BS 7087-1:1989

Name: BS 7087-1:1989
Brand: BSI

Superseded

View Superseded by

Herbs and spices ready for food use Specification for black and white pepper (whole and ground)

Available format(s)

Hardcopy , PDF

Superseded date

15-06-1995

Language(s)

English

Published date

30-06-1989

Publisher

British Standards Institution

Foreword
Committees responsible
Specification
1. Scope
2. Definitions
3. Sampling
4. Physical properties
5. Chemical composition
6. Microbiological status
7. Packaging and storage
8. Marking
Appendices
A. Description of whole and ground pepper
B. Preparation of samples for chemical microbiological
tests
C. Method for determination of content of light berries
D. Additional information
Tables
1. Chemical composition of whole pepper
2. Chemical composition of ground pepper
3. Levels for trace metals in pepper

Sampling and physical, chemical and microbiological characteristics. Applies to pepper processed for food use, and traded in bulk or retail packs.

Committee	AW/34
DevelopmentNote	BS DRAFT 94/505509 DC REFERS TO AMD 2
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS 7087-1:1995

Standards	Relationship
ISO/R 959:1969	Similar to
ISO 959-2:1998	Similar to
ISO 959-1:1998	Similar to

BS 5763-6:1983	Methods for microbiological examination of food and animal feeding stuffs Preparation of dilutions
BS 4585-2:1982	Methods of test for spices and condiments Determination of moisture content (entrainment method)
ISO/R 959:1969	Spices and condiments Black pepper and white pepper, whole and ground Specification
BS 4540-1:1981	Sampling of spices and condiments Methods of sampling
BS 6215-2:1981	Methods of test for agricultural food products Determination of crude fibre content (modified Scharrer method)
BS 4585-12:1983	Methods of test for spices and condiments Determination of piperine content of pepper
BS 6215-1:1981	Methods of test for agricultural food products Determination of crude fibre content (general method)
BS 4585-1:1983	Methods of test for spices and condiments Determination of extraneous matter
BS 4585-9:1981	Methods of test for spices and condiments Determination of acid-insoluble ash
BS 4585-3:1981	Methods of test for spices and condiments Determination of total ash
BS 4585-15:1985	Methods of test for spices and condiments Determination of volatile oil content
BS 5763-4:1982	Methods for microbiological examination of food and animal feeding stuffs Detection of Salmonella
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis
BS 5763-0:1986	Methods for microbiological examination of food and animal feeding stuffs General laboratory practices