TBS/ AFDC 13 (530 ) P3 Rev TZS 1 245:2010  
ICS: 67.160.10  
 
 
© TBS 2020                                                                                                
                                                                    
                                       DRAFT T ANZANIA STANDARD  
 
 
Draught beer – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                     TANZANIA BUREAU OF STAND   
  
 
 
 1 
  
DRAUGHT BEER – SPECIFICATION  
 
0 FOREWORD  
 
Beer is a common commercial alco holic beverage in the country. The beer industry  and trade  
is expanding very fast to cater for the increasing demand of the commodity  under different 
kinds/types . 
 
Variations in beer quality do arise mainly due to traditions used or applied in the brewing 
process; which could also influence the safety parameters of the beer. It is in  recognition of 
that this Tanzania S tandard was prepared with a view to guide all those concerned in 
ensuring the product ion and marketing of safe and good quality draught beer . 
 
In the preparation of this Tanzania Standard considerable amount of in formation was sourced  
from manufacturers  of draught beer.  
 
In reporting the results of a test or analysis made in accordance wit h this Tanzania Standard, 
if the final value observed or calculated is to be rounded off, it shall be done in accordance 
with TZS 4  Rounding off numerical values  
 
 
1   SCOPE  
 
This Tanzania Standard specifies requirements , methods of sampling and tes t for draught 
beer.  
 
2   NORMATIVE REFERENCE S 
 
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 documents (including any amendments) applies;  
 
TZS 4 Rounding off numerical values  
 
TZS 268 General atomic absorption — Spectrophotometric method for determination of lead 
in food stuffs  
 
TZS 109 Code of hygiene for food processing units – General  
 
CODEX STAN 192, Codex general standard for food additives  
 
TZS 1495:2016/ ISO 7952 -1994 Fruits, vegetables and derived products Sampling and 
methods of test – Part 9: Determination of copper content – Method using flame atomic 
absorption spectrometry  
 
TZS 471 Methods of s ampling and test for alcoholic beverages  
 
TZS 122  Microbiology – General guidance on methods for the detection of Salmonella  
 
TZS 538 Labelling of pre -packaged foods — General requirements  
 
TZS 1492/ISO 17240, Fruit and vegetable products — Determination o f tin content — Method 
using flame Atomic Absorption Spectrometry  
 
TZS 131  Microbiology of food and animal feeding stuff – General guidance for enumeration of 
yeasts and moulds – Colony count technique at 25oC  
                                                                  
TZS 78 9/EAS 12 Potable water –specification  
 
TZS 799/ISO 16050:2003 Foodstuffs -- Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid 
chromatographic method  
 
TZS 1491/ISO 1842, Fruit and vegetable produc ts — Determination of pH  
TZS 729/ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for 
the enumeration of coliforms — Colony -count technique  
TZS 118 -1/ISO 4833 -1, Microbiology of the food chain — Horizontal method for the 
enumer ation of micro -organisms — Part 1: Colony -count at 30 degrees C — Pour plate 
technique  
TZS 1492/ISO 17240, Fruit and vegetable products — Determination of tin content — Method 
using flame Atomic Absorption Spectrometry  
TZS 799/ISO 16050:2003 Foodstuffs -- Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid 
chromatographic method  
 
3   TERMS AND DEFINITIONS  
 
For the purpose of this  Tanzania S tandard the followin g definitions shall apply . 
 
3.1 beer  
 
beverage, containing ethyl alcohol prepared by fermentation of sugars derived mainly from 
malted and/or unmalted cereal grains and/or approved adjuncts  
 
3.2 draught beer  
 
beer served from stainless steel cylinders (keg s), casks or other suitable containers 
pressurized with food grade carbon dioxide or nitrogen gas for dispensing the beer for retail 
through a tap or faucet; and containing not less than 0.5 % ethyl alcohol volume by volume  
(See table 1) . 
 
3.3 malt 
 
barley  or other cereal grains that have been soaked in water and  allowed to sprout and kilned 
used for brewing.  
 
4   REQUIREMENTS  
 
4.1 General Requirement  
 
4.1.1 Description  
 
Draught beer is  an alcoholic beverage prepar ed by alcoholic fermentation of wort  of cer eal 
malt and hops by yeast, with or without the addition of sugar or syrup in potable w ater 
conforming to TZS 789 ( see clause 2). Such beer shall be served from  suitable stainless steel 
cylinders (kegs) , casks or other suitable containers  which are  pressur ized with food grade 
carbon dioxide or nitrogen gas or a combination of such gases; which drives the beer  for retail 
through a dispensing tap or faucet.  Such beer may either be pasteurized  or remain  
unpasteuri zed. 
                                                                                       
                                                     
 
 
 
 
 
   
 
 
   
                                                                                       3    4.1.2  Draught beer shall be free from fo reign matter, suspended matter or any substance 
injurious to health  
 
4.1.3  Draught beer shall be free from non nutritive sweeteners  
 
4.1.4  Draught beer shall be free from artificial colours  
 
4.1.5 Organoleptic requirements  
 
Draught beer shall have the ch aracteristic colour, smell,  taste, bouquet and foam of its type 
according to brand  characteristic  
 
 
4.1.6 Carbonatio n 
 
Draught bee r shall be carbonated either in the fermentation tank  or during filtration prior to 
packing ,  
 
4.1.7  Ingredients  
 
4.1.7 .1 The following ingredients shall be used in making draught beer;  
 
(a) malt or un malted grains  
(b) Hops (or hop concentrates) and/or their derivatives  
(c) Potable water conforming to TZS 789 ( see clause 2)  
(d) Brewer ’s yeast ( Saccharomyces spp ) 
(e) Carbon dioxi de or nitrogen  gas of food grade  
 
4.1.7.2 Optional ingredients  
a) Fermentable adjuncts  
b) caramel produced from sugar  
 
 
 
4.2 Specific Requirement  
 
Draught beer shall comply with the physical and chemical requirements given in Table 1.  
 
Table 1 : physical and che mical requirements  
 
S/N  
Characteristic   Requirement for grade  
  
 
Method of test refer 
to Non 
alcoholic   Light  Mild Medium  Strong  
1. 
 
 
2. 
 
 
3. 
 Ethanol content, per cent 
v/v at 20oC 
 
Carbon dioxide, percent 
v/v 
 
pH at 20 oC < 0.5 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 0.5 - 2.4 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 2.5 – 4 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 4.1 – 5.5 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 > 5.5 
 
 
2.4 – 3.0 
 
 
4.2 – 4.6 
 TZS  471  
 
 
TZS  471  
 
 
TZS  1491   
                                                                  
5 FOOD ADDITIVES  
 
Only food addi tives specified in Codex Stan  192 (see clause 2) sh all be used  
 
 
6. CONTAMINANTS  
 
6.1 Heavy metal  
Draught beer  shall not contain heavy metals at levels exceeding  the limits indicated in Table 
2. 
 
Table 2  — Limits for heavy metal contaminants in draught beer  
S/N
o. Type of heavy metal  Limit  Test method  
(i) Copper as Cu , mg/L, max.  2.0 TZS 1495  
(ii) Lead (as Pb), mg/L, max.  0.1 TZS 268  
(iii) Tin, (as Sn), mg/L, max.  250 TZS 1492  
 
 
6.2 Mycotoxins limits.  
 
6.2.1 Total aflatoxin in Draught beer shall not exceed 10 ppb and 5 ppb for aflatoxin B1 when 
tested in  accordance with TZS 779  
 
6.2.2 Total fumonisins in Draught beer shall not exceed 2 ppm when tested in accordance 
with Annex A  
 
7. Hygiene  
 
7.1 Draught beer shall be manufactured in prem ises built and maintained under  hygienic 
condit ions as prescribed in T ZS 109  (see clause 2)  
 
7.2 Microbiological limit  
 
Draug ht beer shall be free from any pathogenic microorganisms and shall comply with the 
microbiological limit given in Table 3 .  
 
Table 3: Microbiological limit s for draught beer  
 
S/N Organism  Maximum limit  Method of test (see clause 2)  
Unpasteurized  Pasteurized  
1. 
 
 
2 
. 
 
3. 
 
4. 
 Total plate 
count ,cfu/ml,max  
 
Yeast and mould , 
cfu/ml., max  
 
Coliform s cfu/ml 
 
Salmonella ,cfu/ml  
1 x 104 
 
 
1 x 104 
 
Absent  
 
Absent   
1 X 101 
 
 
1 X 101 
 
Absent  
 
Absent   
TZS 118-1 
 
 
TZS 131  
 
TZS 729  
 
TZS 122  
 
 
8   Sampling and test  
 
The methods of sampling and tests shall be conducted as provided in TZS 471 see clause 2 
and other relevant Tanzania Standards specified in Tables 1, 2 and 3 of this  Tanzania  
Standard                                                                                        
                                                     
 
 
 
 
 
   
 
 
   
                                                                                       5     
9   Packing, m arking and labelling  
 
9.1 Packing  
 
Draught beer shall be packed in stainless steel cylinders (kegs), casks or any other suitable 
food grade container   
 
9.2 Marking and labe lling 
 
9.2.1 The product shall be marked and labeled in accordance with TZS 538 (se e clause 2).  
 
9.2.2 In addition each Container/packet of product shall be marked and/or labeled legibly and 
indelibly  on the label of the container in  Swahili and/or English and any other language 
depending on the designated market . 
 
a)  The common n ame of  the product shall  be “Draught beer”  
 
b)  Grade  of the beer  
 
c)  Brand or trade name  
 
d)  Name and physical address of the brewer/distributor  
 
e)  Batch number in code or in clear  
 
f)  Storage condition  
 
g)  Country of origin  
 
h)  Date of  manufacturing  and expiry date  
 
i)  Net volume  
 
j)  The ethyl alcohol content in percent volume by volume  
 
k)  List of ingredients  
I) statutory warnings.  
 
 
9.3 Certification mark  
 
Each container may  also be marked with TBS certification mark  of quality.  
 
NOTE - The TBS Ma rk of Quality may be used by the packers only under licence from TBS. 
Particulars of conditions under which the licenses are granted, may be obtained from TBS.  
 
 
 
 
 
  
                                                                  
ANNEX A : 
 
Determination of fumonisins B1 and B2 in corn/sample by liquid chromatography w ith 
immune -affinity column cleanup  
 
Applicability :  It applicable to o determination of fumonisins B 1 in corn/sample at total levels 
from 0.5 to 2μg/g  
 
Caution  
 
Fumonisins are nephrotoxic, hepatotoxic, and carcinogenic to rats and mice, however effects 
on humans are not fully known. Wear protective gloves to reduce skin contact with extracts. 
Laboratory spills should be cleaned up by washing with a 5% dilution of commercial bleach 
(sodium hypochlorite) followed by water.  
 
1. Principle  
 
Fumonisins are extracte d from corn with methanol –acetonitrile –water (25 + 25 + 50, v/v/v), the 
filtered extract is cleaned up by an immunoaffinity column, and the fumonisins are eluted with 
methanol. The eluate is evaporated just to dryness, and the residue is dissolved in aceto nitrile –
water (50 + 50, v/v). O - Phthaldialdehyde and 2 -mercaptoethanol is added to form fluorescent 
fumonisin derivatives, which are separated by reversed phase liquid chromatography (LC) with 
fluorescence detection.  
 
2.  Reagents  
 
a) Methanol. —LC grade.  
b) Aceto nitrile. —LC grade.  
c) O-Phthaldialdehyde (OPA). —CAS 643 -79-8. 
d) 2-Mercaptoethanol (MCE) —CAS 60 -24-2. 
e) Sodium dihydrogen phosphate solution. —0.1M. Dissolve 15.6 g NaH2PO4·2H 2O in water and 
dilute to 1 L.  
f) Sodium tetraborate solution. —0.1M. Dissolve 3.8 g Na2B4 O7⋅10H2O in water and dilute to 100 
mL 
g) Hydrochloric acid. —2M. Dilute HCl (12M) 1+5 with water.  
h) Extraction solvent. —Acetonitrile –methanol –water (25 + 25+ 50, v/v/v).  
i) Acetonitrile –water. —50 + 50, v/v.  
j) Phosphate -buffered saline (PBS). —Dissolve 8.0g NaCl, 1.2g  anhydrous Na 2HPO4,0.2g 
KH2PO4, and 0.2g KCl in approximately 990 mL water. Adjust pH to 7.0 with 2M HCl, and 
dilute to1 L. Phosphate -buffered saline tablets can also be used.  
k) Immunoaffinity columns. —Specific for fumonisin cleanup with 100% cross reactivi ty for both 
FB1 and FB2. The column must have a total capacity of $ 10 μg fumonisins B1 and B2 and 
should give a recovery of $90% when a calibrant solution of fumonisins B1 and B2 in 
methanol –PBS containing 5μg fumonisins is applied. Follow the manufacturer’s instructions for 
the type of column used.  
l) LC mobile phase. —Meth anol–0.1M NaH2PO4 (77 + 23, v/v), adjusted to pH 3.35 with H3PO4. 
Filter mobile phase through 0.45μm membrane, and pump at 1 mL/min flow rate. Adjust com - 
position to conform with individual LC column characteristics.  
m) OPA reagent. —Dissolve 40 mg OPA in 1 m L methanol, and dilute with 5 mL 0.1M 
Na2B4O7solution. Add 50μL MCE and mix. Store in the dark for up to 1 week at room 
temperature in a capped amber vial.  
n) Fumonisins B1 and B2. —Crystalline form, purity of >95%  
o) Fumonisin stock solution for LC. —Prepare ca librant solution containing fumonisins B1 and B2 
in acetonitrile –water (50 + 50, v/v) at concentration of 100μg/mL for FB1 and 50μg/mL for FB2. 
Fumonisin calibrant solution is stable up to 6 months when stored at 4°C. Pipet 500μL 
fumonisin calibrant soluti on into 5 mL calibrated volumetric flask. Dilute to volume with 
acetonitrile –water (50 + 50,v/v), and shake well to obtain stock solution containing FB1 at10 
ng/μL and FB2 at 5 ng/μL  
p) Fumonisin working calibrant solutions for LC. —Prepare 4 LC calibrant sol utions in separate 
5mL volumetric flasks according to Table 2001.04C. Dilute contents of each flask to volume (5 
mL) with acetonitrile –water (50 + 50, v/v).  
 
3. Apparatus  
a) Centrifuge bottle. —Plastic, 250 mL, with screw cap.  
b) Centrifuge —Operating up to 2500 ×g  
c) Filter papers. —Whatman No. 4, 12 cm.                                                                                        
                                                     
 
 
 
 
 
   
 
 
   
                                                                                       7    d) Glass microfiber filters. —Whatman GF/A, 9 cm.  
e) Reservoir. —25 mL with Luer tip connector for immunoaffinity column.  
f) Calibrated microliler syringe or microliter pipet -25-1000 μL 
g) Vacuum manifold. —To accommodate immunoaffinity columns.  
h) Liquid chromatograph. —LC pump delivering 1 mL/min constant flow rate and with injection 
system calibrated to deliver 20μL; and data system.  
i) LC column. —Stainless steel (150×4.6 mm id), packed with5 μm C18 deactivated reversed -
phase material, preceded by corresponding reversed -phase guard column or guard filter 
(0.5μm porosity.  
j) Fluorescence detector. —Fitted with flow cell and set at 335 nm (excitation) and 440 nm 
(emission).  
 
4. Extraction  
 
Permit materi als to reach room temperature before removing test portion. Weigh, to nearest 
0.1g, 20g test portion of corn into 250 mL centrifuge bottle, and add 50 mL extraction sol - vent, 
2(h). Cover centrifuge bottle, and shake bottle for 20 min with orbital shaker. Centrifuge for 10 
min at 2500×g, and filter supernatant through filter paper,3 (c), avoiding transfer of solid ma -
terial on filter. Again extract remaining solid material by adding 50 mL extraction solvent, 2 (h), 
to centrifuge bottle and shaking bottle fo r 20 min. Centrifuge for 10 min at 2500 ×g, and filter 
extract through the same filter paper. Collect and combine the 2 filtrates, and pipet 10 mL 
filtrate into 100 mL flask. Add 40 mL PBS, 2 (j), and mixwell. Filter diluted extract through 
microfiber filt er,C(d), and collect 10 mL filtrate (equivalent to 0.4 g test portion) for cleanup 
through immune -affinity column.  
 
 
5. Immunoaffinity Column Cleanup  
 
Follow manufacturer’s instructions for the type of column used. Remove top cap from column, 
and connect col umn with reservoir. Remove end cap from column and attach column to 
vacuum manifold. Pipet 10 mL filtrate into reservoir. Let filtrate flow through column at ca 1 –2 
drops/s and discard eluate. Wash column with 10 mL PBS, 2(j), at rate of 1 –2 drops/s until air 
comes through column Place 4 mL vial under column. Elute fumonisins with 1.5 mL LC grade 
methanol at 1 drop/s, and collect fumonisins in vial. Evaporate eluate just to dryness under 
stream of N at ca 60°C. Retain dried residue at ca 4°C for derivatizat ion and LC analysis  
 
6. Calibration Curve   
 
Prepare calibration curves, using working calibrant solutions 2 (p). These solutions cover the 
range of 0.025 –2.000μg/g for FB1 and the range of 0.0125 –1.000μg/g for FB2. Prepare 
calibration curves, before LC analy sis, according to Table 2001.04C, and check plots for 
linearity. If curve is not linear, repeat derivatization following instructions carefully and/or 
reduce the range of the calibrants.  
 
7. Derivatization and LC Analysis  
 
Redissolve purified residue in 200μL  acetonitrile –water (50 + 50,v/v),B(i). Transfer 
50μLaliquots of extract or standards to bottom of 1 mL test tube, and add 50μL OPA 
reagent,B(m). Mix solution for 30 s with vortex mixer, and inject 20μL derivatized solution 
(equivalent to 20 mg matrix) int o LC system exactly 3 min after add -ing OPA reagent. With the 
described LC mobile phase,B(l), and col -umn,C(i), satisfactory (baseline) resolution of FB1 –
OPA and FB2 –OPA must be obtained, with expected retention times at ca 6 and 15 min, 
respectively. If f umonisin content of derivatized extract is higher than calibration range, dilute 
purified extract with acetonitrile –water (50 + 50, v/v), B(i), derivatize with OPA reagent, and 
repeat LC analysis.  
 
  
                                                                  
 
 
8. Quantification of Fumonisins B1and B2  
 
Quantify FB1 an d FB2 by measuring peak area (or peak height) at retention time of each 
fumonisin and comparing measured value with corresponding calibration curve.  
 
From calibration curves determine amounts of FB1 and FB2 (in μg) in aliquot of test solution 
injected into  LC column.  
 
Separately calculate concentrations (CFB) of FB1 and FB2 in micrograms per gram (μg/g), as 
follows:  
 
CFB=103  MA   x   1      M A 
                                       
                      103 MB      20 
where  
 
MA is mass of FB1 or FB2 (i n μg) in aliquot of test solution in -jected on column, as determined 
from calibration curve,  
 
MB is mass of matrix (in mg) injected on column (20 mg), obtained as follows:  
 
20 g (Extraction step)    X 10 mL (dilution)      X    10 mL (purified aliquot)  
                                                                       
100 Ml                                       50 mL  
 
 X 1 (reconstitution volume) X       0.05mL (derivatization)  
                                                           
            0.2mL                               0.1mL             
 
0.02mL (injected aliquot)  
 
And 10-3 is a factor to convert M A   and M B from ng to μg and mg to g, respectively.