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BS ISO 7540 : 2006

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
Available format(s)

Hardcopy , PDF

Superseded date

30-04-2010

Language(s)

English

Published date

01-01-2006

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
  4.1 Description
  4.2 Taste and odour
  4.3 Presence of insects, moulds, etc.
  4.4 Extraneous matter
  4.5 Adulterants
  4.6 Quality categories
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labelling
  8.1 Packaging
  8.2 Marking
Annex A (normative) Determination of moisture content
Annex B (informative) Recommendations relating to storage
                      and transport conditions
Annex C (informative) Selected list of common names for
                      Capsicum annuum L. in different
                      languages
Bibliography

Defines the requirements for ground paprika.

Committee
AW/7
DevelopmentNote
Supersedes BS 7087-11(1996) and 05/30133965 DC (12/2006) Renumbered and superseded by BS EN ISO 7540. (04/2010)
DocumentType
Standard
Pages
20
PublisherName
British Standards Institution
Status
Superseded
SupersededBy
Supersedes

Standards Relationship
ISO 7540:2006 Identical

ISO 1108:1992 Spices and condiments — Determination of non-volatile ether extract
ISO 15161:2001 Guidelines on the application of ISO 9001:2000 for the food and drink industry
ISO 22000:2005 Food safety management systems Requirements for any organization in the food chain
ISO 930:1997 Spices and condiments — Determination of acid-insoluble ash
ISO 7541:1989 Ground (powdered) paprika Determination of total natural colouring matter content
ISO 972:1997 Chillies and capsicums, whole or ground (powdered) — Specification
EN 14123:2007 Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup
ISO 928:1997 Spices and condiments — Determination of total ash
ISO 948:1980 Spices and condiments — Sampling
ISO 7542:1984 Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination

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