1208 International Standard (ISO INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONOMEXAYHAPOAHAA OPIAHW3AUMA NO CTAHAAPTW3ALWMORGANISATION INTERNATIONALE DE NORMALISATION Spices and condiments - Determination of filth Epices -- Détermination des impuretés First edition - 1982-12-15 UDC iO 1208-1982 (E) 633.82/.84 : 543.869 Ref. No. 1ISO 1208-1982 (E) Descriptors : agricultural products, spices, chemical analysis, determination of content, impurities. Price based on 5 pages hitted without licensefrom IHS Not for Resale Foreword isO (the International Organization for Standardization) is a worldwide federation of national standards institutes (iSO member bodies). The work of developing Inter- national Standards is carried out through ISO technical committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with IsO, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. International Standard ISO 1208 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in September 1981. It has been approved by the member bodies of the following countries : Australia Israel Portugal Czechoslovakia Italy Romania Kenya Egypt, Arab Rep. of South Africa, Rep. of Malaysia Sri Lanka Ethopia France Netherlands Tanzania New Zealand Turkey Germany, F.R. Hungary Peru United Kingdom Philippines India Yugoslavia Iraq Poland The member bodies of the following countries expressed disapproval of the document on technical grounds: Canada USA @ International Organization for Standardization, 1982 Printed in Switzerland nitted without license from IHS Not for Resale ISO 1208-1982 (E) INTERNATIONAL STANDARD Spices and condiments - Determination of filth 0 Introduction the washings for heavy fith and sand. Washing the product with water, with or without treatment with pancreatin enzyme, and agitation with light petroleum, the light filth collecting at International Standards specifying requirements for spices and condiments prescribe, inter alia, that spices and condiments the interface between the liquids after separation. Transference shall be practically free from dead insects, insect fragments and of the light filth to a filter paper and microscopical examination for contaminants such as insect fragments and rodent hairs. rodent contamination. For testing compliance with this require. ment, hand lens examination is adequate only in the case of For ground spices and con- wholespicesandcondiments. diments, the method to be used is that specified in this Interna. 5 Reagents tional Standard, especially in cases of dispute. The water used shall be distilled water or water of at least The method is applicable to most spices and condiments. In equivalent purity. view of the number and variety of such products, however, it may be necessary in particular cases to modify the method or even to choose a more suitable method. Such modifications Chloroform and, if required (see 8.3), chloroform/ 5.1 and other methods will be indicated in the International Stan- carbon tetrachloride mixtures. dards appropriate to the spices and condiments concerned. 5.2 Pancreatin solution. Scope and field of application 1 Use pancreatin complying with the requirements of the annex, This International Standard specifies a method for the quan- and which has been kept at about 10 'C. Use a solution which titative determination of filth in spices and condiments. As no has been freshly prepared as follows. limits have been prescribed for filth in International Standards on spices and condiments, this method should be used for col- Mix 10 g ofpancreatin with 100 ml of warm water (temperature lecting more data and fo