ISO 5506-2018 PDF

Full title and description

St ISO 5506-2018 — Soya bean products — Determination of urease activity. This international standard specifies a laboratory method for measuring the urease activity of products derived from soya beans, intended to detect inadequate cooking or processing of soya-derived foods and ingredients.

Abstract

The standard defines a procedure to determine urease activity in soya bean products, with applicability stated for products that under the test conditions show urease activity of less than 1 mg of nitrogen per gram of product as received; for more active materials the test portion mass is reduced. The method is used to indicate inadequate heat-treatment or processing.

General information

• Status: Published (International Standard).
• Publication date: July 2018 (edition 3, published July 2018 / 10 July 2018 in commercial listings).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.200.20 (Food products; methods of analysis).
• Edition / version: Edition 3 (2018).
• Number of pages: 5 pages.

Scope

ISO 5506:2018 specifies a laboratory test method for determining the urease activity of soya bean products. The method is intended to detect inadequate cooking or processing (residual urease activity) and applies under the stated conditions to products with urease activity below about 1 mg nitrogen per gram of product; for higher-activity samples the test portion is reduced so that results remain within the method range. The standard is produced under ISO/TC 34 (Food products), SC 2 (Animal and vegetable fats and oils).

Key topics and requirements

• Defined test principle and stepwise laboratory procedure for measuring urease activity in soya bean products.
• Specified sample preparation and test-portion sizing, with guidance to reduce test portion for highly active samples to remain within method limits.
• Reagents and reaction conditions required to carry out the urease assay, plus timing and temperature controls.
• Calculation and expression of results (urease activity expressed relative to mass of product, reporting conventions).
• Performance considerations, limitations of applicability and instructions for interpreting results as an indicator of inadequate thermal processing.
• Health, safety and laboratory practice notes appropriate for chemical handling in the procedure.
• Short format and concise (5-page) specification aimed at routine laboratory application.

Typical use and users

Typical users include food testing laboratories, quality assurance and control teams in soybean processors and food manufacturers, regulatory and inspection bodies, ingredient suppliers, and research laboratories studying processing effectiveness or soy product safety. National standards bodies and conformity assessment organisations may adopt or reference the method for official testing.

Related standards

ISO 5506:2018 is the 2018 (third) edition of the ISO method; an earlier edition (ISO 5506:1988) exists and was superseded by the 2018 edition. National/adopted versions and related methods for urease or protein-processing indicators (for example national adoptions and related test methods listed in various standards collections) are sometimes published alongside or as referenced documents. National and regional test-method compilations may reference or transpose ISO 5506:2018 (for example NF/ISO adoptions and other analytical-method collections).

Keywords

soya bean, soybean products, urease activity, urease assay, food analysis, processing validation, heat treatment indicator, ISO 5506.

FAQ

Q: What is this standard?

A: ISO 5506:2018 is an international standard that specifies a laboratory method for determining the urease activity of soya bean products, used to detect insufficient thermal processing.

Q: What does it cover?

A: It covers sample preparation, reagents, test procedure, calculations and reporting for a urease activity assay applicable to soya bean products (with guidance on reducing sample mass for highly active materials). The method is intended as an indicator of inadequate cooking or processing.

Q: Who typically uses it?

A: Food testing and QA laboratories, soybean processors and ingredient suppliers, regulatory laboratories and researchers working on processing validation and food safety commonly use this method.

Q: Is it current or superseded?

A: The 2018 edition (ISO 5506:2018, edition 3) is the current published edition; it superseded earlier editions (for example the 1988 edition). The document is published and maintained by ISO and is subject to periodic review.

Q: Is it part of a series?

A: ISO 5506:2018 sits among ISO methods for food-product testing developed under ISO/TC 34 (Food products), SC 2; it is one of a range of ISO standards giving analytical methods and specifications for food and food ingredients. National adoptions or identical adoptions (e.g., NF ISO) and related analytical standards for urease or soy-product testing may be published alongside it.

Q: What are the key keywords?

A: Key keywords are soya bean, soybean products, urease activity, urease assay, heat-treatment indicator, food analysis, ISO 5506.