soybeans

Product Description

NORMATIVE REFERENCES  The following standards contain provisions, which through reference in this text, constitute provisions of this Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. Information on current valid national and international standards can be obtained from the Malawi Bureau of Standards.  MS 19: Labelling of pre-packed foods General standard;  MS 21: Food and food processing units Code of hygienic conditions;  MS 145: Cereals and pulses Methods of sampling as milled products;  MS 146: Cereals and pulses Methods of sampling as grain;  MS 302: Contaminants and toxins in foods General standard;  ISO 605: Pulses Determination of impurities, size, foreign odours, insects, and species and variety Test methods;  ISO 711: Cereals and cereal products Determination of moisture content (Basic reference method);  ISO 712: Cereals and cereal products Determination of moisture content   Routine reference method;  ISO 6579: Microbiology of food and animal feeding stuff Horizontal method for the determination of Salmonella spp;  ISO 6888-1: Microbiology of the food chain Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Method using Baird-Parker agar medium;  ISO 7251:  Microbiology of food and animal feeding stuffs Horizontal method for the detection and enumeration of presumptive Escherichia coli Most probable number technique;  ISO 16050: Foodstuffs   Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products   High performance liquid chromatographic method;   ISO 21527-2: Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of yeasts and moulds Part 2: Colony count technique in products with water activity less than or equal to 0.95; and  AOAC Official Method 2001.04: Determination of Fumonisins B1 and B2 in corn and corn flakes Liquid chromatography with immunoaffinity column cleanup.