Florida Regulations 20-14.001: Methods to Determine Compliance
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(1) Compliance with the laws relating to citrus products shall be determined by one or more of the methods and analyses described in the following sections. All materials and publications indicated are incorporated by reference into the rules.
(2) For Acid Content:
(a) Fresh Fruit:
1. In the manner described in the “”Method for Determination of Acid””, Florida Department of Citrus (February 1990).
2. As set forth in Department of Citrus Rules 20-13.005 through 20-13.010, F.A.C.
3. In the manner described by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”Determination of Soluble Solids and Anhydrous Citric Acid in Citrus Fruit at Processing Plants.”” (February 1990)
(b) Processed Citrus Products:
1. In the manner prescribed in Sections 6.1.1 through 6.1.16 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
2. In the manner prescribed in the United States Standards for Grades of Orange Juice in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(3) For Ascorbic Acid (Vitamin C):
(a) As prescribed in the Fifteenth Edition (1990) of Official Methods of Analysis of the Association of Official Analytical Chemists, Section 43.068 under method number 967.21 “”Vitamin C (Ascorbic Acid) in Vitamin Preparations and Juices 2,6-Dichloroindolpenol Titrimetric Method, Final Actions.””
(b) As prescribed in “”Liquid Chromatographic Determination of Vitamin C in Commercial Florida Citrus Juices,”” H.S. Lee and G.A. Coates, 1987, Journal of Micronutrient Analysis, Vol. 3, pages 199-209.
(4) For Break in Color: As prescribed by Department of Citrus Rules 20-34.003 through 20-34.005, F.A.C.
(5) For Color Grading for Processed Citrus Products:
(a) As prescribed by Rules 20-65.001 through 20-65.005, F.A.C., and the Rules of the State of Florida, Department of Citrus.
(b) As prescribed in Sections 6.5.1 through 6.5.31 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(c) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(6) For Brix Determination:
(a) As prescribed in Sections 6.4.1 through 6.4.9 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(b) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(7) For Flavor:
(a) As prescribed in Section 3.1.20 to 3.1.21 and 3.2.19 to 3.2.20 of the Citrus Handbook issued by the United States Department of Agriculture, October 1991.
(b) As prescribed in “”Hedonic Scale Method of Measuring Food Preferences. Methodology of Sensory Testing”” D.R. Peryan and F.J. Pilgrim, 1957, Food Technology Symposium, Vol. 11, pages 472-473 (Insert Pages 9-14).
(c) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(8) For Gelation: As prescribed in Sections 6.13.1 through 6.13.4, of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(9) For Juice Content:
(a) As prescribed by Department of Citrus Rules 20-34.006 and 20-34.007, F.A.C.
(b) As prescribed in “”Direction for Making Field Tests for Maturity of Oranges or Tangerines.”” Florida Department of Citrus (February 1990).
(c) As described in Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables, “”Method for Making Maturity Tests”” (February 1990).
(10) For Limonin:
(a) As prescribed in “”Determination of Limonin and Related Limonoids in Citrus Juices by High Performance Liquid Chromatography,”” Russell L. Rouseff and James F. Fisher, 1980 Analytical Chemistry, Vol. 52, No. 8, pages 1228-1233.
(b) As prescribed in “”Improvements in the Quantitation of Limonin in Citrus Juice by Reversed-Phase High Performance Liquid Chromatography,”” W.W. Widmer, 1991, Journal of Agricultural and Food Chemistry, Vol. 39, No. 8, pages 1472-1476.
(c) As prescribed by the “”Enzyme Immunoassay Test for Detection of Limonin in Citrus Juice,”” Avio Systems, Idetek, Inc., 1057 Sneath Lane, San Bruno, California 94066 (October 1989).
(11) For Naringin: As prescribed in Sections 6.15.1 through 6.15.3 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(12) For Oil Content:
(a) As prescribed in Sections 6.19.1 through 6.19.4 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(b) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(13) For Presence of Concentrate in Fresh Squeezed Juices: As prescribed by “”Control of Authenticity of Fruit Juices by Isotopic Analysis,”” “”Jacques Bricout, 1973, Journal of the Association of Official Analytical Chemists,”” Vol. 56, No. 3, Pages 739-742.
(14) For Presence of Certain Preservatives or Ingredients Not Naturally Occurring in Citrus Fruit:
(a) As prescribed by “”Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate,”” D.R. Petrus, P.J. Fellers, and H.E. Anderson. 1984. Journal of Food Science, Vol. 49 No. 6, pages 1438-1443.
(b) As prescribed in “”High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto,”” Russell L. Rouseff 1988. Journal of Food Science, Vol. 53, No. 6, pages 1823-1826.
(c) As prescribed in “”Determination of Food Preservatives in Orange Juice by Reversed-Phase Liquid Chromatography,”” Hyoung S. Lee, Russell L. Rouseff, and James F. Fisher. 1986. Journal of Food Science, Vol. 51, No. 3, pages 568-570.
(15) For Detecting Presence of Grapefruit Juice in Orange Juice: As prescribed by the method described by R. L. Rouseff, 1988, Journal of the Association of Official Analytical Chemists, Vol. 71, No. 4, pages 798-802.
(16) For Detection of Pulpwash (Water Extracted Soluble Orange Solids) in Florida Orange Juice: As prescribed by the method prescribed in the Second Supplement (1986) to the AOAC Official Methods of Analysis, Fifteenth Edition (1990), section 22.B06-22.B12 under method number 986.14 “”Adulteration of Processed Florida Orange Juice – UV/VIS and Florescence Spectrophotometric Methods, First Action,”” and the Third Supplement (1987) to the AOAC Official Methods of Analysis, Fourteenth Edition (1984) revision in 22.B06-22.B12.
(17) Ratio of Solids to Acid for Processed Juice:
(a) As prescribed by Section 6.1.1 through Section 6.1.16 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(b) In the manner prescribed in United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(18) Presence of Corn Syrup, Sugar-Beet Derived Syrups and Sweetening Ingredients in Citrus Juice:
(a) As prescribed by “”Citrus Fruits and Their Products; Analysis and Technology,”” S.V. Ting and R.L. Rouseff, 1986, pages 88-90. Published by Marcel Dekker, Inc., 270 Madison Avenue, New York, N.Y. 10016.
(b) As prescribed by “”Application of Natural Variations in 13c/12c Ratios to Detect Adulteration of Orange, Lemon and Apple Juices.”” Landis W. Doner in Adulteration of Fruit Juice Beverages. Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes, 1988, pages 125-138. Published by Marcel Dekker, Inc., 270 Madison Avenue, New York, N. Y. 10016.
(c) As prescribed by the “”Carbon Ratio Mass Spectrometric Method”” prescribed in the AOAC Official Methods of Analysis, Fifteenth Edition (1990), Sections 22.113-22.116 under method number 982.21 “”Corn Syrup in Orange Juice – Carbon Ratio Mass Spectrometric Method, Final Action.””
(19) Pulp Content: As prescribed by Sections 6.16.1 through 6.16.4 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(20) Viscosity: As prescribed in “”Procedures for Analysis – Citrus Products,”” Revision No. 6, September 1983. Research and Technical Service Department, FMC Corporation, Citrus Machinery Division, Lakeland, Florida.
(21) Foreign Material: As prescribed by Sections 6.12.1 through 6.12.3 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(22) For Certain Adulteration: As prescribed by “”Detection of Citrus Fruit Adulteration Using the Distribution of Natural Stable Isotopes.”” A. Nissenbaum, A. Lifshitz and Y. Stepek, 1974, Lebensmittel Wissenschafter Technologie, Vol. 7, No. 3, pages 152-154.
(23) Defining Geographical Origin and Detecting Adulteration of Orange Juice: As prescribed by “”Trace Metals: Defining Geographical Origin and Detecting Adulteration of Orange Juice.”” Seifollah Nikdel, Steven Nagy, and John A. Attaway in Adulteration of Fruit Juice Beverages. Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes. 1988, pages 81-105. Published by Marcel Dekker, Inc. 270 Madison Avenue, New York, N. Y. 10016.
(24) TBZ and Benomyl:
(a) In manner described by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”TBZ and Benomyl for Spectrophotometric Measurement.”” (February 1990)
(b) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method, “”Method for TBZ and Benomyl by HPLC.”” (February 1990)
(25) Dowicide and Diphenyl:
(a) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”Dowicide by Florescence and Diphenyl by HPLC.”” (February 1990).
(b) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method, “”Dowicide and Diphenyl by HPLC.”” (February 1990)
(c) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”Dowicide and Diphenyl by GLC.”” (February 1990)
(d) As prescribed in “”High Speed Liquid Chromatographic Determination of O-Phenylphenol Residues in Citrus Products,”” Samuel K. Reeder, 1976, Journal of the Association of Official Analytical Chemists, Vol. 59, No. 1, pages 162-164.
(26) Determination of Imazalil in Whole Fruit: As prescribed in “”Determination of Imazalil in Whole Fruit.”” Pennwalt Corp., Decco Lab, Munrovia, CA.
(27) Curcumin in Orange Juice Product: As prescribed in Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method, “”Detection of Curcumin in FCOJ and OM with Fluorescence Spectrophotometer.”” (February 1990)
(28) Aldicarb Residues: As prescribed in “”A Method for the Determination of Total Toxic Aldicarb Residues in Citrus Fruit,”” October 1978, Union Carbide Corporation, Agricultural Products Research and Development Department, South Charleston, West Virginia 25303.
(29) Sodium Benzoate:
(a) As prescribed by “”High-Performance Liquid Chromatographic Determination of Sodium Benzoate when used as a Tracer to Detect Pulpwash Adulteration of Orange Juice,”” by Dr. James F. Fisher, 1983, Journal of Agricultural and Food Chemistry, Vol. 31, No. 66, pages 66-68.
(b) As prescribed by “”Liquid Chromatographic Determination of Benzoic Acid in Orange Juice: Interlaboratory Study,”” Hyoung S. Lee, 1995, Journal of AOAC International, Vol. 78, No. 1, pages 80-82.
(30) For Determining Grades for Fresh Florida Citrus Fruit: As prescribed in USDA Standards for Grades of Florida Grapefruit, Oranges and Tangelos, 45 Federal Register 72089 (1980).
(31) Arsenic Residues: As prescribed in “”Silver Diethyldithiocarbamate Method, AOAC Official Methods of Analysis””. Twelfth Edition (1975), pages 428-430.
(32) Pesticide Residues: Pesticide Analytical Manual, Vol. I & II U.S. Department of Health & Human Services, Food & Drug Administration (Revised 1989).
(33) Sugar in Citrus Juices: As prescribed in “”Natural Isotope Fractionation in the Discrimination of Sugar Origins”” G. J. Martin, D. Danho and C. Vallet, 1991, Journal of the Science of Food and Agriculture, Vol. 56, pages 419-434.
(34) Beet Medium Invert Sugar in Citrus Juices: As prescribed in “”Detection of Orange Juice Adulteration with Beet Medium Invert Sugar Using Anion-Exchange Liquid Chromatography with Pulsed Amperiometric Detection,”” K. W. Swallow, N. H. Low, and D. R. Petrus, 1991, Journal of the Association of Official Analytical Chemists, Vol. 74, No. 2, pages 341-345.
(35) Sodium: As prescribed in “”Sodium in Fruit and Fruit Products, Flame Spectrophotometric Method, AOAC Official Methods of Analysis””, Chapter 37, Page 7 (1995).
(36) Salmonella:
(a) As prescribed in FDA Bacteriological Analytical Manual, “”Salmonella Culture Method for Pasteurized and Unpasteurized Orange Juice””, Wallace H. Andrews, Geraldine A. June, Patricia S. Sherrod, Thomas S. Hammack, and R. Miguel Amaguana, 8th Edition, Revision A, 1998, Chapter 5, Revisions December, 1999.
(b) As prescribed in AOAC Official Methods of Analysis, 16th Ed. Section 17.9.13, AOAC Official Method 989.14, “”Salmonella in Foods, Colorimetric Polyclonal Enzyme Immunoassay,”” Denis Hughes, Angela E. Dailianis, Louise Hill, Michael S. Curiale and Vidhya Gangar, Journal of AOAC International, Vol. 82, No. 3, Pages 634-647, 1999.
(37) E. coli:
(a) As prescribed in FDA Bacteriological Analytical Manual, Broth MPN Method “”Escherichia coli and the Coliform Bacteria, Anthony D. Hitchins, Peter Feng, William D. Watkins, Scott R. Rippey, and Linda A. Chandler, 8th Ed., Chapter 4, 1995.
(b) As prescribed in AOAC Official Methods of Analysis, AOAC Official Method 991.14, “”Dry Rehydratable Film for Enumeratin of Total Coliforms and Escherischia coli in Foods: Collaborative Study””, Michael S. Curiale, Therese Sons, Dawn McIver, J. Sue McCallister, Barbara Halsey, Diane Roblee, and Terrance L. Fox, Journal of AOAC, Vol 74, No. 4, 1991.
(c) As prescribed in AOAC Official Methods of Analysis, AOAC Official Method 996.09, “”Visual Immunoprecipitate Assay (VIP) for Detection of Enterohemorrhagic Escherichia coli 0157:H7 in Selected Foods: Collaborative Study”” Philip T. Feldsine, Maria T. Falbo-Nelson, Sharol L. Brunelle, and Robin L. Forgey, Journal of AOAC, Vol 80, No. 3, 1997.
(38) Additional methods and analyses shall be those that achieve at least “”First Action”” status as an AOAC Official Method, or are introduced through expert testimony, opinion and other relevant evidence where the trier of fact determines that the testimony, evidence or opinion is otherwise admissible under Florida law.
(39) If one of the test methods in this section is used in an administrative or judicial enforcement proceeding, then, in addition to its rights to challenge the legal validity of the rule, the respondent or defendant may, in its defense, present competent substantial evidence relating to the accuracy or scientific validity of the test results, the test method, or both. Only if the respondent or defendant fails to present such evidence, shall such accuracy, scientific validity, or both, be presumed.
Rulemaking Authority 601.10(1), (7), 601.11, 601.24, 601.25 FS. Law Implemented 601.11, 601.24, 601.45, 601.48, 601.53, 601.901, 601.91 FS. History-New 4-12-90, Amended 6-11-91, 3-20-94, 8-22-95, 3-15-01.
Terms Used In Florida Regulations 20-14.001
- Corporation: A legal entity owned by the holders of shares of stock that have been issued, and that can own, receive, and transfer property, and carry on business in its own name.
- Defendant: In a civil suit, the person complained against; in a criminal case, the person accused of the crime.
- Evidence: Information presented in testimony or in documents that is used to persuade the fact finder (judge or jury) to decide the case for one side or the other.
- Testimony: Evidence presented orally by witnesses during trials or before grand juries.
(a) Fresh Fruit:
1. In the manner described in the “”Method for Determination of Acid””, Florida Department of Citrus (February 1990).
2. As set forth in Department of Citrus Rules 20-13.005 through 20-13.010, F.A.C.
3. In the manner described by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”Determination of Soluble Solids and Anhydrous Citric Acid in Citrus Fruit at Processing Plants.”” (February 1990)
(b) Processed Citrus Products:
1. In the manner prescribed in Sections 6.1.1 through 6.1.16 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
2. In the manner prescribed in the United States Standards for Grades of Orange Juice in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(3) For Ascorbic Acid (Vitamin C):
(a) As prescribed in the Fifteenth Edition (1990) of Official Methods of Analysis of the Association of Official Analytical Chemists, Section 43.068 under method number 967.21 “”Vitamin C (Ascorbic Acid) in Vitamin Preparations and Juices 2,6-Dichloroindolpenol Titrimetric Method, Final Actions.””
(b) As prescribed in “”Liquid Chromatographic Determination of Vitamin C in Commercial Florida Citrus Juices,”” H.S. Lee and G.A. Coates, 1987, Journal of Micronutrient Analysis, Vol. 3, pages 199-209.
(4) For Break in Color: As prescribed by Department of Citrus Rules 20-34.003 through 20-34.005, F.A.C.
(5) For Color Grading for Processed Citrus Products:
(a) As prescribed by Rules 20-65.001 through 20-65.005, F.A.C., and the Rules of the State of Florida, Department of Citrus.
(b) As prescribed in Sections 6.5.1 through 6.5.31 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(c) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(6) For Brix Determination:
(a) As prescribed in Sections 6.4.1 through 6.4.9 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(b) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(7) For Flavor:
(a) As prescribed in Section 3.1.20 to 3.1.21 and 3.2.19 to 3.2.20 of the Citrus Handbook issued by the United States Department of Agriculture, October 1991.
(b) As prescribed in “”Hedonic Scale Method of Measuring Food Preferences. Methodology of Sensory Testing”” D.R. Peryan and F.J. Pilgrim, 1957, Food Technology Symposium, Vol. 11, pages 472-473 (Insert Pages 9-14).
(c) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(8) For Gelation: As prescribed in Sections 6.13.1 through 6.13.4, of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(9) For Juice Content:
(a) As prescribed by Department of Citrus Rules 20-34.006 and 20-34.007, F.A.C.
(b) As prescribed in “”Direction for Making Field Tests for Maturity of Oranges or Tangerines.”” Florida Department of Citrus (February 1990).
(c) As described in Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables, “”Method for Making Maturity Tests”” (February 1990).
(10) For Limonin:
(a) As prescribed in “”Determination of Limonin and Related Limonoids in Citrus Juices by High Performance Liquid Chromatography,”” Russell L. Rouseff and James F. Fisher, 1980 Analytical Chemistry, Vol. 52, No. 8, pages 1228-1233.
(b) As prescribed in “”Improvements in the Quantitation of Limonin in Citrus Juice by Reversed-Phase High Performance Liquid Chromatography,”” W.W. Widmer, 1991, Journal of Agricultural and Food Chemistry, Vol. 39, No. 8, pages 1472-1476.
(c) As prescribed by the “”Enzyme Immunoassay Test for Detection of Limonin in Citrus Juice,”” Avio Systems, Idetek, Inc., 1057 Sneath Lane, San Bruno, California 94066 (October 1989).
(11) For Naringin: As prescribed in Sections 6.15.1 through 6.15.3 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(12) For Oil Content:
(a) As prescribed in Sections 6.19.1 through 6.19.4 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(b) In the manner prescribed in the United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(13) For Presence of Concentrate in Fresh Squeezed Juices: As prescribed by “”Control of Authenticity of Fruit Juices by Isotopic Analysis,”” “”Jacques Bricout, 1973, Journal of the Association of Official Analytical Chemists,”” Vol. 56, No. 3, Pages 739-742.
(14) For Presence of Certain Preservatives or Ingredients Not Naturally Occurring in Citrus Fruit:
(a) As prescribed by “”Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate,”” D.R. Petrus, P.J. Fellers, and H.E. Anderson. 1984. Journal of Food Science, Vol. 49 No. 6, pages 1438-1443.
(b) As prescribed in “”High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto,”” Russell L. Rouseff 1988. Journal of Food Science, Vol. 53, No. 6, pages 1823-1826.
(c) As prescribed in “”Determination of Food Preservatives in Orange Juice by Reversed-Phase Liquid Chromatography,”” Hyoung S. Lee, Russell L. Rouseff, and James F. Fisher. 1986. Journal of Food Science, Vol. 51, No. 3, pages 568-570.
(15) For Detecting Presence of Grapefruit Juice in Orange Juice: As prescribed by the method described by R. L. Rouseff, 1988, Journal of the Association of Official Analytical Chemists, Vol. 71, No. 4, pages 798-802.
(16) For Detection of Pulpwash (Water Extracted Soluble Orange Solids) in Florida Orange Juice: As prescribed by the method prescribed in the Second Supplement (1986) to the AOAC Official Methods of Analysis, Fifteenth Edition (1990), section 22.B06-22.B12 under method number 986.14 “”Adulteration of Processed Florida Orange Juice – UV/VIS and Florescence Spectrophotometric Methods, First Action,”” and the Third Supplement (1987) to the AOAC Official Methods of Analysis, Fourteenth Edition (1984) revision in 22.B06-22.B12.
(17) Ratio of Solids to Acid for Processed Juice:
(a) As prescribed by Section 6.1.1 through Section 6.1.16 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(b) In the manner prescribed in United States Standards for Grades of Orange Juices and Grapefruit Juices in 7 C.F.R. part 52 and 48 Federal Register 40875 (1983).
(18) Presence of Corn Syrup, Sugar-Beet Derived Syrups and Sweetening Ingredients in Citrus Juice:
(a) As prescribed by “”Citrus Fruits and Their Products; Analysis and Technology,”” S.V. Ting and R.L. Rouseff, 1986, pages 88-90. Published by Marcel Dekker, Inc., 270 Madison Avenue, New York, N.Y. 10016.
(b) As prescribed by “”Application of Natural Variations in 13c/12c Ratios to Detect Adulteration of Orange, Lemon and Apple Juices.”” Landis W. Doner in Adulteration of Fruit Juice Beverages. Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes, 1988, pages 125-138. Published by Marcel Dekker, Inc., 270 Madison Avenue, New York, N. Y. 10016.
(c) As prescribed by the “”Carbon Ratio Mass Spectrometric Method”” prescribed in the AOAC Official Methods of Analysis, Fifteenth Edition (1990), Sections 22.113-22.116 under method number 982.21 “”Corn Syrup in Orange Juice – Carbon Ratio Mass Spectrometric Method, Final Action.””
(19) Pulp Content: As prescribed by Sections 6.16.1 through 6.16.4 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(20) Viscosity: As prescribed in “”Procedures for Analysis – Citrus Products,”” Revision No. 6, September 1983. Research and Technical Service Department, FMC Corporation, Citrus Machinery Division, Lakeland, Florida.
(21) Foreign Material: As prescribed by Sections 6.12.1 through 6.12.3 of the Citrus Handbook issued by the United States Department of Agriculture, March 1993.
(22) For Certain Adulteration: As prescribed by “”Detection of Citrus Fruit Adulteration Using the Distribution of Natural Stable Isotopes.”” A. Nissenbaum, A. Lifshitz and Y. Stepek, 1974, Lebensmittel Wissenschafter Technologie, Vol. 7, No. 3, pages 152-154.
(23) Defining Geographical Origin and Detecting Adulteration of Orange Juice: As prescribed by “”Trace Metals: Defining Geographical Origin and Detecting Adulteration of Orange Juice.”” Seifollah Nikdel, Steven Nagy, and John A. Attaway in Adulteration of Fruit Juice Beverages. Edited by Steven Nagy, John A. Attaway and Martha E. Rhodes. 1988, pages 81-105. Published by Marcel Dekker, Inc. 270 Madison Avenue, New York, N. Y. 10016.
(24) TBZ and Benomyl:
(a) In manner described by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”TBZ and Benomyl for Spectrophotometric Measurement.”” (February 1990)
(b) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method, “”Method for TBZ and Benomyl by HPLC.”” (February 1990)
(25) Dowicide and Diphenyl:
(a) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”Dowicide by Florescence and Diphenyl by HPLC.”” (February 1990).
(b) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method, “”Dowicide and Diphenyl by HPLC.”” (February 1990)
(c) As prescribed by Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method “”Dowicide and Diphenyl by GLC.”” (February 1990)
(d) As prescribed in “”High Speed Liquid Chromatographic Determination of O-Phenylphenol Residues in Citrus Products,”” Samuel K. Reeder, 1976, Journal of the Association of Official Analytical Chemists, Vol. 59, No. 1, pages 162-164.
(26) Determination of Imazalil in Whole Fruit: As prescribed in “”Determination of Imazalil in Whole Fruit.”” Pennwalt Corp., Decco Lab, Munrovia, CA.
(27) Curcumin in Orange Juice Product: As prescribed in Florida Department of Agriculture and Consumer Services, Division of Fruit and Vegetables method, “”Detection of Curcumin in FCOJ and OM with Fluorescence Spectrophotometer.”” (February 1990)
(28) Aldicarb Residues: As prescribed in “”A Method for the Determination of Total Toxic Aldicarb Residues in Citrus Fruit,”” October 1978, Union Carbide Corporation, Agricultural Products Research and Development Department, South Charleston, West Virginia 25303.
(29) Sodium Benzoate:
(a) As prescribed by “”High-Performance Liquid Chromatographic Determination of Sodium Benzoate when used as a Tracer to Detect Pulpwash Adulteration of Orange Juice,”” by Dr. James F. Fisher, 1983, Journal of Agricultural and Food Chemistry, Vol. 31, No. 66, pages 66-68.
(b) As prescribed by “”Liquid Chromatographic Determination of Benzoic Acid in Orange Juice: Interlaboratory Study,”” Hyoung S. Lee, 1995, Journal of AOAC International, Vol. 78, No. 1, pages 80-82.
(30) For Determining Grades for Fresh Florida Citrus Fruit: As prescribed in USDA Standards for Grades of Florida Grapefruit, Oranges and Tangelos, 45 Federal Register 72089 (1980).
(31) Arsenic Residues: As prescribed in “”Silver Diethyldithiocarbamate Method, AOAC Official Methods of Analysis””. Twelfth Edition (1975), pages 428-430.
(32) Pesticide Residues: Pesticide Analytical Manual, Vol. I & II U.S. Department of Health & Human Services, Food & Drug Administration (Revised 1989).
(33) Sugar in Citrus Juices: As prescribed in “”Natural Isotope Fractionation in the Discrimination of Sugar Origins”” G. J. Martin, D. Danho and C. Vallet, 1991, Journal of the Science of Food and Agriculture, Vol. 56, pages 419-434.
(34) Beet Medium Invert Sugar in Citrus Juices: As prescribed in “”Detection of Orange Juice Adulteration with Beet Medium Invert Sugar Using Anion-Exchange Liquid Chromatography with Pulsed Amperiometric Detection,”” K. W. Swallow, N. H. Low, and D. R. Petrus, 1991, Journal of the Association of Official Analytical Chemists, Vol. 74, No. 2, pages 341-345.
(35) Sodium: As prescribed in “”Sodium in Fruit and Fruit Products, Flame Spectrophotometric Method, AOAC Official Methods of Analysis””, Chapter 37, Page 7 (1995).
(36) Salmonella:
(a) As prescribed in FDA Bacteriological Analytical Manual, “”Salmonella Culture Method for Pasteurized and Unpasteurized Orange Juice””, Wallace H. Andrews, Geraldine A. June, Patricia S. Sherrod, Thomas S. Hammack, and R. Miguel Amaguana, 8th Edition, Revision A, 1998, Chapter 5, Revisions December, 1999.
(b) As prescribed in AOAC Official Methods of Analysis, 16th Ed. Section 17.9.13, AOAC Official Method 989.14, “”Salmonella in Foods, Colorimetric Polyclonal Enzyme Immunoassay,”” Denis Hughes, Angela E. Dailianis, Louise Hill, Michael S. Curiale and Vidhya Gangar, Journal of AOAC International, Vol. 82, No. 3, Pages 634-647, 1999.
(37) E. coli:
(a) As prescribed in FDA Bacteriological Analytical Manual, Broth MPN Method “”Escherichia coli and the Coliform Bacteria, Anthony D. Hitchins, Peter Feng, William D. Watkins, Scott R. Rippey, and Linda A. Chandler, 8th Ed., Chapter 4, 1995.
(b) As prescribed in AOAC Official Methods of Analysis, AOAC Official Method 991.14, “”Dry Rehydratable Film for Enumeratin of Total Coliforms and Escherischia coli in Foods: Collaborative Study””, Michael S. Curiale, Therese Sons, Dawn McIver, J. Sue McCallister, Barbara Halsey, Diane Roblee, and Terrance L. Fox, Journal of AOAC, Vol 74, No. 4, 1991.
(c) As prescribed in AOAC Official Methods of Analysis, AOAC Official Method 996.09, “”Visual Immunoprecipitate Assay (VIP) for Detection of Enterohemorrhagic Escherichia coli 0157:H7 in Selected Foods: Collaborative Study”” Philip T. Feldsine, Maria T. Falbo-Nelson, Sharol L. Brunelle, and Robin L. Forgey, Journal of AOAC, Vol 80, No. 3, 1997.
(38) Additional methods and analyses shall be those that achieve at least “”First Action”” status as an AOAC Official Method, or are introduced through expert testimony, opinion and other relevant evidence where the trier of fact determines that the testimony, evidence or opinion is otherwise admissible under Florida law.
(39) If one of the test methods in this section is used in an administrative or judicial enforcement proceeding, then, in addition to its rights to challenge the legal validity of the rule, the respondent or defendant may, in its defense, present competent substantial evidence relating to the accuracy or scientific validity of the test results, the test method, or both. Only if the respondent or defendant fails to present such evidence, shall such accuracy, scientific validity, or both, be presumed.
Rulemaking Authority 601.10(1), (7), 601.11, 601.24, 601.25 FS. Law Implemented 601.11, 601.24, 601.45, 601.48, 601.53, 601.901, 601.91 FS. History-New 4-12-90, Amended 6-11-91, 3-20-94, 8-22-95, 3-15-01.