Revised Standard from Last Update.

1. SCOPE

1.1 This standard prescribes the requirements and methods of test for whole and ground cloves [Syzygium aromaticum (L.) Merril et L. M. Perry].

1.2 This standard also covers the recommendation relating to the storage and transport conditions for cloves (see Annex A) for information.

2. REFERENCES

The following standards 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 the standards indicated below:

1070 : 1992 Reagent grade water (third revision)

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

5887 (Part 3/Sec 1) : 2020/ISO 6579-1 : 2017 Methods for detection of bacteria responsible for food poisoning: Part 3 Horizontal Method for the Detection, Enumeration and Serotyping of Salmonella Section 1 Detection of Salmonella spp.(third 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 conditions 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