New Standard from Last Update.

1. SCOPE

This standard prescribes the requirements and methods of sampling and test for mace (Myristica fragrans Houttuyn), whole and ground.

2. REFERENCES

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 forthe detection of salmonella (second revision)

5887 (Part 6) : 2012/ISO 7932 : 2004 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of presumptive bacillus cereus: Part 6 Colony - Count technique at 30 °C (first revision)

13145 : 2014 Spices and condiments - Methods of sampling (second revision)

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

ISO 15213 : 2003 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of sulfitereducing bacteria growing under anaerobic conditions

16287 : 2015 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 chromatographic method