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aoac-200901-quantification-of-sulfites-in-dried-fruits
Food Additives and Contaminants AOAC 2001.01 Determination of Sodium Benzoate in Soft DrinksAOAC 972.32 Residual Analysis of Propyl Gallate in Frying OilsAOAC 981.14 Analysis of Benzoates in Soft DrinksAOAC 991.31 Artificial Flavor Quantification in BeveragesAOAC 999.07 Quantification of Butylated Hydroxyanisole (BHA)AOAC 999.10 Determination of Preservative Residues in Fruit JuicesAOAC 999.10 Testing for Sulfite Concentration in WinesAOAC 999.11 Testing of Melamine Contamination in Dairy ProductsAOAC Method for Detection of Chlorates in Frozen VegetablesAOAC Method for Estimating Sodium Nitrate in Processed MeatsAOAC Official Method for Caffeine Residue in Energy DrinksAOAC Official Method for Detecting EDTA in Canned VegetablesAOAC Official Method for Determining Ethyl Carbamate in AlcoholAOAC Official Method for Formaldehyde Testing in Gelatin AdditivesAOAC Official Method for Quantifying Potassium Bromate in BreadAOAC Official Method Testing for BHA/BHT in Packaged SnacksAOAC Official Method Testing of Aluminum Levels in Leavening AgentsCodex Alimentarius Compliance for Food Color Additives in IcingCodex GSFA-Standardized Analysis of Emulsifiers in Ice CreamCodex Standardized Detection of Undeclared Additives in Organic FoodEFSA-Compliant Analysis of Residual Monomers in Additive ResinsEFSA-Compliant Residual Solvent Testing in Food AdditivesEFSA-Regulated Benzoic Acid Testing in BeveragesEFSA-Regulated Residue Testing for Perchlorate in Infant FormulaEU Commission Regulation 2006/141 Sweetener Analysis in Infant FoodsEU Food Safety Regulation-Based Paraben Detection in Food PackagingEU Regulation (EC) No 1333/2008 Tartrazine Dye Analysis in CandiesEU Regulation (EC) No 1881/2006 Heavy Metal Testing in Cocoa PowderEU Regulation 1333/2008 Testing of Artificial Colorants in DessertsEU Regulation 1935/2004 Migration Testing of Stabilizers in Packaged FoodsEU Regulation 2011/10 Testing for Additive Migration in Plastic FilmsEU Regulation 2018/213 BPA Residue Analysis in Additive PackagingEU Regulation 2018/213 Testing for Endocrine Disruptors in PackagingEU Regulation No 1169/2011 Verification of Additive Labeling ClaimsEU Regulation No 1334/2008 Testing for Flavor Enhancers in Instant SoupsEU Regulation No 1935/2004 Testing for Migration from Packaging to FoodFDA 21 CFR 170.39 Testing for Food Contact Substances in AdditivesFDA 21 CFR 172 Artificial Sweetener (Aspartame) QuantificationFDA 21 CFR 172-Based Sorbic Acid Analysis in Processed FoodsFDA 21 CFR 172.345 Phosphate Additive Quantification in CheeseFDA 21 CFR 172.345 Phosphates in Cheese ProductsFDA 21 CFR 172.365 Testing of Sucralose in Sugar-Free ProductsFDA 21 CFR 172.515 Analysis of Artificial Flavoring Agents in BeveragesFDA 21 CFR 172.515 Flavor Additive Testing in Processed MeatFDA 21 CFR 172.515 Testing of Flavoring Substances in SnacksFDA 21 CFR 172.580 Diacetyl Detection in Butter-Flavored ProductsFDA 21 CFR 172.800 Detection of Polysorbate 80 in DessertsFDA 21 CFR 172.830 Polyethylene Glycol Detection in Food AdditivesFDA 21 CFR 172.848 Testing of Calcium Disodium EDTA in SaucesFDA 21 CFR 173.25 Enzyme Residue Analysis in Baby FoodsFDA 21 CFR 173.280 Enzyme Residue Clearance in Baby FoodsFDA 21 CFR 173.280 Enzyme Testing in Dairy-Based AdditivesFDA 21 CFR 173.340 Hexane Residue Testing in Soy ProductsFDA 21 CFR 175.300 Leachability Testing for Food Packaging CoatingsFDA 21 CFR 178 Testing for Antioxidants in Edible OilsFDA Compliance Testing for Monosodium Glutamate (MSG) in SeasoningsISO 10540 Determination of Nitrate in Root VegetablesISO 10789 Testing of Anti-Caking Agents in Powdered AdditivesISO 10993-12 Toxicity Screening for Additive-Related CompoundsISO 11286 Color Additive Content Testing in Snack ProductsISO 11287 Determination of Sulfite Levels in Dried FruitsISO 11293 Testing of Preservative Levels in Fish ProductsISO 14502-1 Polyphenol Content Testing in Functional BeveragesISO 15320 Testing of Synthetic Antioxidants in Cooking OilsISO 15705 Analysis of Preservatives in Bakery FillingsISO 15705 Preservative Load Testing in Canned ProductsISO 15705 Sorbic Acid Concentration Testing in Preserved FoodsISO 16000 Testing for Formaldehyde Residues in Food PackagingISO 16000-11 Testing for Additive Off-Gassing in Food StorageISO 16000-27 Testing of Acrylamide in Baked GoodsISO 16000-3 Testing of Volatile Organic Compounds in Food StorageISO 16000-6 Contaminant Monitoring in Food Processing EnvironmentsISO 17025 Accredited Nitrosamine Detection in Cured MeatsISO 17025 Accredited Testing of BPA Migration from Food ContainersISO 17025 Compliant Testing of Aflatoxin Contamination in Nut ProductsISO 17294-2 ICP-MS Analysis for Arsenic in Rice-Based ProductsISO 17294-2 ICP-MS Testing for Heavy Metals in Bakery AdditivesISO 17338 Nitrate and Nitrite Testing in SausagesISO 18664 Quantitative Analysis of Nitrate in Leafy VegetablesISO 18664 Quantitative Testing for Nitrites in Processed FoodsISO 18857 Phthalate Residue Testing in Food-Grade Plastic WrapISO 19330 Testing of Artificial Sweeteners in Nutritional SupplementsISO 19332 Determination of Lead and Cadmium in CandyISO 19338 Detection of Phthalates in Food Contact MaterialsISO 21422 Screening for Pesticide and Additive Residues in CerealsISO 21438 Heavy Metal Contaminant Testing in Additive MaterialsISO 21469 Testing of Additive Safety in Food-Grade LubricantsISO 21527 Sorbic Acid Residue Testing in Preserved VegetablesISO 21528 Microbial Stability Testing of Chemical AdditivesISO 2166 Color Additive Testing in Food DecorationsISO 22000 Contaminant Management System Verification in Food LinesISO 22000 Verification of Allergen-Free Additive ClaimsISO 22184 Food Contaminant Testing in Combined Additive FormulationsISO 22184 Multi-Residue Pesticide and Additive Analysis in CerealsISO 22241 Contaminant Screening in Ready Meals for NitritesISO 3976 Testing for Preservatives in Pickled ProductsISO 5667 Sampling and Testing of Food Additive WastewaterISO 6579 Microbiological Testing for Nitrite-Producing AdditivesISO 6579 Preservative Efficacy Testing in Deli MeatsISO 6579-1 Microbial Contaminant Detection in Additive ProcessingISO 9237 Permeability Testing for Food Contact Materials

AOAC 2009.01 Quantification of Sulfites in Dried Fruits Laboratory Testing Service: A Comprehensive Guide

The AOAC 2009.01 Quantification of Sulfites in Dried Fruits testing service is governed by various international and national standards. The primary standard that applies to this testing service is the AOAC Official Method 990.28, which is published by the Association of Official Analytical Chemists (AOAC). This method provides a detailed procedure for the quantification of sulfites in dried fruits.

In addition to the AOAC method, other relevant standards include:

  • ISO/IEC 17025:2005, General requirements for the competence of testing and calibration laboratories

  • EN 13857:2013, Fresh or dried fruits - Determination of sulfur dioxide (SO2) content

  • TSE (Turkish Standards Institution) 1347:2020, Dried Fruits - Determination of Sulfur Dioxide Content

    • The legal and regulatory framework surrounding this testing service is governed by various laws and regulations. For example, the European Unions Food Safety Authority (EFSA) has established maximum permitted levels for sulfites in dried fruits. Similarly, the Turkish Ministry of Agriculture and Forestry has implemented regulations governing the use of sulfites in food products.

    The international and national standards that apply to this specific laboratory test are designed to ensure consistency and accuracy in testing results. These standards cover aspects such as sampling, sample preparation, analysis, and reporting. The standard development organizations responsible for these standards include:

  • AOAC International

  • ISO (International Organization for Standardization)

  • EN (European Committee for Electrotechnical Standardization)

  • TSE (Turkish Standards Institution)

    • Standards evolve and get updated to reflect advances in technology, changes in regulations, or new scientific findings. For example, the AOAC 2009.01 method has undergone revisions to improve accuracy and precision.

    The relevant standard numbers and their scope are as follows:

  • AOAC Official Method 990.28: Quantification of Sulfites in Dried Fruits

    • Scope: This method is applicable for the quantification of sulfites in dried fruits, including dates, apricots, prunes, raisins, and other types.

  • ISO/IEC 17025:2005, General requirements for the competence of testing and calibration laboratories

    • Scope: This standard provides general requirements for testing and calibration laboratories to demonstrate their competence.

  • EN 13857:2013, Fresh or dried fruits - Determination of sulfur dioxide (SO2) content

    • Scope: This standard is applicable for the determination of sulfur dioxide content in fresh or dried fruits.

    The industries and sectors that require this testing include food manufacturers, processors, packers, distributors, wholesalers, retailers, and import/export companies. The quality assurance and quality control aspects of this test are crucial to ensure compliance with regulations and standards.

    The AOAC 2009.01 Quantification of Sulfites in Dried Fruits testing service is necessary for several reasons:

    1. Business and Technical Reasons: This test is required by regulatory agencies, industry associations, and trade organizations to ensure compliance with standards and regulations.

    2. Consequences of Not Performing the Test: Failure to perform this test can result in non-compliance with regulations, contamination of products, and harm to consumers.

    3. Industries and Sectors: The food manufacturing, processing, packing, distribution, wholesale, retail, and import/export industries require this testing service.

    4. Risk Factors and Safety Implications: Sulfites can cause allergic reactions, respiratory problems, and other health issues in some individuals.

    The AOAC 2009.01 Quantification of Sulfites in Dried Fruits testing service contributes to product safety and reliability by ensuring compliance with regulations and standards. This test also provides a competitive advantage for companies that demonstrate their commitment to quality and regulatory compliance.

    The AOAC 2009.01 Quantification of Sulfites in Dried Fruits testing service involves the following steps:

    1. Sample Preparation: The dried fruits are prepared according to the AOAC method, which includes crushing or grinding the sample.

    2. Analysis: The crushed or ground sample is analyzed using a spectrophotometric technique, such as UV-Vis spectroscopy.

    3. Measurement and Analysis Methods: The measurement and analysis methods used in this test include:

    Spectrophotometry (UV-Vis)

    Chemiluminescence

    4. Calibration and Validation Procedures: The testing equipment is calibrated and validated according to the AOAC method.

    5. Reporting: The results of the analysis are reported in milligrams per kilogram (mg/kg) or parts per million (ppm).

    The AOAC 2009.01 Quantification of Sulfites in Dried Fruits testing service requires specialized equipment, including spectrophotometers and sample preparation devices.

    Conclusion

    In conclusion, the AOAC 2009.01 Quantification of Sulfites in Dried Fruits laboratory testing service is a critical component of ensuring product safety and regulatory compliance in the food industry. This service provides a competitive advantage for companies that demonstrate their commitment to quality and regulatory compliance. By following the guidelines outlined in this comprehensive guide, laboratories can ensure accurate and reliable results for the quantification of sulfites in dried fruits.

    Appendix

  • AOAC Official Method 990.28: Quantification of Sulfites in Dried Fruits

  • ISO/IEC 17025:2005, General requirements for the competence of testing and calibration laboratories

  • EN 13857:2013, Fresh or dried fruits - Determination of sulfur dioxide (SO2) content

    • This comprehensive guide provides detailed information about the AOAC 2009.01 Quantification of Sulfites in Dried Fruits laboratory testing service, including standard-related information, standard requirements and needs, test conditions and methodology, and more. By following this guide, laboratories can ensure accurate and reliable results for the quantification of sulfites in dried fruits.

    AOAC International: www.aoac.org(http://www.aoac.org)

    ISO (International Organization for Standardization): www.iso.org(http://www.iso.org)

    EN (European Committee for Electrotechnical Standardization): www.cenelec.eu(http://www.cenelec.eu)

    TSE (Turkish Standards Institution): www.tse.org.tr(http://www.tse.org.tr)

    EFSA (European Food Safety Authority): www.efsa.europa.eu(http://www.efsa.europa.eu)

    AOAC Official Method 990.28: Quantification of Sulfites in Dried Fruits

    ISO/IEC 17025:2005, General requirements for the competence of testing and calibration laboratories

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