPR) spectrum, of the food, see [1] to [13].

Interlaboratory studies have been successfully carried out with pistachio nut shells, [14] to [18], paprika powder [19] and [20] and fresh strawberries [21]. However, it has been shown that false-positive results can appear when analysing bleached nuts. For further information, see Clause 7 on limitations.

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 275 (Food analysis - Horizontal methods)
Původce: CEN
K připomínkám do: 16.12.2019
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This document specifies a method for the detection of foods containing crystalline sugars which have been treated with ionizing radiation, by analysing the electron spin resonance (ESR) spectrum, also called electron paramagnetic resonance (EPR) spectrum, of the food, see [1] to [7].

Interlaboratory studies have been successfully carried out on dried figs, dried mangoes, dried papayas and raisins [1] to [3].

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 275 (Food analysis - Horizontal methods)
Původce: CEN
K připomínkám do: 27.12.2019
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This part of ISO 23036 specifies a method that is applicable for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method can be applied to fresh fish and/or frozen fish, as well as lightly processed fish products, such as marinated, salted or cold smoked.

This method allows quantifying parasitic infections by estimating the number of parasites in the fish musculature.

This method doesn’t allow determining species or genotype of detected parasites. Final identification is made by morphological and/or molecular methods.

Oblast zaměření: Potravinářské produkty
Komise : CEN/TC 275 (Food analysis - Horizontal methods)
Původce: CEN
K připomínkám do: 27.12.2019
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This part of ISO 23036 specifies a method that is applicable for the detection of Anisakidae L3 larvae commonly found in marine and anadromous fishes. The method can be applied to fresh fish and/or frozen fish, as well as lightly processed fish products, such as marinated, salted or smoked. It is also suitable for visceral organs as confirmatory method for visual inspection scheme.

The artificial digestion method allows quantifying parasitic infections by estimating the number of parasites in the fish musculature and, when applied to fresh fish or lightly processed fish products (never frozen before processing), determining the viability of Anisakidae L3, which may be present.

This method doesn’t allow determining species or genotype of detected parasites. Final identification is made by morphological and/or molecular methods.