Indian Standard Details

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IS Number : IS 3500 : 2020
IS Title [Eng-Hn] : Mango Chutney — Specification ( First Revision )
No of Revision : 1
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 10 ( Fruits, Vegetables, and Allied Products )
Language : English

Group : Food, Food Products and food processing equipments
Sub Group: Fruits and vegetables
Sub Sub Group : Fresh fruits and vegetables
Aspects: Product Specification
Certification:
Ministry : Ministry of Food Processing Industries
Short Commom Man's Title: Mango Chutney
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Indian Standards Refered In IS IS 3500 : 2020 :
SNo IS Number Title Technical Committee
1
IS 12014 : Part 1 : 1986 Methods for determination of organic preservatives in foodstuffs: Part 1 benzoic acid and its salts FAD 28
2
IS 12014 : Part 3 : 1986 Methods for determination of organic preservatives in foodstuffs: Part 3 sorbic acid and its salts FAD 28
3
IS 13815 : 2010 Fruit and vegetable products - Determination of soluble solids content - Refractometric method (First Revision) FAD 10
4
IS 13846 : 2009 Fruit and vegetable products - Determination of ash insoluble in hydrochloric acid (First Revision) FAD 10
5
IS 14397 : 1996 Methods for detection, isolation and identification of pathogenic E. coli in foods FAD 15
6
IS 14988 : Part 1 : 2020 Microbiology of the Food Chain — Horizontal Method for Detection and Enumeration of Listeria monocytogenes and of Listeria spp. Part 1 Detection Method ( First Revision ) FAD 15
7
IS 2860 : 1964 Methods of sampling and test for processed fruits and vegetable FAD 10
8
IS 460 : Part 1 : 2020 Test Sieves — Specification Part 1 Wire Cloth Test Sieves ( Fourth Revision ) CED 55
9
IS 5887 : Part 3 : 1999 Methods for detection of bacteria responsible for food poisoning: Part 3 general guidance on methods for the detection of salmonella (Second Revision) FAD 15
10
IS 5887 : Part 5 : 1976 Methods for detection of bacteria responsible for food poisoning: Part 5 isolation, identification and enumeration of vibrio cholerae and vibrio parahaemolyticus (First Revision) FAD 15
International Standards Refered In IS 3500 : 2020 Standard contains no Cross Referenced International Standard.
IS 3500 : 2020 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 3882 : 1966 Specification for tomato ketchup FAD 24
2 IS 4936 : 1968 Specification for fruit squashes FAD 10
3 IS 4935 : 2018 Synthetic syrups - Specification (First Revision) FAD 10