Food
Spaghetti
Nice and firm for one, undercooked for the other – the cooking of pasta is always a delicate debate depending on subjective taste.
ISO 7304-2:2008, Alimentary pasta produced from durum wheat semolina – Estimation of cooking quality by sensory analysis – Part 2: Routine method, offers the ingredient of objectivity describing a test method for laboratories throughout the world to determine a minimum of cooking time for pasta.
It specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta.
The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples based on the use of reference samples. The test result gives an estimate of the cooking quality of the pasta after it has been cooked for the optimal time.
Food safety - Microbiology of food
The frequency of food safety incidents, including the recall of certain food products from the market, and the significant consequences on health are all good reasons for countries to strengthen their food safety measures and to be more vigilant of food producers and traders.
ISO 7218:2007, Microbiology of food and animal feeding stuffs -- General requirements and guidance for microbiological examinations describes the main measures to be taken throughout the various stages of the food microbiological examination process, from receipt of samples by the laboratory to the contents of the test report and the disposal of samples.
It helps to:
- ensure the validity of food microbiology examinations
- assist in ensuring that the general techniques used for conducting these examinations are the same in all laboratories
- achieve homogeneous results in different laboratories, and to
- contribute towards the safety of laboratory personnel by preventing risks of infection.
Food safety management
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