TBS/AFDC 7(4504) P3                                                                                         
 
© TBS 2016                                                                                                          First Edition 2016   
 
 
DRAFT TANZANIA STANDARD  
 
 
 
Garlic paste – Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS   
  
1 
  
 
 
0. FOREWORD  
 Garlic is a species in the onion genus, from Allium sativum (L.) with an intense flavor and is an e ssential 
ingredient in cooking . Garlic paste  is obtained from garlic and is one of the commonly used product s in 
food to add flavor.  
This Tanzania standard was prepared to ensure the safety and quality of garlic  paste produced for local 
consumption and ex port market .  
In the preparation of this standard assistance was sought from Codex Stan 193 General Standard for 
Contaminants and Toxins in Food and Feeds  
In reporting the results of a test or analysis made in accordance with 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  (see clause 2).  
1 SCOPE  
This Tanzania  Standard specifies requirements, sampling and test methods  for garlic paste prepared 
from Allium sativum  (L.) intended for human consumption . 
 
2 NOMATIVE  REFERENCES   
The following referenced documents are indispensable for the application of this standard . For dated 
references, only the edition cited applies. For undated references, the lates t edition of the referenced 
document (including any amendments) applies.  
Rearrange in ascending order  
Codex Stan 192 General Standard for Food Additives  
TZS 33,  Spices and condiments - Sampling  
IS0 1208, Spices and condiments - Determination of filth.  
TZS 4 45, Dehydrated garlic - Determination of volatile organic sulphur compounds.  
TZS 1503 , Fruits and Vegetables – Determination of Ash Insoluble in Hydrochloric Acid  
TZS 1315 , Spices and condiments - Determination of extraneous matter and foreign matter conte nt 
TZS 1316 ,   Spices and condiments - Determination of total ash  
TZS 1318 , Spices and condiments - Determination of moisture content Entrainment method  
TZS 123 , Microbiological examination for clostridium perfringens – Test method  
TZS 4 , Rounding off numeri cal values  
TZS 125 , Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of 
coagu lase – Positive staphylococci (S taphylococcus aureus and other species)  
TZS 268 , General atomic absorption spectrophotometric method for determin ation of lead in food stuffs   
2 
 TZS 1491 - Fruits and Vegetables – Determination of pH  
TZS 1492 , Fruits and Vegetables – Determination of tin content  
TZS 1495,  Fruits and Vegetables – Determination of copper content  
TZS 1502, Fruits and Vegetables – Determina tion of Arsenic content  
TZS 1529 , Fruits and Vegetables – Determination of Sodium Chloride in brine  
TZS 1581 -Part 1 , Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
 
3 TERMS AND DEFINITIONS  
For the purposes of this  Tanzania s tandard, the following terms and definitions  shall apply.  
3.1 Define garlic  
 
3.2 garlic  paste :  
product  obtained by grinding  fresh  individual segment s of garlic head  (cloves ) 
3.3 extraneous matters :  
foreign matters such as roots,  soil, skins, s tems, leaves,  dirt or any material other than garlic  paste . 
 
 
4 REQUIREMENTS  
4.1 General requirements  
4.1.1 Description  
Garlic paste shall be a product produced by grinding fresh  cloves/portion of garlic to obtain a uniform 
paste in which salt and citric a cid may be added and pasteurized.  
 
4.1.2  Colour  
The colour of the garlic  paste  shall be characteristic of the cultivar used, that is , between white and pale 
cream. The product shall be practically free from scorched and toasted particles.  No green colorati on is 
allowed  
4.1.3 Odour  
Garlic  paste  shall have a characteristic  pungent odour  of garlic , free from foreign odours and off odours, 
such as t hose coming from mouldy, rancid or  fermented  garlic . 
4.1.4 Flavour  
The flavour of the garlic  paste  shall be charac teristic of garlic, and free from foreign flavours and off 
flavours, such as those coming from mouldy, rancid, fermented or burnt particles.   
3 
 4.1.5 Freedom from insects, moulds, etc.  
Garlic paste shall be free from live insects, and practically free from mo ulds, dead insects, insect 
fragments and rodent contamination .  
4.2 Specific requirements  
Garlic paste shall comply with  the requirements specified in T able 1, when tested by the specified 
method.  
Table 1  – Chemical requirement  
Characteristic  Requirement  Test method  
Total ash, %  (m/m), on dry basis, max.  5.5 TZS 1316    
Acid-insoluble ash , % (m/m), on dry basis, max.  0.5 TZS 1503  
Volatile organic sulfur compounds content, % (m/m), 
on dry basis, min.  0.3 TZS 445  
pH  4.0 – 5.0 TZS 1491  
Sodium chloride, m ax 10% TZS 1529  
Extraneous matter , % (m/m), max  0.5 TZS 1315  
 
4.3 Food additives  
The use of food additives in garlic paste shall be in accordance with Codex Stan 192.  
 
5 CONTAMINANTS  
 
5.1 Heavy metals  
Insert o pening statement to introduce codex stan 19 3 
Garlic  paste shall not contain any metallic contaminants in exces s of levels specified in Table 2 . 
 
Table 2 – Limit for metal lic contaminants for garlic  paste  
  
 
Characteristics   
Maximum (mg/kg)   
Method  of test (see clause 2)  
 
Arsenic (as As )  
 
Tin (as  Sn) 
 
Lead (as Pb)  
 
Cadmium  
 
Copper  
 
Mercury   
0.1 
 
250 
 
0.1  
 
0.1 
 
5 
 
0.1  
TZS 1502  
 
TZS 1492  
 
TZS 268: 1986  
 
TZS 1581 -Part 1  
  
4 
  
5.2 Pesticides Residues  
Garlic paste  shall comply with those maximum pesticide residue limits established by the Codex 
Committ ee on Pesticide Residues for this commodity.  
 
5.3 Aflatoxin  
Afaltoxin b1 max 5 ppb  
Total max 10 ppb  
 
 
6. HYGIENE  
Garlic paste  shall be prepared under Good Hygienic Practices as stipulated in TZS 109 , Codes of 
hygiene for food processing units - General and shall be complied to the requirements specified in Table 2  
Table 2: Microbiological requirement for garlic paste  
 
Characteristic  Maximum limit  Test method  
Escherichia coli,  cfu/g,  Absent  TZS 730 (Part 2)  
Yeasts and moulds at 25 0C, cfu/g,  102 TZS 131  
Clostridium perfringens,  cfu/g,  Absent  TZS 123  
Staphylococcus aureus , in 1 g  Absent  TZS 125  
Salmonella,  in 25 g  Absent  TZS 122  
 
7. SAMPLING AND TEST  
7.1 Sampling  
Garlic paste shall be sampled  in accordance with TZS 33.   
 7.2 Test methods  
Samples of garlic paste shall be tested for conformity with the requirements of this Standard by following 
the methods of physical, organoleptic and chemical analysis specified in 4.1 , 4.2 and Table 1  and 2 . 
 
8 PACKAGING, MARKING AND LABELLING  
 
8.1 Pack aging 
Garlic past e shall be packed in clean, sound and dry  food grade  containers made of a material which 
does not affect the safety and quality of the product but protects it from light and from the entrance  of 
moisture.  
8.2 Marking and labelling   
5 
 8.2.3 Garlic paste shall also be packed and labeled in accordance to the requirements prescribed 
in TZS 538 (see clause 2)  
8.2.1  The following particulars shall legibly and indelibly be marked or labeled on each bag/container:  
a) name of the product , ‘Garlic Paste’  
b) Trade name  or brand name, if any  
c) Name and address of the manufacturer and/or packer.  
d) Batch or code number  
e) Date of packing /manufacturing   
f) Net we ight  
g) Country of origin  
h) Expiry date  
i) Storage  condition  
j) List of ingredients  
8.2.2  The language on  the label shall be Kiswahili and /or English. A second language may be used 
depending on the designated market.  
8.3 The containers may also be marked with TBS certification mark.  
 NOTE:  The TBS Mark of Quality may be used by manufacturers only under lice nce from TBS. 
Particulars of conditions which the licences are granted may be obtained from TBS offices.