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Microbiological Specifications for Dry Soups and Bouillons, And 32 Originalarbeiten « Tab. 6 Polyphenolgehalte der Heidelbeerfruchtweine (mg/l, Mittelwerte aus Doppelbestimmungen, 2a = geschönte Variante 2) Variante 12345672a Procyanidin B1 75,7 14,0 10,4 22,0 15,1 35,5 10,4 10,0 Catechin 105,8 110,6 89,7 103,2 89,2 142,2 127,1 103,1 Chlorogensäure 305,6 136,9 49,2 215,4 409,6 839,6 246,5 125,0 Kaffeesäure 57,3 165,1 67,6 30,8 71,7 128,8 274,8 152,5 Quercetin-3-rutinosid 36,2 53,4 40,4 149,5 70,1 91,3 102,8 49,8 Quercetin-3-galactosid 0,0 10,8 36,7 43,7 15,1 18,1 15,6 10,1 Quercetin-3-glucosid 9,8 15,4 12,8 10,0 4,0 3,8 5,1 11,1 Quercetin-3-arabinosid 11,3 12,7 39,2 28,2 3,5 26,8 10,7 11,5 Quercetin-3-rhamnosid 35,3 28,0 5,3 2,2 1,4 24,7 9,4 26,1 Quercetin 34,5 25,5 29,4 19,2 21,4 4,5 13,6 23,1 Summe 671,5 572,4 380,7 624,0 701,2 1315,4 816,0 522,3 • Herrmann K: Über die Inhaltsstoffe von Heidelbeeren und Preiselbeeren. • Visti A, Viljakainen S, Laakso S: Preparation of fermentable lingonberry Industr Obst Gemüseverwert 81, 218–223 (1996). juice through removal of benzoic acid by Saccharomyces cerevisiae • Koponen JM et al.: Characterization and fate of Black Currant and Bil- yeast. Food Res Int 36, 597–602 (2003). berry flavonols in enzyme-aided processing. J Agr Food Chem 56, • Wallrauch S, Greiner G: Zur Unterscheidung von Erzeugnissen aus Wild- 3136–3144 (2008). und Kulturheidelbeeren. Flüss Obst 72, 14–17 (2005). • Kressmann R: Die chemische Zusammensetzung der löslichen Kolloide • Will F, Zacharias J, Dietrich H: Identification of a haze deposit from a im Saft von schwarzen Johannisbeeren und deren Auswirkung auf die blueberry sparkling wine. Deut Lebensm-Rundsch 101, 235–237 Verarbeitungstechnologie, Dissertation, Gießen (2001). (2005). • Liebster G: Die Kulturheidelbeere, Parey, Berlin (1961). • Will F, Dietrich H: Optimised processing technique for colour- and cloud- • Lorenzen W, Sieh R: Spektrophotometrische Schnellbestimmung von stable plum juices and stability of bioactive substances. Eur Food Res Konservierungsstoffen in Lebensmitteln. Z Lebensmittel-Untersuch Technol 223, 419–425 (2006). Forsch 118, 223–233 (1962). • Will F, Kobes R, Dietrich H: Polyphenolgehalte sortenreiner Apfelweine. • Ré R et al.: Antioxidant activity applying an improved ABTS radical cat- Flüss Obst 74, 490–494 (2007). ion decolorization. Free Radical Biol Med 26, 1231–1237 (1999). • Will F et al.: Processing and analytical Characterisation of pulp-enriched • Rechner A: Einfluss der Verarbeitungstechnik auf die Polyphenole und cloudy Apple Juices. LWT – Food Sci Technol (2008), in press, pub- antioxidative Kapazität von Apfel und Beerenobstsäften. Dissertation, lished online http://dx.doi.org/10.1016/j.lwt.2008.01.004. Gießen (2000). • Wu X, Prior RL: Systematic Identification and Characterization of Antho- • Sennewald K: Arbeitsbericht für das Geschäftsjahr 2007. Verband der cyanins by HPLC-ESI-MS/MS in Common Foods in the United States: deutschen Fruchtwein- und Fruchtschaumwein-Industrie e.V., Bonn Fruits and Berries. J Agr Food Chem 53, 2589–2599 (2005). (2008). • Singleton VL, Rossi JA: Colorimetry of total phenolics with Phosphotic acid reagents. Amer J Enol Vitic 37, 144–158 (1965). Microbiological Specifications for Dry Soups and Bouillons, and Ingredients to be used for Dry Soups and Bouillons (2007) – New AIIBP Guidelines Korrigierte Fassung Dirk Radermacher# Generalsekretär, AIIBP/FAIBP, Reuterstraße 151, D-53113 Bonn Vorbemerkung AIIBP/FAIBP repräsentieren folgende nationale Verbände: AIIBP (Association Internationale de l’Industrie des Bouil- Verband der Suppenindustrie lons et Potages) und FAIBP (Fédération des Associations de Fachverband der Nahrungs- und l’Industrie des Bouillons et Potages de la CEE), der inter- Genussmittel-Industrie Österreichs nationale und der EU-Verband der Suppenindustrie, haben Zaunergasse 1–3 die im Jahr 1992 veröffentlichten New Microbiological A-1030 Wien Specifications for Dry Soups and Bouillons (Alimenta 4, T: 00431/712 21 21 62–65 [1992]) überarbeitet und die gute industrielle Her- F: 00431/712 21 21 35 stellungspraxis auf der Grundlage von Gesetzgebung und [email protected] Leitlinien neu beschrieben. # E-Mail: [email protected], Tel.: 0228-212017, Fax: 0228-229460 » Oktober 2008 | DLR » Originalarbeiten 33 AFISPA – VIVED – c/o AGEP s.a. In Norwegen existiert kein Suppenindustrie-Verband. Section Bouillons / Potages Norwegischer Repräsentant der AIIBP ist Rieber & Son Boulevard Saint-Michel, 77/79 ASA, Nostegaten 58, N-5008 Bergen, T: 0047559/6 70 00, B-1040 Brussels F: 0047559/6 70 70, [email protected]. T: 00322/743 87 32 F: 00322/732 51 02 Summary [email protected] This document represents a consolidation of industry best practice, Syndicat National des Fabricants guidance and legislation. Following a review of emerging legislation de Bouillons et Potages (SNFBP) coupled with the increasing application of HACCP principles across the 8, Rue de l’Isly industry it was determined that a review of previous AIIBP documents F – 75008 Paris was appropriate. A Microbiological Working Group was established and T: 00331/53 42 33 80 subject matter experts from a range of soup manufacturers collaborated F: 00331/53 42 33 81 together to prepare an update of the 1992 AIIBP Microbiological Speci- [email protected] fications for Dry Soups. This document includes a review of the specific microorganisms of interest. The new AIIBP microbiological guidelines Verband der Suppenindustrie e.V. apply to all types of dry soups, bouillons and semi-finished soup base Reuterstraße 151 and provide specific guidelines for ingredients to be used in all such dry D-53113 Bonn soups. T: 0049228/21 20 17 F: 0049228/22 94 60 Résumé [email protected] Spécifications microbiologiques des potages et bouillons déshydratés et de leurs ingrédients (2007) Associazione Italiana Industrie Ce document représente une consolidation des bonnes pratiques in- Prodotti Alimentari dustrielles, des guides et de la législation. Prenant en compte la récente Corso di Porta Nuova, 34 évolution de la législation, et le fait que les principes de l’HACCP sont I-20121 Milano de plus en plus largement appliqués en industrie, il est apparu qu’une T: 003902/65 41 84 révision du précédent document de l’AIIBP était souhaitable. F: 003902/65 48 22 Un groupe de travail a été constitué, avec les experts en microbiologie [email protected] de différents fabricants de potages, qui ont collaboré à la mise à jour du [email protected] document édité en 1992 par l’AIIBP. Cette nouvelle version inclut une discussion sur les microorganismes concernés. Nederlandse Vereniging van Soepenfabrikanten Ce nouveau guide s’applique à toutes les catégories de potages déshy- Postbus 161 / Sir Winston Churchilllaan 366 (20e etage) dratés, ainsi qu’aux bouillons et préparations déshydratées pour sou- NL-2280 AD Rijswijk/NL-2285 SJ Rijswijk pes. T: 0031/70 3525074 Ce guide inclut également des recommandations concernant les spéci- F: 0031/70 3584679 fications microbiologiques des ingrédients qui constituent ces potages [email protected] déshydratés. Asociación Española de Fabricantes Zusammenfassung de Caldos y Sopas Dieses Dokument beschreibt die gute industrielle Herstellungspraxis auf a Calle Mallorca 286, entlo 2 der Grundlage von Gesetzgebung und Leitlinien. Gesetzesentwicklung E-08037 Barcelona und zunehmende Anwendung des HACCP-Prinzips in der industriellen T: 003493/207 25 16 Produktion machten eine Überprüfung der früheren AIIBP-Spezifikati- F: 003493/207 16 11 onen erforderlich. Eine Arbeitsgruppe aus Mikrobiologie-Experten ver- [email protected] schiedener Unternehmen der Suppenindustrie aktualisierte deshalb die Verband Schweiz. Hersteller von mikrobiologischen Spezifikationen der AIIBP für Trockensuppen aus Suppen und Saucen dem Jahr 1992. Die vorliegende Arbeit behandelt die relevanten Mikroor- Elfenstraße 19 / Postfach 1009 ganismen. Die neuen AIIBP-Leitlinien gelten für alle Arten von Trocken- CH-3000 Bern 6 suppen und -brühen (Bouillons) sowie Zubereitungen hierfür. Sie geben T: 004131/352 11 88 Empfehlungen mikrobiologischer Richtwerte für die in den genannten F: 004131/352 11 85 Produkten eingesetzten Zutaten. [email protected] Soup, Gravy & Produce Processors Introduction Association – SGPPA 6, Catherine Street The Technical Commission of the International Association London WC2B 5JJ of the Bouillon and Soup Industry (Association Internatio- 0044207/420 71 08 nale de l’Industrie des Bouillons et Potages, AIIBP) pub- 0044207/836 05 80 lished in 1977 microbiological specifications for dry soups1). [email protected] These were based on extensive analysis of microbiological DLR | Oktober 2008 « 34 Originalarbeiten « data for “instant” and “regular” dry soups produced by it has been agreed among the members of AIIBP to revise member companies throughout Europe, combined with an the 1992 Microbiological Specification. expert assessment of levels of specific organisms that are acceptable in dry soups, taking account of how such soups would be handled and prepared for consumption. Decontamination update In 1992, AIIBP reviewed and updated the specifications to comply with the format proposed by the Interna- After the EU-wide ban of ethylene oxide as a decontamina- tional Commission on Microbiological Specifications for tion agent for herbs, spices and dried vegetables6), physi- foods2). The review took into consideration the microbi- cal treatment of food with high-energy ionising radiation ology of soups as reflected in semi-official limits for dry became an alternative to reduce levels of microorganisms. soups and bouillons. Also included was a discussion of Community Directives 1999/2/EC and 1999/3/EC provided the impact of new legislation regarding fumigation, and a harmonised legal framework for the technical aspects for of inconsistent EU legislation regarding new technologies carrying out food irradiation, labelling of irradiated food for decontamination of certain ingredients. The 1992 and conditions for authorising food irradiation, and es- AIIBP Microbiological Specifications for Dry Soups are tablished a Community list of food and food ingredients shown in Table 1.
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