Reaffirmed 2022

1. SCOPE

This standard prescribes the requirements and methods of sampling and test for Garam Masala.

2. REFERENCES

The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards.

1070 : 1992 Reagent grade water - Specification (third revision)

1797 : 2017 Spices and condiments - Methods of test (third revision)

5402 : 2012/ISO 4833 : 2003 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony count technique at 30°C (second revision)

5403 : 1999 Method for yeast and mould count of food stuffs and animal feeds (first revision)

5887 Methods for detection of bacteria responsible for food poisoning:

(Part 1) : 1976 Isolation, identification and enumeration of Escherichia Coli

(Part 3) : 1999/ISO 6579 : 1993 General guidance on methods for the detection of SALMONELLA (second revision)

13145 : 2014 Spices and condiments — Methods of Sampling (second revision)

14216 : 1994 Code for hygienic practice for spices and condiments processing units

16287 : 2015/ISO 16050 : 2003 Foodstuffs - Determination of aflatoxin B₁, and the total content of aflatoxins B₁, B₂, G₁ and G₂ in cereals, nuts and derived products — High-performance liquid chromato-graphic method