What is ISO 23854 about?

ISO 23854 specifies the production and sanitary requirements for fermented meat products and establishes a series of test methods to control the quality of fermented meat products. It also specifies the requirements of transport, storage, packaging, and labelling.

ISO 23854 applicable to fermented meat products (ready-to-eat type), including fermented sausage, fermented dry-cured ham and other fermented meat products. It is also applicable to fermented meat production and trade links.

Who is ISO 23854 for?

ISO 23854 on the fermented meat products is relevant to:

Meat food manufacturers and suppliers
Food technologists
Food laboratories
Food safety and regulatory bodies
Nutritional testing agencies

Why should you use ISO 23854?

Fermentation helps break down nutrients in food, making them easier to digest than their unfermented counterparts. Fermented meat is an important preservation process that has evolved for meat but is rarely used alone. Eating fermented meat from grocery store beef carries serious health risks arising from foodborne infection or intoxication.

ISO 23854 also specifies the requirements of transport, storage, packaging, and labelling that ensure your products remain unaffected from external conditions like humidity and temperature.

ISO 23854 specifies a series of test methods which assist users in monitoring and controlling the quality of fermented meat products and promotes hygienic packaging and labelling methods which will improve overall quality and enhance credibility and reliability for your products. Adopting these standardised guidelines will also prove beneficial for your product development initiatives to expand to newer markets.

BS ISO 23854:2021

Fermented meat products. Specification

Current

Published:

30 Sep 2021