Reaffirmed 2022

1. SCOPE

This standard prescribes the requirements and methods of sampling and test for aniseed (Pimpinella anisum Linnaeus) in whole form.

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)

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