DD ISO/TS 27106:2009

Overview

DD ISO/TS 27106:2009 provides a method for the determination of nisin A content in cheese using liquid chromatography coupled with mass spectrometry (LC-MS and LC-MS-MS). Nisin A is a natural antimicrobial peptide used in food preservation, particularly in dairy products. Accurate measurement of nisin A is crucial for compliance with food safety regulations and for ensuring product quality.

Key Requirements

The standard outlines the procedures necessary for the effective quantification of nisin A, ensuring that laboratories can produce reliable and reproducible results. Key requirements include:

• Preparation of cheese samples for analysis
• Use of appropriate LC-MS and LC-MS-MS equipment
• Calibration of instruments to ensure accuracy
• Validation of the method to confirm its reliability

Implementation Benefits

Adopting DD ISO/TS 27106:2009 offers several practical benefits for food manufacturers and laboratories:

• Enhanced Quality Control: Regular testing for nisin A content helps maintain product quality and safety.
• Regulatory Compliance: Meeting the standards set by this document ensures compliance with food safety regulations.
• Consumer Confidence: Providing products that meet established safety standards enhances consumer trust.
• Improved Marketability: Products tested and verified for nisin A content can be marketed more effectively.

Compliance Value

Compliance with DD ISO/TS 27106:2009 is essential for any organisation involved in the production or testing of cheese products. The standard not only aids in meeting legal requirements but also supports the implementation of best practices in food safety management systems. By adhering to this standard, companies can:

• Minimise the risk of foodborne illnesses related to inadequate preservation methods
• Streamline testing processes, reducing time and costs associated with product recalls
• Facilitate international trade by aligning with global food safety standards

In conclusion, DD ISO/TS 27106:2009 is a vital standard for the food technology sector, particularly for cheese producers. Its implementation not only ensures compliance with safety regulations but also enhances product quality and consumer trust.