This Appendix consists of three sections:
Part I Methods of Analysis for Commodity StandardsPART I. METHODS OF ANALYSIS FOR COMMODITY STANDARDS
Part II. Methods of Sampling for Commodity Standards
Part III. General Methods of Analysis
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
A. Codex Committee on sugars |
||||||
Sugars |
Sulphur dioxide |
ICUMSA GS 2-33 (1994) |
Rosaniline procedure |
|
III |
E |
Sugars |
Polarisation |
ICUMSA (1994) GS 2/3-1 |
Polarimetry |
Corrected reference to the method |
II |
E |
Sugars |
Conductivity ash |
ICUMSA GS 2/3-17 (1994) |
Conductimetry |
|
I |
E |
Sugars |
Invert sugar |
ICUMSA GS 1/3/7-3 |
Titrimetry (Lane & Eynon) |
|
I |
E |
Sugars |
Invert sugar |
ICUMSA GS 2-6 (1998) |
Titrimetry |
|
I |
E |
Sugars |
Colour |
ICUMSA GS 2/3-10 (1998) |
Photometry |
Corrected reference to the method. It was noted that the
Commodity Committee recommended this method even though some members of the
trade objected. |
I |
E |
Honey |
Sample preparation |
AOAC 920.180 |
|
|
I |
|
Honey |
Moisture content |
AOAC 969.38B |
Refractometry |
Both methods cited are identical |
I |
E |
Honey |
Fructose and Glucose (sum of both) |
Harmonised method of the EHC, Apidologie, Special Issue 28,
1997, Chapter 1.7..2 |
HPLC |
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method. |
II |
TE |
Honey |
Sucrose content |
Harmonised method of the EHC, Apidologie, Special Issue 28,
1997, Chapter 1.7.2 |
HPLC |
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method. |
II |
TE |
Honey |
Sugars added: for sugar profile |
AOAC 998.18 |
Carbon isotope ratio mass spectrometry |
AOACI has replaced method 991.41 with AOAC 998.18. It was also
noted that at the last session method AOAC 978.17 was endorsed for honey (sugars
added) and has been replaced with AOAC 998.12. |
I |
E |
Honey |
Water-insoluble solids content |
MAFF validated method V22, J A Public Analyst 1992, 28(4)
189-193?? |
Gravimetry |
|
I |
E |
Honey |
Electrical conductivity |
Harmonised method of the EHC, Apidologie, Special Issue 28,
1997, Chapter 1.2 |
|
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method. |
I |
TE |
Honey |
Acidity |
MAFF Validated method V19, J A Public Analyst 1992, 28(4)
171-175. |
Titrimetry |
|
I |
E |
Honey |
Diastase activity |
Phadebas - Harmonised method of the EHC |
Enzyme |
The Commodity Committee is requested to verify that the
reagents for the method are available, and a collaborative study has been
performed on this method and to provide a method reference. |
III |
TE |
Honey |
Hydroxymethylfurfural |
Harmonised method of the EHC |
HPLC |
The Commodity Committee is requested to verify that a
collaborative study has been performed on this method and to provide a method
reference. |
III |
TE |
B. Codex Committee on Fish and Fishery
Products |
||||||
1. Methods referred back to CCCFFP |
||||||
Quick Frozen Fish Sticks (fish fingers) and Fish
Portions-Breaded and in Batter(except for certain fish species with soft
flesh) |
Proportion of fish fillet and minced fish |
WEFTA Method |
Gravimetry |
The Commodity Committee is requested to provide the reference
to the published method. |
I |
E |
Quick Frozen Fish Sticks (fish fingers) and Fish
Portions-Breaded and in Butter |
Proportion of fish flesh in fish sticks |
AOAC 996.15 |
Gravimetry |
AOAC 996.15 is a modified method of AOAC 971.13 which was
endorsed previously.. |
I |
E |
Salted Fish of the Gadidae Family |
Salt |
WEFTA Method |
Titrimetry (Mohr)Salt determined as chloride expressed as
sodium chloride |
The Commodity Committee is requested to provide method
reference. |
II |
E |
2. Methods proposed in standards under
elaboration |
||||||
Fish and Fishery Products |
Histamine |
AOAC 977.13 |
Fluorimetry |
|
II |
E |
C. Codex Committee on Milk and Milk Products |
||||||
1. Methods of analysis referred back to CCMMP (adopted
standards) |
||||||
Cheese |
Solids |
IDF Standard 4A:1982 |
Gravimetry, drying at 102 C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method. |
I |
E |
Cheese |
Moisture |
IDF Standard 4A:1982 |
Gravimetry, drying at 102°C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method. |
I |
E |
Sweetened Condensed Milks |
Solids |
IDF Standard 15B:1991 |
Gravimetry, drying at 102 C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method. |
I |
E |
Milkfat Products |
Peroxide value (expressed as milliequivalents of oxygen/kg
fat) |
AOAC 965.33 |
Titrimetry |
|
I |
E |
Evaporated Milks |
Protein |
AOAC 945.48H |
Kjeldahl, titrimetry |
|
I |
E |
Milkfat Products |
Copper |
IDF Standard 76A:1980/ISO 5738:1980/AOAC 960.40 |
Photometry, diethyldithiocarbamate |
The Commodity Committee was encouraged to consider adopting
one of the general methods for copper. |
II |
E |
Whey Cheese |
Dry matter (for denomination) |
IDF Standard 58:1970 (confirmed 1993) |
Gravimetry, drying at 88 C |
. |
I |
E |
Whey Powders |
Lactose |
IDF 79B:1991 |
Enzymatic method: glucose moiety (method A), galactose moiety
(method B) |
|
II |
E |
2. Methods of analysis proposed for standards under
elaboration (advanced to Step 5 or 8) |
||||||
Cheeses, individual |
Dry matter |
IDF Standard 4A:1982 |
Gravimetry, drying at 102°C |
The Working Group was interested in obtaining information on
the difference in results between the previous method and this newly adopted
method |
I |
E |
Cheeses, individual |
Milkfat in dry matter |
IDF Standard 5B:1986 |
Gravimetry (Schmid-Bondzynski-Ratslaff) |
|
I |
E |
Creams, Whipped Creams and Fermented Creams |
Milk solids-not-fat |
IDF Standard 80:1977 |
Gravimetry |
|
I |
E |
Creams, Whipped Creams and Fermented Creams |
Milk solid-not-fat |
IDF Standard 11A:1986 |
Gravimetry |
The Commodity Committee should review to assure that this
method is appropriate since the cited method is for milk solids in butter not
cream. |
|
NE |
Cream |
Milkfat |
IDF Standard 16C:1987 |
Gravimetry |
|
I |
E |
Creams Lowered in Milkfat Content |
Milkfat |
IDF Standard 16C:1987 |
Gravimetry |
|
I |
E |
Edible Casein Products |
Casein in protein |
IDF Standard 29:1964 |
Titrimetry, Kjeldahl |
|
I |
E |
Fermented Milks |
Lactic acid |
IDF Standard 150:1991 |
Potentiometry |
The Commodity Committee should determine if the IDF method
determines total acidity or lactic acid as in the provision. |
I |
NE |
Fermented Milks |
Lactic acid |
AOAC 937.05 |
Spectrophotometric(for lactate acid in milk & milk
products) |
The Commodity Committee should clarify the provision or what
type method they are requesting since there cant be two type I or II
methods. |
|
NE |
Fermented Milks |
Protein |
IDF Standard 20B:1993 |
Titrimetry (Kjeldahl) |
|
I |
E |
Fermented Milks |
Dairy starter cultures of lactic acid bacteria (LAB) |
IDF Standard 149A:1997 |
Colony count at 25°C, 30°C, 37°C &
45°C according to the starter organism in question |
The Commodity Committee should provide information on whether
a collaborative study has been performed and the type of the method. |
I |
TE |
Fermented Milks (Yoghurt) |
Streptococcus thermophilus & Lactobacillus
delbrueckii subsp. Bulgaricus |
IDF Standard 117B:1997 |
Colony count at 37°C |
The Commodity Committee should provide information on whether
a collaborative study has been performed and the type of the method. |
I |
TE |
Fermented Milks (Yoghurt) |
Streptococcus thermophilus & Lactobacillus
delbrueckii subsp.bulgaricus |
IDF Standard 146A:1998 |
Test for identification |
The Commodity Committee should provide information on whether
a collaborative study has been performed and the type of the method. |
I |
TE |
Milk Products obtained from Fermented Milks Heat-Treated after
Fermentation |
Protein |
IDF Standard 20B:1993 |
Titrimetry (Kjeldahl) |
|
I |
E |
Unripened Cheese Including Fresh Cheese1 |
Dry matter[not decided (unripened/fresh cheese)] |
IDF Standard 4A:1982 |
Gravimetry, drying at 102°C |
|
|
NE |
Unripened Cheese Including Fresh Cheese1 |
Dry matter |
IDF Standard 4A:1982 |
Gravimetry, drying at 102 C |
|
|
NE |
Unripened Cheese Including Fresh Cheese1 |
Dry matter |
AOAC 926.08 |
Gravimetry, vacuum oven |
|
|
NE |
Unripened Cheese Including Fresh Cheese1 |
Protein |
IDF Standard 20B:1993 |
Titrimetry, Kjeldahl |
|
I |
E |
D. Codex Committee on Cocoa Products and
Chocolate |
||||||
Cocoa (Cacao) Mass, Cocoa/Chocolate (liquor) and Cocoa
Cake |
Fat content |
AOAC 963.15 or IOCCC 14 (1972) |
Sohxlet extraction |
|
I |
E |
Cocoa powders (cocoas) and dry mixtures of cocoa and
sugars |
Cocoa butter |
IOCCC 37 (1990) and IOCCC 14 (1972) |
Total fat and total sterol content by GLC |
The Commodity Committee is requested to provide evidence of
collaborative study validation and information regarding the purpose and type of
the method. |
|
NE |
Chocolate and Chocolate Products |
Copper |
NMKL 139 |
Atomic absorption Spectrophotometry |
The Commodity Committee should consider adopting one of the
Codex general methods for copper that will handle the % fat in their
product. |
|
NE |
E. Codex Coordinating Committee for Asia and Codex
Committee on Processed Fruits and Vegetables |
||||||
Aqueous Coconut Products |
Total solids |
AOAC 925.23A (IDF-ISO-AOAC method) |
Gravimetry |
AOAC 925.23kA has been repealed and the Commodity Committee
should provide information on validation of the cited method for this
application. |
I |
NE |
Aqueous Coconut Products |
Total Fats |
AOAC 945.48G |
Gravimetry (Röse-Gotlieb method) |
The Commodity Committee should provide information on
validation of the cited method for this application. |
I |
NE |
F. Codex Committee on Soups and Broths |
||||||
Soups and Broths |
Creatinine |
AIIBP Method 2/5 (2000) |
HPLC |
|
II |
E |
Soups and Broths |
Creatinine |
AOAC 920.115 |
Colorimetry |
Based on the recommendation of the Commodity Committee this
method should be deleted. |
|
NE |
Soups and Broths |
Total Nitrogen |
AOAC 928.08 |
Kjeldahl |
|
II |
E |
Soups and Broths |
Sodium Chloride |
AIIBP No. 2/4 |
Potentiometric titration |
Specification should be for chloride expressed as sodium
chloride. |
II |
E |
G. Codex Committee on Vegetable Proteins |
||||||
Wheat Protein Products |
Vital wheat gluten and devitalized wheat gluten |
AOAC 979.09 (Wheat protein in grain N x 5.7) |
Kjeldahl |
|
I |
E |
Wheat Protein Products |
Solubilized wheat protein |
AOAC 920.87 (wheat protein in flour N x5.7) |
Kjeldahl |
|
I |
E |
H. Committee on Nutrition and Foods for Special Dietary
Uses |
||||||
Guidelines for Nutrition Labeling |
Saturated fat |
AOAC 996.06 |
Gas liquid chromatography |
|
II |
E |
I. Codex Committee on Processed Fruits and
Vegetables |
||||||
Pickles |
Benzoic acid |
ISO 5518:1978 |
Spectrophotometry |
The Commodity Committee is requested to review more modern
methods such as the liquid chromatographic method IFU 63 (1995) or the gas
chromatographic method NMKL 103 (1984)/AOAC 983.16 which has been endorsed as a
Type II Codex general method. |
IV |
TE |
Pickles |
Lead |
ISO 6633:1984 |
Flameless atomic absorption spectrophotometry |
|
IV |
TE |
Pickles |
Sorbates |
ISO 5519:1978 |
Spectrophotometry |
The Commodity Committee is requested to review more modern
methods such as the liquid chromatographic method IFU 63 (1995) or the gas
chromatographic method NMKL 103 (1984)/AOAC 983.16 which has been endorsed as a
Type II Codex general method. |
IV |
TE |
Pickles |
Sulphur dioxide |
ISO 5522:1981 |
Titrimetry followed by: |
The Commodity Committee is requested to review the Optimized
Monier-Williams method (AOAC 990.28), which has been endorsed as a Type II Codex
general method. |
|
NE |
Pickles |
Sulphur dioxide |
ISO 5523:1981 |
Colorimetry |
See above |
|
NE |
Pickles |
Tin |
ISO 2447:1998 |
|
The Commodity Committee is asked to consider whether it is
necessary to express the provision using four significant figures. |
IV |
TE |
1 The CCMMP decided to remove these provisions at their last session therefore method endorsement is unnecessaryPART II. METHODS OF SAMPLING FOR COMMODITY STANDARDS
A. Committee on Milk and Milk Products
|
|
|
|
|
Creams, Whipped creams and Fermented Creams Fermented
Milks |
Sampling |
IDF Standard 50C:1995 |
General instructions |
E |
Amend Section 8.1 of the Codex Standard for Cheeses in Brine (CODEX STAN 208-1999) concerning sampling as follows (struck-out text to be deleted):
8.1 Sampling
According to IDF Standard 50C:1995/ISO 707:1997/AOAC 933.12. - Endorsed
Special requirements for cheese in brine: A representative piece of cheese is placed on a cloth or on a sheet of non-absorbent paper for 5 to 10 min. A slice of 2-3 cm is cut off and sent to the laboratory in a sealed insulated box for analysis.
B. Committee on Vegetable Proteins
Draft Standard for Wheat Protein Products
Sampling: ISO 13690: 1999 - Endorsed
PART III GENERAL CODEX METHODS
COMMODITY |
PROVISION |
METHOD |
PRINCIPLE |
Note |
Type |
Status |
1. Methods for contaminants |
||||||
All foods |
Lead, cadmium, copper, iron and zinc |
NMKL 139 (1991) AOAC 999.11 |
AAS after dry ashing |
Type II |
II |
E |
All foods |
Lead, cadmium, copper, iron and zinc |
NMKL 161 (1998) AOAC 991.10 |
AAS after microwave digestion |
Type III |
III |
E |
2. Methods for the detection of irradiated
foods |
||||||
Food containing fat |
detection of irradiated food containing
fat |
EN 1784:1996 |
Gas chromatographic analysis of hydrocarbons |
|
II |
E |
Food containing fat |
detection of irradiated food containing
fat |
EN 1785:1996 |
Gas chromatographic(spectrophotometric analysis
of 2/alkylcyclobutanones |
|
III |
E |
Food containing bone |
detection of irradiated food containing
bones |
EN 1786:1996 |
ESR spectroscopy |
|
II |
E |
Food containing cellulose |
detection of irradiated food containing
cellulose |
EN 1787:2000 |
ESR spectroscopy |
|
II |
E |
Food from which silicate minerals can be
isolated |
detection of irradiated food from which
silicate minerals can be isolated |
EN 1788:1996 |
Thermoluminescence |
|
II |
E |