Abstract
Extraneous materials are any foreign substances in foods that are associated with objectionable conditions or practices in production, storage, or distribution of foods. Extraneous materials include: (a) filth or objectionable matter contributed by animal contamination (rodent, insect, or bird matter) or unsanitary conditions; (b) decomposed material or decayed tissues due to parasitic or nonparasitic causes; and (c) miscellaneous matter (sand, soil, glass, rust, or other foreign substances). Bacterial contamination is excluded from these substances.
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AOAC International (2007) Official methods of analysis, 18th edn., 2005; Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MD
Dogan H, Subramanyam B, and Pedersen JR (2010) Extraneous matter. Ch 19. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York
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Nielsen, S.S. (2010). Examination of Foods for Extraneous Materials. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_17
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DOI: https://doi.org/10.1007/978-1-4419-1463-7_17
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