BS ISO 24081:2021 pdf download.Ground cassava leaves (Isombe) — Specification
1 Scope
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 Manihot glaziovii) intended for human consumption.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated 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 reduced pressure 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 30 °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 and serotyping of Salmonella — Part 1: Detection of Salmonella spp.
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic absorption spectrometric method
ISO 6634, Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method
ISO 6637, Fruits, vegetables and derived products — Determination of mercury content — Flameless atomic absorption method
ISO 7952, Fruits, vegetables and derived products — Determination of copper content — Method using flame atomic absorption spectrometry
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 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 and 5-bromo-4-chloro-3-indolyl beta-D-glucuronide
ISO 21527-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts 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
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.
BS ISO 24081:2021 pdf download
