هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
مشروع مواصفة  أولي  
Draft of Standard DS  
 
 
 
 
إعداداللجنة الفنية  الخليجية رقم  TC05-SC2   
 
Prepared by GSO Technical Committee No. TC05-SC2   
 
 
 
GSO  TC05-SC2 /DS/ISO 927:2009/Cor. 1:2019 
ISO 927:2009/Cor.1:201 2 
 
 
التوابل والبهارات – تقدير محتوى   المواد الغريبة والمواد الخارجية  
Spices and Condiment  - Determination of extraneous matter and foreign matter 
content  
 
 
 
 
 
ICS: 67.220.10  
هذه الوثيقة مشروع لمواصفة قياسية/ لائحة فنية خليجية 
تم توزيعها لإبداء الملحوظات بشأنها، لذلك فإنها عرضة 
للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة 
قياسية/لائحة فنية خليجية إلا بعد اعتمادها من الهيئة. This document is a draft Gulf 
Standard/Technical Regulation circulated for 
comments. It is, therefore, subject to alteration 
and modification and may not be referred to as a 
Gulf Standard/Technical Regulation u ntil 
approved by GSO.  هذه الوثيقة مشروع لمواصفة قياسية/ لائحة فنية خليجية تم 
توزيعها لإبداء الملحوظات بشأنها، لذلك فإنها عرضة 
للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة 
قياسية/لائحة فنية خليجية إلا بعد اعتمادها من الهيئة. التقديم  
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول  
الأعضاء، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة. 
 
قرر المجلس الفني لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في اجتماعه رقم  ) (  الذي عقد بتاريخ  / /   
ه ، الموافق / /       م    اعتماد تحديث المواصفة القياسية الخليجية 
GSO TC 05-SC2 /DS/ISO 927:2009 /Cor. 1:2019 ) ) التوابل والبهارات – تقدير الشوائب -  Spices and 
Condiment Determination of filth) باللغةالإنجليزية ) التي تم دراستها وتبنيها عن (المنظمة الدولية للمعايير ) رقم 
(ISO 927:2009 /Cor.1:2012 ) دون إدخال تعديلات فنية عليها  ضمن برنامج عمل اللجنة الفنية الخليجية رقم TC05-
SC2   "اللجنة الفنية الفرعية الخليجية لمواصفات المواد المضافة وملوثات الأغذية" المدرجة في خطة دولة الكويت.  
على أن تلغى (المواصفة القياسية الخليجية ) رقم (ISO 927:2009 /Cor.1:2012 ) وتحل محلها 
 
 
 
 
 
 
 
 
 
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
GSO  TC05-SC2 /DS/ISO 927:2009 /Cor. 1:201 9 
 
Spices and condiments — Determination of extraneous 
matter  and foreign matter content  
 
 
1 Scope  
 
This International Standard specifies a general procedure for visual examination, or with 
magnification not exceeding 10 times, of whole spices for the determination of macro filth.  
 
This International Standard is applicable to dehydrated herbs and spices.  
 
 
2 Normative references  
 
The following referenced documents are indispensable for the appl ication of this document. For 
dated references, only the edition cited applies. For undated references, the latest edition of the 
referenced document (including any amendments) applies.  
 
ISO 948, Spices and condiments — Sampling  
 
 
3 Terms and  definitions  
 
For the purposes of this document, the following terms and definitions apply.  
 
3.1 
macro foreign matter  
all matter visible to the naked eye or with a maximum 10 times magnifying power that is not part of the 
plant to which the spice or herb belongs  
 
EXAMPLE  The origin of macro foreign matter can be non -animal (e.g. stems, stones, straw, visible 
moulds) or animal (e.g. excreta, insects, and insect -defiled product) foreign  matter.  
 
3.2 
macro extraneous matter  
all matter visible to the nake d eye or with a maximum 10 times magnifying power which are species 
waste belonging to the plant which the spice or herb belongs  
 
EXAMPLE  Macro extraneous matter can be floral  waste.  
 
Figure 1 summarizes these definitions.  
 
 
4 Principle  
 
This method should be used by all laboratories which perform macro extraneous and foreign matter 
analyses for: suspect mould on seeds and leaves, animal excreta pellets and faeces, whole insects 
and/or large insect fragments, sticks, stems, stones, glass, etc. 
 
 
 
 
 
1 GSO  TC05-SC2 /DS/ISO 927:2009 /Cor. 1:201 9 
 
 
 
 
 
 
 
 
 
 
Figure 1 — Illustrated definitions  
 
5 Apparatus  
 
5.1 Table and suitable  lighting . 
 
5.2 Paper , large, clean white sheets (possibly  glazed).  
 
5.3 Spatulas , selection, of small and large  sizes.  
 
5.4 Sample splitter , Jones sampler or riffle  divider.  
 
5.5 Balance , capable of being read to at least the nearest 0,001  g. 
 
5.6 Butcher's knife or any other suitable  tool. 
 
5.7 Magnifying  glass . 
 
 
6 Sampling  
 
Sample the material by the method specified in ISO 948.  
 
 
7 Procedure  
 
7.1 Laboratory sample size and  preparation  
 
The laboratory sample should be a composite sample taken from different parts of the lot.  
 
For high bulk density products, the laboratory sample size should be about 500 g (see 
Table 1). For low bulk density products, the laboratory sample size should be about 
250 g (see Table 1). Saffron is an exception and the laboratory sample size should be 
3 g. 
7.2 Test portion  
 
The laboratory sample should be homogenized before taking the test portion.  
 
The entire laboratory sample is to be analysed unless a test portion is appropriate. The 
appropriateness is determined based on historical performance, the level of defect under 
investigation and homogeneity of the samples (see Table 1).  
 
2 
GSO  TC05-SC2 /DS/ISO 927:2009 /Cor. 1:201 9 
 
 
Table 1 — Laboratory sample and test portion size  
 
Bulk density of 
product   
Product  Laboratory 
sample size 
g Appropriate test 
portion size  
g Minimum  test 
portion size  
g 
 
 
 
 
 
 
 
 
 
 
 
 
 
High Allspice/pimento   
 
 
 
 
 
 
 
500 100 100 
Anise seed  100 10 
Caraway seed  100 10 
Cardamom seed  100 100 
Cassia/cinnamon  100 50 
Celery seed  100 10 
Cloves  100 10 
Coriander seed  100 10 
Cumin seed  100 10 
Dill seed  100 10 
Fennel seed  100 10 
Garlic  100 10 
Ginger  100 100 
Juniper berries  100 100 
Nutmeg (whole and broken)  100 Nuts or 500 g 
if broken  100 Nuts or 500 g 
if broken  50 Nuts or 250 g 
if broken  
Onion   
 
500 100 10 
Pepper (black and white)  100 100 
Poppy seed  100 10 
Sesame seed  100 10 
Turmeric  100 100 
 
Low Capsicums   
250 100 100 
Mace  25 25 
Herb leaves  25 5 
Other  Saffron  3 3 0,5 
 
7.3 Examination procedure  
 
7.3.1  All spices and herbs including nutmeg  
 
Weigh (5.5) the sample prepared in 7.1 and 7.2 to the nearest 0,01 
g. Examine the sample by:  
a) spreading the product over a wide area of a well -lit (5.1) white sheet  (5.2);  
 
b) using a spatula (5.3), move the product in such a manner that it is thoroughly  examined;  
 
c) separate (5.4) all extraneous and/or foreign  matter;  
 
d) weigh (5.5) or count (according to 8.1 and 8.2) the extraneous and foreign  matter.  
 
Report all extraneous and foreign matter.  
 
 
 
 
3 GSO  TC05-SC2 /DS/ISO 927:2009 /Cor. 1:201 9 
 
7.3.2  Nutmeg  
 
Break 100 nutmeg lengthwise using a butcher's knife (5.6).  
 
Examine the broken surfaces for insects, insect parts, insect channelling, excreta, or visible mould. 
Magnification (5.7) can be used to confirm any observations.  
 
Report foreign matter and number of positive nuts.  
 
 
8 Calculation and expression of  results  
 
8.1 Extraneous matter and non-animal foreign  matter  
 
The mass fraction of extraneous matter, wEM, and mass fraction of non -animal foreign matter, wFM, 
expressed as percentages, are given by:  
 
wE
M 
 
 
wF
M = 100  mEM 
mS 
 
= 100  mEM 
mS 
 
where  
 
mEMis the mass, in grams, of extraneous matter;  
mFM is the mass, in grams, of non -animal foreign matter;  
mS is the mass, in grams, of the laboratory sample or test portion, as appropriate.  
Express the results to one decimal place.  
 
8.2 Foreign matter from  animals  
 
Foreign matter from animals can be expressed according to Table 2 as type, name, number, count, 
mass fraction and percentage mass fraction.  
 
Table 2 — Expression of results  
 
Foreign matter  Expression of results  
Rodent excreta  Count, mg/kg  
Other excreta (including insect and bird excreta)  Type, count, mg/kg  
Whole insects and parts (dead or alive, including mites and psocids)  Name, number  
Larvae  Number  
Mouldy material (all seeds or leaves exhibiting mould and 1/4 or more of their 
total area are considered  mouldy)  Percentage mass fraction  
(calculated according to 8.1)  
 
Insect -defiled product (including leaves, roots and/or seeds)  Percentage mass fraction  
(calculated according to 8.1)  
 
 
 
4 GSO  TC05-SC2 /DS/ISO 927:2009 /Cor. 1:201 9 
 
 
9 Test report  
 
The test report shall include at least the following information:  
 
a) an indication of the method used, including a reference to this International  Standard;  
 
b) the results  obtained;  
 
c) all operating details not specified in this International Standard, or regarded as optional, as well 
as any circumstances that may have influenced the  results;  
 
d) all information necessary for complete identification of the  sample.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
5 GSO  TC05-SC2 /DS/ISO 927:2009 /Cor. 1:201 9 
 
 
 
Bibliography  
 
 
[1] AMERICAN SPICE TRADE ASSOCIATION . ASTA cleanliness specification for spices, seeds and  herbs  
(foreign and domestically produced ). ASTA, Washington, DC, 2007  
 
[2] US F OOD & DRUG ADMINISTRATION : CENTER FOR FOOD SAFETY & APPLIED NUTRITION . 
Macroanalytical procedures manual . FDA, Silver Spring, MD, 1984. ( FDA Technical Bulletin , 
No. 5.) Electronic version, 1998, available (2009 -03-19) at:  
http://www.cfsan .fda.gov/~dms/mpm -1.html  
 
[3] EUROPEAN SPICE ASSOCIATION . European Spice Association quality minima document , Rev 1. 
ESA, Bonn, 2007. Available (2009 -03-19) at  http://www.esa -
spices.org/content/pdfs/ESAQMDrev1 - 2Nov07.pdf  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
6