ExFLP-13 Determination of Extraneous Material in Raisins and Currants
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0D587AC1A51D4EEABF3364252E2D6055 |
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文件大小(MB)： |
0.03 |
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页数： |
6 |
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日期： |
2012-3-3 |
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Published by: POLYSCIENCE PUBLICATIONS, P.O. Box 1606, Station St-Martin, Laval, Quebec,Canada H7V 3P9. TEL.: 1-800-840-5870. FAX: (450) 688-1930.,Government of Canada Gouvernement du Canada,Laboratory Procedure ExFLP-13,September 1996,HEALTH PROTECTION BRANCH,OTTAWA,DETERMINATION OF EXTRANEOUS MATERIAL IN RAISINS AND CURRANTS,M.-A. Rivers,Research Division, Bureau of Microbial Hazards,Food Directorate, Postal Locator: #2204A2,Health Canada, Ottawa, Ontario K1A 0L2,1. APPLICATION,This method is applicable to the examination of raisins and currants for insect infestation, mites, mould, hairs, fibers,sand and soil and other extraneous material to determine compliance with Sections 4, 5 and 7 of the Food and Drugs,Act. This method replaces,ExFLP-13 dated September 1987. Raisins which are the dried fruit of the grape Vitis vinifera L. can be produced by sun,drying or by artificial dehydration. Artificial dehydration can involve a lye or sulfur dip. Certain small seedless raisins,are called currants, although they are not related to the bush fruits of the genus Ribes, which are also called currants.,Raisins can be infested by numerous stored product insects and mites. Some are: Cadra figulilella (Gregson) - raisin,moth, Plodia interpunctella (Hübner) - Indianmeal moth, Carpophilus hemipterus (L.) - driedfruit beetle, Oryzaephilus,surinamensis (L.) - sawtooth grain beetle, Carpoglyphus lactis (L.) - dried fruit mite. Rodent excreta and rodent hairs,are also a common contaminant of raisins and currants.,2. DEFINITION OF TERMS,A lot is defined as that amount (volume, weight, etc.) of the food which is produced, stored and/or shipped under,conditions as nearly uniform as possible, preferably designated by a common container code or marking, and, in any,event, consisting of not more than one variety, grade or type of product from a single identifiable source.,3. COLLECTION OF SAMPLES,3.1 Scrutinize the entire lot for live infestation. If live infestation is found, do not sample until after fumigation or,other effective treatment.,3.2 Obtain a sample consisting of three sample units of at least 400g each selected at random from the lot using,appropriate sampling equipment and containers.,ExFLP-13,- 2 - September 1996,3.3 Each sample unit must be kept separate and labelled 1, 2 and 3. Complete information respecting the lot size,weight of individual containers, country of origin, exporter, importer, domestic manufacturer and product and,lot identification should be recorded and should accompany the sample.,4. MATERIALS AND SPECIAL EQUIPMENT - MOULD,1) Stereoscopic microscope (10-30x),2) Compound microscope (100x),3) Magnifying lens (3-5x),4) Oxidizing solution: Make up a fresh aqueous solution containing 5% hydrogen peroxide (H2O2) and 1%,ammonium hydroxide (NH4OH).,5) Glass crystallizing dishes (70 x 50 mm),6) Black glazed paper,7) Beakers (250 mL and 500 mL),8) Hot plate,9) Light-coloured tray,5. PROCEDURE - MOULD,The examination shall be carried out in accordance with the following instructions.,5.1 Preparation of Analytical Units,5.1.1 Thoroughly mix a sample unit and take 100 whole fruit. If a broken fruit is found which exceeds one half a fruit,consider it as a whole fruit. If less than half a fruit is encountered, replace by a whole fruit. These 100 fruit,consititute an analytical unit.,5.1.2 Repeat Step 5.1.1 for the remaining two sample units.,5.2 Examination for Viable Mould - Natural Raisins and Currants,(for use on fruit where it is known that the fruit has not been bleached by treatment with lye, oil or heat). Use this section,only if viable mould count is needed. All fruit however must be examined as in 5.3 for total mould.,5.2.1 Place 10-15 fruit at a time in a glass crystallizing dish.,5.2.2 Cover fruit with fresh oxidizing solution.,5.2.3 Place dish over black glazed paper and count the number of fruit producing copious oxygen bubbles.,5.2.4 Remove these fruit and confirm for mould filaments by transferring questionable areas or if the areas are large,a representative portion of the area to a glass slide and observing with a compound microscope (100x). Yeasts,will also give a reaction with hydrogen peroxide. Do not consider these as defects.,5.2.5 Record the number of raisins showing viable mould.,5.2.6 Repeat analysis for remaining fruit in the analytical unit.,ExFLP-13,- 3 - September 1996,5.3 Examination for Total Viable and Non-Viable Mould - All Types of Raisins and Currants,5.3.1 Place fruit in a suitably sized beaker, cover with water, heat to boiling and simmer for 5 minutes.,5.3.2 Drain off water and transfer fruit to a light-coloured tray.,5.3.3 Examine each ……
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