Method of analysis by Commodity

Commodity
Provision
Provision suggested
Codex Stan
Last Modified
Method
Principle
Principle suggested
Type
Year of Endorsement
Committee
Commodity Provision Provision suggested Codex Stan Last Modified Method Principle Principle suggested Type Year of Endorsement Committee
Infant Formula Biotin CXS 72 EN 15607 HPLC- fluorescence III 2018(A) CCNFSDU
Infant Formula Biotin CXS 72 AOAC 2016.02 HPLC-UV II 2018(A) CCNFSDU
Infant Formula Vitamin D CXS 72 EN 12821 HPLC-UV III 2018(A) CCNFSDU
Infant Formula Vitamin D CXS 72 AOAC 995.05 HPLC-UV III 2018(A) CCNFSDU
Infant Formula Vitamin D CXS 72 AOAC 2016.05 / ISO 20636 LC-MS II 2018(A) CCNFSDU
Infant Formula Chloride CXS 72 AOAC 2016.03 / ISO 21422 | IDF 242 Potentiometry II 2018(A) CCNFSDU
Dairy permeate powders Milkfat ISO 1736 | IDF 009 Gravimetry (Röse-Gottlieb) I 2018(A) CCMMP
Dairy permeate powders Nitrogen ISO 8968-1 | IDF 020-1 Titrimetry (Kjeldahl) I 2018(A) CCMMP
Dairy permeate powders Moisture*(Moisture content excluding the water of crystallization of lactose) ISO 5537 | IDF 026 Gravimetry (drying at 87°C) I 2018(A) CCMMP
Dairy permeate powders Ash NMKL 173 Gravimetry (ashing at 550 °C) IV 2018(A) CCMMP
Cheese Propionic acid CXS 283 ISO/TS 19046-1I IDF/RM 233-1 Gas Chromatography - FID IV 2018(A) CCMMP
Cheese Propionic acid CXS 283 ISO/TS 19046-2I IDF/RM 233-2 Ion exchange chromatography-UV IV 2018(A) CCMMP
Emmental Propionic acid CXS 269 ISO/TS 19046-1I IDF/RM 233-1 Gas Chromatography - FID IV 2018(A) CCMMP
Emmental Propionic acid CXS 269 ISO/TS 19046-2I IDF/RM 233-2 Ion exchange chromatography-UV IV 2018(A) CCMMP
quinoa Moisture content ISO 712 / AACCI 44-15.02 Gravimetry I 2018(A) CCCPL
quinoa Protein Content (N x 6.25 in dry weight basis) ISO 1871 Titrimetry (Kjeldahl) IV 2018(A) CCCPL
Quick frozen fruits and vegetables Thawing procedure CXS 320 Method CAC/RM 32 to be placed in CODEX STAN 234 Thawing I 2017(A) CCPFV
Quick frozen fruits and vegetables: Vegetables Cooking procedure CXS 320 Method CAC/RM 33 to be placed in CODEX STAN 234 Cooking I 2017(A) CCPFV
Quick frozen fruits and vegetables (non-glazed) Net weight CXS 320 AOAC 963.26 Weighting I 2017(A) CCPFV
Quick frozen peas Solids, alcohol insoluble CXS 41 Method CAC/RM 35 to be placed in CODEX STAN 234 Gravimetry I 2017(A) CCPFV
Quick frozen green and wax beans Tough strings CXS 113 Method CAC/RM 39 to be placed in CODEX STAN 234 Stretching I 2017(A) CCPFV
Quick frozen fruits and vegetables: Berries,Whole kernel corn and Corn- on-the-cob Soluble solids, total CXS 320 AOAC 932.12 Refractometry I 2017(A) CCPFV
Quick frozen fruits and vegetables: Berries, leek and carrot Mineral impurities CXS 320 AOAC 971.33 Gravimetry I 2017(A) CCPFV
Quick frozen fruits and vegetables: Peaches and berries Drained fruit/drained berries CXS 320 AOAC 953.15 Draining I 2017(A) CCPFV
Quick frozen spinach Dry matter, Sodium chloride-free CXS 77 Method described in CODEX STAN 77-1981 is to be moved to CODEX STAN 234 Weighting I 2017(A) CCPFV
Quick frozen French fried potatoes Moisture CXS 114 AOAC 984.25 Gravimetry (convection oven) I 2017(A) CCPFV
Laver products Moisture content Didn't found AOAC 925.45B Gravimetry, drying at atmospheric pressure IV 2017(A) CCASIA
Tempe Lipid Content CXS 313R AOAC 963.15 Gravimetry (Soxhlet Extraction) I 2017(A) CCASIA
Infant formula Vitamin C CXS 72 AOAC 2012.22 | ISO/DIS 20635 HPLC-UV II 2017(A) CCNFSDU
Infant formula Chromium (Section B of CODEX STAN 72-1981 only) CXS 72 AOAC 2011.19 | ISO 20649 | IDF 235 ICP-MS II 2017(A) CCNFSDU
Infant formula Chromium (Section B of CODEX STAN 72-1981 only) CXS 72 EN 14082 Graphite furnace atomic absorption after dry ashing III 2017(A) CCNFSDU
Infant formula Molybdenum (Section B of CODEX STAN 72-1981 only) CXS 72 AOAC 2011.19 | ISO 20649 | IDF 235 ICP-MS II 2017(A) CCNFSDU
Infant formula Molybdenum (Section B of CODEX STAN 72-1981 only) CXS 72 EN 14083 Graphite furnace AAS after pressure digestion III 2017(A) CCNFSDU
Infant formula Selenium CXS 72 AOAC 2011.19 | ISO 20649 | IDF 235 ICP-MS II 2017(A) CCNFSDU
Infant formula Selenium CXS 72 EN 14627 Hydride generation atomic absorption spectrometry (HGAAS) III 2017(A) CCNFSDU
Infant formula Vitamin B12 CXS 72 AOAC 986.23 Turbidimetric III 2017(A) CCNFSDU
Infant formula Vitamin B12 AOAC 2011.10 | ISO 20634 HPLC II 2017(A) CCNFSDU
Infant formula Myo-Inositol CXS 72 AOAC 2011.18 | ISO 20637 LC-pulsed amperometry II 2017(A) CCNFSDU
Infant formula Vitamin E AOAC 2012.10 | ISO 20633 HPLC II 2017(A) CCNFSDU
Infant formula Total fatty acids CXS 72 AOAC 996.06 Gas chromatography III 2017(A) CCNFSDU
Infant formula Total fatty acids AOAC 2012.13 | ISO16958 | IDF231 Gas chromatography II 2017(A) CCNFSDU
unrefined shea butter Moisture content Didn't found ISO 662 Gravimetry I 2017(A) CCAFRICA
unrefined shea butter Free fatty acid content: acid value and acidity Didn't found ISO 660, AOCS Cd 3d-63 Titrimetry I 2017(A) CCAFRICA
unrefined shea butter Relative density Didn't found AOCS Cc 10c-95/ISO 6883 Pycnometry I 2017(A) CCAFRICA
unrefined shea butter Saponification value Didn't found ISO 3657 /AOCS Cd 3d-25 Titrimetry I 2017(A) CCAFRICA
unrefined shea butter Iodine value Didn't found AOAC 993.20,/ISO 3961 /AOCS Cd 1d-92/NMKL 39 WijsTitrimetry I 2017(A) CCAFRICA
unrefined shea butter Peroxide value Didn't found AOCS Cd 8b-90/ISO 3960 /NMKL 158 Titrimetry I 2017(A) CCAFRICA
unrefined shea butter Unsaponifiable matter Didn't found ISO 3596 /AOCS Ca 6a-40 Gravimetry I 2017(A) CCAFRICA
unrefined shea butter Insoluble impurities content Didn't found ISO 663 /AOCS Ca 3a-46 Gravimetry I 2017(A) CCAFRICA
unrefined shea butter Melting point Didn't found ISO 6321, AOCS Cc 3b-92 Open ended capillary tube I 2017(A) CCAFRICA
Cumin Moisture Didn't found ISO 939 Distillation I 2017(A) CCSCH
Cumin Total ash Didn't found ISO 928 Gravimetry I 2017(A) CCSCH
Cumin Acid-insoluble ash Didn't found ISO 930 Gravimetry I 2017(A) CCSCH
Cumin Volatile oils Didn't found ISO 6571 Distillation / Volumetric I 2017(A) CCSCH
Cumin Extraneous vegetable matter Didn't found ISO 927 Visual examination / Gravimetry I 2017(A) CCSCH
Cumin Foreign matter Didn't found ISO 927 Visual examination / Gravimetry I 2017(A) CCSCH
Cumin Insect damage Didn't found Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm084394.htm#v-32 Visual examination IV 2017(A) CCSCH
Cumin Mammalian excreta Didn't found Macroanalytical procedure manual USFDA technical bulletin V.39 B (for whole) Visual examination IV 2017(A) CCSCH
Cumin Mammalian excreta Didn't found AOAC 993.27 (for ground) Enzymatic Detection method IV 2017(A) CCSCH
Cumin Mould damage Didn't found Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm084394.htm#v-32 Visual examination IV 2017(A) CCSCH
Thyme Moisture Didn't found ISO 939 Distillation I 2017(A) CCSCH
Thyme Total ash Didn't found ISO 928 Gravimetry I 2017(A) CCSCH
Thyme Acid-insoluble ash Didn't found ISO 930 Gravimetry I 2017(A) CCSCH
Thyme Volatile oils Didn't found ISO 6571 Distillation / Volumetric I 2017(A) CCSCH
Thyme Extraneous vegetable matter Didn't found ISO 927 Visual examination / Gravimetry I 2017(A) CCSCH
Thyme Foreign matter Didn't found ISO 927 Visual examination / Gravimetry I 2017(A) CCSCH
Thyme Insect damage Didn't found Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm084394.htm#v-32 Visual examination IV 2017(A) CCSCH
Thyme Mammalian excreta Didn't found Macroanalytical procedure manual USFDA technical bulletin V.39 B (for whole) Visual examination IV 2017(A) CCSCH
Thyme Mammalian excreta Didn't found AOAC 993.27 (for ground) Enzymatic Detection method IV 2017(A) CCSCH
Thyme Mould damage Didn't found Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA Technical Bulletin Number 5) http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm084394.htm#v-32 Visual examination IV 2017(A) CCSCH
black, white and green pepper Bulk density Didn't found ISO 959-1 Annex B (black) ISO 959-2 Annex A (white) Gravimetry IV 2017(A) CCSCH
black, white and green pepper Light berries Didn't found ISO 959-1 Annex A (black) Flotation IV 2017(A) CCSCH
black, white and green pepper Extraneous vegetable matter Didn't found ISO 927 Visual examination / Gravimetry I 2017(A) CCSCH
black, white and green pepper Foreign matter Didn't found ISO 927 Visual examination / Gravimetry I 2017(A) CCSCH
black, white and green pepper Black berries Didn't found Physical separation and weighing, ISO 959-2 Visual examination IV 2017(A) CCSCH
black, white and green pepper Broken berries Didn't found Physical separation and weighing, ISO 959-2 Visual examination IV 2017(A) CCSCH
black, white and green pepper Mouldy berries Didn't found Macroanalytical procedure manual USFDA technical bulletin V.39 B Visual examination IV 2017(A) CCSCH
black, white and green pepper Insect damage Didn't found Macroanalytical procedure manual USFDA technical bulletin V.39 B Visual examination IV 2017(A) CCSCH
black, white and green pepper Pinheads or broken berries Didn't found Physical separation and weighing ISO 959-1 Visual examination IV 2017(A) CCSCH
black, white and green pepper Mammalian excreta Didn't found Macroanalytical procedure manual USFDA technical bulletin V.39 B (For Pepper Whole) Visual examination(For whole pepper) IV 2017(A) CCSCH
black, white and green pepper Mammalian excreta Didn't found AOAC 993.27 (for ground pepper) Enzymatic Detection method (For ground pepper) I 2017(A) CCSCH
black, white and green pepper Moisture content Didn't found ISO 939 Distillation I 2017(A) CCSCH
black, white and green pepper Total ash Didn't found ISO 928 Gravimetry I 2017(A) CCSCH
black, white and green pepper Non-volatile ether extract Didn't found ISO 1108 Soxhlet extraction I 2017(A) CCSCH
black, white and green pepper Volatile oils Didn't found ISO 6571 Distillation I 2017(A) CCSCH
black, white and green pepper Piperine content Didn't found ISO 5564 Spectrophotometry I 2017(A) CCSCH
black, white and green pepper Acid- Insoluble ash Didn't found ISO 930 Gravimetry I 2017(A) CCSCH
black, white and green pepper Crude Fibre Didn't found ISO 5498 Gravimetry I 2017(A) CCSCH
Fish Oils P-Anisidine value Didn't found EuropeanPharmacopeia 2.5.36 /AOCS Cd 18-90 /ISO 6885 Spectrophotometry I 2017(A) CCFO
Fish Oils Phospholipids Didn't found USP-FCC10 2S (Krill oil): Phosopholipids, Nuclear Magnetic Resonance, Appendix IIC NMR Spectroscopy IV 2017(A) CCFO
Fish Oils Triglycerides Didn't found USP 40-NF35 (Omega-3 Acid Triglycerides): Content of oligomers and partial glyceride; HPLC-RI III 2017(A) CCFO
Fish Oils Triglycerides Didn't found European Pharmacopoeia 1352 (Omega3 acid triglycerides): Oligomers and partial glycerides HPLC-RI III 2017(A) CCFO
Fish Oils Triglycerides Didn't found AOCS Cd 11d-96 HPLC-ELSD III 2017(A) CCFO
Fish and Fishery products Estimation of Fish Content CXS 166 AOAC Method 996.15. (End Product Method), Calculation: % Fish Content = (Wd/Wb) X 100 + Adjustment Factor*, Wd = weight of debattered and/or debreaded test unit, Wb = weight of battered and/or breaded test unit, *Raw Breaded Frozen Coated Fish and Fishery Products: 2.0%, *Batter-dipped Frozen Coated Fish and Fishery Products: 2.0%, *Precooked Frozen Coated Fish and Fishery Products: 4.0%, Reference: J. AOAC Int. 80, 1235(1997) gravimetry 2016(A) CCFFP
Fish and Fishery products Estimation of Fish Content CXS 166 Chemical Analysis Method (Nitrogen Factor End-Product Method)(1)        Appropriate in cases where there is reason to doubt the composition of the fish core (i.e., appears to contain non-fish ingredients). Except for fully cooked products, this method requires confirmation with the AOAC Method 996.15., or with Method #2 (Determination of Fish Content) in conjunction with investigation at the processing plant when determining product compliance with the labelling provisions in this Standard. This method should trigger in-factory investigation (e.g. raw ingredient recipe checks) when suspect products are identified.The percentage fish content, corrected for the non-fish flesh nitrogen contributed by the carbohydrate coating, is calculated as follows. %Fish = (%total nitrogen-%non-fish flesh nitrogen)/N facoter * ´ 100 *appropriate N (nitrogen) factor, The non-fish flesh nitrogen is calculated as follows:% non-fish flesh nitrogen = % carbohydrate X 0.02,Where the carbohydrate is calculated by difference: % carbohydrate = 100 – (%water + % fat + % protein + % ash) gravimetry 2016(A) CCFFP
Fish and Fishery products Estimation of Fish Content CXS 166 Determination of Fish Content During Production The fish content of a fish finger (fish stick) is calculated by using the following equation %Fish Content=Weight of ingoing fish/weight of final product ´ 100 For most products, therefore, the fish ingredient weight is that of the raw ingredient. Any figure placed or declared on a product label would be a typical quantity reflecting the producer’s normal manufacturing variations, in accordance with good manufacturing practice.” gravimetry 2016(A) CCFFP
Infant Formula Vitamin A Palmitate (Retinyl Palmitate), Vitamin A Acetate (Retinyl Acetate) CXS 72 AOAC 2012.10, ISO 20633 HPLC II 2016(A) CCNFSDU
Infant Formula Total nucleotides CXS 72 AOAC 2011.20, ISO 20638 LC II 2016(A) CCNFSDU
Infant Formula Pantothenic Acid CXS 72 AOAC 2012.16,ISO 20639 UHPLC-MS/MS II 2016(A) CCNFSDU
Olive Oils and Olive Pomace Oils Sterol composition and content CXS 33 COL/T.20/Doc.no.30|ISO 12228-2, AOCS Ch 6-91 Gas chromatography II 2016(A) CCFO
Infant Formula Calcium CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Calcium CXS 72 ISO 8070 | IDF 119 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Calcium CXS 72 AOAC 985.35 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Copper CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Copper CXS 72 AOAC 985.35 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Iron CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Iron CXS 72 AOAC 985.35 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Magnesium CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Magnesium CXS 72 ISO 8070 | IDF 119 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Magnesium AOAC 985.35 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Manganese CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Manganese CXS 72 AOAC 985.35 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Phosphorus CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Phosphorus CXS 72 AOAC 986.24 Spectrophotometry (molybdovandate) III 2019(A) CCNFSDU
Infant Formula Potassium CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Potassium CXS 72 ISO 8070 | IDF 119 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Sodium CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Sodium CXS 72 ISO 8070 | IDF 119 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Zinc CXS 72 AOAC 2015.06 /ISO 21424 | IDF 243 ICP-MS II 2019(A) CCNFSDU
Infant Formula Zinc CXS 72 AOAC 985.35 Flame atomic absorption spectrophotometry III 2019(A) CCNFSDU
Infant Formula Vitamin K CXS 72 AOAC 2015.09 / ISO 21446 HPLC-FLD II 2019(A) CCNFSDU
Infant Formula Folic acid CXS 72 AOAC 2011.06 LC-MS/MS II 2019(A) CCNFSDU
Infant Formula Folic acid CXS 72 AOAC 992.05 / EN 14131 Microbioassay III 2019(A) CCNFSDU
Named Vegetable Oils Acidity: acid value CXS 210 ISO 660 / AOCS Cd 3d-63 / AOCS Ca 5a-40 Titrimetry I 2019(A) CCFO
Named Vegetable Oils Free fatty acids ISO 660 / AOCS Cd 3d-63 / AOCS Ca 5a-40 Titrimetry I 2019(A) CCFO
Blend of sweetened condensed skimmed milk and vegetable fat (for products sweetened with sucrose only) Milk solids-not fat15 (MSNF) CXS 252 ISO 6734 | IDF 15 and ISO 1737 | IDF 13 and ISO 2911 | IDF 35 Calculation from total solids content, fat content and sucrose content Gravimetry, drying at 102 °C and Gravimetry (Röse-Gottlieb) and Polarimetry IV 2019(A) CCMMP
Blend of sweetened condensed skimmed milk and vegetable fat (for products sweetened with sucrose only) Milk protein in MSNF15 CXS 252 ISO 6734|IDF 15 and ISO 1737|IDF 13 and ISO 2911 | IDF 35 and ISO 8968-1|IDF 20-1 Calculation from total solids content, fat content, sucrose content and Protein content Gravimetry, drying at 102 °C and Gravimetry (Röse-Gottlieb) and Polarimetry and Titrimetry (Kjeldahl) IV 2019(A) CCMMP
Blend of sweetened condensed skimmed milk and vegetable fat (for products sweetened with sucrose only) Milk protein in MSNF15 CXS 252 ISO 6734|IDF 15 and ISO 1737|IDF 13 and ISO 2911 | IDF 35 and AOAC 991.20 Calculation from total solids content, at content, sucrose content and Protein content Gravimetry, drying at 102 °C and Gravimetry (Röse-Gottlieb) and Polarimetry Titrimetry (Kjeldahl) IV 2019(A) CCMMP
Reduced fat blend of sweetened condensed skimmed milk and vegetable fat (for products sweetened with sucrose only) Milk solids-not fat15 (MSNF) ISO 6734 | IDF 15 and ISO 1737 | IDF 13 and ISO 2911 | IDF 35 Calculation from total solids content, fat content and sucrose content Gravimetry, drying at 102 °C and Gravimetry (Röse-Gottlieb) and Polarimetry IV 2019(A) CCMMP
Reduced fat blend of sweetened condensed skimmed milk and vegetable fat (for products sweetened with sucrose only) Milk protein in MSNF15 CXS 252 ISO 6734|IDF 15 and ISO 1737|IDF 13 and ISO 2911 | IDF 35 and ISO 8968-1|IDF 20-1 Calculation from total solids content, fat content, sucrose content and protein content Gravimetry, drying at 102 °C and Gravimetry (Röse-Gottlieb) and Polarimetry and Titrimetry (Kjeldahl) IV 2019(A) CCMMP
Reduced fat blend of sweetened condensed skimmed milk and vegetable fat (for products sweetened with sucrose only) Milk protein in MSNF2 CXS 252 ISO 6734|IDF 15 and ISO 1737|IDF 13 and ISO 2911 | IDF 35 and AOAC 991.20 Calculation from total solids content, fat content, sucrose content and protein content Gravimetry, drying at 102 °C and Gravimetry (Röse-Gottlieb) and Polarimetry and Titrimetry (Kjeldahl) IV 2019(A) CCMMP
Sweetened condensed milks (for products sweetened with sucrose only) Milk protein in MSNF15 CXS 282 ISO 6734|IDF 15 and ISO 1737|IDF 13 and ISO 2911 | IDF 35 and ISO 8968-1 | IDF 20-1 Calculation from total solids cotent, fat content, sucrose and protein content Gravimetry, drying at 102 °C and Polarimetry Gravimetry (Röse-Gottlieb) Titrimetry (Kjeldahl) I 2019(A) CCMMP
Cottage cheese (for samples containing lactose over 5% or with non-dairy ingredients) Milkfat in dry matter CXS 273 ISO 5534 | IDF4 and ISO 8262-3 | IDF 124-3 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Weibull-Berntrop) I 2019(A) CCMMP
Cottage cheese (for samples containing lactose up to 5%) Milkfat in dry matter CXS 273 ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(A) CCMMP
Cottage cheese (for samples containing lactose up to 5%) Milkfat CXS 273 ISO 1735 | IDF 5 Gravimetry ((Schmid-Bondzynski-Ratzlaff)) I 2019(A) CCMMP
Cottage cheese (for samples containing lactose over 5% or with non-dairy ingredients) Milkfat CXS 273 ISO 8262-3 | IDF 124-3 Gravimetry (Weibull-Berntrop) I 2019(A) CCMMP
Evaporated milks Milk solids15 CXS 281 ISO 6731 | IDF 21 Gravimetry, drying at 102 °C I 2019(A) CCMMP
Fermented milks - Yoghurt and yoghurt products Quantification of Lactobacillus delbrueckii subsp bulgaricus & Streptococcus thermophilus CXS 243 ISO 7889 | IDF 117 Colony count at 37°C I 2019(A) CCMMP
Fermented milks -Yoghurt and yoghurt products Identification of Lactobacillus delbrueckii subsp bulgaricus & Streptococcus thermophilus CXS 243 ISO 9232 | IDF 146 Test for strain identification I 2019(A) CCMMP
Edible casein products Lead CXS 290, CXS 193 NMKL 139 (Codex general method) AOAC 999.11 Atomic absorption spectrophotometry IV 2019(A) CCMMP
Edible casein products Lead CXS 290, CXS 193 NMKL 161 / AOAC 999.10 Atomic absorption spectrophotometry IV 2019(A) CCMMP
Butter Lead CXS 193 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry IV 2019(A) CCMMP/CCCF
Creams, Whipped Creams and Fermented Creams Milk solids-not-fat (MSNF) CXS 288 ISO 3727-2 | IDF 80-2 Gravimetry I 2019(A) CCMMP
Edible casein products Copper CXS 290 AOAC 2015.06 / ISO 21424 | IDF 243 ICP-MS II 2019(A) CCMMP
Edible casein products Copper CXS 290 AOAC 985.35 Atomic absorption spectrophotometry III 2019(A) CCMMP
Fermented milks Milkfat CXS 243 ISO 1211 | IDF 1 Gravimetry (Röse-Gottlieb) I 2019(A) CCMMP
Milkfat Products Copper CXS 280 ISO 5738 | IDF 76 Photometry, diethyldithiocarbamate II 2019(A) CCMMP
Milkfat Products Copper CXS 280 AOAC 960.40 Photometry, diethyldithiocarbamate IV 2019(A) CCMMP
Blend of evaporated skimmed milk and vegetable fat Milk solids-not-fat15 (MSNF) CXS 250 ISO 6731 | IDF 21 And ISO 1737| IDF 13 Calculation from total solids content and fat content, Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) I 2019(E) CCMMP
Blend of evaporated skimmed milk and vegetable fat Milk protein in MSNF15 CXS 250 ISO 6731 | IDF 21 and ISO 1737| IDF 13 and ISO 8968-1 | IDF 20-1 Calculation from total solids content, fat content and protein content Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Blend of evaporated skimmed milk and vegetable fat Milk protein in MSNF15 CXS 250 ISO 6731 | IDF 21 And ISO 1737| IDF 13 and AOAC 991.20 Calculation from total solids content, fat content and protein content Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Reduced fat blend of evaporated skimmed milk and vegetable fat Milk solids-not-fat (MSNF)15 CXS 250 ISO 6731 | IDF 21 and ISO 1737 | IDF 13 Calculation from total solids content and fat content Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) I 2019(E) CCMMP
Reduced fat blend of evaporated skimmed milk and vegetable fat Milk protein in MSNF CXS 250 ISO 6731 | IDF 21 and ISO 1737 | IDF 13 and ISO 8968-1 | IDF 20-1 Calculation from total solids content, fat content and protein content Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Reduced fat blend of evaporated skimmed milk and vegetable fat Milk protein in MSNF CXS 250 ISO 6731 | IDF 21 and ISO 1737 | IDF 13 and AOAC 991.20 Calculation from total solids content, fat content and protein content Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Blend of skimmed milk and vegetable fat in powdered form Milk protein in MSNF CXS 251 ISO 5537 | IDF 26 and ISO 1736 | IDF 9 and ISO 8968-1 | IDF 20-1 Calculation from total solids content fat content and protein content Gravimetry, drying at 87°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Blend of skimmed milk and vegetable fat in powdered form Milk protein in MSNF CXS 251 ISO 5537 | IDF 26 and ISO 1736 | IDF 9 and AOAC 991.20 Calculation from total solids content, fat content and protein content Gravimetry, drying at 87°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Milk protein in MSNF CXS 251 ISO 5537 | IDF 26 and ISO 1736 | IDF 9 and ISO 8968-1 | IDF 20-1 Calculation from total solids content fat content and protein content Gravimetry, drying at 87°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Milk protein in MSNF CXS 251 ISO 5537 | IDF 26 and ISO 1736 | IDF 9 and AOAC 991.20 Calculation from total solids content fat content and protein content Gravimetry, drying at 87°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) IV 2019(E) CCMMP
Cheese (and cheese rind) Natamycin CXS 283 ISO 9233-1 | IDF 140-1 Molecular absorption spectrophotometry III 2019(E) CCMMP
Cheese (and cheese rind) Natamycin CXS 283 ISO 9233-2 | IDF 140-2 HPLC-UV II 2019(E) CCMMP
Cheeses, individual Milkfat in dry matter CXS 283 ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Schmid- Bondzynski-Ratzlaff) I 2019(E) CCMMP
Cheeses in brine Milkfat in dry matter (FDM) CXS 209 ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(E) CCMMP
Edible casein products Milk Protein (total N x 6.38)in dry matter CXS 290 ISO 5550 | IDF 78 and ISO 8968-1 | IDF 20-1 Calculation from dry matter content and protein content Gravimetry, drying at 102°C and Titrimetry (Kjeldahl) I 2019(E) CCMMP
Evaporated milks Milk Protein in MSNF CXS 281 ISO 6731 | IDF 21 and ISO 1737 | IDF 13 and ISO 8968-1 | IDF 20-1 Calculation from total solids content fat content and protein content Gravimetry, drying at 102°C and Gravimetry (Röse-Gottlieb) and Titrimetry (Kjeldahl) I 2019(E) CCMMP
Mozzarella Milkfat in dry matter – with high moisture CXS 262 ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(E) CCMMP
Mozzarella Milkfat in dry matter – with low moisture CXS 262 ISO 5534 | IDF4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(E) CCMMP
Milkfat products Milkfat purity CXS 280 ISO 17678 | IDF 202 Calculation from determination of triglycerides by gas chromatography - FID I 2019(E) CCMMP
Butter Milkfat purity CXS 279 ISO 17678 | IDF 202 Calculation from determination of triglycerides by gas chromatography - FID I 2019(E) CCMMP
Dairy fat spreads Milkfat purity CXS 253 ISO 17678 | IDF 202 Calculation from determination of triglycerides by gas chromatography - FID I 2019(E) CCMMP
Blend of evaporated skimmed milk and vegetable fat Total fat CXS 250 ISO 1737 | IDF 13 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Reduced fat blend of evaporated skimmed milk and vegetable fat Total fat CXS 250 ISO 1737| IDF 13 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Blend of skimmed milk and vegetable fat in powdered form Total fat CXS 251 ISO 1736 | IDF 9 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Blend of skimmed milk and vegetable fat in powdered form Water CXS 251 ISO 5537 | IDF 26 These methods will be further reviewed in the next round of discussion on the dairy workable package (see REP19/MAS, para. 17) Gravimetry, drying at 87 °C I 2019(R) CCMMP
Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Total fat CXS 251 ISO 1736 | IDF 9 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Reduced fat blend of skimmed milk powder and vegetable fat in powdered form Water CXS 251 ISO 5537 | IDF 26 These methods will be further reviewed in the next round of discussion on the dairy workable package (see REP19/MAS, para. 17) Gravimetry, drying at 87 °C I 2019(R) CCMMP
Blend of sweetened condensed skimmed milk and vegetable fat Sucrose CXS 252 ISO 2911 | IDF 35 Polarimetry IV 2019(R) CCMMP
Blend of sweetened condensed skimmed milk and vegetable fat Total fat CXS 252 ISO 1737 | IDF 13 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Reduced fat blend of sweetened condensed skimmed milk and vegetable fat Total fat CXS 252 ISO 1737 | IDF 13 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Butter Milk solids-not-fat (MSNF) CXS 279 ISO 3727-2 | IDF 80-2 Gravimetry I 2019(R) CCMMP
Butter Salt CXS 279 ISO 1738 | IDF 12/AOAC 960.29 Titrimetry (Mohr: determination of chloride, expressed as sodium chloride) III 2019(R) CCMMP
Cheese Milkfat CXS 283 ISO 1735 | IDF 5 Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(R) CCMMP
Cheese Propionic acid CXS 283 ISO/TS 19046-1I IDF/RM 233-1 Gas Chromatography – FID IV 2019(R) CCMMP
Cheese Propionic acid CXS 283 ISO/TS 19046-2I IDF/RM 233-2 Ion exchange chromatography-UV IV 2019(R) CCMMP
Cheese Sodium chloride CXS 283 ISO 5943 | IDF 88 Potentiometry (determination of chloride, expressed as sodium chloride) II 2019(R) CCMMP
Cheeses, individual Dry matter (Total solids) CXS 283 ISO 5534 | IDF 4 Gravimetry, drying at 102°C I 2019(R) CCMMP
Cottage cheese Fat-free dry matter CXS 273 ISO 5534 | IDF 4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102 °C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(R) CCMMP
Cheese, Unripened Including Fresh Cheese Milk Protein CXS 221 ISO 8968-1 | IDF 20-1 Titrimetry, Kjeldahl I 2019(R) CCMMP
Cream and Prepared Creams Milk protein CXS 288 ISO 8968-1 | IDF 20-1 Titrimetry (Kjeldahl) I 2019(R) CCMMP
Cream Milkfat CXS 288 ISO 2450 | IDF 16 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Cream Solids CXS 288 ISO 6731 | IDF 21 Gravimetry (drying at 102°C) I 2019(R) CCMMP
Creams Lowered in Milkfat Content Milkfat CXS 288 ISO 2450 | IDF 16 / AOAC 995.19 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Cream cheese Dry matter CXS 275 ISO 5534 | IDF 4 Gravimetry, drying at 102 °C I 2019(R) CCMMP
Cream cheese Moisture on fat free basis CXS 275 ISO 5534 | IDF 4 and ISO 1735 | IDF 5 Calculation from fat content and moisture content Gravimetry drying at 102°C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(R) CCMMP
Dairy permeate powders Milkfat ISO1736|IDF9 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Dairy permeate powders Nitrogen ISO8968-1|IDF20-1 Titrimetry (Kjeldahl) I 2019(R) CCMMP
Dairy permeate powders Moisture ISO5537|IDF26 Gravimetry, drying at 87 °C I 2019(R) CCMMP
Edible casein products (caseins obtained by rennet precipitation and of caseinates, with the exception of ammonium caseinate) Ash (including P2O5) CXS 290 ISO 5545 | IDF 90 Gravimetry, ashing at 825 °C I 2019(R) CCMMP
Edible casein products (acid caseins, of ammonium caseinates, of their mixtures with rennet casein and with caseinates, and of caseins of unknown type) Ash (including P2O5) CXS 290 ISO 5544 | IDF 89 Gravimetry, ashing at 825 °C I 2019(R) CCMMP
Edible casein products Copper CXS 290 ISO 5738 | IDF 76 Colorimetry (diethyldiethiocarbamate) III 2019(R) CCMMP
Edible casein products Lead CXS 290, CXS 193 ISO/TS 6733 | IDF/RM 133 Spectrophotometry (1,5-diphenylthiocarbazone) IV 2019(R) CCMMP
Edible casein products Sediment (scorched particles) CXS 290 ISO 5739 | IDF 107 Visual comparison with standard disks, after filtration IV 2019(R) CCMMP
Edible casein products Water CXS 290 ISO 5550 | IDF 78 Gravimetry, drying at 102 °C I 2019(R) CCMMP
Emmental Propionic acid CXS 269 ISO/TS 19046-1I IDF/RM 233-1 Gas Chromatography -FID IV 2019(R) CCMMP
Emmental Propionic acid CXS 269 ISO/TS 19046-2I IDF/RM 233-2 Ion exchange chromatography - UV IV 2019(R) CCMMP
Evaporated milks Milkfat CXS 281 ISO 1737 | IDF 13 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Fermented milks Colony-forming units of yeasts and/or moulds CXS 243 ISO 6611 | IDF 94 Colony-count at 25 °C IV 2019(R) CCMMP
Milk powders and cream powders Acidity, titratable CXS 207 ISO 6091 | IDF 86 Titrimetry, titration to pH 8.4 I 2019(R) CCMMP
Milk powders and cream powders Milkfat CXS 207 ISO 1736 | IDF 9 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Milk powders and cream powders Water CXS 207 ISO 5537 | IDF 26 Gravimetry, drying at 87°C I 2019(R) CCMMP
Milkfat products Fatty acids, free (expressed as oleic acid) CXS 280 ISO 1740 | IDF 6 Titrimetry I 2019(R) CCMMP
Milkfat products (anhydrous milkfat) Peroxide value CXS 280 AOAC 965.33 Titrimetry I 2019(R) CCMMP
Milkfat Products (anhydrous milkfat) Peroxide value (expressed as meq. of oxygen/kg fat) CXS 280 ISO 3976 | IDF 74 Photometry I 2019(R) CCMMP
Milkfat products Water CXS 280 ISO 5536 | IDF 23 Titrimetry (Karl Fischer) II 2019(R) CCMMP
Sweetened condensed milk Milkfat CXS 282 ISO 1737 | IDF 13 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Sweetened Condensed Milks Solids CXS 282 ISO 6734 | IDF 15 Gravimetry, drying at 102 °C I 2019(R) CCMMP
Whey cheeses by coagulation Milkfat CXS 284 ISO 1735 | IDF 5 Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(R) CCMMP
Whey cheeses by coagulation Milkfat in dry matter CXS 284 ISO 5534 | IDF 4 and ISO 1735 | IDF 5 Calculation from dry matter content and fat content Gravimetry, drying at 102°C and Gravimetry (Schmid-Bondzynski-Ratzlaff) I 2019(R) CCMMP
Whey powders Ash CXS 289 ISO 5545 | IDF 90 Gravimetry, ashing at 825°C IV 2019(R) CCMMP
Whey Powders Lactose CXS 289 ISO 5765-1/2 | IDF 79-1/2 Enzymatic method: Part 1 – Glucose moiety or Part 2 - Galactose moiety II 2019(R) CCMMP
Whey powders Milkfat CXS 289 ISO 1736 | IDF 9 Gravimetry (Röse-Gottlieb) I 2019(R) CCMMP
Whey powders Water CXS 289 ISO 5537 | IDF 26 Gravimetry, drying at 87°C I 2019(R) CCMMP
All foods Acesulfame K, Aspartame CXS 239, CXS 192 EN 12856 High performance liquid chromatography II CCMAS/CCFA
All foods Cyclamate CXS 239, CXS 192 EN 12857 High performance liquid chromatography II CCMAS/CCFA
All foods Cyclamate CXS 239, CXS 192 NMKL 123 Spectrophotometry III CCMAS/CCFA
All foods Saccharin CXS 192 EN 12856 High performance liquid chromatography III CCFA
All foods (see also meat products) Nitrates and/or Nitrites Didn't found EN 12014-1 Part 1- General considerations N/A CCFA
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction. Didn't found AOAC 985.29
AACC Intl 32-05.01		 Enzymatic Gravimetry I CCNFSDU
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction and also includes determination for soluble and insoluble dietary fibres Didn't found AOAC 991.43
AACC Intl 32-07.01
NMKL 129		 Enzymatic gravimetry I CCNFSDU
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction, in foods and food products containing more than 10% dietary fibres and less than 2% starch (e.g. fruits) Didn't found AOAC 993.21 Gravimetry I CCNFSDU
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction. Provides sugar residue composition of dietary fibre polysaccharides, as well as content of Klason lignin Didn't found AOAC 994.13
AACC Intl 32- 25.01
NMKL 162		 Enzymatic GC/
colorimetry
gravimetry 		I CCNFSDU/CCFA
All foods Insoluble dietary fibres in food and food products Didn't found AOAC 991.42 (Specific for insoluble fibre)
AACC Intl 32-20.01
 Enzymatic gravimetry I CCNFSDU
All foods Soluble dietary fibres in food and food products Didn't found AOAC 993.19 (Specific for soluble fibre) Enzymatic gravimetry I CCNFSDU
All foods Method applicable for determining the content of dietary fibres of higher and lower molecular weight, in food where resistant starches are not present Didn't found AOAC 2001.03
AACC Intl 32-41.01		 Enzymatic gravimetry and Liquid chromatography I CCNFSDU
All foods Method applicable for determining the content of dietary fibres of higher and lower molecular weight. The method is applicable in food that may, or may not, contain resistant starches. Didn't found AOAC 2009.01
AACC Intl 32-45.01		 Enzymatic gravimetry High Pressure Liquid Chromatography I CCNFSDU
All foods Method applicable for determining the content of insoluble and soluble dietary fibres of higher and lower molecular weight. The method is applicable in food that may, or may not, contain resistant starches Didn't found AACC Intl 32-50.01 AOAC 2011.25 Enzymatic-Gravimetry High Pressure Liquid Chromatography I CCNFSDU
All foods (1→3)(1→4) Beta -D-Glucans Didn't found AOAC 995.16 | AACC Intl 32-23.01 Enzymatic II CCNFSDU
All foods Fructans (oligofructoses, inulin, hydrolyzed inulin, polyfructoses, fructooligosaccharides) (applicable to added fructans) Didn't found AOAC 997.08 | AACC Intl 32-31.01 Enzymatic & HPAEC-PAD II CCNFSDU/CCFA
All foods Fructans (oligofructoses, inulin, hydrolyzed inulin, polyfructoses, fructooligosaccharides) (not applicable highly depolymerised fructans) Didn't found AOAC 999.03 | AACC Intl 32-32.01 Enzymatic & colorimetric III CCNFSDU/CCFA
All foods Polydextrose Didn't found AOAC 2000.11 | AACC Intl 32-28.01 HPAEC-PAD II CCNFSDU/CCFA
All foods Trans-galacto-oligo saccharides Didn't found AOAC 2001.02 | AACC Intl 32-33.01 HPAEC-PAD II CCNFSDU/CCFA
All foods Resistant starch (Recommended for RS3) Didn't found AOAC 2002.02 | AACC Intl 32-40.01 Enzymatic II CCNFSDU
All foods Fructo-oligosaccharides (monomeric units<5) Didn't found Ouarné et al. 1999 in Complex Carbohydrates in Foods. Edited by S. Sungsoo, L. Prosky & M. Dreher. Marcel Dekker Inc, New York HPAEC-PAD IV CCNFSDU/CCFA
All foods Non-starch polysaccharides (NSP) Didn't found Englyst H.N, Quigley M.E., Hudson G. (1994) Determination of dietary fibre as non-starch polysaccharides with gas-liquid chromatographic high performance liquid chromatographic or spectrophotometric measurement of constituent sugars – Analyst 119, 1497-1509 Gas-Liquid Chromatography IV CCNFSDU/CCFA
Aqueous coconut products Moisture CXS 240 ISO 6731|IDF 21 Gravimetry I CCPFV
Aqueous coconut products Non-fat solids CXS 240 ISO 1211|IDF 1, ISO 6731|IDF 21 Calculation: Gravimetry (Röse-Gottlieb), Gravimetry I CCPFV
Aqueous coconut products Total Fats CXS 240 ISO 1211|IDF 1 Gravimetry (Röse-Gottlieb) I CCPFV
Aqueous coconut products Totals Solids CXS 240 ISO 6731|IDF 21 Gravimetry I CCPFV
Boiled Dried Salted Anchovies Sodium Chloride (chloride expressed as sodium chloride) CXS 236 AOAC 937.09 Titrimetry II CCFFP
Bouillons and Consommés (soups and broths) Amino nitrogen CXS 117 AIIBP Method No 2/7 Volumetry (modified Van Slyke) II CCSB
Bouillons and Consommés (soups and broths) Nitrogen, total CXS 117 AOAC 928.08 Kjeldahl II CCSB
Bouillons and Consommés (soups and broths) Sodium chloride CXS 117 AIIBP Method No 2/4 Potentiometric titration (chloride expressed as sodium chloride) II CCSB
Bouillons and Consommés (soups and broths) Creatinine CXS 117 AIIBP Method No 2/5 HPLC II CCSB
Butter Milk fat CXS 279 ISO 17189|IDF 194 Gravimetry, Direct determination of fat using solvent extraction I CCMMP
Butter Salt CXS 279 ISO 15648|IDF 179 Potentiometry (determination of chloride, expressed as sodium chloride) II CCMMP
Butter Water CXS 279 ISO 3727-1|IDF 80-1 Gravimetry I CCMMP
Canned Apple Sauce Fill of containers CXS 17 CAC/RM 46 (for glass containers) (Codex general method for processed fruits and vegetables) and ISO 90-1 (for metal containers) (Codex general method for processed fruits and vegetables) Weighting I CCPFV
Canned Apple Sauce Soluble solids CXS 17 AOAC 932.12, ISO 2173 (Codex general method for processed fruits and vegetables) Refractometry I CCPFV
Canned corned beef Lead CXS 88, CXS 193 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Canned corned beef Nitrites, potassium and/or sodium salt CXS 88 AOAC 973.31 (Codex general method) Colorimetry II CCPMPP/CCFA
Canned corned beef Nitrites, potassium and/or sodium salt CXS 88 ISO 2918 Colorimetry IV CCPMPP/CCFA
Canned corned beef Tin (Products in tinplate and other containers) CXS 88, CXS 193 AOAC 985.16 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Canned green beans and wax beans Tough strings CXS 297 CAC/RM 39 Stretching I CCPFV
Canned Green Peas Proper fill (in lieu of drained weight) CXS 297 CAC/RM 45 Pouring and measuring I CCPFV
Canned Green Peas Types of peas, distinguishing CXS 297 CAC/RM 48 Visual inspection I CCPFV
Canned mangoes Syrup CXS 184 AOAC 932.14C Brix spindle method I CCPFV
Canned mushrooms Wash drained weight CXS 38 CAC/RM44 Sieving I CCPFV
Canned palmito Mineral impurities
 CXS 297 ISO 762 Gravimetry I CCPFV
Canned shrimps or prawns Size, determination of - Described in the Standard Number per 100 g I CCFFV
Canned Stone Fruits Drained weight CXS 242 AOAC 968.30
ISO 2173		 Gravimetry I CCPFV
Canned Stone Fruits Soluble solids CXS 242 AOAC 932.14C Refractometry I CCPFV
Canned strawberries Calcium CXS 62 AOAC 968.31
Complexometry Titrimetry II CCPFV
Canned strawberries Mineral impurities CXS 62 AOAC 971.33
Gravimetry I CCPFV
Certain Canned Citrus Fruits Calcium CXS 254 NMKL 153 Atomic Absorption Spectrophotometry II CCPFV
Certain Canned Citrus Fruits Calcium CXS 254 AOAC 968.31
 Complexometry Titrimetry III CCPFV
Certain Canned Vegetables (palmito) Mineral impurities (sand) CXS 297 AOAC 971.33
ISO 762		 Gravimetry I CCPFV
Certain pulses Moisture CXS 171 ISO 665 Gravimetry I CCCPL
Cheese Moisture ISO 5534 | IDF 4 Gravimetry, drying at 102 °C I CCMMP
Chilli sauce Sampling CXS 306R Described in the Standard - - CCASIA
Chilli sauce Fill of containers CXS 306R CAC/RM 46 (Codex general method) Weighting I CCASIA
Chilli sauce pH CXS 306R NMKL 179 (Codex general method) Potentiometry II CCASIA
Chilli sauce pH CXS 306R AOAC 981.12 (Codex general method) Potentiometry III CCASIA
Chocolate and chocolate products Cocoa butter CXS 87 AOAC 963.15 IOCCC 14 Gravimetry (Soxhlet extraction) I CCCPC
Chocolate and chocolate products Fat, total CXS 87 AOAC 963.15 Gravimetry (Soxhlet extraction) I CCCPC
Chocolate and chocolate products Fat-free cocoa solids CXS 87 AOAC 931.05 Oven evaporation and factor I CCCPC
Chocolate and chocolate products Fat-free milk solids CXS 87 IOCCC 17 or AOAC 939.02 Titrimetry, Kjeldahl digestion; after extraction of milk proteins II CCCPC
Chocolate and chocolate products Milk Fat CXS 87 IOCCC 5
AOAC 945.34;
925.41B;
920.80		 Titrimetry/Distillation I CCCPC
Chocolate and chocolate products Moisture CXS 87 IOCCC 26 or AOAC 977.10 (Karl Fischer method); or AOAC 931.04 or IOCCC 1 (gravimetry) Gravimetry I CCCPC
Chocolate and chocolate products Non-cocoa butter vegetable fat CXS 87 AOCS Ce 10/02 and described in the Standard Described in the Standard I CCCPC
Citrus marmalade Calcium CXS 296, CXS 80, CXS 79 AOAC 968.31 Complexometry Titrimetry II CCPFV
Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Cocoa shell CXS 141 AOAC 968.10 and 970.23 Spiral vessel count, Stone cell count I CCCPC
Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Fat CXS 141 AOAC 963.15 or IOCCC 14 Gravimetry (Sohxlet extraction) I CCCPC
Cocoa Butter Free fatty acids CXS 86 ISO 660; or AOCS Cd 3d-63 Titrimetry I CCCPC
Cocoa Butter Unsaponifiable matter CXS 86 ISO 3596 or ISO 18609 or AOCS Ca 6b-53 Titrimetry after extraction with diethyl ether I I CCCPC
Cocoa powders (cocoa) and dry cocoa-sugar mixtures moisture CXS 105 IOCCC 26 or AOAC 977.10 (Karl Fischer method) Gravimetry I CCCPC
Cooked cured chopped meat Fat CXS 98 ISO 1443 Gravimetry (extraction) I CCPMPP
Cooked cured chopped meat Lead CXS 98, CXS 193 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Cooked cured chopped meat Nitrites CXS 98 ISO 2918 Colorimetry IV CCPMPP
Cooked cured chopped meat Nitrites CXS 98 AOAC 973.31 (Codex general method) Colorimetry II CCPMPP/CCFA
Cooked cured chopped meat Tin CXS 98, CXS 193 AOAC 985.16 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Cooked cured ham Fat CXS 96 ISO 1443 Gravimetry (extraction) I CCPMPP
Cooked cured ham Lead CXS 96, CXS 193 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Cooked cured ham Nitrites CXS 96 ISO 2918 Colorimetry IV CCPMPP
Cooked cured ham Nitrites CXS 96 AOAC 973.31 (Codex general method) Colorimetry II CCPMPP/CCFA
Cooked cured ham Protein (conversion factor 6.25) CXS 96 ISO 937 Titrimetry, Kjeldahl digestion II CCPMPP
Cooked cured ham Tin CXS 96, CXS 193 AOAC 985.16 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Cooked cured ham Gelatin, added CXS 96 Described in the Standard Calculation I CCPMPP
Cooked cured pork shoulder Fat CXS 97 ISO 1443 Gravimetry (extraction) I CCPMPP
Cooked cured pork shoulder Lead CXS 97, CXS 193 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Cooked cured pork shoulder Nitrites CXS 97 ISO 2918 Colorimetry IV CCPMPP/CCFA
Cooked cured pork shoulder Nitrites CXS 97 AOAC 973.31 (Codex general method) Colorimetry II CCPMPP/CCFA
Cooked cured pork shoulder Protein CXS 97 ISO 937 Titrimetry, Kjeldahl digestion II CCPMPP
Cooked cured pork shoulder Tin CXS 97, CXS 193 AOAC 985.16 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Cooked cured pork shoulder Gelatin, added CXS 97 Described in the Standard Calculation I CCPMPP
Dairy fat spreads Total fat CXS 253 ISO 17189|IDF 194 Gravimetry, Direct determination of fat using solvent extraction I CCPMPP
Date Paste Acid Soluble Ash CXS 314R AOAC 900.02D Gravimetry, Calculation I CCNEA
Date Paste Ash CXS 314R AOAC 940.26 Gravimetry I CCNEA
Date Paste Mineral impurities CXS 314R ISO 762 Gravimetry I CCNEA
Date Paste Moisture CXS 314R AOAC 934.06 Gravimetry I CCNEA
Dates Moisture CXS 143 AOAC 934.06 Gravimetry (vacuum oven) I CCPFV
Dates Identification of defects CXS 143 Described in the Standard Visual inspection I CCPFV
Degermed maize (corn) meal and maize (corn) grits Ash CXS 155 AOAC 923.03
ISO 2171
ICC Method No 104/1		 Gravimetry I CCCPL
Degermed maize (corn) meal and maize (corn) grits Fat, Crude CXS 155 AOAC 945.38F; 920.39C Gravimetry (ether extraction) I CCCPL
Degermed maize (corn) meal and maize (corn) grits Moisture CXS 155 ISO 712 ICC Method No 110/1 Gravimetry I CCCPL
Degermed maize (corn) meal and maize (corn) grits Particle Size (granularity) CXS 155 AOAC 965.22 Sieving I CCCPL
Degermed maize (corn) meal and maize (corn) grits Protein (Nx6.25) CXS 155 ICC Method No 105/1
 Titrimetry, Kjeldahl digestion I CCCPL
Desiccated Coconut Ash CXS 177 AOAC 950.49 Gravimetry I CCPFV
Desiccated Coconut Moisture CXS 177 AOAC 925.40 Gravimetry (loss on drying) I CCPFV
Desiccated Coconut Oil content CXS 177 AOAC 948.22 Gravimetry I CCPFV
Desiccated Coconut Total acidity of the extracted oil CXS 177 ISO 660 or AOCS
Cd 3d-63		 Titrimetry I CCPFV
Desiccated Coconut Extraneous vegetable matter CXS 177 Described in the Standard Counting extraneous material with
the naked eye		 IV CCPFV
Desiccated coconut Sampling CXS 177 Described in the Standard - - CCPFV
Dried Apricots Moisture CXS 130 AOAC934.06 Gravimetry (Vacuum oven) I CCPFV
Dried apricots Identification of defects CXS 130 Described in the Standard Visual inspection (Weighting) I CCPFV
Dried Apricots Sulphur dioxide CXS 130 AOAC 963.20 Colorimetry II CCPFV
Durum wheat semolina and durum wheat flour Ash (semolina) CXS 178 AOAC 923.03 ISO 2171
 Gravimetry I CCCPL
Durum wheat semolina and durum wheat flour Moisture CXS 178 ISO 712
ICC 110/1
 Gravimetry I CCCPL
Durum wheat semolina and durum wheat flour Protein (N Protein (N x 5.7) CXS 178 ICC 105/1
 Titrimetry, Kjeldahl digestion I CCCPL
Edible casein products Acids, free CXS 290 ISO 5547|IDF 91 Titrimetry (aqueous extract) IV CCMMP
Edible casein products Lactose CXS 290 ISO 5548|IDF 106 Photometry (phenol and H2SO4) IV CCMMP
Edible casein products Milk fat CXS 290 ISO 5543|IDF 127 Gravimetry (Schmid-Bondzynski-Ratzlaff) I CCMMP
Edible casein products pH CXS 290 ISO 5546|IDF 115 Electrometry IV CCMMP
Edible cassava flour Ash CXS 176 ISO 2171 Gravimetry I CCCPL
Edible Cassava Flour Fibre, crude CXS 176 ISO 5498
(B.5 separation)		 Gravimetry I CCCPL
Edible Cassava Flour Granularity CXS 176 ISO 2591-1 Sieving I CCCPL
Edible Cassava Flour Moisture CXS 176 ISO 712 Gravimetry I CCCPL
Emmental Calcium >= 800mg/100g CXS 269 ISO 8070|IDF 119 Flame atomic absorption IV CCMMP
Fat Spreads and Blended Spreads fat content CXS 256 Amendment 2009 ISO 17189 | IDF 194 Gravimetry I CCFO
Fats and oils Butylhydroxyanisole, butylhydroxytoluene, tert-butylhydroquinone, & propyl gallate CXS 19 AOAC 983.15; or AOCS Ce-6-86
 Liquid chromatography II CCFO/CCFA
Fats and Oils (all) Arsenic CXS 19, CXS 33, CXS 210, CXS 211, CXS 193 AOAC 986.15 (Codex general method) Atomic absorption spectrometry III CCFO / CCCF
Fats and Oils (all) Arsenic CXS 19, CXS 33, CXS 210, CXS 211, CXS 193 AOAC 952.13
(Codex general
method)		 Colorimetry (diethyldithiocarbamate) II CCFO / CCCF
Fats and Oils (all) Arsenic CXS 19, CXS 33, CXS 210, CXS 211, CXS 193 AOAC 942.17
(Codex general
method)		 Colorimetry (Molybdenum blue) III CCFO / CCCF
Fats and oils (all) Insoluble impurities
 CXS 19, CXS 211 ISO 663 Gravimetry I CCFO
Fats and oils (all) Lead CXS 19, CXS 193 AOAC 994.02 ISO 12193 (Codex general method) or AOCS Ca 18c-91 Atomic absorption spectrophotometry (direct graphite furnace) II CCFO/CCCF
Fats and oils (all) Matter volatile at 105°C CXS 19 ISO 662 Gravimetry (open drying)
 I CCFO
Fats and oils (all) Soap content CXS 19 BS 684 Section 2.5; or AOCS Cc 17-95 Gravimetry I CCFO
Fats and oils not covered by individual standards Acid Value CXS 19 ISO 660; or AOCS Cd 3d-63 Titrimetry I CCFO / CCFA
Fats and oils not covered by individual standards Copper and Iron CXS 19 AOAC 990.05
ISO 8294 or AOCS Ca 18b-91 (Codex general method)

 Atomic absorption Spectrophotometry (direct graphite furnace) II CCFO
Fats and oils not covered by individual standards Peroxide value CXS 19 AOCS Cd 8b-90
ISO 3960

 Titrimetry using iso-octane I CCFO
Fermented milks Dry matter (total solids) CXS 243 ISO 13580|IDF 151 Gravimetry (drying at 102 °C) I CCMMP
Fermented milks Lactobacillus acidophilus CXS 243 ISO 20128|IDF 192 Colony count at 37 °C I CCMMP
Fermented milks Microorganisms constituting the starter culture CXS 243 ISO 27205|IDF 149 (Annex A) Colony count at 25 °C, 30 °C, 37 °C a 45 °C according to the starter organism question IV CCMMP
Fermented milks Milk protein CXS 243 ISO 8968-1|IDF 20-1 Titrimetry (Kjeldahl) I CCMMP
Fermented milks Total acidity expressed as percentage of lactic acid CXS 243 ISO/TS 11869|IDF/RM 150 Potentiometry, titration to pH 8.30 I CCMMP
Fermented Soybean Paste Amino Nitrogen CXS 298R AOAC 920.154 on the conditions specified in the standard
Section 9.2 Determination of Amino Nitrogen
Preparation of test samples: Weigh 2 g of sample into a 250 ml beaker and mix the sample with 100 ml of cold (15°C) NH3-free H2O and then stir the mixture for 60 min. Next, decant the mixture through a quantitative filter and collect the filtrate in a 100 ml volumetric flask.
Endpoint - A pH meter shall be used to determine the endpoint instead of optical verification of colours		 Volumetry I CCASIA
Fermented Soybean Paste Moisture CXS 298R AOAC 934.01 (≤70°C, ≤ 50 mm Hg) Gravimetry I CCASIA
Fermented Soybean Paste Total Nitrogen CXS 298R AOAC 984.13 Kjeldahl I CCASIA
Fish and Fishery Products Histamine Didn't found AOAC 977.13 Fluorimetry II CCFFP
Fish and Fishery Products Mercury Didn't found AOAC 977.15 Flameless atomic absorption spectrophotometry III CCFFP/CCCF
Fish and fishery products: canned products Drained weight Didn't found Described in the Standard Weighting I CCFFP
Fish and fishery products: canned products Net weight Didn't found Described in the Standard Weighting I CCFFP
Fish oils Acid Value Didn't found AOCS Ca 5a-40
AOCS CD 3D-63
ISO 3960
NMKL 38		 Titration I CCFO
Fish oils Fatty acid composition Didn't found ISO 5508 Gas chromatography III CCFO
Fish oils Fatty acid composition Didn't found ISO 12966-2 Gas chromatography III CCFO
Fish oils Fatty acid composition Didn't found AOCS Ce 1b-89 GLC III CCFO
Fish oils Fatty acid composition Didn't found AOCS Ce 1-07 Capillary GLC III CCFO
Fish oils Fatty acid composition Didn't found AOCS Ce 2b-11 Alkali hydrolysis III CCFO
Fish oils Fatty acid composition Didn't found AOCS Ce 1a-13 Capillary GLC III CCFO
Fish oils Fatty acid composition Didn't found AOCS Ce 2-66 Preparation of methyl esters by fatty acids III CCFO
Fish oils Peroxide value Didn't found AOCS Cd 8b-90
ISO 3960
NMKL 158		 Titration I CCFO
Fish oils Peroxide value Didn't found European Pharmacopeia 2.5.5 (Part B Iso-octane as solvent) Titration I CCFO
Fish oils Sampling Didn't found ISO 5555 - CCFO
Fish oils Vitamin A Didn't found European Pharmacopeia Monograph on Cod Liver Oil (Type A), monograph 01/2005:1192, with LC end-point 2.2.29 LC III CCFO
Fish oils Vitamin A Didn't found EN 12823-1 (Determination of vitamin A by high performance liquid chromatograph–Part 1: Measurement of all-E-retinol and 13-Z-retinol LC III CCFO
Fish oils Vitamin D Didn't found EN 12821 (Determination of vitamin D by high performance liquid chromatography –Measurement of cholecalciferol (D3) or ergocalciferol (D2)) LC III CCFO
Fish oils Vitamin D Didn't found NMKL 167 (Cholecalciferol (vitamin D3) and Ergocalciferol (vitamin D2). Determination by HPLC in foodstuffs LC III CCFO
Fish sauce Amino acid nitrogen CXS 302 AOAC 920.04 and AOAC 920.03 Determining formaldehyde titration method subtracting by ammoniacal nitrogen (magnesium oxide method) I CCFFP
Fish sauce histamine CXS 302 AOAC 977.13 Fluorimetry II CCFFP
Fish sauce pH CXS 302 AOAC 981.12
The pH shall be measured in a sample of fish sauce diluted with water to 1:10 using a pH meter. The dilution of fish sauce is necessary because of the high ionic strength in the undiluted sauce.		 electrometry III CCFFP
Fish sauce sodium chloride CXS 302 AOAC 937.09 Titrimetry IV CCFFP
Fish sauce sodium chloride CXS 302 AOAC 976.18 potentiometry II CCFFP
Fish sauce total nitrogen CXS 302 AOAC 940.25 digestion I CCFFP
Follow-up Formula Iodine (milk based formula) CXS 156 AOAC 992.24 Ion-selective potentiometry II CCNFSDU
Follow-up Formula Pantothenic acid CXS 156 AOAC 992.07
(Measures total pantothenate (free pantothenic acid + CoA- + ACP-bound) and measured as D-pantothenic acid (or calcium D-pantothenate)		 Microbioassay II CCNFSDU
Follow-up Formula Dietary fibre, total CXS 156 AOAC 991.43 gravimetry (enzymatic digestion) I CCNFSDU
Follow-up Formula Vitamin A CXS 156 AOAC 974.29 Colorimetry IV CCNFSDU
Follow-up Formula Vitamin A (retinol isomers) CXS 156 AOAC 992.04 HPLC II CCNFSDU
Follow-up Formula Vitamin A (retinol) (above 500 IU/l milk after reconstitution) CXS 156 AOAC 992.06 HPLC III CCNFSDU
Follow-up Formula Vitamin K CXS 156 AOAC 999.15
EN 14148 (vitamin K1)
(Measures either aggregated cis + trans K1 or can measure individual cis and trans forms depending on LC column.)		 HPLC with C30 column to separate the cis- and the trans- K vitamins II CCNFSDU
Food grade salt Arsenic CXS 150, CXS 193 EuSalt/AS 015 ICP-OES IV CCFA/CCCF
Food grade salt cadmium CXS 193, CXS 150 EuSalt/AS 014
Atomic absorption spectrophotometry IV CCFA/CCCF
Food grade salt cadmium CXS 193, CXS 150 EuSalt/AS 015 ICP-OES III CCFA/CCCF
Food grade salt Insoluble matter CXS 150 ISO 2479 Gravimetry II CCFA
Food grade salt lead CXS 150, CXS 193 EuSalt/AS 013 Atomic absorption spectrophotometry IV CCFA/CCCF
Food grade salt lead CXS 150, CXS 193 EuSalt/AS 015 ICP-OES III CCFA/CCCF
Food grade salt Loss on drying CXS 150 ISO 2483 Gravimetry (drying at 110°C) I CCFA
Food Grade Salt potassium CXS 150 EuSalt/AS 008 Flame atomic absorption spectrometry II CCFA
Food Grade Salt potassium CXS 150 EuSalt/AS 015 ICP-OES III CCFA
Food grade salt Sodium chloride CXS 150 Described in the Standard Calculation I CCFA
Food grade salt calcium and magnesium CXS 150 ISO 2482 complexometric titrimetry II CCFA
Food grade salt calcium and magnesium CXS 150 EuSalt/AS 009 Flame atomic absorption spectrometry III CCFA
Food grade salt calcium and magnesium CXS 150 EuSalt/AS 015 ICP-OES III CCFA
food grade salt copper CXS 150 EuSalt/AS 015 ICP-OES III CCFA
Food grade salt iodine CXS 150 EuSalt/AS 002 Titrimetry using sodium thiosulphate II CCFA
Food grade salt iodine CXS 150 WHO/UNICEF/ICCIDD method
Only applicable to a product which has been fortified with iodate		 Titrimetry using sodium thiosulphate IV CCFA
Food grade salt iodine CXS 150 EuSalt/AS 019 ICP-OES III CCFA
Food grade salt mercury CXS 150, CXS 193 EuSalt/AS 012 cold vapour atomic absorption spectrometry IV CCFA/CCCF
Food grade salt sulphate CXS 150 ISO 2480 gravimetry II CCFA
Food grade salt sulphate CXS 150 EuSalt/AS 015 ICP-OES III CCFA
Food grade salt sulphate CXS 150 EuSalt/AS 018 Ion chromatography III CCFA
Foods with low-sodium content (including salt substitutes) Iodine CXS 53 AOAC 925.56 Titrimetry II CCNFSDU
Foods with low-sodium content (including salt substitutes) Silica (colloidal, calcium silicate) CXS 53 AOAC 950.85N Gravimetry IV CCNFSDU
Foul medames Drained weight CXS 258R AOAC 968.30 Sieving I CCNEA
Foul medames Salt content CXS 258R AOAC 971.27
NMKL 178		 Potentiometry II CCNEA
Foul medames Sample Preparation CXS 258R AOAC 945.68 Sample Preparation CCNEA
Frozen abalone (covered by glaze) Net weight CXS 312 AOAC 963.18 Gravimetry I CCFFP
Frozen fish and fishery products Thawing and cooking procedures Didn't found Described in the Standard Thawing and heating I CCFFP
Fruit juices and nectars Acetic acid (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12632; IFUMA 66 Enzymatic determination II TFFJ/CCFA
Fruit juices and nectars Alcohol (ethanol) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 52 Enzymatic determination II TFFJ
Fruit juices and nectars Anthocyanins (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 71 HPLC I TFFJ
Fruit juices and nectars Ascorbic acid-L (additives) CXS 247 IFUMA 17A HPLC II TFFJ/CCFA
Fruit juices and nectars Ascorbic acid-L (additives) CXS 247 ISO 6557-1 Fluorescence spectrometry IV TFFJ/CCFA
Fruit juices and nectars Ascorbic acid-L (additives) CXS 247 AOAC 967.21
IFUMA 17
ISO 6557-2		 Indophenol method III TFFJ/CCFA
Fruit juices and nectars Ash in fruit products (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 940.26;
EN 1135;
IFUMA 9 		Gravimetry I TFFJ
Fruit juices and nectars Beet sugar in fruit juices (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 995.17 Deuterium Nuclear Magnetic Resonance (Deuterium NMR) II TFFJ
Fruit juices and nectars Benzoic acid and its salts CXS 247 ISO 5518
ISO 6560		 Spectometry III TFFJ/CCFA
Fruit juices and nectars Benzoic acid and its salts; sorbic acid and its salts CXS 247 IFUMA 63
NMKL 124		 HPLC II TFFJ/CCFA
Fruit juices and nectars Benzoic acid as a marker in orange juice (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 994.11
 HPLC III TFFJ/CCFA
Fruit juices and nectars C13/C12 ratio of ethanol derived from fruit juices (for the determination of quality and authenticity, according to Stan 247-2005 Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 JAOAC 79, No. 1, 1996, 62-72
 Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Carbon dioxide (additives and processing aids) CXS 247 IFU Method No 42 Titrimetry (back-titration after precipitation)
 IV TFFJ/CCFA
Fruit juices and nectars Carbon stable isotope ratio of apple juice (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 981.09 - JAOAC 64, 85 (1981) Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Carbon stable isotope ratio of orange juice (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 982.21 Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Carotenoid, total/individual groups (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12136;
IFUMA 59		 Spectrophotometry I TFFJ/CCFA
Fruit juices and nectars Cellobiose CXS 247 IFUMA 4 Capillary gas chromatography IV TFFJ
Fruit juices and nectars Centrifugable pulp (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12134;
IFUMA 60		 Centrifugation/% value I TFFJ
Fruit juices and nectars Chloride (expressed as sodium chloride) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN12133;
IFUMA 37		 Electrochemical titrimetry III TFFJ
Fruit juices and nectars Chloride in vegetable juice (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 234 AOAC 971.27 (Codex general method)
ISO 3634		 Titration II TFFJ
Fruit juices and nectars Citric acid (additives) CXS 247 AOAC 986.13 HPLC II TFFJ/CCFA
Fruit juices and nectars Citric acid (additives) CXS 247 EN 1137
IFUMA 22		 Enzymatic determination III TFFJ/CCFA
Fruit juices and nectars Essential oils (in citrus fruit) (volume determination) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 ISO 1955 Distillation and direct reading of the volume determination I TFFJ
Fruit juices and nectars Essential oils (Scott titration) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 968.20;
IFUMA 45		 (Scott) distillation, titration I TFFJ
Fruit juices and nectars Fermentability (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 18 Microbiological method I TFFJ
Fruit juices and nectars Formol number (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 1133;
IFUMA 30		 Potentiometric titration I TFFJ
Fruit juices and nectars Free amino acids (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12742;
IFUMA 57		 Liquid Chromatography II TFFJ
Fruit juices and nectars Fumaric acid (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 72 HPLC II TFFJ/CCFA
Fruit juices and nectars Gluconic acid (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 76 Enzymatic determination II TFFJ
Fruit juices and nectars Glucose and fructose (permitted ingredients) CXS 247 EN 12630 IFUMA 67 NMKL 148 HPLC III TFFJ
Fruit juices and nectars Glucose fructose and saccharose (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12630 IFUMA 67 NMKL 148 HPLC II TFFJ
Fruit juices and nectars Glucose-D and fructose-D (permitted ingredients) CXS 247 EN 1140
IFUMA 55		 Enzymatic determination II TFFJ
Fruit juices and nectars Glycerol (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 77 Enzymatic determination II TFFJ/CCFA
Fruit juices and nectars Hesperidin and naringin (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12148 IFUMA 58 HPLC II TFFJ
Fruit Juices and Nectars HFCS & HIS in apple juice (permitted ingredients) CXS 247 Determination of HFCS & HIS by Capillary GC method
JAOAC 84, 486 (2001)		 CAP GC Method IV TFFJ
Fruit juices and nectars Hydroxymethylfurfural (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 69 HPLC II TFFJ
Fruit juices and nectars Hydroxymethylfurfural (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 ISO 7466 Spectrometry III TFFJ
Fruit juices and nectars Isocitric acid-D (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 54 Enzymatic determination II TFFJ
Fruit juices and nectars Lactic acid- D and L (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12631 IFUMA 53 Enzymatic determination II TFFJ/CCFA
Fruit juices and nectars L-malic/total malic acid ratio in apple juice (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 993.05
 Enzymatic determination and HPLC II TFFJ/CCFA
Fruit juices and nectars Malic acid (additives) CXS 247 AOAC 993.05
 Enzymatic determination and HPLC III TFFJ/CCFA
Fruit juices and nectars Malic acid-D CXS 247 EN 12138
IFUMA 64		 Enzymatic determination II TFFJ/CCFA
Fruit juices and nectars Malic acid-D in apple juice CXS 247 AOAC 995.06 HPLC II TFFJ/CCFA
Fruit juices and nectars Malic acid-L CXS 247 EN 1138
IFUMA 21 		Enzymatic determination II TFFJ/CCFA
Fruit juices and nectars Naringin and neohesperidin in orange juice (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 999.05
 HPLC III TFFJ
Fruit juices and nectars Pectin (additives) CXS 247 IFUMA 26 Precipitation/photometry I TFFJ
Fruit juices and nectars Phosphorus/phosphate (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 1136;
IFUMA 50		 Photometric determination II TFFJ/CCFA
Fruit juices and nectars pH-value (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 1132;
IFUMA 11;
ISO 1842		 potentiometry IV TFFJ
Fruit juices and nectars pH-value (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 NMKL 179 potentiometry II TFFJ
Fruit juices and nectars Preservatives in fruit juices (sorbic acid and its salts) CXS 247 ISO 5519 Spectometry III TFFJ
Fruit juices and nectars Proline by photometry – non-specific determination (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 1141;
IFUMA 49 		Photometry I TFFJ
Fruit juices and nectars Quinic, malic & citric acid in cranberry juice cocktail and apple juice (permitted ingredients and additives) CXS 247 Determination of quinic, malic and citric acid in cranberry juice cocktail and apple juice
AOAC 986.13		 HPLC III TFFJ/CCFA
Fruit juices and nectars Relative density (Sections 3.2 Quality criteria and 3.3 Authenticity)
 CXS 247 EN 1131; IFUMA 01 & IFU Method No General sheet (1971) Pycnometry II TFFJ
Fruit juices and nectars Relative density (Sections 3.2 Quality criteria and 3.3 Authenticity)
 CXS 247 IFUMA 01A Densitometry III TFFJ
Fruit juices and nectars Saccharin CXS 247 NMKL 122 Liquid chromatography II TFFJ/CCFA
Fruit juices and nectars Sodium, potassium, calcium, magnesium in fruit juices (Sections 3.2 Quality criteria and 3.3 Authenticity)
 CXS 247 EN 1134;
IFUMA 33
Atomic Absorption Spectroscopy II TFFJ
Fruit juices and nectars Soluble solids CXS 247 AOAC 983.17 EN 12143 IFUMA 8
ISO 2173		 Indirect by refractometry I TFFJ
Fruit juices and nectars Sorbitol-D (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 IFUMA 62
Enzymatic determination II TFFJ
Fruit juices and nectars Stable carbon isotope ratio in the pulp of fruit juices (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 ENV 13070
Analytica Chimica Acta 340 (1997)
 Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Stable carbon isotope ratio of sugars from fruit juices (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 ENV 12140
Analytica Chimica Acta.271 (1993)
 Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Stable hydrogen isotope ratio of water from fruit juices (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 ENV 12142 Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Stable oxygen isotope ratio in fruit juice water (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 ENV 12141
 Stable isotope mass spectrometry II TFFJ
Fruit juices and nectars Starch (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 925.38
IFUMA 73
Colorimetric I TFFJ
Fruit juices and nectars Sucrose (permitted ingredients) CXS 247 EN 12146
IFUMA 56		 Enzymatic determination III TFFJ/CCFA
Fruit juices and nectars Sucrose (permitted ingredients) CXS 247 EN 12630
IFUMA 67
NMKL 148 		HPLC II TFFJ/CCFA
Fruit juices and nectars Sugar beet derived syrups in frozen concentrated orange juice δ18O Measurements in Water (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 992.09
 Oxygen isotope ratio analysis I TFFJ
Fruit juices and nectars Sulphur dioxide (additives) CXS 247 Optimized Monier Williams AOAC 990.28
IFUMA 7A NMKL 132		 Titrimetry after distillation II TFFJ/CCFA
Fruit juices and nectars Sulphur dioxide (additives) CXS 247 NMKL 135 Enzymatic determination III TFFJ/CCFA
Fruit juices and nectars Sulphur dioxide (additives) CXS 247 ISO 5522
ISO 5523		 Titrimetry after distillation III TFFJ/CCFA
Fruit juices and nectars Tartaric acid in grape juice (additives) CXS 247 EN 12137
IFUMA 65		 HPLC II TFFJ/CCFA
Fruit juices and nectars Titrable acids, total (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12147 IFUMA 03
ISO 750		 Titrimetry I TFFJ
Fruit juices and nectars Total dry matter (vacuum-oven drying at 70°C) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 EN 12145;
IFUMA 61
Gravimetric determination I TFFJ
Fruit juices and nectars Total nitrogen CXS 247 EN 12135
IFUMA 28 		Digestion/titration I TFFJ
Fruit juices and nectars Total solids (Microwave oven drying) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 985.26
 Gravimetric determination I TFFJ
Fruit juices and nectars Vitamin C (dehydro-ascorbic acid and ascorbic acid) (Sections 3.2 Quality criteria and 3.3 Authenticity) CXS 247 AOAC 967.22
 Microfluorometry III TFFJ
Gari Fibre, crude CXS 151 ISO 5498 (B.5 separation) Gravimetry I CCCPL
Gari Ash CXS 151 ISO 2171 Gravimetry I CCCPL
Gari Granularity CXS 151 ISO 2591-1 Sieving I CCCPL
Gari Moisture CXS 151 ICC 109/1 ISO 712 Gravimetry I CCCPL
Ginseng Products Ash CXS 321 AOAC 923.03
AACC intl 08-01.01		 Gravimetry I CCPFV
Ginseng Products Moisture CXS 321 AOAC 925.45 B (Dried ginseng) Quantity of sample: 2 g Gravimetry I CCPFV
Ginseng Products Moisture CXS 321 AOAC 925.45 D (Ginseng extract) Quantity of sample: 1.5 g (mixing with 20 g of sea sand) Gravimetry I CCPFV
Ginseng Products Solids CXS 321 AOAC 925.45 B (Dried ginseng) calculated by subtracting the content of water from 100% Quantity of sample: 2 g Calculation I CCPFV
Ginseng Products Water-insoluble Solids CXS 321 described in the Standard (Annex I) Gravimetry I CCPFV
Ginseng Products Water-saturated n-butanol extracts CXS 321 described in the Standard (Annex II) Gravimetry I CCPFV
Ginseng Products Identification of ginsenosides Rb1 and R CXS 321 described in the Standard
(Annex III)		 TLC or HPLC IV CCPFV
Gluten-free foods Gluten CXS 118 Enzyme-Linked Immunoassay R5 Mendez (ELISA) Method
Eur J Gastroenterol Hepatol 2003; 15: 465-474		 Immunoassay I CCNFSDU
Gochujang Capsaicin CXS 294R AOAC 995.03 HPLC II CCASIA
Gochujang Crude protein CXS 294R AOAC 984.13 (Nitrogen conversion factor: 6.25) Kjeldahl I CCASIA
Gochujang Moisture CXS 294R AOAC 934.01 (≤ 70°C, ≤ 50 mm Hg) Gravimetry I CCASIA
Gochujang CXS 294R described in the Standard
(Annex D)		 Gas chromatography IV CCASIA
Guideline level for acrylonitrile Acrylonitrile CXS 193 AOAC 985.13 Gas chromatography II CCCF
Guideline levels for vinyl chloride monomer Vinyl chloride monomer CXS 193 ISO 6401 Gas chromatography II CCNFSDU/CCCF
Guideline levels for vinyl chloride monomer Vinyl chloride monomer CXS 193 Commission Directive 81/432/EEC O.J. No. L.167, p. 6, 24.6.81 Gas chromatography ("head-space") III CCNFSDU/CCCF
Guidelines for nutrition labelling Polyunsaturated fatty acids Didn't found AOCS Ce 1h-05 Gas liquid chromatography II CCNFSDU
Guidelines for nutrition labelling Saturated fat Didn't found AOAC 996.06; or AOCS Ce 1h-05 Gas liquid chromatography II CCNFSDU
Guidelines for nutrition labelling Saturated fatty acids Didn't found AOCS Ce 1h-05 Gas liquid chromatography II CCNFSDU
Halwa Tehenia Fat CXS 309R AOAC 963.15 gravimetry I CCNEA
Halwa Tehenia Acidity CXS 309R AOAC 924.53, AOAC 942.15 Titrimetry IV CCNEA
Halwa Tehenia Ash CXS 309R AOAC 900.02|AACC Intl 8.14.01
 gravimetry I CCNEA
Halwa Tehenia Moisture CXS 309R AOAC 925.45|
AACC Intl 44.60.01		 gravimetry I CCNEA
Halwa Tehenia Sugars CXS 309R ISI 28-1e Titrimetry IV CCNEA
Harissa Acid insoluble ash CXS 308 ISO 763 gravimetry I CCNEA
Harissa Acidity CXS 308 ISO 750 titrimetry I CCNEA
Harissa Dry extract – soluble solids CXS 308 ISO 2173 refractometry I CCNEA
Honey Acidity CXS 12 MAFF Validated method V19, J A Public Analyst 1992, 28(4) 171-175 Titrimetry I CCS
Honey Diastase activity CXS 12 IHC Method for Determination of Diastase activity with Phadebas, 2009 except that the incubation time should be increased from 15 to 30 minutes. photometry IV CCS
Honey Moisture CXS 12 AOAC 969.38B or MAFF Validated Method V21 Refractometry I CCS
Honey Sample preparation CXS 12 AOAC 920.180 Sample Preparation - CCS
Honey Sugars added: detection of corn and cane sugar products. CXS 12 AOAC 978.17 Carbon isotope ratio mass spectrometry I CCS
Honey Sugars added (for sugar profile) CXS 12 AOAC 998.18
 Carbon isotope ratio mass
spectrometry		 I CCS
Honey Solids, water-insoluble CXS 12 MAFF validated method V22, J A Public Analyst 1992, 28(4) 189-193 Gravimetry I CCS
Humus with tehena Total acidity CXS 257R AOAC 925.53 Titrimetry I CCNEA
Humus with tehena Salt content CXS 257R AOAC 971.27
NMKL 178		 Potentiometry II CCNEA
Individual foods Sulphites CXS 239, CXS 192 EN 1988-1
AOAC 990.28		 Part 1: Optimized Monier-Williams method III CCMAS/CCFA
Hominy Sulphites CXS 239, CXS 192 EN 1988-1
AOAC 990.28		 Part 1: Optimized Monier-Williams method III CCMAS/CCFA
Fruit juice Sulphites CXS 239, CXS 192 EN 1988-1
AOAC 990.28		 Part 1: Optimized Monier-Williams method III CCMAS/CCFA
Sea food Sulphites CXS 239, CXS 192 EN 1988-1
AOAC 990.28		 Part 1: Optimized Monier-Williams method III CCMAS/CCFA
Individual foods Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Wine Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Dried apples Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Lemon juice Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Potato flakes Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Sultanas Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Beer Sulphites CXS 239, CXS 192 EN 1988-2
NMKL 135		 Part 2: Enzymatic method III CCMAS/CCFA
Infant Formula Choline CXS 72 AOAC 999.14 Enzymatic Colorimetric Method with limitations on applicability due to choline and ascorbate concentration. II CCNFSDU
Infant Formula Chromium (Section B of CODEX STAN 72-1981 only) CXS 72 EN 14083 Graphite furnace AAS after pressure digestion III CCNFSDU
Infant Formula Chromium (Section B of CODEX STAN 72-1981 only) CXS 72 AOAC 2006.03 ICP emission spectroscopy III CCNFSDU
Infant Formula Crude protein CXS 72 ISO 8968-1 | IDF 20-1 Titrimetry (Kjeldahl) I CCNFSDU
Infant Formula Fatty acids (including trans fatty acid) CXS 72 AOAC 996.06 Gas chromatography II CCNFSDU
Infant Formula Fatty acids (including trans fatty acid) CXS 72 AOCS Ce 1i-07 Gas chromatography III CCNFSDU
Infant Formula Iodine (for milk-based formula) CXS 72 AOAC 2012.15 | ISO 20647 | IDF 234 ICP-MS II CCNFSDU
Infant Formula Iron AOAC 999.11 | NMKL 139 AAS after dry ashing II CCNFSDU
Infant Formula Melamine CXS 72, CXS 193 ISO/TS 15495|IDF/RM 230 LC-MS/MS IV CCNFSDU/CCCF
Infant Formula Molybdenum (Section B of CODEX STAN 72-1981 only) CXS 72 AOAC 2006.03 ICP emission spectroscopy III CCNFSDU
Infant Formula Niacin CXS 72 AOAC 985.34 (niacin (preformed) and nicotinamide) Microbioassay and turbidimetry III CCNFSDU
Infant Formula Niacin CXS 72 EN 15652
(Free and bound and phosphorylated forms measured either as aggregate of nicotinic acid + nicotinamide, or as individual forms)		 HPLC II CCNFSDU
Infant Formula Riboflavin CXS 72 AOAC 985.31 Fluorimetry III CCNFSDU/CCFA
Infant Formula Riboflavin CXS 72 EN 14152 (Measures natural and supplemental forms, free, bound and phosphorylated (FMN and FAD) aggregated and measured as riboflavin.) HPLC II CCNFSDU/CCFA
Infant Formula Selenium CXS 72 AOAC 996.16 or AOAC 996.17 Continuous hydride generation Flame atomic absorption spectrometry (HGAAS) III CCNFSDU
Infant Formula Selenium CXS 72 AOAC 2006.03 ICP emission spectroscopy III CCNFSDU
Infant Formula Thiamine CXS 72 AOAC 986.27 Fluorimetry III CCNFSDU
Infant Formula Thiamine CXS 72 EN 14122
(Measures all vitamin B1 forms (natural and added free, bound and phosphorylated) following extraction and conversion to thiamine)		 HPLC with pre-or post column derivatization to thiochrom II CCNFSDU
Infant Formula Total carbohydrates
Moisture/Total Solids
Ash		 CXS 72 AOAC 986.25
AOAC 990.19 or
AOAC 990.20
ISO 6731|IDF 21
AOAC 942.05		 Determination by difference
Gravimetry
Gravimetry		 I CCNFSDU
Infant Formula Total fat CXS 72 AOAC 989.05
ISO 8381|IDF 123		 Gravimetry (Röse-Gottlieb) I CCNFSDU
Infant Formula Total fat for milk-based infant formula (Products not completely soluble in ammonia) CXS 72 ISO 8262-1 |IDF 124-1 Gravimetry (Weibull-Berntrop) I CCNFSDU
Infant Formula Total phospholipids CXS 72 AOCS Ja7b-91 Gas chromatography with suitable extraction and preparation procedures III CCNFSDU
Infant Formula Vitamin A CXS 72 EN 12823-1 (all-trans-retinol and 13-cis-retinol)
Vitamin A (both natural + supplemental ester forms) aggregated and quantified as individual retinol isomers (13 - cis and all-trans)		 HPLC III CCNFSDU
Infant Formula Vitamin B6 CXS 72 AOAC 985.32 Microbioassay III CCNFSDU
Infant Formula Vitamin B6 CXS 72 EN 14166
(Aggregates free and bound pyridoxal, pyridoxine and pyridoxamine and measures as pyridoxine)		 Microbioassay III CCNFSDU
Infant Formula Vitamin B6 CXS 72 AOAC 2004.07
EN 14164
(Free and bound phosphorylated forms (pyridoxal, pyridoxine and pyridoxamine) converted and measured as pyridoxine)		 HPLC II CCNFSDU
Infant Formula Vitamin B6 CXS 72 EN 14663 (includes glycosylated forms)
(Free and bound phosphorylated and glycosylated forms measured as the individual forms pyridoxal, pyridoxine and pyridoxamine)		 HPLC III CCNFSDU
Infant Formula Vitamin E CXS 72 AOAC 992.03
Measures all rac-vitamin E (both natural + supplemental ester forms) aggregated and quantified as α-congeners		 HPLC III CCNFSDU
Infant Formula Vitamin E CXS 72 EN 12822
(Measures Vitamin E (both natural + 55 supplemental ester forms) aggregated and quantified as individual tocopherol congeners
(α, β,γ, δ).		 HPLC III CCNFSDU
Infant Formula Calories (by calculation) CXS 72 Method described in CAC/Vol IX-Ed.1, Part III Calculation I CCNFSDU
Infant Formula Chloride CXS 72 AOAC 986.26 Potentiometry III CCNFSDU
Instant Noodles Extraction of oil from instant noodles CXS 249 described in the standard Gravimetry I CCCPL
Instant Noodles Acid Value CXS 249 described in the standard Titrimetry I CCCPL
Instant Noodles Moisture CXS 249 described in the standard Gravimetry I CCCPL
Jams (fruit preserves) and jellies Fill of containers CXS 296 CAC/RM 46 Weighting I CCPFV
Jams (fruit preserves) and jellies Soluble solids CXS 296 ISO 2173 AOAC 932.12 Refractometry I CCPFV
Live and Raw Bivalve Molluscs Paralytic shellfish toxicity CXS 292 AOAC 959.08 Mouse bioassay IV CCFFP
Live and Raw Bivalve Molluscs Paralytic shellfish toxicity CXS 292 AOAC 2011.27 Receptor binding assay IV CCFFP
Luncheon meat Fat CXS 89 ISO 1443 Gravimetry (extraction) I CCPMPP
Luncheon meat Lead CXS 89, CXS 193 AOAC 972.25 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Luncheon meat Nitrites, potassium and/or sodium salt CXS 89 AOAC 973.31 (Codex general method) Colorimetry II CCPMPP/CCFA
Luncheon meat Nitrites, potassium and/or sodium salt CXS 89 ISO 2918 Colorimetry IV CCPMPP/CCFA
Luncheon meat Tin CXS 89, CXS 193 AOAC 985.16 (Codex general method Atomic absorption spectrophotometry II CCPMPP/CCCF
Maize (Corn) Moisture CXS 153 ISO 6540 Gravimetry I CCCPL
Mango Chutney Ash insoluble in HCl CXS 160 ISO 763 Gravimetry I CCPFV
Meat Products Nitrates and/or Nitrites CXS 192 EN 12014-3 Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite III CCPMPP/CCFA
Meat Products Nitrates and/or Nitrites CXS 192 EN 12014-4 NMKL 165 Ion-exchange chromatographic method III CCPMPP/CCFA
Milk and milk products Melamine CXS 193 ISO/TS 15495|IDF/RM 230 LC-MS/MS IV CCCF
Milk powders and cream powders Milk protein CXS 207 ISO 8968-1 | IDF 20-1 Titrimetry (Kjeldahl) I CCMMP
Milk powders and cream powders Scorched particles CXS 207 ISO 5739|IDF 107 Visual comparison with standard disks, after filtration IV CCMMP
Milk powders and cream powders Solubility Index CXS 207 ISO 8156|IDF 129 Centrifugation I CCMMP
Milk products Sampling Didn't found ISO 3951-1
Inspection by variables		 - CCMMP
Milk products Iron CXS 234 NMKL 139
(Codex general method)
AOAC 999.11		 Atomic absorption spectrophotometry II CCMMP
Milk products Iron CXS 234 NMKL 161
AOAC 999.10		 Atomic absorption spectrophotometry III CCMMP
Milk products Iron CXS 234 AOAC 984.27 Inductively Coupled Plasma optic emission spectrophotometry III CCMMP
Milk products Iron CXS 234 ISO 6732|IDF 103 Photometry (bathophenanthroline) IV CCMMP
Milk products Sampling CXS 234 ISO 707 | IDF 50
General instructions for obtaining a sample from a bulk		 - CCMMP
Milk products Sampling CXS 234 ISO 5538 | IDF 113
Inspection by attributes		 - CCMMP
Milk products (products not completely soluble in ammonia) Milk fat CXS 234 ISO 8262-3|IDF 124-3 Gravimetry (Weibull-Berntrop) I CCMMP
Named Animal Fats Acidity CXS 211 ISO 660; or AOCS Cd 3d-63 Titrimetry I CCFO
Named Animal Fats Copper and Iron

 CXS 211 AOAC 990.05 ISO 8294; or AOCS Ca 18b-91 (Codex general method) Atomic absorption Spectrophotometry (direct graphite furnace) II CCFO
Named Animal Fats GLC ranges of fatty acid composition CXS 211 ISO 5508 and ISO 12966-2 or AOCS Ce 2-66 and Ce 1e-91 or Ce 1f-96 Gas chromatography of methyl esters II CCFO
Named Animal Fats Refractive index CXS 211 ISO 6320 or AOCS Cc 7-25 Refractometry II CCFO
Named Animal Fats Relative density CXS 211 ISO/AOCS method for apparent density to be inserted Pycnometry II CCFO
Named Animal Fats Saponification value CXS 211 ISO 3657; or AOCS Cd 3-25 Titrimetry I CCFO
Named Animal Fats Titre CXS 211 ISO 935; or AOCS Cc 12-59 Thermometry I CCFO
Named Animal Fats Iodine value (IV) CXS 211 ISO 3961 or AOAC 993.20 or AOCS Cd 1d-92 Wijs-Titrimetry I CCFO
Named Animal Fats Peroxide value CXS 211 AOCS Cd 8b-90
ISO 3960		 Titrimetry using iso-octane I CCFO
Named Animal Fats Unsaponifiable matter CXS 211 ISO 3596 or ISO 18609; or AOCS Ca 6b-53 Titrimetry after extraction with diethyl ether I CCFO
Named Vegetable Oils Apparent density CXS 210 ISO 6883 with the appropriate conversion factor; or AOCS Cc 10c-95

 Pycnometry I CCFO
Named Vegetable Oils Baudouin test (modified Villavecchia or sesameseed oil test) CXS 210 AOCS Cb 2-40 Colour reaction I CCFO
Named Vegetable Oils Carotenoids, total CXS 210 BS 684 Section 2.20 Spectrophotometry II CCFO/CCFA
Named Vegetable Oils Copper and iron CXS 210 ISO 8294; or AOAC 990.05; or AOCS Ca 18b-91 AAS II CCFO
Named Vegetable Oils Crismer value CXS 210 AOCS Cb 4-35 and AOCS Ca 5a-40 Turbidity I CCFO
Named Vegetable Oils GLC ranges of fatty acid composition CXS 210 ISO 5508 and ISO 12966-2; or AOCS Ce 2-66 and Ce 1-62 or Ce 1h-05 Gas chromatography of methyl esters II CCFO
Named Vegetable Oils Halphen test CXS 210 AOCS Cb 1-25 Colorimetry I CCFO
Named Vegetable Oils Insoluble impurities CXS 210 ISO 663 Gravimetry I CCFO
Named Vegetable Oils Iodine value (IV) CXS 210 Wijs - ISO 3961; or AOAC 993.20; or AOCS Cd 1d-92; or NMKL 39 Wijs-Titrimetry I CCFO
Named Vegetable Oils Lead CXS 210, CXS 193 AOAC 994.02; or ISO 12193; or AOCS Ca 18c-91 Atomic Absorption II CCFO/CCCF
Named Vegetable Oils Moisture & volatile matter at 105°C CXS 210 ISO 662 Gravimetry I CCFO
Named Vegetable Oils Peroxide value (PV) CXS 210 AOCS Cd 8b-90 or ISO 3960 Titrimetry I CCFO
Named Vegetable Oils Refractive index

 CXS 210 ISO 6320 or AOCS Cc 7-25 Refractometry II CCFO
Named Vegetable Oils Reichert value and Polenske value CXS 210 AOCS Cd 5-40 Titrimetry I CCFO
Named Vegetable Oils Relative density CXS 210 IUPAC 2.101 with the appropriate conversion factor (The method is no longer available.)
 Pycnometry I CCFO
Named Vegetable Oils Saponification value (SV) CXS 210 ISO 3657 or AOCS Cd 3-25 Titrimetry I CCFO
Named Vegetable Oils Slip point
 CXS 210 ISO 6321 for all oils; AOCS Cc 3b-92 for all oils except palm oils; AOCS Cc 3-25 for palm oils only Open ended capillary tube I CCFO
Named Vegetable Oils Soap content CXS 210 BS 684 Section 2.5; or AOCS Cc 17-95 Gravimetry I CCFO
Named Vegetable Oils Sterol content CXS 210 ISO 12228
or AOCS Ch 6-91 		Gas chromatographic method II CCFO
Named Vegetable Oils Tocopherol content CXS 210 ISO 9936
or AOCS Ce 8-89		 HPLC II CCFO/CCFA
Named Vegetable Oils Unsaponifiable matter CXS 210 ISO 3596
or ISO 18609
or AOCS Ca 6b-53		 Gravimetry I CCFO
Natural Mineral Waters Calcium CXS 108 ISO 7980 Atomic absorption spectrophotometry III CCNMW
Natural Mineral Waters Chloride CXS 108 Examination of Water Pollution Control. WHO Pergamon Press (1982) Vol. 2, pp. 205-208 - II CCNMW
Natural Mineral Waters Chloride CXS 108 AOAC 973.51 Titrimetry (Mercuric nitrate) III CCNMW
Natural Mineral Waters Chloride CXS 108 ISO 9297 Titrimetry III CCNMW
Natural Mineral Waters Iron, dissolved CXS 108 ISO 6332 Spectrophotometry II CCNMW
Natural Mineral Waters Magnesium CXS 108 ISO 6059 Titrimetry II CCNMW
Natural Mineral Waters Magnesium CXS 108 ISO 7980 Atomic absorption spectrophotometry III CCNMW
Natural Mineral Waters Phenols CXS 108 ISO 6439 Spectrophotometry I CCNMW
Natural Mineral Waters Potassium CXS 108 Examination of Water Pollution Control. WHO Pergamon Press Vol. 2, pp. 142-145 - II CCNMW
Natural Mineral Waters Sodium CXS 108 Examination of Water Pollution Control. WHO Pergamon Press Vol. 2, pp. 148-151 - II CCNMW
Natural Mineral Waters Sodium CXS 108 Examination of Water Pollution Control. WHO Pergamon Press Vol. 2, pp. 151-152 - III CCNMW
Natural Mineral Waters sulphates CXS 108 ISO 9280 Gravimetry III CCNMW
Natural Mineral Waters sulphide CXS 108 Handb. Spurenanal. 1974 - IV CCNMW
Non-fermented soybean products Moisture content CXS 175 AOAC 925.09 | AACCI 44-40.01 Gravimetry (vacuum oven) I CCVP
Non-fermented soybean products Protein content CXS 175 NMKL 6 or AACCI 46-16.01 or AOAC 988.05 or AOCS Bc 4-91 or AOCS Ba 4d-90 (Nitrogen factor 5.71) Titrimetry, Kjeldahl digestion I CCVP
Olive Oils and Olive Pomace Oils Absorbency in ultraviolet CXS 33 COI/T.20/Doc. No. 19 or ISO 3656 or AOCS Ch 5-91 Absorption in ultra violet II CCFO
Olive Oils and Olive Pomace Oils Acidity, free (acid value) CXS 33 ISO 660 or AOCS Cd 3d-63 Titrimetry I CCFO
Olive Oils and Olive Pomace Oils Alpha-tocopherol CXS 33 ISO 9936 HPLC II CCFO/CCFA
Olive Oils and Olive Pomace Oils Difference between the actual and theoretical ECN 42 triglyceride content CXS 33 COI/T.20/Doc. no. 20
or AOCS Ce 5b-89 		Analysis of triglycerides of HPLC and calculation I CCFO
Olive Oils and Olive Pomace Oils Erythrodiol and uvaol CXS 33 COI/T.20/doc. No 30 Gas chromatography II CCFO/CCFA
Olive Oils and Olive Pomace Oils Halogenated solvents, traces CXS 33 COI/T.20/Doc. no. 8 Gas chromatography II CCFO
Olive Oils and Olive Pomace Oils Insolubleimpurities in light petroleum CXS 33 ISO 663 Gravimetry I CCFO
Olive Oils and Olive Pomace Oils Iodine value CXS 33 ISO 3961
or AOAC 993.20
or AOCS Cd 1d-92
or NMKL 39 		Wijs-Titrimetry I CCFO
Olive Oils and Olive Pomace Oils Iron and copper CXS 33 ISO 8294 or AOAC 990.05 AAS II CCFO
Olive Oils and Olive Pomace Oils Lead CXS 33, CXS 193 AOAC 994.02 or ISO 12193 or AOCS Ca 18c-91 AAS II CCFO/CCCF
Olive Oils and Olive Pomace Oils Moisture and volatile matter CXS 33 ISO 662 Gravimetry I CCFO
Olive Oils and Olive Pomace Oils Organoleptic characteristics CXS 33 COI/T.20/Doc. no. 15. Panel test I CCFO
Olive Oils and Olive Pomace Oils Peroxide value CXS 33 ISO 3960
or AOCS Cd 8b-90		 Titrimetry I CCFO
Olive Oils and Olive Pomace Oils Refractive index CXS 33 ISO 6320 or AOCS Cc 7-25 Refractometry II CCFO
Olive Oils and Olive Pomace Oils Relative density CXS 33 IUPAC 2.101, with the appropriate conversion factor Pycnometry I CCFO
Olive Oils and Olive Pomace Oils Saponification value CXS 33 ISO 3657 or AOCS Cd 3-25 Titrimetry I CCFO
Olive Oils and Olive Pomace Oils Stigmastadienes CXS 33 COl/T.20/Doc. no. 11 or ISO 15788-1 or AOCS Cd 26-96 Gas chromatography II CCFO
Olive Oils and Olive Pomace Oils Stigmastadienes CXS 33 ISO 15788-2 HPLC III CCFO
Olive Oils and Olive Pomace Oils trans fatty acids content CXS 33 COI/T.20/Doc no. 17
or ISO 15304
or AOCS Ch 2a-94 		Gas chromatography of methyl esters II CCFO
Olive Oils and Olive Pomace Oils Unsaponifiable matter CXS 33 ISO 3596
or ISO 18609
or AOCS Ca 6b-53 		Gravimetry I CCFO
Olive Oils and Olive Pomace Oils Wax content CXS 33 COI/T.20/Doc. no. 18
or AOCS Ch 8-02 		Gas chromatography II CCFO
Olive Oils and Olive-Pomace Oils Sampling CXS 33 ISO 661 and ISO 5555. - CCFO
Peanuts (Cereals, shell-fruits and derived products (including peanuts)) Sum of aflatoxins B1, B2, G1 and G2 CXS 193 EN 12955
ISO 16050		 HPLC with post column derivatization and immunoaffinity column clean up III CCCF
Peanuts (intended for further processing) Aflatoxins, total CXS 200, CXS 193 AOAC 975.36 Romer minicolmn III CCPL/CCCF
Peanuts (intended for further processing) Aflatoxins, total CXS 200, CXS 193 AOAC 979.18 Holaday-Velasco minicolumn III CCPL/CCCF
Peanuts (raw) Aflatoxins, total CXS 200, CXS 193 AOAC 991.31 Immunoaffinity Column (Aflatest) II CCPL/CCCF
Peanuts (raw) Aflatoxins, total CXS 200, CXS 193 AOAC 993.17 Thin-Layer Chromatography III CCPL/CCCF
Pearl millet flour Ash CXS 170 AOAC 923.03 Gravimetry I CCCPL
Pearl millet flour Colour CXS 170 Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605-612, Food Trade Press Ltd, London, 1969. Colorimetry using specific colour grader IV CCCPL
Pearl millet flour Fat, Crude CXS 170 AOAC 945.38F
AOAC 920.39C		 Gravimetry (ether extraction) I CCCPL
Pearl millet flour Fibre, Crude CXS 170 ISO 5498 (B.5 Separation) Gravimetry I CCCPL
Pearl millet flour Moisture CXS 170 ISO 712; ICC 110/1 Gravimetry I CCCPL
Pearl millet flour Protein CXS 170 AOAC 920.87 Titrimetry, Kjeldahl digestion I CCCPL
Pickled cucumbers Drained weight CXS 115 AOAC 968.30 Gravimetry I CCPFV
Pickled cucumbers Mineral Impurities CXS 115 AOAC 971.33 Gravimetry I CCPFV
Pickled cucumbers Salt in brine CXS 115 AOAC 971.27 (Codex general method) Potentiometry II CCPFV
Pickled cucumbers Acidity, Total CXS 115 AOAC 942.15 Titrimetry I CCPFV
Pickled cucumbers Volume fill by displacement CXS 115 Described in the Standard Displacement I CCPFV
Preserved Tomatoes Calcium CXS 13 NMKL 153 Atomic Absorption Spectrophotometry II CCPFV
Preserved Tomatoes Calcium CXS 13 AOAC 968.31 Complexometry Titrimetry III CCPFV
Preserved Tomatoes Minimum Drained Weight CXS 13 AOAC 968.30 Gravimetry (sieving)
note: Use a No. 14 screen instead of ‘7/16’ or No. 8		 I CCPFV
Preserved Tomatoes Mould count CXS 13 AOAC 965.41 Howard mould count I CCPFV
Processed Fruits and Vegetables Sorbates CXS 192, CXS 115, CXS 143, CXS 160, CXS 223, CXS 240, CXS 260, CXS 296, CXS 67 NMKL 103/AOAC983.16 Gas chromatography III CCPFV/CCFA
Processed Fruits and Vegetables Sorbates CXS 192, CXS 115, CXS 143, CXS 160, CXS 223, CXS 240, CXS 260, CXS 296, CXS 67 NMKL 124 Liquid Chromatography II CCPFV/CCFA
Processed Fruits and Vegetables Benzoic acid CXS 13 NMKL 124 Liquid chromatography II CCPFV/CCFA
Processed Fruits and Vegetables Lead CXS 296, CXS 297, CXS 319, CXS 320, CXS 38, CXS 39, CXS 41, CXS 42, CXS 103, CXS 110, CXS 111, CXS 112, CXS 113, CXS 114, CXS 115, CXS 13, CXS 130, CXS 131, CXS 143, CXS 145, CXS 160, CXS 017, CXS 177, CXS 223, CXS 240, CXS 241, CXS 242, CXS 254, CXS 260, CXS 296, CXS 297, CXS 319, CXS 320, CXS 38, CXS 39, CXS 41, CXS 42, CXS 52, CXS 57, CXS 60, CXS 62, CXS 66, CXS 67, CXS 69, CXS 75, CXS 76, CXS 77, CXS 78, CXS 99, CXS 193 AOAC 972.25 (Codex general method) AAS (Flame absorption) III CCPFV/CCCF
Processed Fruits and Vegetables pH CXS 13 NMKL 179 Potentiometry II CCPFV
Processed Fruits and Vegetables pH CXS 13 AOAC 981.12 Potentiometry III CCPFV
Processed Fruits and Vegetables Tin CXS 13, CXS 193 AOAC 980.19 (Codex general method) AAS II CCPFV/CCCF
Processed Fruits and Vegetables Calcium CXS 103, CXS 110, CXS 111, CXS 112, CXS 113, CXS 114, CXS 115, CXS 13, CXS 130, CXS 131, CXS 143, CXS 145, CXS 160, CXS 17 , CXS 177, CXS 223, CXS 240, CXS 241, CXS 242, CXS 254, CXS 260 AOAC 968.31 Complexometry/Titrimetry II CCPFV
Processed Fruits and Vegetables Drained Weight CXS 103, CXS 110, CXS 111, CXS 112, CXS 113, CXS 114, CXS 115, CXS 13, CXS 130, CXS 131, CXS 143, CXS 145, CXS 160, CXS 17 , CXS 177, CXS 223, CXS 240, CXS 241, CXS 242, CXS 254, CXS 260 AOAC 968.30
(Codex General Method for processed fruits and vegetables)		 Sieving Gravimetry I CCPFV
Processed Fruits and Vegetables Fill of containers CXS 115, CXS 13, CXS 145, CXS 17, CXSn 223, CXS 241, CXS 242, CXS 254, CXS 260, CXS 296, CXS 297, CXS 319, CXS 38, CXS 42, CXS 57, CXS 60, CXS 62, CXS 66, CXS 78, CXS 99 CAC/RM 46 (reference to “metal containers” deleted and refer to ISO 90-1 for determination of water capacity in metal containers) Weighting I CCPFV
Processed Fruits and Vegetables Packing medium Canned berry fruits (raspberry, strawberry) CXS 55, CXS 60, CXS 62, CXS 69 AOAC 932.12
ISO 2173		 Refractometry I CCPFV
Processed Fruits and Vegetables Total solids CXS 103, CXS 110, CXS 111, CXS 112, CXS 113, CXS 114, CXS 115, CXS 13, CXS 130, CXS 131, CXS 143, CXS 145, CXS 160, CXS 017, CXS 177, CXS 223, CXS 240 , CXS 241, CXS 242, CXS 254, CXS 260 AOAC 920.151 Gravimetry I CCPFV
Processed Fruits and Vegetables Benzoic acid CXS 13, CXS 192, CXS 115, CXS 130, CXS 160, CXS 240, CXS 260, CXS 296 NMKL 103 or AOAC 983.16 Gas chromatography III CCPFV/CCFA
Processed Fruits and Vegetables Soluble solids CXS 103, CXS 115, CXS 13, CXS 145, CXS 160, CXS 17, CXS 296, CXS 319, CXS 52, CXS 57, CXS 69 , CXS 75
 ISO 2173 AOAC 932.12 Refractometry I CCPFV
Processed fruits and Vegetables (except canned bamboo shoots, pH determined by AOAC 981.12) pH CXS 13 ISO 1842 Potentiometry IV CCPFV
Processed meat and poultry products Fat Didn't found ISO 1443 Gravimetry I CCPMPP
Processed meat and poultry products Lead CXS 193 AOAC 934.07 Colorimetry (dithizone) II CCPMPP/CCCF
Processed meat and poultry products Nitrates Didn't found ISO 3091 Colorimetry (cadmium reduction) II CCPMPP/CCFA
Processed meat and poultry products Nitrites Didn't found ISO 2918 Colorimetry IV CCPMPP/CCFA
Processed meat and poultry products Nitrogen/Protein Didn't found ISO 937 Titrimetry II CCPMPP
Processed meat and poultry products Tin CXS 193 AOAC 985.16 (Codex general method) Atomic absorption spectrophotometry II CCPMPP/CCCF
Processed Tomato Concentrates Lactic Acid CXS 57 EN 2631 Enzymatic determination II CCPFV/CCFA
Processed Tomato Concentrates Mineral Impurities (Sand) CXS 57 AOAC 971.33 Gravimetry IV CCPFV
Processed Tomato Concentrates Mould count CXS 57 AOAC 965.41 Howard mould count I CCPFV
Processed Tomato Concentrates Natural tomato soluble solids CXS 57 AOAC 970.59 Refractometry I CCPFV
Processed Tomato Concentrates sodium chloride CXS 57 AOAC 971.27 (Codex general method) Potentiometry II CCPFV
Processed Tomato Concentrates Tomato soluble solids CXS 57 AOAC 970.59 Refractometry I CCPFV
Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Proportion of fish fillet and minced fish CXS 165 AOAC 988.09 Physical separation I CCFFP
Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Sodium Chloride CXS 165 AOAC 971.21 (Codex general method) Potentiometry II CCFFP
Quick frozen blocks of fish fillet, minced fish flesh and mixtures of fillets and minced fish flesh Net content of frozen fish
blocks covered by glaze		 CXS 165 Described in the Standard Gravimetry I CCFFP
Quick frozen fish fillets Net weight of products covered by glaze Didn't found Described in the Standard Water spraying and sieving I CCFFP
Quick Frozen Fish sticks (fish fingers) and fish portions - breaded or in batter Fish content (declaration) CXS 166 AOAC 996.15 and calculation (described in the standard) Gravimetry I CCFFP
Quick Frozen Fish sticks (fish fingers) and fish portions - breaded or in batter Sodium chloride CXS 166 AOAC 971.27 (Codex general method) Potentiometry II CCFFP
Quick frozen fish sticks (fish fingers) and fish portions - breaded or in batter Net weight CXS 166 Described in the Standard Weighting I CCFFP
Quick Frozen Fish Sticks (fish fingers) and Fish Portions-Breaded and in Batter (except for certain fish species with soft flesh) Proportion of fish fillet and minced fish CXS 166 WEFTA Method (described in the Standard) Gravimetry I CCFFP
Raisins Mineral impurities CXS 67 CAC/RM 51 Ashing I CCPFV
Raisins Mineral oil CXS 67 CAC/RM 52 Extraction and separation on alumina II CCPFV
Raisins Moisture CXS 67 AOAC 972.20 Electrical conductance I CCPFV
Raisins Sorbitol CXS 67 AOAC 973.28 Gas chromatography II CCPFV
Raisins Sulphur dioxide CXS 67 AOAC 963.20 Colorimetry II CCPFV
Sago Flour Acidity CXS 301R AOAC 939.05 Tritrimetry I CCASIA
Sago Flour Ash (inorganic extraneous matter) CXS 301R ISO 2171 Gravimetry I CCASIA
Sago Flour Crude Fibre CXS 301R ISO 6541 Gravimetry I CCASIA
Sago Flour Moisture Content CXS 301R ISO 712 Gravimetry I CCASIA
Sago Flour Starch CXS 301R AOAC 920.44 Gravimetry I CCASIA
Salted Atlantic Herring and Salted Sprat Water content CXS 244 AOAC 950.46B air drying I CCFFP
Salted Fish of the Gadidae Family Salt CXS 167 Described in CODEX STAN 167-1989 Titrimetry (Mohr)
Salt determined as chloride expressed as sodium chloride		 I CCFFP
Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Salt Content
Water content		 Didn't found Sampling and method described in the Standard Gravimetry I CCFFP
Smoked Fish, Smoke-Flavoured fish and Smoke-dried fish Water activity CXS 311 NMKL 168|ISO 21807 Electrometry III CCFFP
Smoked Fish, Smoke-Flavoured fish and Smoke-dried fish Water phase salt CXS 311 AOAC 952.08
AOAC 937.09
Described in standard		 Calculation I CCFFP
Sorghum flour Ash CXS 173 AOAC 923.03 ISO 2171 ICC 104/1 Gravimetry I CCCPL
Sorghum flour Colour CXS 173 Modern Cereal Chemistry, 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605-612, Food Trade Press Ltd, London, 1969. Colorimetry using specific colour grader IV CCCPL
Sorghum flour Fat, Crude CXS 173 AOAC 945.38F; 920.39C Gravimetry(ether extraction) I CCCPL
Sorghum flour Fibre, Crude CXS 173 ICC 113 ISO 6541 Gravimetry I CCCPL
Sorghum flour Moisture CXS 173 ISO 712 ICC 110/1 Gravimetry I CCCPL
Sorghum flour Particle size (granularity) CXS 172 AOAC 965.22 Sieving I CCCPL
Sorghum flour Protein CXS 173 ICC 105/1 Titrimetry, Kjeldahl digestion I CCCPL
Sorghum flour Tannins CXS 172 ISO 9648 Spectrophotometry I CCCPL
Sorghum grains Ash CXS 172 AOAC 923.03
ISO 2171
ICC 104/1 		Gravimetry I CCCPL
Sorghum grains Fat, Crude CXS 172 AOAC 945.38F, 920.39C Gravimetry (ether extraction) I CCCPL
Sorghum grains moisture CXS 172 ISO 6540 Gravimetry I CCCPL
Sorghum grains Protein CXS 172 ICC 105/1 Titrimetry, Kjeldahl digestion I CCCPL
Sorghum grains Tannins CXS 172 ISO 9648 Spectrophotometry I CCCPL
Soy protein products Ash CXS 175 AOAC 923.03 ISO 2171 (Method B) Gravimetry I CCVP
Soy protein products Fat CXS 175 CAC/RM 55-Method 1 Gravimetry (extraction) I CCVP
Soy protein products Fibre, Crude CXS 175 ISO 5498 Gravimetry I CCVP
Soy protein products Moisture CXS 175 AOAC 925.09 Gravimetry (vacuum oven) I CCVP
Soy protein products Protein CXS 175 AOAC 955.04D (using factor 6.25) Titrimetry , Kjeldahl digestion II CCVP
Special foods Ash Didn't found AOAC 942.05 Gravimetry I CCNFSDU
Special foods Calcium Didn't found AOAC 984.27 ICP emission spectrometry III CCNFSDU
Special foods Calories by calculation Didn't found Method described in CAC/VOL IX-Ed.1, Part III Calculation method III CCNFSDU
Special foods Carbohydrates Didn't found Method described in CAC/VOL IX-Ed.1, Part III Calculation III CCNFSDU
Special foods Protein, crude Didn't found Method described in CAC/VOL IX-Ed.1, Part III Titrimetry, Kjeldahl digestion I CCNFSDU
Special foods Chloride Didn't found AOAC 971.27 (Codex general method) Potentiometry II CCNFSDU
Special foods Dietary fibre, total Didn't found AOAC 985.29 Gravimetry (enzymatic digestion) I CCNFSDU
Special foods Fat Didn't found CAC/RM 55 Gravimetry (extraction) I CCNFSDU
Special foods Fat in foods not containing starch, meat or vegetable products Didn't found CAC/RM 1, B-2 Gravimetry I CCNFSDU
Special foods Fill of containers Didn't found CAC/RM 46 Weighting I CCNFSDU
Special foods Folic acid Didn't found AOAC 944.12 Microbioassay II CCNFSDU
Special foods Linoleate (in the form of glycerides) Didn't found AOAC 922.06; 969.33; 963.22 Acid hydrolysis, preparation of methyl esters and gas chromatography II CCNFSDU/CCFA
Special foods Linoleate (in the form of glycerides) Didn't found AOAC 922.06; 979.19 Acid hydrolysis and spectrophotometry III CCNFSDU/CCFA
Special foods Loss on drying (milk based) Didn't found AOAC 925.23
ISO 6731|IDF 21		 Gravimetry I CCNFSDU
Special foods Nicotinamide for foods not based on milk Didn't found AOAC 961.14 Colorimetry II CCNFSDU
Special foods Nicotinamide for milk-based foods Didn't found AOAC 944.13 Microbioassay II CCNFSDU
Special foods Pantothenic acid/enriched foods Didn't found AOAC 945.74 Microbioassay II CCNFSDU
Special foods Pantothenic acid/non-enriched foods Didn't found The Analyst 89 (1964):1, 3-6, ibid. 232 US Dept Agr., Agr. Handbook 97 (1965) Microbioassay IV CCNFSDU
Special foods Phosphorous Didn't found AOAC 986.24 Colorimetry (molybdovanadate) II CCNFSDU
Special foods Protein efficiency ratio (PER) Didn't found AOAC 960.48 Rat bioassay I CCNFSDU
Special foods Riboflavin Didn't found AOAC 970.65 Fluorometry II CCNFSDU/CCFA
Special foods Sodium & Potassium Didn't found ISO 8070|IDF 119 Flame atomic absorption spectrometry II CCNFSDU
Special foods Sodium & Potassium Didn't found AOAC 984.27 ICP emission spectrometry III CCNFSDU
Special foods Vitamin A Didn't found AOAC 974.29 Colorimetry IV CCNFSDU
Special foods Vitamin A in foods in which carotenes have been added as a source of vitamin A Didn't found AOAC 941.15 Spectrophotometry III CCNFSDU/CCFA
Special foods Vitamin B12 Didn't found AOAC 952.20 Microbioassay II CCNFSDU
Special foods Vitamin B6 Didn't found AOAC 961.15 Microbioassay II CCNFSDU
Special foods Vitamin C Didn't found AOAC 967.21 Colorimetry (dichloroindophenol) III CCNFSDU
Special foods Vitamin C Didn't found AOAC 967.22 Microfluorometry II CCNFSDU
Special foods Vitamin D Didn't found AOAC 936.14 Rat bioassay IV CCNFSDU
Special foods Vitamin D (D3, milk based infant formula) Didn't found AOAC 992.26 Liquid chromatography II CCNFSDU
Special foods Vitamin E Didn't found AOAC 971.30 Colorimetry IV CCNFSDU
Special foods Vitamin E (milk based infant formula) Didn't found AOAC 992.03 Liquid chromatography II CCNFSDU
Sturgeon Caviar Salt content CXS 167 Described in CODEX STAN 167-1989 Titrimetry (Mohr)
Salt determined as chloride expressed as sodium chloride		 I CCFFP
Sugars (dextrose anhydrous and dextrose monohydrate) D-glucose CXS 212 ISO 5377 Titrimetry I CCS
Sugars (dextrose anhydrous and dextrose monohydrate) Solids, total CXS 212 ISO 1741 Gravimetry (vacuum oven) I CCS
Sugars (dextrose anhydrous and dextrose monohydrate) Sulphur dioxide CXS 212 ISO 5379 Acidimetry and nephelometry IV CCS
Sugars (dextrose anhydrous and dextrose monohydrate, dried glucose syrup, glucose syrup, powdered dextrose, lactose) Sulphated ash CXS 212 ISO 5809 Single sulphonation I CCS
Sugars (fructose) Conductivity ash CXS 212 ICUMSA GS 2/3-17 Conductimetry I CCS
Sugars (fructose) D-Fructose CXS 212 ISO 10504 Liquid chromatography (refractive index detection) II CCS
Sugars (fructose) D-Glucose CXS 212 ISO 10504 Liquid chromatography (refractive index detection) II CCS
Sugars (fructose) Loss on drying CXS 212 ISO 1742 Gravimetry I CCS
Sugars (fructose) pH CXS 212 ICUMSA GS 1/2/3/4/7/8-23 Potentiometry I CCS
Sugars (fructose) sulphur dioxide CXS 212 ISO 5379 Acidimetry and nephelometry IV CCS
Sugars (glucose syrup and dried glucose syrup) Reducing sugar CXS 212 ISO 5377 Titrimetry I CCS
Sugars (glucose syrup and dried glucose syrup) Solids, total CXS 212 ISO 1742 Gravimetry (vacuum oven) I CCS
Sugars (glucose syrup and dried glucose syrup) sulphur dioxide CXS 212 ISO 5379 Acidimetry and nephelometry IV CCS
Sugars (lactose) Lactose, anhydrous CXS 212 ICUMSA GS 4/3-3 Titrimetry II CCS
Sugars (lactose) Loss on drying CXS 212 USP General Chapter 731 Gravimetry (Drying at 120°C for 16 h) I CCS
Sugars (lactose) pH CXS 212 ICUMSA GS 1/2/3/4/7/8-23 Potentiometry I CCS
Sugars (plantation and mill white sugar) Colour CXS 212 ICUMSA GS 9/1/2/3-8 Photometry I CCS
Sugars (plantation or mill white sugar) Conductivity ash CXS 212 ICUMSA GS 1/3/4/7/8-13 Conductimetry I CCS
Sugars (plantation or mill white sugar) Invert sugar CXS 212 ICUMSA GS 1/3/7-3 Titrimetry (Lane & Eynon) I CCS
Sugars (plantation or mill white sugar) Loss on drying CXS 212 ICUMSA GS 2/1/3-15 Gravimetry I CCS
Sugars (plantation or mill white sugar) Polarization CXS 212 ICUMSA GS 1/2/3-1 Polarimetry II CCS
Sugars (plantation or mill white sugar) Sulphur dioxide CXS 212 ICUMSA GS 2/3-35 NMKL 135 EN 1988-2 Enzymatic method II CCS
Sugars (powdered sugar and powdered dextrose) Sulphur dioxide CXS 212 ICUMSA GS 2/3-35 NMKL 135 EN 1988-2 Enzymatic method II CCS
Sugars (powdered sugar) Colour CXS 212 ICUMSA GS 2/3-9 Photometry I CCS
Sugars (powdered sugar) Conductivity ash CXS 212 ICUMSA GS 2/3-17 Conductimetry I CCS
Sugars (powdered sugar) Invert sugar CXS 212 ICUMSA GS 2/3/9-5 after filtration if necessary to remove any anticaking agents Titrimetry I CCS
Sugars (powdered sugar) Loss on drying CXS 212 ICUMSA GS 2/1/3-15 Gravimetry I CCS
Sugars (powdered sugar) Polarization CXS 212 ICUMSA GS 2/3-1 after filtration if necessary to remove any anticaking agents Polarimetry II CCS
Sugars (raw cane sugar) Sulphur dioxide CXS 212 ICUMSA GS 2/3-35 NMKL 135 EN 1988-2 Enzymatic method II CCS
Sugars (soft brown sugar) Sulphated ash CXS 212 ICUMSA GS 1/3/4/7/8-11 Gravimetry I CCS
Sugars (soft white sugar and soft brown sugar) Conductivity ash CXS 212 ICUMSA GS 1/3/4/7/8-13 Conductimetry I CCS
Sugars (soft white sugar and soft brown sugar) Invert sugar CXS 212 ICUMSA GS 4/3-3 (applicable at levels >10% m/m) Titrimetry (Lane & Eynon) I CCS
Sugars (soft white sugar and soft brown sugar) Invert sugar CXS 212 ICUMSA GS 1/3/7-3 (applicable at levels <10% m/m) Titrimetry (Lane & Eynon) I CCS
Sugars (soft white sugar and soft brown sugar) Loss on drying CXS 212 ICUMSA GS 2/1/3-15 Gravimetry I CCS
Sugars (soft white sugar and soft brown sugar) Sucrose plus invert sugar CXS 212 ICUMSA GS 4/3-7 Titrimetry I CCS/CCFA
Sugars (soft white sugar and soft brown sugar) Sulphur dioxide CXS 212 ICUMSA GS 2/3-35 NMKL 135 EN 1988-2 Enzymatic method II CCS
Sugars (soft white sugar) Colour CXS 212 ICUMSA GS 2/3-9 Photometry I CCS
Sugars (white sugar) Conductivity ash CXS 212 ICUMSA GS 2/3-17 Conductimetry I CCS
Sugars (white sugar) Invert sugar CXS 212 ICUMSA GS 2/3-5 Titrimetry I CCS
Sugars (white sugar) Loss on drying CXS 212 ICUMSA GS 2/1/3-15 Gravimetry I CCS
Sugars (white sugar) Polarization CXS 212 ICUMSA GS 2/3-1 Polarimetry II CCS
Sugars (white sugar) Sulphur dioxide CXS 212 ICUMSA GS 2/3-35 NMKL 135 EN 1988-2 Enzymatic method II CCS
Table olives Drained weight CXS 66 AOAC 968.30 (Codex general method for processed fruits and vegetables) Sieving Gravimetry I CCPFV
Table olives Fill of containers CXS 66 CAC/RM 46 (for glass containers)
(Codex general method for processed fruits and vegetables)
and
ISO 90-1 (for metal containers)
(Codex general method for processed fruits and vegetables)		 Weighting I CCPFV
Table olives Lead CXS 66, CXS 193 AOAC 999.11 | NMKL 139 (Codex general method) AAS (Flame absorption) II CCPFV/CCCF
Table olives pH of brine CXS 66 NMKL 179 (Codex general method for processed fruits and vegetables) Potentiometry II CCPFV
Table olives pH of brine CXS 66 AOAC 981.12 (Codex general method for processed fruits and vegetables) Potentiometry III CCPFV
Table olives pH of brine CXS 66
ISO 1842		 Potentiometry IV CCPFV
Table olives Salt in brine CXS 66 AOAC 971.27 | NMKL 178 (Codex general method) Potentiometry II CCPFV
Table olives Tin CXS 66, CXS 193 NMKL 190| EN 15764 AAS II CCPFV/CCCF
Table Olives Sampling CXS 66 Described in the Standard - - CCPFV
Tehena Acid Insoluble Ash CXS 259R ISO 735 Gravimetry I CCNEA
Tehena Moisture Content CXS 259R ISO 934 Gravimetry I CCNEA
Tehena Protein content CXS 259R ISO 1871 Titrimetry, Kjeldahl I CCNEA
Tehena Sesame oil CXS 259R AOCS Cb 2-40 (Baudouin Test) Colour reaction I CCNEA
Tehena Total Acidity CXS 259R ISO 729 Titrimetry I CCNEA
Tehena Total Ash CXS 259R ISO 6884 Gravimetry I CCNEA
Tempe Moisture content AOAC 925.09 | AACCI 44- 40.01 Gravimetry (vacuum oven) I CCASIA
Tempe Protein content NMKL 6 or AOAC 988.05 or AACCI 46-16.01 (Nitrogen factor 5.71) Titrimetry, Kjeldahl digestion I CCASIA
Tempe Crude Fibre ISO 5498 or AOAC 962.09 or AACCI 32-10.01 Gravimetry I CCASIA
Thyme Mould damage Method V-8 Spices, Condiments, Flavors and Crude Drugs (Macroanalytical Procedure Manual, FDA) http://www.fda.gov/Food/FoodSc ienceResearch/LaboratoryMetho ds/ucm084394.htm#v-32 Visual examination IV CCSCH
Vegetable protein products Ash CXS 174 AOAC 923.03 ISO 2171 (Method B) Gravimetry, Direct I CCVP
Vegetable protein products Fat CXS 174 CAC/RM 55-Method 1 Gravimetry (extraction) I CCVP
Vegetable protein products Fibre, crude CXS 174 AACC 32-17 Ceramic fiber filteration I CCVP
Vegetable protein products Moisture CXS 174 AOAC 925.09 Gravimetry (vacuum oven) I CCVP
Vegetable protein products protein CXS 174 AOAC 955.04D (using factor 6.25) Titrimetry, Kjeldahl digestion II CCVP
Wheat flour Ash CXS 152 AOAC 923.03 ISO 2171 ICC 104/1 Gravimetry I CCCPL
Wheat flour Fat acidity CXS 152 AOAC 939.05 Titrimetry I CCCPL
Wheat flour Moisture CXS 152 ISO 712 ICC 110/1 Gravimetry I CCCPL
Wheat flour Particle size (granularity) CXS 152 AOAC 965.22 Sieving I CCCPL
Wheat flour Protein CXS 152 ICC 105/1 Titrimetry, Kjeldahl digestion I CCCPL
Wheat protein products including wheat gluten Ash CXS 163 AOAC 923.03 ISO 2171: method B Gravimetry I CCVP
Wheat protein products including wheat gluten Fibre, crude CXS 163 AOAC 962.09 Ceramic fiber filteration I CCVP
Wheat protein products including wheat gluten Protein CXS 163 Vital wheat gluten and devitalized wheat gluten
AOAC 979.09 (wheat protein in grain Nx5.7)		 Kjeldahl I CCVP
Wheat protein products including wheat gluten Protein CXS 163 Solubilized wheat protein
AOAC 920.87 (wheat protein in flour Nx5.7)		 Kjeldahl I CCVP
Wheat protein products including wheat gluten Sampling CXS 163 ISO 13690 - CCVP
Whey cheeses by concentration Milk fat CXS 284 ISO 1854|IDF 59 Gravimetry (Röse-Gottlieb) I CCMMP
Whey cheeses by concentration Milk fat in dry matter CXS 284 ISO 1854|IDF 59 and ISO 2920|IDF 58 Calculation from fat content and dry matter content
Gravimetry (Röse Gottlieb)
Gravimetry, drying at 88 °C		 I CCMMP
Whey powders Milk protein (total N x 6.38) CXS 289 ISO 8968-1|IDF 20-1 Titrimetry (Kjeldahl) I CCMMP
Whey powders Moisture, "Free" CXS 289 ISO 2920|IDF 58 Gravimetry (drying at 88 °C ±2°C) IV CCMMP
Whole and Decorticated Pearl Millet Grains Ash CXS 169 AOAC 923.03 Gravimetry I CCCPL
Whole and Decorticated Pearl Millet Grains Fat, Crude CXS 169 AOAC 945.38F
AOAC 920.39C		 Gravimetry (ether extraction) I CCCPL
Whole and Decorticated Pearl Millet Grains fibre, crude CXS 169 ISO 5498 (B.5 Separation) Gravimetry I CCCPL
Whole and Decorticated Pearl Millet Grains moisture CXS 169 ISO 712 ICC 110/1 Gravimetry I CCCPL
Whole and Decorticated Pearl Millet Grains Protein CXS 169 AOAC 920.87 Titrimetry, Kjeldahl digestion I CCCPL
Whole maize (corn) meal Ash CXS 154 AOAC 923.03 ISO 2171 ICC 104/1 Gravimetry I CCCPL
Whole maize (corn) meal Fat, Crude CXS 154 AOAC 945.38F; 920.39C
Gravimetry (ether extraction) I CCCPL
Whole maize (corn) meal moisture CXS 154 ISO 712 ICC 110/1 Gravimetry I CCCPL
Whole maize (corn) meal Particle size (granularity) CXS 154 AOAC 965.22 sieving I CCCPL
Whole maize (corn) meal Protein CXS 154 ICC 105/1 Titrimetry, Kjeldahl digestion I CCCPL
Yeast cell wall Insoluble glucans and mannans of yeast cell wall (for yeast cell wall only) Didn't found Eurasyp (European association for
specialty yeast product) – LM
Bonanno. Biospringer- 2004 – online
version :
http://www.eurasyp.org/public.techniq
ue.home.screen.		 Chemical & HPAEC-PAD IV CCNFSDU

General Method

Commodities
Provision
Provision suggested
Codex Stan
Method
Principle
Principle suggested
Type
Year of Endorsement
Committee
Recommandation
Commodities Provision Provision suggested Codex Stan Method Principle Principle suggested Type Year of Endorsement Committee Recommandation
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction. Didn't found AOAC 985.29
AACC Intl 32-05.01		 Enzymatic Gravimetry I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction and also includes determination for soluble and insoluble dietary fibres Didn't found AOAC 991.43
AACC Intl 32-07.01
NMKL 129		 Enzymatic gravimetry I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction, in foods and food products containing more than 10% dietary fibres and less than 2% starch (e.g. fruits) Didn't found AOAC 993.21 Gravimetry I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Method applicable for determining dietary fibres that do not include the lower molecular weight fraction. Provides sugar residue composition of dietary fibre polysaccharides, as well as content of Klason lignin Didn't found AOAC 994.13
AACC Intl 32- 25.01
NMKL 162		 Enzymatic GC/
colorimetry
gravimetry 		I CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
All foods Insoluble dietary fibres in food and food products Didn't found AOAC 991.42 (Specific for insoluble fibre)
AACC Intl 32-20.01
 Enzymatic gravimetry I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Soluble dietary fibres in food and food products Didn't found AOAC 993.19 (Specific for soluble fibre) Enzymatic gravimetry I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Method applicable for determining the content of dietary fibres of higher and lower molecular weight, in food where resistant starches are not present Didn't found AOAC 2001.03
AACC Intl 32-41.01		 Enzymatic gravimetry and Liquid chromatography I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Method applicable for determining the content of dietary fibres of higher and lower molecular weight. The method is applicable in food that may, or may not, contain resistant starches. Didn't found AOAC 2009.01
AACC Intl 32-45.01		 Enzymatic gravimetry High Pressure Liquid Chromatography I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Method applicable for determining the content of insoluble and soluble dietary fibres of higher and lower molecular weight. The method is applicable in food that may, or may not, contain resistant starches Didn't found AACC Intl 32-50.01 AOAC 2011.25 Enzymatic-Gravimetry High Pressure Liquid Chromatography I CCNFSDU replace to "Metthod of analysis by Commodity"
All foods (1→3)(1→4) Beta -D-Glucans Didn't found AOAC 995.16 | AACC Intl 32-23.01 Enzymatic II CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Fructans (oligofructoses, inulin, hydrolyzed inulin, polyfructoses, fructooligosaccharides) (applicable to added fructans) Didn't found AOAC 997.08 | AACC Intl 32-31.01 Enzymatic & HPAEC-PAD II CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
All foods Fructans (oligofructoses, inulin, hydrolyzed inulin, polyfructoses, fructooligosaccharides) (not applicable highly depolymerised fructans) Didn't found AOAC 999.03 | AACC Intl 32-32.01 Enzymatic & colorimetric III CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
All foods Polydextrose Didn't found AOAC 2000.11 | AACC Intl 32-28.01 HPAEC-PAD II CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
All foods Trans-galacto-oligo saccharides Didn't found AOAC 2001.02 | AACC Intl 32-33.01 HPAEC-PAD II CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
All foods Resistant starch (Recommended for RS3) Didn't found AOAC 2002.02 | AACC Intl 32-40.01 Enzymatic II CCNFSDU replace to "Metthod of analysis by Commodity"
All foods Fructo-oligosaccharides (monomeric units<5) Didn't found Ouarné et al. 1999 in Complex Carbohydrates in Foods. Edited by S. Sungsoo, L. Prosky & M. Dreher. Marcel Dekker Inc, New York HPAEC-PAD IV CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
All foods Non-starch polysaccharides (NSP) Didn't found Englyst H.N, Quigley M.E., Hudson G. (1994) Determination of dietary fibre as non-starch polysaccharides with gas-liquid chromatographic high performance liquid chromatographic or spectrophotometric measurement of constituent sugars – Analyst 119, 1497-1509 Gas-Liquid Chromatography IV CCNFSDU/CCFA replace to "Metthod of analysis by Commodity"
Yeast cell wall Insoluble glucans and mannans of yeast cell wall (for yeast cell wall only) Didn't found Eurasyp (European association for specialty yeast product) – LM Bonanno. Biospringer- 2004 – online version :
http://www.eurasyp.org/public.technique.home.screen.		 Chemical & HPAEC-PAD IV CCNFSDU replace to "Metthod of analysis by Commodity"

Methods performance criteria

Commodity
Provision
Provision suggested
Applicable CODEX STAN
ML
Unit
Minimum applicable range
LOD
LOQ
RSDR(%)
Recovery
Applicable methods that meet the criteria
Principle
Year of Endorsement
Committee
Commodity Provision Provision suggested Applicable CODEX STAN ML Unit Minimum applicable range LOD LOQ RSDR(%) Recovery Applicable methods that meet the criteria Principle Year of Endorsement Committee
All Tuna methylmercury 2025.01.02. (mg/kg) 0.64 – 1.8 0.12 0.24 31 80 – 110 EN 16801 GC-ICP/MS 2018(A) CCCF
Alfonsino methylmercury 2025.01.05. (mg/kg) 0.82 – 2.2 0.15 0.3 30 80 – 110 AOAC 988.11 GC-electron capture 2018(A) CCCF
Alfonsino methylmercury 2025.01.05. (mg/kg) 0.82 – 2.2 0.15 0.3 30 80 – 110 EN 16801 GC-ICP/MS 2018(A) CCCF
All Marlin methylmercury 2025.01.07. (mg/kg) 0.95 – 2.5 0.17 0.34 30 80 – 110 AOAC 988.11 GC-electron capture 2018(A) CCCF
All Marlin methylmercury 2025.01.07. (mg/kg) 0.95 – 2.5 0.17 0.34 30 80 – 110 EN 16801 GC-ICP/MS 2018(A) CCCF
Shark methylmercury 2025.01.06. (mg/kg) 0.88 – 2.3 0.16 0.32 30 80-110 AOAC 988.11 GC-electron capture 2018(A) CCCF
Shark methylmercury 2025.01.06. (mg/kg) 0.88 – 2.3 0.16 0.32 30 80-110 EN 16801 GC-ICP/MS 2018(A) CCCF
Maize Grain Fumonisins (FB1 + FB2) 4 (mg/kg) 2016(A) CCCF
Maize Grain Fumonisins FB1 ≤ 0.3(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) ≤ 0.6(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) HorRat ≤ 2(< 27%) 80 - 110 2016(A) CCCF
Maize Grain Fumonisins FB2 ≤ 0.15(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) ≤ 0.3(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) HorRat ≤ 2 (< 32%) 80 - 110 2016(A) CCCF
maize grain and maize flour and maize meal Fumonisins (FB1 + FB2) 2 (mg/kg) 2016(A) CCCF
maize grain and maize flour and maize meal Fumonisins FB1 ≤ 0.15(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) ≤ 0.3(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) HorRat ≤ 2(< 30%) 80 – 110 2016(A) CCCF
maize grain and maize flour and maize meal Fumonisins FB2 ≤ 0.06(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) ≤ 0.15(The LOD and LOQ were derived based upon typical B1:B2 ratio of 5:2 in naturally-contaminated samples) HorRat ≤ 2(< 34%) 80 – 110 2016(A) CCCF
Cereal grains (wheat. cereal and barley) destined for further processing DON 2 (mg/kg) 2019.03.01. ≤ 0.2 ≤ 0.4 ≤ 2 80 - 110% 2016(A) CCCF
Cereal-based foods for infants and young children DON 0.2 (mg/kg) 0.1 – 0.3 ≤ 0.02 ≤ 0.04 ≤ 2 80 – 110% 2016(A) CCCF
Flour. semolina. meal and flakes derived from wheat. cereal or barley DON 1 (mg/kg) 0.5 – 1.5 ≤ 0.1 ≤ 0.2 ≤ 2 80 – 110% 2016(A) CCCF
Fish and fishery products Histamine 10 (avarage) (mg/kg) 8 – 12 1 2 16.0 90 – 107 AOAC 977.13 | NMKL 99. NMKL 196. Fluorometric HPLC CCFFP
Fish and fishery products Histamine 20 (each unit) (mg/kg) 16 – 24 2 4 14.4 90 – 107 AOAC 977.13 | NMKL 99. NMKL 196. Fluorometric HPLC CCFFP
Natural mineral water Antimony CXS 108 0.005 (mg/kg) 0.0028 0.001 0.002 44 80-110 ISO 17294-2 ISO 15586
EPA 200.8		 ICP-MS
GF-AAS
ICP-MS		 CCNMW
Natural mineral water Arsenic CXS 108. CXS 193 0.01 (mg/kg) 0.0056 0.002 0.004 44 90-107 ISO 17294-2
ISO 15586 ISO 11969
EPA 200.8		 ICP-MS
GF-AAS
AAS (Hydride)
ICP-MS		 CCNMW
Natural mineral water Barium CXS 108 0.7 (mg/kg) 0.35 0.07 0.14 34 95-105 ISO 11885. ISO 17294-2. EPA 200.8 ICP-OES
ICP-MS
ICP-MS		 CCNMW
Natural mineral water Borate CXS 108 5 (mg/kg) 3.1 0.5 1 25 97-103 ISO 9390 ISO 11885 ISO 17294-2 Spectrophotometry
ICP-OES20
ICP-MS20		 CCNMW
Natural mineral water Cadmium CXS 108. CXS 193 0.003 (mg/kg) 0.0017 0.0006 0.0012 44
 80-110 ISO 11885
ISO 17294-2
ISO 15586
ISO 5961 (Section 3)
EPA 200.8		 ICP-OES
ICP-MS
GF-AAS
AAS
ICP-MS		 CCNMW
Natural mineral water Chromium CXS 108 0.05 (mg/kg) 0.028 0.01 0.02 44 90-107 ISO 11885
ISO 17294-2
ISO 15586 ISO 18412 (Cr VI)
ISO 23913 (Cr VI)
ISO 9174 (Section 4)
EPA 200.8		 ICP-OES
ICP-MS
GF-AAS
Photometric
CIA. spectrophotometry
AAS
ICP-MS		 CCNMW
Natural mineral water Copper CXS 108 1 (mg/kg) 0.52 0.1 0.2 32 97-103 ISO 11885
ISO 17294-2
ISO 15586
ISO 8288
EPA 200.8		 ICP-OES
ICP-MS
GF-AAS
Flame-AAS
ICP-MS		 CCNMW
Natural mineral water Cyanide CXS 108 0.07 (mg/kg) 0.039 0.014 0.028 44 90-107 ISO 14403ISO 6703-1 CFA
Photometric. trimetric		 CCNMW
Natural mineral water Fluoride CXS 108 1.0 (mg/kg) 0.52 0.1 0.2 32 97-103 ISO 10304-1
ISO 10359-1 (dissolved fluoride)
ISO 10359-2 (inorganic bound)		 LC of ions
Electrochemical probe
Digestion. distillation		 CCNMW
Natural mineral water Lead CXS 108. CXS 193 0.01 (mg/kg) 0.0056 0.002 0.004 44 90-107 ISO 17294-2
ISO 15586
EPA 200.8		 ICP-MS
GF-AAS
ICP-MS		 CCNMW
Natural mineral water Manganese CXS 108 0.4 (mg/kg) 0.18 0.04 0.08 37 95-105 ISO 11885I
SO 17294-2
ISO 15586
EPA 200.8		 ICP-OES
ICP-MS
GF-AAS
ICP-MS		 CCNMW
Natural mineral water Mercury CXS 108. CXS 193 0.001 (mg/kg) 0.00056 0.0002 0.0004 44 80-110 EN 1483
ISO 17852
ISO 5666
ISO 16590
EPA 200.8		 AAS
Enrichment by amalgamation (III)
AFS
AAS after tin(II) chloride reduction
Enrichment by amalgamation (III)
ICP-MS		 CCNMW
Natural mineral water Nickel CXS 108 0.02 (mg/kg) 0.011 0.004 0.008 44 90-107 ISO 17294-2
ISO 15586
EPA 200.8		 ICP-MS
GF-AAS
ICP-MS		 CCNMW
Natural mineral water Nitrate CXS 108 50 (mg/kg) 37 5 10 18 98-102 ISO 10304-1
ISO 13395
ISO 7890-3		 LC of ions
CFA. FIA. Spectrophotometry
Spectrophotometry		 CCNMW
Natural mineral water Nitrite CXS 108 0.1 (mg/kg) 0.03 0.01 0.02 44 95-105 ISO 10304-1
ISO 13395
ISO 6777		 LC of ions UV
CFA. FIA. Spectrophotometry Spectrophotometry		 CCNMW
Natural mineral water Selenium CXS 108 0.01 (mg/kg) 0.0056 0.002 0.004 44 90 -107 ISO 17294-2
ISO 15586
ISO 9965
EPA 200.8		 ICP-MS
GF-AAS
AAS (Hydride)
ICP-MS		 CCNMW
Natural mineral water Surface active agents CXS 108 - (mg/L) 0.05 – 5.0 0.05 < 44 70-100 ISO 16265 CFA CCNMW
Natural mineral water Mineral oil (hydrocarbon index) CXS 108 - (mg/L) > 0.1 < 41 71-102 ISO 9377-2 GC CCNMW
Natural mineral water PCB CXS 108 - (ng/L) >15 < 20 70-130 AOAC 990.06 GC ECD CCNMW
Natural mineral water Pesticide (organochlorine) CXS 108 - (ng/L) >15 < 20 70-130 AOAC 990.06 GC ECD CCNMW
Natural mineral water PAH CXS 108 - (μg/L) 0.005
0.04
0.005 		<10
<18
<19		 80-110
80-110
80-100		 ISO 17993
ISO 7981-1 ISO 7981-2		 HPLC FD
TLC
HPLC		 CCNMW

Sampling plan

Commodity Categories
Method of Sampling
Name of Standard
Last Modified
Notes
Commodity Categories Method of Sampling Name of Standard Last Modified Notes
Fumonisins (FB1 + FB2) in maize grain and maize flour and maize meal Described in the Standard (as presented in CX/MAS 16/37/3 with amendment to the title) CAC38 adopted the ML and the sampling plans and performance criteria for methods of analysis subject to endorsement by CCMAS (REP15/CAC, paragraph 36). 2016(A) CCCF
Deoxynivalenol(DON) in cereal-based foods for infants and young children; in flour, meal, semolina and flakes derived from wheat, maize or barley; and in cereal grains (wheat, maize and barley) destined for further processing Described in the Standard (as presented in CX/MAS 16/37/3 with amendment to the title) CAC37 adopted the MLs and the sampling plans and performance criteria for methods of analysis subject to endorsement by CCMAS (REP14/CAC, paragraph 85) 2016(A) CCCF
Wheat protein products including wheat gluten ISO 13690 CXS 163 - CCVP
Olive Oils and Olive-Pomace Oils ISO 661 and ISO 5555. CXS 33 - CCFO
Fish oils ISO 5555 CCFO
Milk products ISO 707 | IDF 50 CXS 234 General instructions for obtaining a sample from a bulk CCMMP
Milk products ISO 5538 | IDF 113 CXS 234 Inspection by attributes CCMMP
Milk products ISO 3951-1 Inspection by variables CCMMP
Desiccated coconut Described in the Standard CXS 177 CCPFV
Certain canned vegetables, jams and jellies Described in the Standard CXS 297 CCPFV
Chili sauce Described in the Standard CXS 306R CCASIA
Table Olives Described in the Standard CXS 66 CCPFV