Food Authenticity Program Meeting Book (September 10, 2020)

Progress of the TTWG by March 2019 • Guided by the FAM Advisory Panel, the program’s initial focus was on authenticity testing needs for olive oil, honey and bovine milk products – SMPRs have been developed for these food commodities. • Under its direction, AOAC INTERNATIONAL created two working groups – the Targeted Testing Working Group (TTWG) and the Non-targeted Testing Working Group (NTTWG). • Each was tasked to operate in parallel to improve the analytical surveillance capabilities needed to combat EMA. 7 Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Preparation of Sample ( Revised July 2012) • Moisture (Distillation Method) (Revised July 2011) • Moisture in Spices (Vacuum Oven Method) (Revised January 1997) • Total Ash (Revised January 1997) • Acid Insoluble Ash (Revised January 1997) • Steam Volatile Oil (Modified Clevenger Method) (Revised March 2010) • Steam Volatile Oil (Lee and Ogg Method) (Revised March 2010) • Steam Volatile Oil in Spices (Revised March 2010)

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