ExFLP-20 Determination of Extraneous Material in Wet and Dried Bean Curd
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1D54E5DB541047F4A80A7DBA5300A872 |
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0.07 |
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4 |
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日期： |
2012-3-3 |
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Published on the Food Directorate’s (Health Canada's) website at http://www.hc-sc.gc.ca/food-aliment.,Government of Canada Gouvernement du Canada,Laboratory Procedure ExFLP-20,April 1997,HEALTH PRODUCTS AND FOOD BRANCH,OTTAWA,DETERMINATION OF EXTRANEOUS MATERIAL IN WET AND DRIED BEAN CURD,Research Division, Bureau of Microbial Hazards,Food Directorate, Postal Locator: 2204A2,Health Canada, Ottawa, Ontario, K1A 0L2,1. APPLICATION,This method is applicable to the sampling and examination of bean curd for extraneous material, such as insect,infestation, mites, and rodent hairs to determine compliance with Sections 4, 5 and 7 of the Food and Drugs Act.,This method replaces ExFLP-20 dated September 1987.,2. DEFINITION OF TERMS,A lot is defined as that amount (volume, weight, etc.) of the food which is produced, stored and/or shipped under,conditions as nearly uniform as possible, preferably designated by a common container code or marking, and, in,any event, consisting of not more than one variety, grade or type of product from a single identifiable source.,3. COLLECTION OF SAMPLES,3.1 Scrutinize the entire lot for live infestation. If live infestation is found, do not sample until after fumigation,or other effective treatment.,3.2 Obtain three sample units selected at random from the lot of at least 100 g each using appropriate,sampling equipment and containers. Three sample units constitute a sample.,3.3 Each sample unit must be kept separate and labelled 1, 2 and 3. Complete information respecting the lot,size, weight of individual containers, country of origin, exporter, importer, or domestic manufacturer, and,product and lot identification should be recorded and should accompany the sample.,4. MATERIALS AND SPECIAL EQUIPMENT,1) Balance,2) 2-2.0 L beakers, with lids (watch glasses),3) Smooth magnetic stirring bar, teflon coated (1x5 cm),4) Stirrer hot plates,5) U.S. standard No. 230 sieve,6) Shallow pan $ 20 cm in diameter,ExFLP-20,- 2 - April 1997,7) 2 L percolator, premarked at 250 and 1700 mL levels,8) Rubber policeman attached to a long glass rod,9) Wash bottles,10) Suction filtration apparatus with Buchner or Hirsch funnel (5-7 cm perforated plate),11) Ruled filter paper. Filter paper should be larger than funnel plate (7-9 cm),12) Petri dishes to suit size of filter paper used,13) Stereoscopic microscope (10-30x),14) Ashless filter paper. Filter paper should be larger than funnel plate (7-9 cm),15) Drying oven (40-60oC),16) Crucible,17) Desiccator,18) Muffle oven,19) Concentrated HCl,20) Antifoam solution. Antifoam "B" - BDH Chemicals,21) Detergent, 1% sodium lauryl sulphate,22) Mineral oil. Paraffin oil, white, light 125/135 Saybolt Universal Viscosity (38oC), specific gravity 0.840-0.860,(24oC),23) Alcohol, either 95% ethanol or 99% isopropanol,24) Glycerol-alcohol (95%) mixture (1:1),25) (CHCl3) Chloroform,5. PROCEDURE,The examination shall be carried out in accordance with the following instructions.,5.1 Preparation of Analytical Units,5.1.1 In a random fashion from a sample unit of bean curd weigh 100 g. This 100 g constitutes an analytical unit.,5.1.2 Repeat Step 5.1.1 for remaining two sample units.,5.2 Isolation - Light Filth,5.2.1 Transfer an analytical unit into a 2 L beaker. Add 1 L HCl (70 mL concentrated HC1 + 930 mL water), and,0.3 mL of antifoam solution and a magnetic stirring bar.,5.2.2 Boil with constant stirring until the mixture is finely dispersed ($ 15 min).,5.2.3 If there is any fat material floating on top of the HCl suspension, defat as follows. Wet sieve on a No. 230,ExFLP-20,- 3 - April 1997,sieve with hot (50-70oC) tap water to remove all liquid and a major proportion of fine material. Place sieve,in a shallow pan, cover residue to a depth of approximately 2 cm with hot (50-70oC) detergent (1% sodium,lauryl sulphate), leave for 5 min, drain and wet sieve with hot tap water until all suds have washed through.,Be careful not to allow suds to foam over sides of sieve. Repeat defatting procedure at least once or until,all visible fat has been removed. Transfer sieve retainings to original beaker with hot water (50-70oC) and,dilute to approximately 1 L. Bring contents to a boil.,5.2.4 Add 50 mL of mineral oil and continue heating until boiling resumes.,5.2.5 Transfer beaker to a cool magnetic stirrer and stir magnetically at maximum speed that does not produce,visible or audible splashing for 5 min.,5.2.6 Promptly transfer contents of beaker to a percolator containing approximately 250 mL of water. Rinse,contents of beaker into percolator with hot tap water making certain to transfer all material including heavy,filth. Bring volume in percolator ……
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