AACC International, formerly the American Association of Cereal Chemists, was founded in 1915 for the purpose of standardizing methods of analysis among cereal laboratories. The first release, Methods for the Analysis of Cereals and Cereal Products, was published in 1922. Since then, this collection of methods has been the most respected, referred to, and relied upon source for food scientist, processors and product developers in the field of grain sciences and technology.
This 11th Edition of the AACC Intl. Approved Methods of Analysis is produced under the direction of the Methods Technical Leadership Committee, which is composed of the 22 chairs of AACC International’s Approved Methods of Analysis Technical Subject Matter Committees under the direction of chair Anne Bridges and vice-chair Paul Wehling. Methods are developed and reviewed by the technical committees for functionality and consistency before final approval by the Approved Methods Technical Leadership Committee.
Features and Benefits
The 11th Edition is the first online-only AACC Intl. Approved Methods of Analysis and is the only edition supported by AACC Intl. The online-only format allows for continual updating of all 350 methods approved by the technical committees and assures that you are using the most up-to-date method available. The online edition includes a number of new methods added since the 10th Edition print and CD versions were released. A new numbering system has been implemented and Digital Object Identification (DOI) numbers have been added to the 11th Edition, which should be included in citations and will help scientists find AACC Intl. Approved Methods online when they are referenced in scientific journals. Going forward, methods that are revised and replaced by new, improved versions will be archived and remain available for reference in the online 11th Edition. A cross-reference table table will help you find a prior edition’s method in the new 11th Edition. The 11th Edition also includes a cross-reference table that identifies methods used in the AACC International Check Sample Service.
The 11th Edition includes enhancements designed to help users understand or perform specific methods better or more quickly. Built-in calculators, videos, spreadsheets, co-lab reports, audio PowerPoints, and color images are enhancements you will find in the 11th Edition. Look for a camera icon for a photograph; the Excel icon for a spreadsheet; and a calculator icon for a calculator. The technical committees will continue to add enhancements, to the 11th Edition and suggestions for enhancements are welcome.
Users of this edition will find an extensive and up-to-date "Supplier Index" specific to each method that includes information about suppliers of specialized reagents and apparatus needed in the method.
Requirements for the AACC Intl. Approved Methods are consistent with those set by AOAC International, AOCS, ISO, and the U.S. FDA’s Bacteriological Analytical Manual. AACC Intl. and ICC continue to work on harmonizing grain based methods that are important internationally. The Approved Methods Leadership Committee chair participates in the International Codex meetings to ensure international compliance and acceptance. AACC Intl. Approved Methods are used in food and grain laboratories in Europe, South America and the Pacific Rim, the Middle East, North America, in addition to other international locations. AACC Intl. Technical Committee members include representatives from each of these regions.
AACC Intl. Technical Committees
AACCI Technical Committees do the important work that makes the approved methods possible. Overseeing collaborative studies, peer review, and statistical verification and providing enhancements are among the many responsibilities of the 22 Approved Methods Technical Committees. These committees are active throughout the year, and for the first time, the online edition allows for real-time distribution of new methods as they are approved by the committees.
New committees are added as new issues emerge and conditions require. The newly reorganized Food Safety and Microbiology Committee will be working on important tests for food laboratories in this especially critical area. AACC Intl. Approved Methods from previous editions for the identification of microorganisms, mycotoxins, chemical residues, and insect and rodent infestation in flour and grain-based products continue to be an important component of the 11th Edition. The 11th Edition also marks the beginning of a new Bioactive Compounds Methods Committee, which will add methods in this key area of grain science. Other committees are working in new ways to keep current with today’s grain industry challenges. The enzyme committee is reviewing “the old” and “the new”, the Grain and Flour committee is building new membership and looking for advice on useful enhancements and all of the other committees are working hard to enhance the methods.
Access to the 11th Edition
Access to the online-only 11th Edition is by company subscription. Once subscribed, all company employees at a licensed location will have 24-hours-per-day, 7-days-per-week access without the need for login or password. AACC Intl. Approved Methods have traditionally been purchased by companies in print or CD format, and this new ease-of-access online delivery system allows for on-demand, widespread distribution to the desktops of all technical staff employed by the company. AACC Intl. can provide licensing to different-sized labs with the same high-quality methods and enhancements. Small company labs qualify for a lower subscription rate than larger companies or labs with strong involvement in grain science. Academic and government licensing is also available. The only individual license available is for self-employed consultants.
The methods themselves are in PDF format, which allows printing on demand for companies with print file requirements in their quality programs.
Companies that purchased prior editions of the AACC Intl. Approved Methods qualify for discount pricing on the new 11th Edition. They have received discount vouchers qualifying them for reduced rates for three years if they subscribe by the deadline date.