KENYA STANDARD  DKS 2308 : 2023  
ICS 67.140.10  
Second Edition  
 
 © KEBS 2023   
 Soup stock medium ― Specification  
 
 DKS 2308 : 2023  
ii © KEBS 2023  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Ministry of Health ― Food Safety Unit  
Kenya Industrial Research and Development Institute  
National Public Health Laboratory  
Government Chemist’s Department  
Farmer’s Choice (K) Ltd.  
University of Nairobi — Department of Food Science, Nutrition and Technology  
Consumer Information Network  
Kenchic (K) Ltd.  
Kenya Meat Commission  
Directorate of Livestock Production  
Directorate of Veterinary Services  
Kenya Nut Company  ― Morendat farm  
Meat Training institute  
Choice Meats Ltd.  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards  2023 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval system in any form or transmitted by any mea ns without prior permission in writing from the 
Managing Director.   KENYA STANDARD  DKS 2308 : 2023  
ICS 67.140.10  
Second Edition  
 
© KEBS 2023 – All rights reserved  iii 
 Soup stock medium ― Specification  
 
 
  Kenya Bureau of Standards,  Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya  bureau of standards (kebs)  
DKS 2308 : 2023  
iv © KEBS 2023  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Meat and Poultry products  Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards  
Soup stock broth is prepared from wholesome beef bones, derived from carcass and heads prepared by  
clarifying with sodium chloride and concentrating the bone stock, to the specified limits, after it has been  
manually freed from excess fat. This product is then packed in different containers and offered for sale. This  
standard specifies the ingredient requirement and end -product requirement and focus mainly on the  
microbiological safety so as to ensure a safe product for the consumers.  
 
During the preparation of this standard, reference was made to the following documents:  
IS 11771: 1986, Specification for soup stock medium (beef)  
FAO (1993) Meat and meat products including soups and broths Vol.1  
Codex Standards for processed meat and poultry standards (Part 1, Vol.10 -1994).  
Acknowledgement is hereby made for the assistance derived from these sources . 
 DKS 2308 : 2023    
 
© KEBS 2023 – All rights reserved   
 Soup stock medium ― Specification  
 
1 Scope   
This Kenya Standard specifies the requirements and the methods of sampling and test for Soup stock medium 
derived from approved and gazetted food animals  
2 Normative references  
The following referenced documents  are referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any a mendments) applies . 
I. CAC/RCP 1, Recommended international code of practice — General principles of food hygiene  
II. KS 2 761, Meat hygien e — Code of practice  
III. EAS 12, Drinking (potable water) — Specification  
IV. EAS 35, Edible salt — Specification  
V. EAS 38, Labelling of prepackaged foods — Specification  
VI. EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
VII. ISO 4831, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and  
VIII. enumeration of coliforms — Most probable number technique  
IX. ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of  
X. coliforms — Colony -count technique  
XI. ISO 4833, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of  
XII. microorganisms — Colony -count technique at 30 degrees C  
XIII. ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of  
XIV. Salmonella spp.  
XV. ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and  
enumeration of presumptive Escherichia coli — Most probable number technique.  
XVI. ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0.95  
XVII.  ISO 21527 -2, 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 t o 0.95  
ii © KEBS 2023  – All rights reserved  
  
3 Terms and definitions  
For the purposes of this document, the  following  terms and definitions apply . 
3.1  
meat  
any portion of an animal which is intended for human consumption, whether fresh, chilled or frozen or otherwise 
processed by any means whatsoever or included in any article of food for human consumption (meat act)  
3.2 
Edible offal  
are those parts of the carcass that has been passed as fit for human consumption. In the case of food animals 
other than poultry, these include red offal, green offal and white offal. In the case of poultry, these include giblets 
(the heart, gizzard and th e liver without the gall bladder) . 
broth/soup stock  
a savoury liquid in which meat/bones have been simmered  
4 Requirements  
4.1 Hygienic requirements  
The product shall be prepared, handled  and stored in accordance with the appropriate sections of the Food, 
Drugs and Chemical Substances Act, Cap. 254, Public Health Act Cap. 242, Meat Control Act, Cap. 356 , KS 
EAS 39 and KS 2761 , KS ISO 22000 and CAC/RCP 58.  
 
4.1.2 Quality of water used for processing shall comply with EAS 12.  
4.2 Ingredient requirements  
4.2.1 Broth  shall be  made from wholesome bones, derived from carcass and heads, free from objectionable 
odours . 
4.2.2 optional ingredients  
Salt used shall comply with EAS 35  and flavours  when used  shall comply with Codex stan 192 . 
4.5 Quality  Requirements  
4.5.1 Physical  
The material shall comply with the requirements specified in 4.5.1.1 to 4.5.1.3.  
4.5.1.1 The texture of the product shall be stringy.  
4.5.1.2 The consistency of the product shall be firm.  
4.5.1.3 A 3-percent solution of the product in boiling water, when examined hot, shall:  
a) be pale yellow to brown,  
b) have no abnormal odour,   
© KEBS 2023 – All rights reserved  iii 
 c) have a bland taste free from off -flavours,  
d) contain very little or no pan scale,  
e) have no visible surface fat, and  
f) be opalescent and not turbid.  
4.5.2 Soup stock medium shall comply with the requirements specified in Tables 1, 2 and 3.  
Table 1 — Compositional requirements for soup stock medium  
SL. No  Characteristic  Requirement  Test method  
I.  Total solid  , % by mass min. 70.0  EAS 41  
II.  Chloride (as NaCl), when 
used  % by mass, max. 10.0  KS ISO 1841  
III.  Fat,  % by mass, max. 1.0  KS ISO 1443  
IV.  Nitrogen,  % by mass, min. 8.0  KS ISO 937  
 
 Table 2 — Microbiological requirements for soup stock medium  
 
SL. No  Characteristic  Requirement  (ppm ) Test method  
I.  Escherichia coli  Absent in 0.1 g  KS ISO 7251  
II.   Clostridium perfringens  Absent in 25 g  KS ISO 7937  
III.  Salmonella  Absent in 25g  KS ISO 6579  
IV.  Staphylococci   absent   KS ISO 6888 -1 
V.  Yeast and mould  count/g, max. 100 in 10 g  KS ISO 21527  
 
Table 3 — Heavy metal requirements for soup stock medium  
SL. No.  
 Heavy metals  Requirement  Test method  
I.  Lead, mg/kg,  max. 0.5  EAS 41  
 
5 Packing and labelling  
5.1 Labelling   
iv © KEBS 2023  – All rights reserved  
 5.1 The labelling, promotion and presentation of a material or article shall meet the requirements of KS EAS 
804 and KS EAS 805.  
5.2 Labelling of packages of edible co -products shall be done in accordance with the requirements stipulated in 
KS EAS 38 and shall include the following:  
a) Name of the product;  
b) Name of the animal from which the product is derived;  
c) Name, location and address of manufacturer;  
d) Net weight, in g or kg;  
e) Date of production/packaging;  
f) Expiry date;  
g) Batch number;  
h) Storage conditions;  
i) Country of origin; and  
j) Veterinary approval mark  
6 Sampling  
Sampling shall be done in accordance with KS CXS 234.