Livsmedelsteknik

This document provides requirements and recommendations for the quality and safety characteristics of processed food products with an appropriate shelf life when stored at an ambient temperature to be used in food emergency situations (hereafter, also referred to as “the products”).

This document excludes food for special medical purpose such as RUTF (ready to use therapeutic food)[10]

ISO 8442-5:2004 specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically those knives intended for hand use. Powered blade instruments of any kind are excluded. Generally these types of knife are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability. The following two types of knife blade are suitable for the cutting test. Type A edges: cutting edges which can be resharpened by the user and edges with a pitch greater than 1mm; Type B edges: cutting edges which are not intended to be resharpened on a steel. Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met. The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters.

This document specifies requirements for coloured or uncoloured anodic oxidation coatings on wrought and cast products in aluminium and aluminium alloys for use in contact with food. These requirements cover the chemical composition of the bath, the sealing and the properties of the obtained anodic oxidation coatings. They do not cover dyestuffs and pigments but do cover the metallic deposits produced by electrolytic colouring.

This document specifies a method for the qualitative detection of DNA of the general wheat and rye in cooked sausages using real-time PCR based on the glutenin gene, in the context of allergen analyses. This document does not apply to differentiating between wheat (Triticum L.) and rye (Secale cereale). The method was previously validated in an interlaboratory study (ring trial).

The limit of detection of the wheat and rye real-time PCR has been determined experimentally to be around 80 mg wheat or rye per kg for the matrix ‘cooked sausage’. For autoclaved material the detection limit can increase significantly.

This document specifies a method for the qualitative detection of peanut (Arachis hypogaea) DNA in food using real-time PCR and targeting a multicopy mitochondrial sequence, in the context of allergen analyses. The method was previously validated in an interlaboratory study (ring trial) and applied to DNA extracted from samples that consist of defined proportions of peanut in rice biscuits, wheat biscuits, cooked sausage and milk powder.

The limit of detection of the peanut real-time PCR has been determined experimentally to be at least 0,5 mg peanut/kg.

This document specifies a method for the qualitative detection of the species-specific DNA of peanut (Arachis hypogaea), hazelnut (Corylus spp.), walnut (Juglans regia) and cashew (Anacardium occidentale) in food of animal and plant origin, using real-time PCR, in the context of allergen analyses.

The method was previously validated in an interlaboratory study (ring trial) and applied to DNA extracted from samples that consist of defined proportions of peanut, hazelnut, walnut and cashew in rice biscuits, cooked sausage, sauce powder, vegan cookie and veggie burger (powder). The limit of detection of each real-time PCR has been determined experimentally to be about 5 mg/kg (10 mg/kg for roasted peanuts).

This document specifies a method for the qualitative detection of fish DNA in food, of both animal and plant origin, using real-time PCR based on the Hoxc13 gene, in the context of allergen analyses. This document does not apply to representatives of the genus of cartilaginous fish (Chondrichthyes), such as sharks or rays. It is also not applicable for differentiating between fish species.

The method was previously validated in an interlaboratory study (ring trial). The limit of detection of the fish real-time PCR has been determined experimentally to be at least 50 mg fish fresh weight/kg.