BS ISO 24081:2021 pdf download – Ground cassava leaves (Isombe) — Specification
This document specifies requirements and methods of sampling and testing for ground cassava leaves,which are obtained from the processing of fresh cassava leaves(Manihot esculenta Crantz or Manihotglaziovii) intended for human consumption.
The following documents are referred to in the text in such a way that some or all of their contentconstitutes requirements of this document.For dated references, only the edition cited applies.Forundated references, the latest edition of the referenced document (including any amendments) applies.ISo 763, Fruit and vegetable products — Determination of ash insoluble in hydrochloric acid
ISo 874,Fresh fruits and vegetables — Sampling
ISO 1026,Fruit and vegetable products — Determination of dry matter content by drying under reducedpressure and of water content by azeotropic distillation
ISO 2171,Cereals, pulses and by-products — Determination of ash yield by incineration
ISO 4833-1, Microbiology of the food chain —Horizontal method for the enumeration of microorganisms—Part 1: Colony count at 3o C by the pour plate technique
ISO 4833-2，Microbiology of the food chain —Horizontal method for the enumeration of microorganisms—Part 2: Colony count at 30 C by the surface plating technique
ISO 5498,Agricultural food products —Determination of crude fibre content —General method
ISO 6579-1,Microbiology of the food chain — Horizontal method for the detection, enumeration andserotyping of Salmonella – Part i: Detection of Salmonella spp.
IS0 6633,Fruits, vegetables and derived products —Determination of lead content — Flameless atomicabsorption spectrometric method
ISO 6634，Fruits，vegetables and derived products — Determination of arsenic content — Silverdiethyldithiocarbamate spectrophotometric method
ISO 6637，Fruits， vegetables and derived products — Determination of mercury content —Flamelessatomic absorption method
ISO 7952,Fruits,vegetables and derived products — Determination of copper content — Method usingflame atomic absorption spectrometry
ISO 16050, Foodstuffs —Determination of aflatoxin B1, and the total content of aflatoxins B1,B2,G1 andG2 in cereals, nuts and derived products — High-performance liquid chromatographic method
ISO 16649-1，Microbiology of the food chain — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 1: Colony-count technique at 44 “C’ using membranes and5-bromo-4-chloro-3-indolyl beta-D-glucuronide
ISO 21527-1, Microbiology of food and animal feeding stuffs —Horizontal method for the enumeration ofyeasts and moulds —Part 1: Colony count technique in products with water activity greater than 0,95
EN 16160,Animal feeding stuffs —Determination of Hydrocyanic acid by HPLC
e) fresh in appearance and smell;
g) free of damage caused by unsuitable washing or soaking;
h) practically free of any visible foreign and extraneous matter;
i) free of any foreign smell and odour.
4.4 Specific quality factors
4.4.1 Particle size
Not less than 90 % by mass shall pass through a 0,60 mm sieve for fine ground leaves. Not less than 90 % by mass shall pass through a 1,20 mm sieve for coarse ground leaves.
4.4.2 Hydrocyanic acid content
The total hydrocyanic acid content shall not exceed 10 mg/kg, when tested in accordance with EN 16160.
5 Food additives
The product shall contain only permitted additives in accordance with CXS 192-1995.
6.1 Heavy metals
Ground cassava leaves shall be free from heavy metals in amounts that can represent a hazard to human health. They shall conform to the limits given in Table 2.
6.2 Pesticide residues
Ground cassava leaves shall conform to the maximum residue limits established by the Codex Alimentarius Commission in the Codex Pesticides Residues in Food Online Database for this commodity.
Ground cassava leaves shall conform to the maximum mycotoxin limits established by the Codex Alimentarius Commission in CXS 193-1995.
Ground cassava leaves, when tested in accordance with ISO 16050, shall conform to the following maximum limits of aflatoxins:
a) total aflatoxins content: 10 μg/kg;
b) aflatoxin B1 content: 5 μg/kg.
Ground cassava leaves shall be manufactured in premises conforming to the hygienic requirements stipulated in CXC 1-1969.
Ground cassava leaves shall conform to the microbiological limits given in Table 3.
8.1 Ground cassava leaves shall be packaged in containers that will safeguard the hygienic, nutritional,technological and organoleptic qualities of the product.BS ISO 24081 pdf download.