standard uganda draft - punto focal

DRAFT UGANDA S

TANDARD

FINAL DRAFT UGANDA

STANDARD

FDUS 1507

First Edition 2013-mm-dd

Reference number FDUS 1507:2013

© UNBS 2013

Tomato paste — Specification

DRAFT UGANDA S

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FDUS 1507: 2013

ii © UNBS 2013– All rights reserved

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2013

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 414 505 995 Fax: 256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug

mailto:[email protected]

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Foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and Industry established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is

(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

This Final Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in production and regulation of Fresh paste

Committee membership

The following organisations were represented under the Fruits and vegetables sub-committee of the Food and Agriculture Standards Technical Committee, UNBS/TC 2, during the development of this standard:

Federation of Uganda Exporters Association

Government Analytical Laboratory

Horticulture Exports Association of Uganda

Ministry of Agriculture, Animal industry and Fisheries

Ministry of Trade, Industry and Cooperatives

National Organic Agricultural Movement of Uganda

Sulma Foods Ltd

Uganda National Farmers Federation

Uganda Consumer Protection Association

DRAFT UGANDA S

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FINALDRAFT UGANDA STANDARD FDUS 1507: 2013

© UNBS 2013 – All rights reserved 1

Tomato paste— Specification

1 Scope

This Final Draft Uganda standard specifies requirements and methods of test for tomato paste for direct consumption, including for catering purposes or for repacking if required. This standard also applies to the product when indicated as being intended for further processing.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

EAS 9, Lemon juice preserved exclusively by physical means — Specification

EAS 12, Drinking (potable) water — Specification

US 7, General standard for labelling of pre-packaged foods

US 28, Code of practice for hygiene in the food and drink manufacturing industry

US 45, General standard for food additives

US EAS 35, Fortified food grade salt — Specification

US 318/EAS 212 Determination of Lead Content - Flameless atomic absorption spectrometric method

US EAS 217-2 Methods for microbiological examination of foods – Part 2: General Guidance for the Enumeration of Micro-Organisms – Colony Count Technique at 30 OC

US EAS 217-4 Methods for microbiological examination of foods – Part 4: General Guidance for the Enumeration of Coliforms - Most Probable Number Technique at 30°C

US 217-6/EAS 217-6, Methods for microbiological examination of foods — Part 6: Examination for Salmonella Spp

US 217-8, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95

US 570, Code of hygienic practice for dried fruits

US 738, General standard for contaminants and toxins in foods

US 235:2000/ISO 3094 Fruit and vegetable products – Determination of copper

US ISO 6634, Fruit, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method

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US ISO 6636-1, Fruits, vegetables and derived products — Determination of zinc content — Part 1: Polarographic method

US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1 tomato concentrates products prepared by concentrating the liquid obtained from sound, ripe tomatoes (Lycopersicum esculentum P. Mill).

4 Requirements

4.1 Ingredients

4.1.1 Basic ingredients

Tomato paste shall be prepared from processed liquid obtained from sound, ripe tomatoes (Lycopersicum esculentum P. Mill) of a quality suitable for human consumption.

The liquid shall be strained or otherwise prepared to exclude skins, seeds and other coarse or hard substances in the finished product.

4.1.2 Optional ingredients

The following optional ingredients may be appropriate to stuffing the tomato paste:

a) salt (sodium chloride) conforming to US EAS 35;

b) spices and aromatic herbs (such as basil leaf, etc.) and their natural extracts;

c) lemon juice (single strength or concentrated) used as an acidulant conforming to EAS 9; and

d) water conforming to EAS 12.

4.2 General quality requirements

Tomato paste shall

a) be derived from sound and ripe tomatoes; and

b) have good flavor, odor and, fairly good color, and shall possess a homogeneous texture, characteristic of the product. No artificial coloring material shall be added to the product.

4.3 Composition requirements

Tomato paste shall comply with the compositional requirements indicated in Table 1.

Table 1 — Compositional requirements for tomato paste

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S/N Characteristic Requirement Method of test

i Natural tomato soluble solids content, percent by mass, min.

25

EAS 76 ii Edible salt content, percent by mass, max.

0.6

iii “ pH < 4.6

iv Benzoic acid content, ppm, max. 750

4.4 Defects

4.4.1 General

Tomato paste shall be free from the following defects:

i) dark specks or scale-like particles of seeds;

ii) seeds or other objectionable particles of seeds; and

iii) tomato peels.

iv) any extraneous plant material other than seed and peel and other than those used as seasonings that cannot be detected by the naked eye, and can only be seen under microscope.

4.4.2 Tolerances for defects

The mineral impurity content does not exceed 0.1 % of the natural total soluble solids content.

The content of lactic acid (total) does not exceed 1 % of the natural total soluble solids content.

5 Hygiene

5.1 General

Tomato paste shall be produced and handled in accordance with US 28.

5.2 Microbiological limits

Tomato paste shall be free from pathogenic organisms and shall comply with the microbiological limits indicated in Table 2 below.

Table 2 — Microbiological limits for tomato paste

S/N Type of microorganism Limits (number of counts),max Method of test

i Total viable counts, per g 104 US EAS 217-2

ii Yeasts and molds shall be absent US EAS 217-8

iii Escherichia coli shall be absent US EAS 217-4

iv Salmonella shall be absent US EAS 217-6

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6 Food additives

Food additives such as preservatives and acid regulators may be used. The use of such additives shall be in accordance with US 45.

7 Contaminants

7.1 General

Tomato paste shall conform to the tolerance limits for contaminants in US 738.

7.2 Heavy metals

Tomato paste shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. The current levels are as indicated in Table 3. The maximum limits are reviewed annually, users shall use the reviewed maximum limits.

Table 3 — Metal unit of measurement maximum limit test method

S/N Type of impurity, max Maximum limit,

ppm

Method of test

i Arsenic (as As) 0.5 US ISO 6634

ii Lead (as Pb) 1.0 US 318/EAS 212

iii Copper (as Cu) 10 US 235/ISO 3094

iv Zinc (as Zn) 50 US ISO 6636-1

v Tin (as Sn) 250 EAS 41-6

7.3 Pesticide residues

7.3.1 Tomato paste shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission.

7.3.2 In order to consider the concentration of the product, the determination of the maximum pesticide residue limits shall take into account the natural total soluble solids, the reference value being 4.5 for fresh fruit.

8 Packaging and presentation

8.1 Uniformity

The packaging material in a lot shall each contain tomato paste of the same commercial type, and shall have a uniform net weight.

8.2 Packaging

8.2.1 The packaging material shall be such as to ensure adequate protection against humidity during storage and transport of the product.

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8.2.2 The material used inside the package shall be food grade and acid-resistant so as to protect the quality of the product.

8.2.3 The container shall protect the product from any form of contamination.

9 Weights and measures

9.1 Tomato paste shall occupy a minimum fill of not less than 90 % the water holding capacity of the container. The water holding capacity of the container shall be the volume of distilled water at 20 °C, which the sealed container shall hold when completely filled. Determination of water capacity of containers is shown in Annex A.

9.2 The container shall be consistent with a proper declaration of contents for the product.

10 Labelling

10.1 Retail containers

Labelling of tomato paste shall be done in accordance with the requirements of US 7. In addition, the following specific provisions shall apply:

a) name of the product;

b) name and address of the manufacturer;

c) list of ingredients;

d) net weight in grams or minimum volume in millilitres or litres;

e) date of manufacture; and

f) best before date.

10.2 Non-retail containers

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container.

However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

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Annex A (normative)

Determination of water capacity of containers according to CAC/RM 46

A.1 Scope

This method applies to glass containers.

A.2 Definition

water capacity of a container volume of distilled water at 20 °C which the sealed container will hold when completely filled

A.3 Procedure

A.3.1 Select a container which is undamaged in all respects.

A.3.2 Wash, dry and weigh the empty container.

A.3 3 Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the container thus filled.

A.4 Calculation and expression of results

Subtract the weight found in A.3.2 from the weight found in A.3.3. The difference shall be considered to be the weight of water required to fill the container. Results are expressed as millilitres of water.

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Bibliography

[1] CODEX STAN 57:1981,Standard for processed tomato concentrates

[2] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp

[3] East African Standard, EAS 66, Tomato products — Specification

http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q-e.jsp

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Certification marking

Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.

The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.

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