ICS 67.720.10                         FAD 9

Reaffirmed 2021

1. Scope

This standard prescribes the requirements and methods of sampling and test for white pepper (Piper nigrum L.), whole and ground.

2. Referenced Documents

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.

460 (Part 1) : 1985 Test sieves : Part 1 Wire cloth test sieves (third revision)

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

1797 : 2015 Methods of test for spices and condiments (third revision)

5887 (Part 3) : 1999/ISO 6579 : 1993 Part 3 :Methods for detection of bacteria responsible for food poisoning ? 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

15695 : 2006/ ISO 11027 : 1993Pepper and pepper oleoresins ? Determination of piperine content ? Method using high-performance liquid chromatography