Revised Standard from Last Update.

1. SCOPE

This standard prescribes the requirements and methods of sampling and test for jams, jellies and marmalades.

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.

2860 : 1964 Methods of sampling and test for processed fruits and vegetables

4624 : 1968 Specification for dehydrated peas (first revision)

ISO 5522 : 1981 Fruits, vegetables and derived products — Determination of total sulphur dioxide content

5887 (Part 3) : 1999 Methods for detection of bacteria responsible for food poisoning: Part 3 General guidance on methods for the detection of Salmonella (second revision)

5887 (Part 5) : 1976 Methods for detection of bacteria responsible for food poisoning: Part 5 Isolation, identification and enumeration of Vibrio cholerae and Vibrio parahaemolyticus (first revision)

12014 (Part 1) : 1986 Methods for determination of organic preservatives in foodstuffs: Part 1 Benzoic acid and its salts

12014 (Part 3) : 1986 Methods for determination of organic preservatives in foodstuffs: Part 3 Sorbic acid and its salts

14397 : 1996 Methods for detection, isolation and identification of pathogenic E. coli in foods

14988 (Part 1) : 2001 Microbiology of food and feeding stuffs — Horizontal method for detection and enumeration of Listeria monocytogenes: Part 1 Detection method

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