Overview
ISO 5559:1995 is an international standard developed by the International Organization for Standardization (ISO) that defines specifications for dehydrated onion (Allium cepa Linnaeus). The standard covers quality requirements, including characteristics related to the physical, organoleptic, chemical, and microbiological properties of dehydrated onion. It also provides recommendations for effective transport and storage to maintain product quality and safety.
This third edition replaces the previous version, offering updated technical guidelines applicable to various commercial forms of dehydrated onion such as slices, rings, grits, flakes, granules, and powder. The standard is relevant for producers, processors, suppliers, and buyers in the food industry dealing with dried vegetables.
Key Topics
- Product Specifications:
- Defines organoleptic requirements (appearance, color, odour, flavour after rehydration).
- Sets acceptable limits for moisture, total ash, acid-insoluble ash, crude fiber, and extraneous matter.
- Microbiological Quality:
- Recommends characteristics and acceptable levels for microorganisms, yeasts, moulds, and potential pathogens.
- Ensures dehydrated onion products are practically free from insects, moulds, and extraneous vegetable matter.
- Sampling and Testing Methods:
- Describes procedures for sampling various forms of dehydrated onion.
- Details analytical methods for conformity assessment, based on referenced ISO standards.
- Packaging and Marking:
- Specifies requirements for hygienic, protective packaging.
- Lists compulsory information to be displayed on packaging, such as product name, botanical name, batch number, producer, country of origin, and reference to the ISO standard.
Applications
Implementing ISO 5559:1995 brings significant benefits across the food supply chain:
- Food Processing and Manufacturing:
- Assures processors that dehydrated onion meets rigorous global quality and safety standards, supporting product consistency.
- Quality Control and Procurement:
- Provides purchasers with transparent benchmarks for quality and chemical properties, simplifying supplier evaluation and reducing disputes.
- Export and Import:
- Facilitates international trade by harmonizing specifications and test methods, ensuring dehydrated onion conforms to the expectations of buyers and regulators worldwide.
- Food Safety Management:
- Integrates seamlessly with food safety protocols by referencing established test and microbiological limits, helping mitigate risks of contamination and spoilage.
- Warehousing and Distribution:
- Guides stakeholders in optimal storage and handling, preserving product condition throughout the logistics process.
Related Standards
Several ISO standards are referenced by ISO 5559:1995 for testing and classification purposes:
- ISO 1026: Determination of dry matter and water content in fruit and vegetable products.
- ISO 1208: Methods for detecting filth in spices and condiments.
- ISO 5498: Determination of crude fibre content in agricultural food products.
- ISO 927, 928, 930, 948: Various methods concerning extraneous matter, total ash, acid-insoluble ash, and sampling in spices and condiments.
- ISO 565: Test sieve specifications for particle size analysis.
- ISO 4833, 6579, 6888, 7251, 7937, 7954: Test methods for microbiological characteristics, such as colony count, detection of pathogens, and enumeration of specific bacteria, yeasts, and moulds.
Conclusion
ISO 5559:1995 establishes a comprehensive and harmonized framework for the production, quality control, and international trading of dehydrated onion. Adherence to this standard not only ensures product safety and consumer confidence but also supports market access and fair competition in the global food industry.
