DRAFT ZANZIBAR STANDARD  
 
 
Dried sea cucumber - specifications  
 
 
 
 
 
 
 
 
 
 
 
 
ZANZIBAR BUREAU OF STANDARDS  
 
© ZBS 202 2 — All rights res erved                  First edition  
 
 
 
                                                                         PCD 438:2022  
                                                 ICS 67.120.30
   
 
                            PCD 438:2022  
©ZBS 2022 - All rights reserved  
 ii 
 Foreword  
 
This draft Zanzibar National Standard has been developed Fish and fisheries, meat, poutry and their 
products Standard Technical committee (TCFA6). In accordance with ZBS general procedures, this draft 
standard is presented to the public in order to receive  any technical and editorial comment concerns.  
 
The Zanzibar Bureau of Standard (ZBS) was established under Standard Act No. 1 of 2011.   
 
 
In the preparation of this Standard, the reference was derived from:  PNS/BAFPS 128:2013 Dried sea 
cucumber  
 
 
Zanzibar Bureau of Standards (ZBS)  
PO Box 1136  
Zanzibar  
Tel:  +255 24 2232225  
Fax: +255 24 2232225  
E-mail: info@zbs.go.tz  
Web: www.zbs.go.tz  
 PCD 438:2022  
 
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 Dried sea cucumber –specifications  
 
1 Scope  
 
This draft standard specifies requirements, method of sampling and test of dried sea cucumber of 
species Holothuria scabra  intended for human consumption and/or for further processing.  
 
 
2 Normative references  
 
The following referenced documents are indispen sable for the application of this draft Zanzibar National 
Standard. For dated references, only the edition cited applies. For undated references, the latest edition of 
the referenced document (including any amendments) applies.  
AOAC 937.09, Salt (chlorine as sodium chloride) in seafood  
 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 °C by the pour plate technique  
 
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
 
ISO 6888 -1, Microbiology of the food chain — Horizontal method for the enumeration of coagulase -positive 
staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird -Parker agar medium  
 
ISO 11290 -1, Microbiology of the food chain — Horizontal method for the detection and enume ration of 
Listeria monocytogenes and of Listeria spp. — Part 1: Detection method  
 
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count tec hnique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
 
ISO 21872 , Microbiology of the food chain — Horizontal method for the determination of Vibrio spp. — Part 
1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibr io cholerae and Vibrio vulnificus  
 
ZNS 52, Edible fortified salt  
 
ZNS 57, Potable water specification  
 
ZNS 61 , Packaging and labeling of food  
 
ZNS 94, Rounding off numerical values  
 
3 Terms and definitions  
 
For the purposes of this Standard, the following (terms and) definitions shall apply.  
 
3.1  
sea cucumber  
any echinoderm of the Class Holothuroidea, generally having soft elongated body and bearing clusters 
of tentacles at the oral end  
 
 
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 3.2  
dried  sea cucumber  
sea cucumber obtained by the removal of water through sun/solar dried or artificial means  
 
3.3  
food grade material  
material which shall safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities of the 
product  
 
4 Requirements  
 
4.1 Raw materials  
 
The following raw materials shall be used in the processing of dried sea cucumber  
a) the clean, live or fresh sea cucumber  
b) salt conforming to ZNS 52; and  
c) water conforming to ZNS 57.  
4.2 General requirements  
 
Dried sea cucumber shall  
a) be properly dried; stone hard (i.e. cannot be bent or broken by hand)  
b) have characteristic fresh appearanc e and colour;  
c)  Characteristic odour of the species and shall be free from any off odour.  
d) be free from extraneous and foreign matter  
e) Shall have dark brown to black on the dorsal side and pale white on the ventral side  
 
 
4.3 Specific requirements  
 
Dried sea cucumber  shall be classified into three classes on the basis of the specific requirements given  in 
Table 1 when tested in accordance with test methods specified therein.  
 
SN Characteristics  Requirement  Test method  
i.  Moisture,  %, max.  10 Annex A  
ii.  Sodium  chloride,  % by weight  on moisture  free 
basis,  max.  15 AOAC 937.09  
iii.  Acid insoluble  ash, %, max.  1.5 Annex B 
 
4.4 Size of product  
 
Size shall be determined by the length of the dried sea cucumber as described in table 1.  
Table 1: Sizing of Dried sea cucumber  
 
S/n Size Designation  Length (cm)  
a)  Class A  5.0 - 7.5  
b)  Class B  7.6 – 9.9 
c)  Class C  > 10 
 
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 4.5 Defectives  
The sample unit shall be considered as defective when it exhibits any of the properties below.  
 
a) Appearance : Presence of the following:  
i. molds;  
ii. salt crystals;  
iii. chalky deposits and extraneous matter (if appropriate);  
iv. cracks and bruises; and  
v. scorched or burnt surface.  
b) Deformed shape ( e.g., bent, twisted, flattened) ; and  
c) Texture : case hardened texture or the presence of hard outer layer but moist inner layer.  
 
5 Food additives  
 
Dried sea cucumber shall be free from added colouring matter, flavouring substances and preservatives  
except edible salt (sodium chloride) . 
6 Contaminants  
 
6.1 Heavy Metal contamination  
 
Dried sea cucumber shall comply with those maximum heavy metal limits established by the Codex Stan 193  
and/or competent authority for this commodity . 
6.2 Pesticide residues  
 
Seaweed powder shall comply with those pesticide maximum residues limits established in the Codex 
pesticide residues in food online data base  and/or competent authority for this commodity .  
7 Hygiene  
 
The product shall be prepared and handled in a hygienic manner in accordance with EAS 39, CAC/RCP 1 
and CAC/RCP 52 and shall comply with the microbiological limits given in Table 2.  
 
S/No.  Micro -organisms  Maximum limit  Test method  
i Total viable count, CFU/g  105 ISO 4833 -1 
ii Staphylococcus aureus, CFU/g  103 ISO 6888 -1 
iii Salmonella spp per 25 g  Absent  ISO 6579 -1 
iv Escherichia coli, MPN/g  absent  ISO 16649 -2 
v Listeria monocytogenes per 25 g  Absent  ISO 11290 -1 
vi Vibrio Spp . per 25 g  Absent  ISO 21872  
 
8 Weights and measures  
Dried sea cucumber shall be packed in accordance with the weights and measures regulations of Zanzibar.  
 
9 Packaging  and labelling  
 
9.1 Packaging  
Dried sea cucumber shall be packaged in food grade material that secures the integrity and the safety of the 
product.  
 
9.2 Labelling   
 
9.2.1  In addition to the labelling requirements specified in ZNS 61, the containers shall be also legibly 
and indelibly labelled with the following: -     PCD 438:2022  
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a) name of the product ‘ Dried sea cucumber ;             
b) species name;  
c) grade  
d) brand name/trade name if any;  
e) name and address of producer/packer/distributor;  
f) storage condition;  
g) date of packing;  
h) best before date;  
i) lot identification or batch or code number;  
j) country of origin;  
k) net weight in metric unit; and  
l) instruction for disposal of used packaged material  
 
9.2.2  The language on the label shall be ‘Kiswahili’ and/or English. Additional language may be used 
depending on the designated market.  
 
10 Sampling  
 
Sampling of dried sea cucumber  shall be done according to Annex C. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 Annex  A 
(normative)  
Determination  of moisture  content  
 
 
 
A.1 Principle  
 
The sample  is dried  to constant  weight  in an oven.  
 
A.2 Apparatus  
 
A.2.1  Moisture  dishes , made  of nickel,  stainless  steel,  aluminium  or porcelain,  with well-fitting  lids 
 
A.2.2  Oven  
 
A.2.3  Desiccator  
 
A.3 Procedure  
 
Weigh  accurately  about  10 g of the sample  in a suitable  moisture  dish,  previously  dried  in an oven  
and weighed.  Place  the dish in an oven  maintained  at 105 °C ± 2 °C for five hours.  Cool the dish in a 
desiccator  and weigh  with the lid on. Repeat  the process  of heating,  cooling  and weighing  at half-hour 
intervals  until the loss in mass  between  two successive  weightings  is less than 1 mL. Record  the 
lowest  mass  obtained.  Preserve  the dish containing  this dried  material  in a desiccator  for the determination  
of total ash (see A.2.3).  
 
A.4 Calculation  
 
The moisture  content  shall be expressed  as follows:  
 
 
where  
 
m1    is the mass,  in grams,  of the moisture  dish with material  before  drying;  
 
m2    is the mass,  in grams,  of the moisture  dish with the material  after drying;  and 
 
m is the mass,  in grams,  of the empty  moisture  dish.  
 
 
 
 
 
 
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 Annex B 
(normative)  
Deter mination of acid insoluble ash  
 
 
B.1 Reagents  
 
Dilute hydrochloric acid, prepared by diluting concentrated hydrochloric acid with water in a ratio of 2:5 or 5N  
 
B.2 Apparatus  
 
B.2.1 Muffle furnace at 600 °C ± 20 °C  
 
B.2.2 Water bath  
 
B.2.3 Sinter crucible  
 
B.2.4 Platinum dish  
 
B.3 Procedure  
 
Weigh accurately 5 g -10 g of finely powdered dried sea cucumber  in a porcelain or platinum dish. Ignite the 
material in the dish with a suitable flame until it chars. Place the ignited dried sea cucumber in the muffle 
furnace. Heat at 600 °C ± 20 °C for at l east 1 h. Remove the dish from the furnace and cool.  
 
Wet the ash with a suitable amount of hydrochloric acid, and place on a water bath for 10 min. Filter through 
a No. 1 sinter glass crucible. Wash the crucible with water until the washings are free fro m acid. Dry the 
crucible in an air -oven for 2 h. Cool in a desiccator and weigh. Repeat the process until the difference 
between two successive weighings is less than 1 mg. Take the lowest mass.  
 
B.4 Calculation  
 
Acid insoluble ash, percent by mass (on wet basis) A = M2 X 100/M1  
 
where,  
 
A, Acid insoluble ash on wet basis  
M1 is the mass of sample, and  
M2 is the of insoluble matter.  
 
Acid insoluble ash, percent by mass (on dry basis)  =𝐴×100
100−𝑀 
 
 
where,  
 
M, Moisture content of dried sea cucumber . 
 
 
 
 
 
 
 
 
 
 
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 Annex C 
 
Sampling plans  
 
Sampling plan 1   
(Inspection level I, AQL = 6.5)  
 
Net weight is equal to or less than 1 kg (2.2 lb)  
 
Lot size (N)  Sample size (n)  Acceptance number  
4,800 or less  6 1 
4,801 – 24,000  13 2 
24,001  – 48,000  21 3 
48,001  – 84,000  29 4 
84,001 – 144,000  38 5 
144,001  – 240,000  48 6 
more than 240,000  60 7 
 
Net weight is greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
 
Lot size (N)  Sample size (n)  Acceptance number  
2,400 or less  6 1 
2,401 – 15,000  13 2 
15,001 – 24,000  21 3 
24,001 – 42,000  29 4 
42,001 – 72,000  38 5 
72,001 – 120,000  48 6 
more than 120,000  60 7 
 
Net weight is greater than 4.5 kg (10 lb)  
 
Lot size (N)  Sample size (n)  Acceptance number  
600 or less  6 1 
601 – 2,000  13 2 
24,001 – 7,200  21 3 
7,201 – 15,000  29 4 
15,001 – 24,000  38 5 
24,001 – 42,000  48 6 
more than 42,000  60 7 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Annex B  
 () 
 
Sampling plans  
 
Sampling plan 2   
(Inspection level II, AQL = 6.5) 
 
Net weight is equal to or less than 1 kg (2.2 lb)  
 
Lot size (N)  Sample size (n)  Acceptance number  
4,800 or less  13 2 
4,801 – 24,000  21 3 
24,001  – 48,000  29 4 
48,001  – 84,000  38 5 
84,001 – 144,000  48 6 
144,001  – 240,000  60 7 
more than 240,000  72 8 
 
Net weight is greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
 
Lot size (N)  Sample size (n)  Acceptance number  
2,400 or less  13 2 
2,401 – 15,000  21 3 
15,001 – 24,000  29 4 
24,001 – 42,000  38 5 
42,001 – 72,000  48 6 
72,001 – 120,000  60 7 
more than 120,000  72 8 
 
Net weight is greater than 4.5 kg (10 lb)  
 
Lot size (N)  Sample size (n)  Acceptance number  
600 or less  13 2 
601 – 2,000  21 3 
24,001 – 7,200  29 4 
7,201 – 15,000  38 5 
15,001 – 24,000  48 6 
24,001 – 42,000  60 7 
more than 42,000  72 8