TBS/AFDC 23(363 ) CD3 
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 Draft Tanzania Standard  
 
 
 
Canned salmon – Specification  
TANZANIA BUREAU OF STANDARDS  
                                                                                                                                        TBS/AFDC 23(363 ) CD3 
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Canned salmon  - Specification  
 
0. Foreword  
Salmon is the common name of several species of ray -fined fish mainly  found in temperate region s. 
Canned salmon are prod ucts that have been processed, sealed in an airtight container such as tin can, 
and subjected to heat  until it attains commercial sterility . These product s produced need to ensure its 
safety and quality.  
 
In preparation of this Tanzania standard assistanc e was drawn from CXS 3 -2013 - Standard for canned 
salmon published by Codex Alimentarius Commission.   
 
In reporting the result of a test or analysis made in accordance with this standard, if the final value 
observed or calculated, is to be rounded off, it shall be done in accordance with TZS 4  (See clause 2) . 
1 Scope  
This Tanzania standard specifies requirements, methods of sampling and test for canned salmon  
intended for human consumption . 
2 Normative References  
The following referenced documents are indis pensable 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.  
TZS 4 - Rounding off numerical values  
TZS 109 - Food processing units - Code of hygiene - General  
TZS 121  Method for microbiological examination of Clostridium botulinum  and Clostridium botulinum toxin 
in foodstuffs  
TZS 538 Packaging and labelling of f oods  
TZS 1492 / ISO 2447 - Fruit and vegetable product s —Determination of tin content  
TZS 2230 Lead determination in fish and fishery product  
TZS 2231 Determination of meth ylmercury in fish and shellfish  
AOAC 2015.01, Heavy metals in food  
CAC/GL 50, General guidelines on sampling  
CAC/RCP 52, Code of practice for fish and fishery products   
CXG 31 -1999 - Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories  
 
 
 
 
 
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 3 Terms and definitions  
For the purpose of this standard the following terms and definitions shall apply;  
3.1 canned s almon  
salmon  preserved by canning  of any of the species such as . 
- Salmo salar  
- Oncorhynchus nerka  
- Oncorhynchus kisutch  
- Oncorhynchus tschawytscha  
- Oncorhynchus gorbuscha  
- Oncorhynchus keta  
- Oncorhynchus masou  
 
3.2 canning  
processing treatment applicable in foo d products packed in suitable media and hermetically sealed to 
ensure commercial sterility   
 
3.2 food grade material  
material that will not transfer non -food chemicals into the food and contains no chemicals which would be 
hazardous to human health  
 
3.3 foreign matter  
any matter present in the sample, which has not been derived from salmon or the packing medium that 
does not pose a threat to human health and is readily recognized without magnification  
3.4  commercial sterility  
conditions achieved by appli cation of heat which renders such food free from microorganisms capable of 
growing in the food at temperatures at which the food is likely to be held during manufacture, distribution 
and storage  
4 Requirements  
4.1 General requirements  
4.1.1  Raw material  
4.1.1.1  The product shall be prepared from sound salmon fish of the species  as indicated under 3.1 
4.1.1.2 All other ingredients used shall be of food grade quality and  conform to applicable  Tanzania 
standards.  
4.1.2  Finished product  
4.1.2.1  The product shall be free from  any foreign material that compromise safety and quality . The 
product shall be free from container integrity defects which may compromise the hermetic seal.  
4.1.2.2  Free from can ends distortion .                                                                                                                                       TBS/AFDC 23(363 ) CD3 
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 4.2 Specific requirements  
Canned salmon will be considered defective  when it exhibits any of the properties below:  
i. Presence of foreign matter  determined by visual;  
ii. Objectionable odours or flavours indicativ e of decomposition or rancidity  determined as per 
CXS/GL 31 ; 
iii. Excessive mushy  or tough  flesh texture uncharacteristic o f the species in the presentation;  
determined as per CXS/GL 31 ; 
iv. Distinct discolouration indicative of decomposition or rancidity or by sulphide staining of the flesh  
exceeding 5% of the net contents  determined as per CXS/GL 31 ; and  
v. If the average net weig ht and the average drained weight where appropriate of all sample units 
examined is less than the declared weight or drained weight determined as per Annex A.  
5  Contaminants  
5.1 Heavy metals  
Canned salmon  shall comply with the hea vy metal limits given in Table 1 . 
Table 1  — Heavy metal limits for canned salmon  
S/No.  Heavy metal  Maximum limit,  
mg/kg  Test method  
i.  Lead  0.3 TZS 2230  
ii.  Cadmium  0.3 AOAC 2015.01  
iii.  Mercury  0.5 
iv.  Tin 250 TZS 1492  
5.2 Pesticides  residues  
Canned salmon shall conform to maximum res idue limits for pesticide residues established by the Codex 
Alimentarius  Commission for this commodity.  
6 Hygiene  
6.1 Canned salmon shall be produced and handled in a hygien ic manner in accordance with TZS 109  
and CAC/RCP 52.  
6.2 The product shall pass th e commercial sterility test which is evidenced by bulging or swelling of 
the can at 37 °C for seven days.  
6.3 When tested in accordance with TZS 121 , Clostridium  botulinum  shall be absent in canned 
salmon . 
7 Sampling and test                                                                                                                                        TBS/AFDC 23(363 ) CD3 
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 7.1 Sampling  
Sampling of canne d salmon shall be done according to  the Codex general guideline on sampling 
(CAC/GL 50 ). 
 
7.2 Test  
Canned salmon  shall be done according to test met hods prescribed in Table 1  and in  other parts  of this 
standard.  
8 Food additives  
No additives are permitted  in this product.  
 
9 Weights and Measures  
 
Canned salmon shall be packaged in accordance with Weights and Measures requirements of the 
destination country.  
10 Packing, marking and labeling  
10.1Packing  
Canned salmon  shall be packed in suitable food grade ma terials.  
10.2 Marking and labeling  
In addition to the requirements of TZS 538; the following labeling requirements shall apply and shall be 
legibly and indelibly marked  
a) name of the product as "Canned salmon" and common or species name  
b) date of production;  
c) date of expiry;  
d) name and physical address of the processor;  
e) drained weight in Système International (SI) units (metric units);  
f) batch or lot number;  
g) packing medium used; and  
h) list of ingredients in descending order of proportion.  
i) Instruction for use   
j) The lang uage on the label shall be Swahili and/or English Another language may be used 
depending on the designated market.  
 
10.3 The containers may also be marked with the TBS Standards Mark of Quality.  
NOTE: The TBS Standards Mark of Quality may be used by the ma nufacturers only under license from 
TBS. Particulars of conditions under which the licenses are granted, may be obtained from TBS.                                                                                                                                        TBS/AFDC 23(363 ) CD3 
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 Annex A 
(normative)  
 
Determination of drained weight  
A.1 Apparatus  
Test sieve 200  (Aperture 2.00 mm) — BS Sieve 8 or Tyler Si eve 9 or ASA Sieve 10 (same as ASTM Test 
Sieve), may also be used.  
A.2 Procedure  
A.2.1 Carefully weigh the clean and dry sieve and transfer the contents of the can to the sieve. Allow to 
drain for five minutes and weigh the sieve with the contents. The dif ference between the two weights 
gives the drained weight. Calculate the drained weight as percentage of the water capacity of the can. 
Retain the residue on the sieve as well as the drained liquid.  
A.2.2 Determine the water capacity of the can by the proc edure given in A.2.2.1 to A.2.2.4.  
A.2.2.1  Cut out the lid without removing or altering the height of the double seam.  
A.2.2.2  Wash, dry and weigh the empty can.  
A.2.2.3  Fill the container with distilled water at 20 °C to 4 mm vertical distance below the t op level of 
the container and weigh.  
A.2.2.4  Subtract the weight in A.2.2.2 from the weight in A.2.2.3. The difference shall be considered 
to be the weight of water required to fill the container.