APC indicates microorganisms in food products. Fresh fish typically have APC of 104-105/g. Plating medium affects bacteria numbers and types. Incubation temperature affects bacterial counts significantly
Primary method for determining milk and cream fat content worldwide. Developed by Dr. Niklaus Gerber in 1891. Used in Europe and much of the world, Babcock test in US
Aflatoxins are toxic secondary metabolites produced by Aspergillus fungi. Major sources include A. flavus, A. parasiticus, and A. nomius. Found in cereals, nuts, and oilseeds worldwide. Wheat, oats, and barley are resistant to aflatoxin contamination
NIR analysis uses wavelengths between 700nm and 2500nm for food and agricultural products. Provides rapid analysis in 30-60 seconds without sample preparation. Works by detecting modified light based on sample composition
Method uses potassium iodate solution for redox titration of vitamin C. Iodine formed from iodate reacts with ascorbic acid to form dehydroascorbic acid. Endpoint is blue-black starch-iodine complex formation
CCMAS established EWG chaired by Netherlands to review fats and oils methods. EWG reviewed all methods in CXS 234-1999 package. Methods grouped by provision for transparent review. EWG members reviewed methods for specific commodity groups