Food Authenticity Program Meeting Book (September 10, 2020)

Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Aflatoxins in Herbs and Spices (Immunoaffinity Column Method) (Revised December 1998) • Analysis of Aflatoxins B 1 , B 2 , G 1 , and G 2 by HPLC (Revised January 1997) • Bulk Index/Bulk Density (Manual Method) (Revised January 2013) • Bulk Index/Bulk Density (Machine Method) (Revised January 2013) • Foreign Leaves in Oregano (Revised October 2010) • Screening Method for the Determination of Defatted Meal in Paprika & Black Pepper (Revised October 2004) Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Total Hexane Content in Extracted Meals – (Headspace Gas Chromatography Method) (Revised June 2008) • Determination of Oil Soluble Dyes in Capsicum and Turmeric Samples and Products by High Performance Liquid Chromatography (Revised June 2008) • Recommended Microbiological Methods – Preface (Revised October 2004) • Recommended Microbiological Methods (Revised October 2004) • Determination of dyes in capsicum and turmeric samples and products by high performance liquid chromatography with MS/MS detection (Revised October 2013) • Determination of Added Sulfites in Dried Allium (Modified Monier-Williams Method) (Revised October 2010)

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