BS 7087-1:1989
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Herbs and spices ready for food use Specification for black and white pepper (whole and ground)
Hardcopy , PDF
15-06-1995
English
30-06-1989
Foreword
Committees responsible
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Microbiological status
7. Packaging and storage
8. Marking
Appendices
A. Description of whole and ground pepper
B. Preparation of samples for chemical microbiological
tests
C. Method for determination of content of light berries
D. Additional information
Tables
1. Chemical composition of whole pepper
2. Chemical composition of ground pepper
3. Levels for trace metals in pepper
Sampling and physical, chemical and microbiological characteristics. Applies to pepper processed for food use, and traded in bulk or retail packs.
| Committee |
AW/34
|
| DevelopmentNote |
BS DRAFT 94/505509 DC REFERS TO AMD 2
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy |
| Standards | Relationship |
| ISO/R 959:1969 | Similar to |
| ISO 959-2:1998 | Similar to |
| ISO 959-1:1998 | Similar to |
| BS 5763-6:1983 | Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| ISO/R 959:1969 | Spices and condiments Black pepper and white pepper, whole and ground Specification |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 6215-2:1981 | Methods of test for agricultural food products Determination of crude fibre content (modified Scharrer method) |
| BS 4585-12:1983 | Methods of test for spices and condiments Determination of piperine content of pepper |
| BS 6215-1:1981 | Methods of test for agricultural food products Determination of crude fibre content (general method) |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 5763-4:1982 | Methods for microbiological examination of food and animal feeding stuffs Detection of Salmonella |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
| BS 5763-0:1986 | Methods for microbiological examination of food and animal feeding stuffs General laboratory practices |
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